Main Dishes Recipe · Instant Pot® Pulled Pork

This pulled pork dish is a blend of a couple other recipes, made in the Instant Pot®. We had this on the Fourth of July, and it was a huge hit! Serve on warmed hamburger rolls, top with the thickened sauce, bread and butter pickles, or cole slaw as desired.

Ingredients

• ¼ cup brown sugar
• 1 tablespoon chili powder
• 1 tablespoon paprika
• 2 teaspoons garlic powder
• 2 teaspoons kosher salt
• 1 teaspoon ground black pepper
• 1 teaspoon cayenne pepper
• 1 (4 pound) pork shoulder roast, trimmed, or more as desired
• 2 teaspoons olive oil
• 1 cup chicken stock
• 2 cups water
• ⅓ cup apple cider vinegar
• 2 tablespoons brown sugar
• 1 (6 ounce) can tomato paste, divided
• 1 large sweet onion, quartered, or more to taste
• ½ cup ketchup, divided
• ½ cup brown sugar

Cooking Directions

1. Combine brown sugar, chili powder, paprika, garlic powder, kosher salt, black pepper, and cayenne pepper in a small bowl. Rub the dry rub mixture all over the trimmed shoulder roast. Pierce roast with a fork to help seasoning penetrate meat. Wrap with plastic wrap and refrigerate, 8 hours to overnight.
2. Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add olive oil. Cut pork into 4 to 6 pieces and add to the hot oil. Cook a few pieces at a time until browned, about 5 minutes. Transfer cooked meat to a plate.
3. Add chicken broth to the pot and deglaze the browned bits from the bottom by stirring constantly with a whisk until smooth. Turn Instant Pot® off.
4. Add water, apple cider vinegar, 2 tablespoons brown sugar, 2 tablespoons tomato paste, onion, and 2 tablespoons ketchup. Top with browned pork. Close and lock the lid, making sure the vent is closed. Select high pressure according to manufacturer's instructions; set timer for 60 minutes. Allow 10 to 15 minutes for pressure to build.
5. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Remove meat and onions and cover to keep warm.
6. Set Instant Pot® to saute and add remaining tomato paste, remaining ketchup, and 1/2 cup brown sugar. Use a ladle to skim excess fat from the top of the liquid and discard it. Cook until sauce is reduced in volume by about 1/2, about 15 minutes.
7. Meanwhile, use 2 forks to shred cooked pork into small chunks. Serve meat as desired, topped with the thickened sauce.

Nutrition Facts

• calories316.3
• carbohydrateContent17.8 g
• cholesterolContent64.9 mg
• fatContent20.9 g
• fiberContent1.1 g
• proteinContent15.6 g
• saturatedFatContent7.1 g
• sodiumContent1777.4 mg
• sugarContent15.6 g