Instant Pot Pulled Pork (Printer-Friendly)
Tender pork with savory rub, cooked quickly and shredded for easy serving without fuss.
# What You'll Need:
→ Seasoning Rub
01 -
1/4 cup brown sugar
02 -
1 tablespoon kosher salt
03 -
1 tablespoon garlic powder
04 -
1 tablespoon onion powder
05 -
1 tablespoon paprika
06 -
1 teaspoon chili powder
07 -
1/2 teaspoon cayenne pepper
→ Main
08 -
3 pounds boneless pork butt (pork shoulder)
→ Liquid
09 -
12 fluid ounces root beer (or Dr Pepper or Coca-Cola)
10 -
1/4 cup apple cider vinegar
11 -
1/2 cup barbecue sauce, divided
# Steps to Follow:
01 -
Remove pork butt from refrigerator 2-3 hours before cooking. Unwrap and pat dry with paper towels.
02 -
Combine brown sugar, kosher salt, garlic powder, onion powder, paprika, chili powder, and cayenne pepper in a bowl.
03 -
Generously sprinkle rub all over pork shoulder, rubbing it in to evenly coat the meat. For enhanced flavor, wrap the rubbed pork in plastic wrap and refrigerate overnight, then remove and bring to room temperature before cooking.
04 -
Pour root beer and apple cider vinegar into the bottom of the Instant Pot and stir gently to combine.
05 -
Place the seasoned pork butt into the Instant Pot. Pour half of the barbecue sauce over the meat. Secure the lid and set the valve to 'Sealing'. Cook on high pressure for 60 minutes (approximately 20 minutes per pound).
06 -
Allow the pressure to release naturally for 10 minutes, then perform a quick release to remove remaining pressure.
07 -
Remove pork from the pot and shred using two forks, discarding excess liquid and fatty bits. Stir in the remaining barbecue sauce to the shredded meat before serving.
# Extra Suggestions:
01 -
For best results, allow the pork to rest at room temperature before cooking and consider marinating overnight to deepen flavor.