This little piggy went to market…
Pulled Pork. Another thing everyone’s been asking me to make all the time. Well, that time has come.
Yes, the most succulent, tender, juicy and flavorful pulled pork with such little effort, it almost seems too good to be true. Except it isn’t. Not by a longshot.
So start getting pulled in the right direction because your Instant Pot is going to have this ready in a fraction of a time that your slow cooker did and it’s also going to taste even better! No “ifs,” “ands,” or “butts” about it!
Here’s How I Made It!:
Start by blending together a spices you probably already have on hand.
Then take a nice pork butt or shoulder (same thing really). Even better if it’s boneless, but if you can’t find that, bone-in is fine.
Slice off any really thick fat pads…
…and then cut the meat into as many section as there are pounds (or as best as possible). This allows the meat to be as seasoned as possible and for maximum flavor. (If using a bone-in butt/shoulder, you can just leave it whole and then slide the bone out after cooking)
Take some liquid smoke…
…and place in a small bowl.
Then, take a basting brush and dip it in the liquid smoke…
…and brush it on all sides of each piece of pork.
Then, take the blended seasonings…
…and rub it on all the pork (there may be some irony present with a bunch of pork butt resting on a plate that says “Happy Hanukkah”).
Now take an onion…
…and slice it into 4 wedges.
Then, go to your Instant Pot and lay the onion wedges in it, rounded size down to serve as a foundation…
…for the pork shoulder/butt that we’ll lay on top of it.
Now take some soda…
…and pour it into the pot (but not directly on the seasoned pork so the spice rub gets washed off – just to the side of it is fine). Secure the lid and cook at high pressure.
When done, remove the pork with some tongs…
…along with skimming out the onions using a slotted spoon…
…and place in a large mixing bowl.
Also reserve some of the juices from the pot…
…and add it to the mixing bowl with the pork and onions. (If the bone was in your pork when you cooked it, slide the meat off it no and discard.)
Now you have options on how to pull (shred) your pork. You can either shred it apart with two forks or shredding claws OR use a stand mixer or hand mixer. I used a stand mixer because I was lazy and I like my pork pulled very finely so it’s almost fluffy.
I used the paddle attachment and started on the lowest possible speed so the pork didn’t flail everywhere and then, once some “pulling” occurred, I worked the speed up a notch.
You can choose how coarse or fine you’d like to shred your pork. The choice is yours! I like mine of the finer side so it looks like this.
Finally, add in your favorite BBQ sauce…
…and mix it in (after tasting, feel free to season however else you wish – be it Sriracha, chili powder, or whatever else make you happy).And that’s it! You’re ready to serve some seriously incredible Pulled Pork!
Take a roll of some sort (I LOOOOOVE potato rolls)…
…spoon on some of that amazing pulled pork…
…and come to papa!
…bite into it like a vampire would someone’s neck.
Or if you’re being carb conscious, just eat it on its own!
Yup. That’s fine darn fine pulled pork!
Serve it with my always requested Magical Macaroni Salad!
- 3-4 lb boneless pork shoulder or butt cut into slices per pound ratio; so 3 pounds means cut into 3 slices. (Note: If you can only find a bone-in pork butt/shoulder, don’t worry about cutting the meat before cooking; Just cook it all at once and remove the meat from the bone before you shred – it should fall off easily). If you wish to double the meat, see the “Jeffrey Sez” section of the recipe
- 1 tbsp of liquid smoke (can be found near the BBQ sauce in your market)
- 1 tbsp of light or dark brown sugar
- 1 tbsp of onion powder
- 1 tbsp of garlic powder
- 1/2 tbsp of paprika
- 1/2 tbsp of cumin
- 1 tsp of kosher salt (oh, the irony)
- 1 tsp of pepper
- 1 large Spanish onion, quartered
- 2 cups of Coca-Cola or Dr. Pepper
- 1 cup of your favorite BBQ Sauce (to me, Sweet Baby Ray’s is where it’s at)
- Potato rolls or hamburger buns, for making sandwiches (optional)
- Mix all the spices together until well blended
- If using a boneless pork butt or shoulder, cut the pork into 2 or 3 pieces, brush on the liquid smoke and then coat with the spices. If using a bone-in, just leave the meat in tact and it will easily remove from the bone once cooked
- Place the quartered onions in the Instant Pot, round side down as a foundation, and lay the pork pieces on top of them. Pour in the soda to the side of the pork (so it doesn’t pour directly on the meat and have the spices wash off)
- Secure the lid and press “Manual” or “Pressure Cook” High Pressure for 60 minutes. Allow a 10 minutes natural release when done (meaning you do nothing for 10 minutes until the display reads either “00:10” or “L0:10”) followed by a quick release
- When done, remove the pork with tongs and place in a bowl along with all the onions (use a slotted spoon to skim them out). Reserve 1/4 cup of the juices that are in the pot and discard the rest. If your butt/shoulder had a bone in it before you cooked, remove the meat from it now and discard
- You can now either shred the pork and onion with a pair of forks or shredding claws OR shred with a stand mixer or hand mixer. If using a stand or hand mixer, start on the lowest speed and then work up to the next speed once it’s shredded a bit. How much you shred is up to you. If you want it softer and fluffier, shred it more/longer. If you want it more strand-like and substantial, shred it less. The choice is yours!
- Add in the BBQ sauce once shredded and mix together well
- Enjoy with my mega-popular Magical Macaroni Salad!
Want to make double the amount of pork? Great! Pig out! Simply add more meat to the pot (but you may have to get clever with how much you maneuver the meat to fit in a 6qt (an 8qt has more real estate for this). Just double the spices for rubbing, onions and the BBQ sauce at the end. Everything else (the soda and the cooking/release time) remain the same!
Seasoning your pulled pork is totally subjective to each set of taste buds. While this recipe will provide wonderful flavor, it isn’t spicy at all. So feel free to spice it up with some Sriracha, chili powder, Creole/Cajun seasoning, or anything else you wish!
Carb conscious? Use lettuce to wrap it in instead of a bun!
Freezes great and reheats easily!
Enjoy with my mega-popular Magical Macaroni Salad!