This Instant Pot Pulled Pork recipe is your ticket to mouthwatering and tender BBQ pulled pork made in a fraction of the time as the traditional slow-cooked method.
Mix the brown sugar and dry spices together in a mixing bowl.
Trim any excess fat off the pork shoulder and then cut the shoulder into 2-3 large(ish) pieces. Roll the pork shoulder pieces in the dry rub until well-coated.
Set the Instant Pot to High and sauté and add a little cooking oil to the bottom of the pot. Working in batches, sear the pieces of pork shoulder to form a browned outer crust as well as build up some browned bits on the bottom of the pot. Flip with a pair of tongs.
Once all the pork has been browned, remove it and place it back in the bowl. Pour ¼ cup of water into the bottom of the Instant Pot to deglaze, using a wooden or silicone spatula to stir and lift all the brown bits up. Don’t skip this step, or you risk triggering the “Burn” warning on the Instant Pot.
Return the pork to the Instant Pot. Add the ½ cup of BBQ sauce and ¼ cup of apple cider vinegar.
Place the lid on the Instant Pot and set it to “sealing”. Select Pressure Cook, and set it for 40 minutes.
After the 40 minutes elapses, allow for a natural steam release for 10 minutes, then set it to quick release.
Remove the pork and place it in a clean bowl. Using a fork, shred into desired consistency. There will be some extra liquid in the pot, which should be used to store the pulled pork to help keep it moist.