Ultimate Instant Pot Pulled Pork Recipe

Ingredients

• Dry Rub:
• A quarter cup of rich brown sugar
• A tablespoon of zesty chili powder
• A tablespoon of vibrant paprika
• Two teaspoons of aromatic garlic powder
• Two teaspoons of flaky kosher salt
• A teaspoon of pungent ground black pepper
• A dash of fiery cayenne pepper
• A trimmed four-pound pork shoulder roast, or more if desired
• Sauce:
• Two teaspoons of smooth olive oil
• A cup of flavorful chicken stock
• Two cups of refreshing water
• A third cup of tangy apple cider vinegar
• Two tablespoons of sweet brown sugar
• A can of luscious tomato paste, divided into six ounces
• A large sweet onion, quartered to taste
• Half a cup of tangy ketchup, divided
• Half a cup of rich brown sugar

Step 1

In a small bowl, mix together an enticing blend of brown sugar, chili powder, paprika, garlic powder, kosher salt, black pepper, and cayenne pepper. Ensure the trimmed shoulder roast is thoroughly coated with this flavorful dry rub by massaging it into the meat. To enhance the seasoning absorption, tenderize the roast by puncturing it with a fork. Once done, tightly wrap the seasoned roast in plastic wrap and let it marinate in the refrigerator for at least 8 hours, or better yet, overnight.

Step 2

To kickstart the cooking process, heat up your multi-functional pressure cooker, like the beloved Instant Pot®, and set it to Saute mode. Drizzle in a bit of olive oil to prevent sticking. Cut the pork into manageable pieces, around 4 to 6 portions, and sear each piece in the hot oil until beautifully browned, which usually takes about 5 minutes per batch. Once all the meat is browned to perfection, transfer it to a plate.

Step 3

Deglaze the pot by pouring in some chicken broth and scraping up all those flavorful browned bits at the bottom. Stir vigorously with a whisk until you have a smooth mixture, then turn off the Instant Pot®.

Step 4

Now, it's time to layer in the flavors. Add water, apple cider vinegar, a couple of tablespoons of brown sugar, tomato paste, chopped onions, and a dollop of ketchup into the pot. Gently place the browned pork on top of this flavorful bed. Secure the lid, ensuring the vent is sealed, and select high pressure, following the manufacturer's instructions. Set the timer for 60 minutes and patiently wait for the pressure to build, which typically takes around 10 to 15 minutes.

Step 5

After cooking, release the pressure carefully using the quick-release method as per the manufacturer's guidelines, roughly about 5 minutes. Open the lid, and with care, remove the succulent meat and onions, keeping them covered to retain warmth.

Step 6

Switch the Instant Pot® back to saute mode, and stir in the remaining tomato paste, ketchup, and brown sugar. Skim off any excess fat from the liquid using a ladle and discard it. Allow the sauce to simmer and reduce by half, which usually takes about 15 minutes.

Step 7

While the sauce is reducing, use two forks to shred the tender pork into delectable, bite-sized pieces. Serve the juicy meat in your preferred style, generously drizzled with the luscious, thickened sauce you've created.