Instant Pot Pulled Pork
Ingredients
The Pork
-
1
tablespoon
garlic powder
-
1
tablespoon
onion powder
-
2
teaspoons
smoked paprika
-
2
teaspoons
kosher salt
-
1
teaspoon
ground black pepper
-
4 to 5
pounds
boneless pork loin or pork shoulder/butt
-
2
tablespoons
vegetable oil
-
1
15-ounce can
low sodium beef broth or chicken broth
-
1
small
yellow onion, chopped
-
Whole wheat hamburger buns
for serving
-
Your favorite coleslaw
for serving
-
Pickled Onions
for serving
The Sauce
-
1
8-ounce can
tomato sauce
-
1
6-ounce can
tomato paste
-
¼
cup
apple cider vinegar
-
3
tablespoons
pure maple syrup
-
2
tablespoons
molasses
-
2
tablespoons
Worcestershire sauce
-
2
teaspoons
smoked paprika
-
1
teaspoon
chili powder
-
1
teaspoon
dry mustard
-
1
teaspoon
garlic powder
-
¾
teaspoon
ground black pepper
-
½
teaspoon
kosher salt
-
⅛ to ¼
teaspoon
cayenne pepper
Instructions
- Prepare the pork by cutting it into large chunks and rubbing the spice mixture all over.
- Sauté the largest piece of pork in the Instant Pot until browned on both sides, then remove it.
- Repeat the browning process with the remaining pieces of pork.
- Deglaze the pot with half of the broth, then add the rest of the broth and chopped onion.
- Return the pork to the pot, seal it, and cook on high pressure for 40 minutes (or 1 hour for pork shoulder/butt).
- Allow the pressure to release naturally for 15 minutes before venting any remaining pressure.
- Transfer the pork and onions to a bowl and pour off most of the cooking juices.
- Prepare the barbecue sauce by whisking together the sauce ingredients in the Instant Pot.
- Simmer the sauce until thickened, then shred the pork and mix it with the sauce.
- Serve the pulled pork on buns with coleslaw and enjoy.
Nutrition Facts (estimated)
Servings
8
Calories
416
Total fat
13g
Total carbohydrates
19g
Total protein
54g
Sodium
20mg
Cholesterol
143mg
You might also like