Instant Pot Pulled Pork
Incredibly tender and perfectly seasoned, this Instant Pot Pulled Pork is ready in record time! Perfect for sandwiches, tacos, pizza & more!
Servings: 12
Ingredients
- 2 teaspoons kosher salt
- 2 teaspoons paprika
- 2 teaspoons onion powder
- 2 teaspoons garlic powder
- 1 teaspoon black pepper
- ¼ teaspoon cayenne pepper optional
- 2 tablespoons light or dark brown sugar
- 3-4 pound boneless pork shoulder, pork butt, or pork loin roast cut into 3-4 inch chunks
- 1 ½ cups apple juice
- 1 teaspoon liquid smoke optional
- 1-2 cups barbecue sauce optional
Instructions
- Combine the salt, paprika, onion powder, garlic powder, pepper, cayenne, and brown sugar together in a small bowl.
- Cut the pork roast into large 3 to 4 inches chunks and pat dry with a paper towel. Sprinkle the prepared spice rub over the cubed pork rub the blend evenly over the pork.
- In the inner pot combine the apple juice and liquid smoke (if using). Nestle the seasoned pork inside the inner pot.
- Place the lid on the pressure cooker, ensuring the lid is locked or the vent knob is sealed. Set to cook on high pressure for 40 minutes if using pork shoulder or pork butt. Cook on high pressure for 30 minutes if using a pork loin roast. To set the cooking time, hit manual or pressure cook and then use the +/- buttons to adjust the time.
- Once cook time has elapsed, let the pressure release naturally for AT LEAST 15 minutes.
- After pressure has been released, remove the chunks of pork from the Instant Pot and place them into a large mixing bowl. Let the pork rest for 5-10 minutes before shredding.
- OPTIONAL STEP! If you would like to remove some of the fat that had rendered into the cooking liquid, pour the cooking liquid into a glass measuring cup over a fine mesh strainer. Place the liquid into the freezer for 5-10 minutes. The fat will rise and solidify, making it easy to scoop out and discard.
- After the pork has rested, add ¼ cup of the cooking liquid over the pork. Shred the pork using 2 forks, a handheld kitchen mixer on medium-low speed, or a stand mixer on low speed with a paddle attachment. Add in additional cooking liquid and/or barbecue sauce as desired.
Video
Notes
Apple Juice: Feel free to use pineapple juice, chicken broth, beer, root beer, or water in place of the apple juice.
Pork: Pork shoulder/pork butt is more marbled and will be slightly more tender. Pork loin is leaner, yet still delicious.
Cubing Pork: It is BEST to cube the pork roast. This allows the pork to cook faster and to absorb more flavor.
Frozen Pork Roast: If your frozen pork roast is already cubed, add 10 minutes to the cooking time (50 minutes for pork shoulder/butt and 40 minutes for pork loin). If your frozen pork roast is not cubed, you will need to cook for 50 minutes per pound for pork shoulder or pork butt and 40 minutes per pound for pork loin.
Storage: Store leftover pulled pork with some of the reserved cooking liquid in an airtight container in the refrigerator for up 4 days or freeze in a freezer-safe container or up to 3 months.
Reheat: Reheat the pork along with some of the cooking liquid in a dry skillet over medium heat until warmed through or in a microwave-safe dish until warmed through
Nutrition
Calories: 174kcal | Carbohydrates: 4g | Protein: 26g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 71mg | Sodium: 456mg | Potassium: 505mg | Fiber: 1g | Sugar: 1g | Vitamin A: 765IU | Vitamin C: 0.8mg | Calcium: 36mg | Iron: 1.2mg
