Pressure Cooker Carolina Pulled Pork

By Sprig Originals ✓ · cooked up in Sprig

A whole pork shoulder goes into the pressure cooker with sliced onion, cider vinegar and a sweet-smoky rub, and comes out an hour later falling apart on the fork. The cooking liquid becomes the sauce — sharp, a little sweet, no bottled barbecue sauce needed. Pile it on soft buns with slaw and pickles.

Ingredients

• 3 lb boneless pork shoulder, cut into 4 large chunks
• 2 tsp kosher salt
• 1 tbsp smoked paprika
• 2 tsp garlic powder
• 1 tsp crushed red pepper flakes

• 1 large yellow onion, sliced thin
• 3/4 cup apple cider vinegar
• 1/2 cup chicken broth
• 4 tbsp light brown sugar
• 1/3 cup ketchup

Instructions

1. Pat the pork chunks dry. In a small bowl stir together the salt, smoked paprika, garlic powder, red pepper flakes and 2 tablespoons of the brown sugar, then rub the mixture over all sides of the pork.
2. Scatter the sliced onion in the bottom of a 6-quart Instant Pot and pour in the cider vinegar and chicken broth. Stack the seasoned pork on top of the onions — do not stir, and leave the rub on the meat.
3. Lock the lid, set the valve to Sealing, and pressure cook on High for 60 minutes. When the time is up, let the pressure release naturally for 15 minutes, then move the valve to Venting to release any remaining steam.
4. Lift the pork into a large bowl. Tilt the pot and spoon off the fat that has risen to the surface of the liquid (there will be a lot — remove about 1/2 cup).
5. Stir the ketchup and the remaining 2 tablespoons brown sugar into the liquid, press Sauté on Normal/Medium, and simmer uncovered for 8 to 10 minutes, stirring now and then, until reduced to about 1 1/2 cups and lightly syrupy. Press Cancel.
6. Shred the pork with two forks, discarding any large lumps of fat, then return it to the pot and toss with the sauce until every strand is coated. Let it sit 5 minutes to soak up the sauce before piling onto buns.

Chef's tips

Nutrition (per serving, estimated)

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