Name: Instant Pot Pulled Pork
Prep time: 10 min
Cook time: 1 h 10 min
Total time: 1 h 20 min
Yield: 8 servings
Cuisine: American
Ingredients: 4 pounds pork shoulder roast; 1 tbsp smoked paprika; 1 tbsp brown sugar; 0.5 tbsp ground cumin; 2 teaspoons kosher salt; 0.5 tsp black pepper; 2 tablespoons olive oil; 0.5 cup apple cider vinegar; 0.5 cup water

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Instant Pot Pulled Pork

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Ingredients

Warning0 allergens identified

Instant Pot Pulled Pork

4 pounds pork shoulder roastcut into 4 large pieces and trimmed of excess fat

1 tbsp smoked paprika

1 tbsp brown sugar sub with coconut sugar

½ tbsp ground cumin

2 teaspoons kosher salt

½ tsp black pepperfreshly ground

2 tablespoons olive oil

½ cup apple cider vinegar

½ cup water

Instructions

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Instructions

Place the smoked paprika, brown sugar, cumin, salt and pepper in a small bowl and stir to combine, then season the pork with the spice rub on all sides.

Press the Sauté button on the Instant Pot. Add the olive oil, then once heated add the pork. Brown on each side for 1-2 minutes, working if batches if necessary. Remove the pork.

Add the apple cider vinegar and water to the Instant Pot and deglaze the bottom of the pot.

Add the pork back to the pot and secure the lid. Set to High Pressure for 1 hour (note — it will take 15 minutes or so for the Instant Pot to come to pressure). When the pork has cooked for 1 hour, quick release the pressure and remove the lid when safe to do so (you may allow the pressure to release naturally if you prefer). If the pork is not tender, cook for another 15-30 minutes until tender enough to shred with a fork.

Remove the pork using a slotted spoon and place on a cutting board. Shred with a fork and place in a bowl, discarding any excess fat. Toss with the desired amount of heated barbecue sauce if desired and enjoy!

Nutrition

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Tips & Tricks (5)

Sear Before Pressure Cooking 🔥
Use the Instant Pot's sauté function to brown the pork shoulder on all sides before pressurizing—this creates a flavorful crust and deepens the overall taste through the Maillard reaction.
Reduce Liquid for Concentrated Flavor 💧
After pressure cooking, use the sauté function again to reduce the braising liquid by half, intensifying the apple cider vinegar tang and spice notes before shredding the pork.
Natural Release for Maximum Tenderness 🕐
Allow 15 minutes of natural pressure release before quick-releasing—this gradual depressurization keeps the meat incredibly moist and prevents it from becoming stringy or dry.
Dry Rub Application 🧂
Apply your spice blend (paprika, cumin, brown sugar) directly to the meat 30 minutes before cooking, allowing the flavors to penetrate and create a more cohesive seasoning throughout.
Strategic Liquid-to-Meat Ratio ⚖️
Use only 1-1.5 cups of liquid per 3-4 pounds of pork to prevent a watery final product; the meat releases significant moisture during cooking, creating adequate braising liquid naturally.