Instant Pot Pulled Pork
Instant Pot Pulled Pork
- 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)
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!
- 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!