Instant Pot Pulled Pork

Rinse and pat dry pork shoulder. Remove fat from bottom of shoulder.
Cut into 7- 8 equal parts and place on baking sheet.
4-5 pounds Boneless Pork Shoulder
Mix spice rub ingredients together in bowl. Sprinkle over meat. Use your hands to work the seasoning into each piece.
2 Tablespoon Smoked Paprika, 1 teaspoon Garlic Powder, 1 teaspoon Celery Salt, 1 Tablespoon Brown Sugar, 1/2 teaspoon Dry Mustard, 1 teaspoon Salt, 1/2 teaspoon Pepper, 1 teaspoon Onion Powder, 1/4 teaspoon Cayenne Pepper
Set the Instant Pot to Saute. Add 1 - 2 Tbsp oil to pot and brown the meat in 2 - 3 batches for approximately 4-5 minutes until each side is golden. Add more oil as needed.
1-2 Tablespoon Olive Oil
Once all the meat is browned and removed from the pot, add water or chicken broth to de-glaze the bottom. Cancel saute function and stir the pot to remove of the burnt bits off the bottom.
1 cup Water or Chicken Broth
Add the apple cider vinegar, liquid smoke and Worcestershire sauce.
1 Tablespoon Worcestershire Sauce, 1/4 cup Apple Cider Vinegar, 1 teaspoon Liquid Smoke
Return meat to pot and top with lid. Be sure the venting knob is turned to sealing. Cook on high pressure for 75 minutes.
Naturally release the pressure for 15 - 20 minutes.
Turn the knob to the venting position and release any additional steam. Be sure the steam is fully released before opening the pot.
Remove meat from pot onto a baking sheet. Let rest for 15 minutes.
Take two forks and pulled the meat. Removing any fat.
Put the meat back in the Instant Pot (discard any liquid) or a bowl and add favorite BBQ Sauce.
1 - 2 cup BBQ Sauce
Serve on buns.

Equipment

Ingredients

BBQ Spice Rub Recipe

Instructions

Notes

Nutrition