Instant Pot Pulled Pork
Nichole published this recipe on thesaltymarshmallow.com. SeeMeCook added ingredient weights and nutrition.
Read the original recipeImported by Andres Molina on SeeMeCook
Tender, flavorful pulled pork made from boneless pork roast, a sweet-and-savory spice rub, barbecue sauce, vinegar, and broth. The pork is browned in batches, pressure-cooked until tender, and finished with additional barbecue sauce.
- Time
- 50 minutes
- Equipment
- Stovetop and pressure cooker
- Good for
- Lunch or dinner
- Cuisine
- American
Ingredients
- 13 g
- 5 g
- 6 g
- 6 g
- 6 g
- 2 g
- 1 g
- 1 g
- 25 g
- 80 g
- 510 g
- 300 g
- 5 g
Weights are estimates. Together, the ingredients weigh about 2.32 kg before cooking, which is about 385 g per serving.
Steps
In a small bowl, mix together the brown sugar, paprika, garlic powder, onion powder, salt, black pepper, cumin, and optional cayenne pepper.
Season the pork cubes thoroughly with the spice mixture. Set the seasoned pork aside. If time allows, place the seasoned pork in a sealed bag and marinate for 30–60 minutes for maximum flavor.
In a medium bowl, whisk together the apple cider vinegar, 1 cup of the barbecue sauce, the optional hot pepper sauce, and 1 cup of the broth. Set this sauce mixture aside.
Turn the Instant Pot to the sauté setting. Add the olive oil and allow it to heat until hot.
Add half of the cubed pork to the hot oil. Sauté for 5 minutes, turning the pieces as needed so they brown on all sides; the pork does not need to be cooked through at this stage.
Remove the browned pork to a plate. Add the remaining half of the pork to the pot and sauté for 5 minutes, turning to brown all sides. Transfer the second batch to the plate.
Turn the Instant Pot off. Pour the remaining 1/4 cup of broth into the pot and use a wooden spoon to scrape the browned bits from the bottom, fully deglazing the pot.
Return all of the browned pork to the Instant Pot.
Pour the barbecue sauce mixture over the pork in the Instant Pot.
Close and lock the lid, and set the pressure valve to sealing.
Cook on manual high pressure for 40 minutes.
When the cooking time is complete, allow the pressure to release naturally for 10 minutes. Then carefully perform a quick release of the remaining pressure before opening the lid.
Remove the cooked pork from the Instant Pot and shred it with forks.
Stir the remaining 1 cup of barbecue sauce into the shredded pork. Serve on buns as desired.
Notes
The author recommends marinating the seasoned pork for 30–60 minutes when time allows. Deglazing the pot thoroughly helps prevent a burn warning during pressure cooking. Serve on buns as desired.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 482
- Protein
- 49 g
- Carbs
- 26 g
- Fat
- 19 g
- Fiber
- 1 g
Where the calories come from
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