Instant Pot BBQ Pulled Pork

By Sprig Originals ✓ · with credit

Adapted from sugarspunrun.com

Smoky, spice-rubbed pork shoulder seared and pressure cooked until it falls apart under a fork, then tossed in barbecue sauce. You get the deep flavor of an all-day braise in about an hour.

Ingredients

• 1 tablespoon light brown sugar
• 1 tablespoon smoked paprika
• 1 1/2 teaspoons garlic powder
• 1 teaspoon onion powder
• 1 teaspoon table salt
• 1 teaspoon ground black pepper
• 1/8-1/4 teaspoon cayenne pepper (optional)

• 3-5 lbs pork shoulder, trimmed of any fat cap and cut into fist-sized pieces
• 2 tablespoons olive oil
• 1 1/2 cups chicken or beef broth
• 2 tablespoons apple cider vinegar
• 1 cup BBQ sauce

Instructions

1. Whisk the brown sugar, smoked paprika, garlic powder, onion powder, salt, black pepper and cayenne (if you want a little heat) together in a small bowl. Scatter it over the pork pieces and massage it into every surface with your fingers.
2. Pour the olive oil into the pressure cooker insert and set it to sauté. When the oil shimmers, add the pork in batches, leaving space between the pieces so they brown rather than steam. Sear 2 to 3 minutes per side without nudging them, until each side is deeply browned, then transfer to a plate.
3. Pour the broth into the hot pot and scrape the bottom with a wooden spoon to lift every browned bit — that's where the flavor lives. Leave it all in the pot.
4. Return the pork and any resting juices to the pot. Pour the apple cider vinegar over the top, then spoon the BBQ sauce over everything. Don't stir.
5. Lock the lid on, set the valve to sealing, and pressure cook on high for 40 minutes. Let the pressure drop naturally for 15 minutes, then release any remaining steam and open the lid.
6. Lift the pork onto a board or wide dish and shred with two forks, discarding any fatty bits. Spoon over some of the sauce from the pot — or return the pork to the pot entirely if you like it juicy — and toss with extra BBQ sauce or serve it alongside.

Chef's tips

Nutrition (per serving, estimated)

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