Instant Pot Pulled Pork
Tender and fall apart Instant Pot Pulled Pork is so easy and delicious! Full of flavor from a simple spice rub. If you're a sandwich lover, this will be your next go-to recipe!
Servings: 12
Equipment
Ingredients
- 3 lb pork shoulder roast
- ¼ cup brown sugar
- 1 teaspoon chili powder
- 2 teaspoons paprika
- 1½ teaspoons onion powder
- 1½ teaspoons garlic powder
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1¼ cups water
- ¼ cup apple cider vinegar
Instructions
- In a small bowl combine brown sugar and all the spices.
- In the instant pot, pour the water and vinegar in.
- Rub the spice mix all over the roast, or place the roast and spice mix in a zip top bag and shake to coat.
- Gently place the roast in the instant pot, secure the lid on and set the valve to sealing position.
- Set to manual high pressure for 60 minutes. Do a complete natural release, takes about 15-20 minutes after the cooking time.
- Once the pin has dropped, carefully remove the lid, and remove the roast to a sheet pan or cutting board. If it falls apart that is exactly what you want. Shred pork with 2 forks.
- Place the shredded pork back in with the juices or in a bowl with only half the juices.
- Serve on buns, with BBQ sauce, on salads, in tacos or just plain and enjoy!
Notes
To cook in a crock pot: Follow all preparation instructions and place the roast in a crock pot and cook on low for 8 hours.
If your roast is still frozen: Increase the cook time on the pressure cooker by 40 minutes and continue with the natural release.
Nutrition
Calories: 124kcal | Carbohydrates: 5g | Protein: 14g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 46mg | Sodium: 446mg | Potassium: 260mg | Fiber: 0.2g | Sugar: 5g | Vitamin A: 80IU | Vitamin C: 2mg | Calcium: 17mg | Iron: 1mg
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