Instant Pot Pulled Pork BBQ (Printer-Friendly)

Flavorful pulled pork slow-cooked with a smoky rub and BBQ sauce, tender and shredded to perfection.

# What You'll Need:

→ Seasoning Rub

01 - ½ cup brown sugar
02 - ¼ cup smoked paprika
03 - 1 tablespoon coarse ground black pepper
04 - 1 tablespoon kosher salt
05 - 1 tablespoon chili powder
06 - 1 tablespoon garlic powder
07 - 1 tablespoon onion powder
08 - 1 teaspoon cayenne pepper

→ Pork and Liquids

09 - 3 pounds boneless pork butt (pork shoulder)
10 - 1 can (12 fl oz) soda (root beer, Dr Pepper, or Coca-Cola)
11 - ⅓ cup apple cider vinegar
12 - 1 bottle (about 12 fl oz) barbecue sauce, divided

# Steps to Follow:

01 - Remove pork butt from refrigerator at least two hours prior to cooking. Discard packaging and pat meat dry with paper towels. Set aside.
02 - In a bowl, mix brown sugar, smoked paprika, black pepper, kosher salt, chili powder, garlic powder, onion powder, and cayenne pepper to create the rub.
03 - Generously sprinkle and rub the seasoning mix onto the entire surface of the pork butt, ensuring full coverage.
04 - Pour the canned soda and apple cider vinegar into the bottom of the Instant Pot. Stir to combine.
05 - Place the seasoned pork butt into the pressure cooker. Pour half of the barbecue sauce evenly over the pork.
06 - Secure the pressure cooker lid, set the pressure valve to 'SEAL', and cook on manual high pressure for 60 minutes (approximately 20 minutes per pound).
07 - Allow the pressure to release naturally for 10 minutes after cooking is complete, then perform a quick release to vent remaining pressure.
08 - Remove the pork from the Instant Pot and shred using two forks, discarding any excess liquid and removing fatty bits.
09 - Stir the remaining barbecue sauce into the shredded pork. Serve on soft hamburger buns, optionally topped with cole slaw.

# Extra Suggestions:

01 - For deeper flavor, rub pork the night before, wrap tightly in plastic, refrigerate, and allow to come to room temperature for a few hours before cooking.
02 - Use a pork butt with good marbling for optimal tenderness and flavor. Ensure it fits in your pressure cooker.

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