Instant Pot BBQ Pulled Pork (Transcription)

yield eight servings (1.8 kg) time estimate 2 hours overall, including 1 hour unattended storage notes keeps for 5 days when refrigerated level of difficulty easy special requirements instant pot source Food Network

Tasty pulled pork for sandwiches or nachos.

ingredient amount procedure
Paprika (hot) 2 tsp
Cumin ½ tsp
Mustard Powder 1 tsp
Brown Sugar 1 Tbsp
Kosher Salt 2 tsp
Pepper 1 g (½ tsp)
Boneless Pork Shoulder (split in six pieces) 1.8 kg
Mix the spices. Rub the mixture all over the pork.
Vegetable Oil 2 Tbsp
Heat in Instant Pot on highest sauté setting. Brown the pork in two batches. Set browned pork aside.
Water 2 ¾ cup
Apple Cider Vinegar ½ cup
Tomato Paste 3 Tbsp
Brown Sugar 2 Tbsp
Whisk into the meat drippings. Add the pork back to the pot. Pressure cook on high for 1 hour. Remove and shred the pork. Reduce the juices on highest sauté setting for 15 minutes. Remove and shred the pork.
Salt to taste
Pepper to taste
Season.
  1. Mix the paprika, cumin, mustard powder, brown sugar, salt, and pepper.
  2. Rub the spice mixture all over the pork.
  3. Heat the oil in the Instant Pot on highest sauté setting. The oil is ready to use when the Instant Pot no longer shows "pre-heating" on its display.
  4. Brown the pork in two batches. This should take about 5 minutes per piece.
  5. Set browned pork aside.
  6. Whisk the water, vinegar, tomato paste, and brown sugar into the meat drippings.
  7. Add the pork back to the pot.
  8. Pressure cook on high for 1 hour.
  9. Remove and shred the pork. If you leave the pork in the juices while they simmer it will get a bit dry.
  10. Reduce the juices on highest sauté setting until it reduces by half, about 15 minutes.
  11. Remove and shred the pork.
  12. Season with salt and pepper to taste.