Instant Pot Pulled Pork

Instant Pot Pulled Pork

Cakes 40 Last Update: Oct 13, 2021 Created: Jul 13, 2021
Instant Pot Pulled Pork
  • Serves: 6 People
  • Prepare Time: 10
  • Cooking Time: 10
  • Calories: 304
  • Difficulty: Medium
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Succulent pulled pork is made unbelievably tender in the Instant Pot. Pile atop buns with coleslaw, or serve on nachos, salads, rice bowls, or tacos.

Ingredients

Directions

  1. On a cutting board, pat the pork shoulder dry with paper towels.
  2. In a small bowl, mix together the salt, pepper, brown sugar, paprika, cumin, and ground mustard. Rub the spice mixture all over the pork shoulder pieces.
  3. Add the grapeseed oil to the Instant Pot and set to sauté. Once the oil begins to shimmer, add the pork shoulder, working in batches to avoid overcrowding, and brown on all sides, about 3 minutes per side. Transfer the browned pork to a large bowl.
  4. Return all of the pork to the Instant Pot, then pour in the barbecue sauce and chicken stock. Secure the lid of the Instant Pot and set to pressure cook on high for 1 hour. Once the timer is up, adjust the pressure release valve to quick release.
  5. Transfer the pork to a cutting board and shred with 2 forks.
  6. Set the Instant Pot to sauté and reduce the liquid to 1 cup, about 15 minutes.
  7. Return the shredded pork to the sauce and stir to combine.
  8. Serve the pulled pork on buns with coleslaw and more barbecue sauce.
  9. Enjoy!

Instant Pot Pulled Pork



  • Serves: 6 People
  • Prepare Time: 10
  • Cooking Time: 10
  • Calories: 304
  • Difficulty: Medium

Succulent pulled pork is made unbelievably tender in the Instant Pot. Pile atop buns with coleslaw, or serve on nachos, salads, rice bowls, or tacos.

Ingredients

Directions

  1. On a cutting board, pat the pork shoulder dry with paper towels.
  2. In a small bowl, mix together the salt, pepper, brown sugar, paprika, cumin, and ground mustard. Rub the spice mixture all over the pork shoulder pieces.
  3. Add the grapeseed oil to the Instant Pot and set to sauté. Once the oil begins to shimmer, add the pork shoulder, working in batches to avoid overcrowding, and brown on all sides, about 3 minutes per side. Transfer the browned pork to a large bowl.
  4. Return all of the pork to the Instant Pot, then pour in the barbecue sauce and chicken stock. Secure the lid of the Instant Pot and set to pressure cook on high for 1 hour. Once the timer is up, adjust the pressure release valve to quick release.
  5. Transfer the pork to a cutting board and shred with 2 forks.
  6. Set the Instant Pot to sauté and reduce the liquid to 1 cup, about 15 minutes.
  7. Return the shredded pork to the sauce and stir to combine.
  8. Serve the pulled pork on buns with coleslaw and more barbecue sauce.
  9. Enjoy!

Glycemic Index
Glycemic Load

Ingredient Nutriants Table

nutritions apple oil garlic
vitamin c 12 5 8
vitamin d 26 32 12
fat 4 12 1

Glycemic Detail

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