Instant Pot® Pulled Pork

This pulled pork made in an Instant Pot® is an easy, flavorful main dish that's perfect for feeding a crowd and entertaining.

• Preparation Time: 30 mins
• Cooking Time: 1 hr 45 mins
• Total Time: 2 hr 15 mins
• Calories: 316 Calories

Ingredients

• 2 tablespoons brown sugar
• 2 cups water
• 2 teaspoons olive oil
• 2 teaspoons kosher salt
• 1 teaspoon ground black pepper
• 1 cup chicken stock
• 1 tablespoon paprika
• 1 teaspoon cayenne pepper
• 2 teaspoons garlic powder
• 1 tablespoon chili powder
• 1 (4 pound) pork shoulder roast, trimmed, or more as desired
• 1 (6 ounce) can tomato paste, divided
• 1 large sweet onion, quartered, or more to taste
• 0.25 cup brown sugar
• 0.5 cup brown sugar
• 0.33333334326744 cup apple cider vinegar
• 0.5 cup ketchup, divided

Recipe Instructions

Step 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.

Step 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.

Step 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.

Step 4

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.

Step 5

Meanwhile, use 2 forks to shred cooked pork into small chunks. Serve meat as desired, topped with the thickened sauce.

Step 6

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.

Step 7

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.