Instant Pot Pulled Pork

Slow-tender pork shoulder with a smoky rub, shredded into barbecue sauce.

TIME BREAKDOWN
Prep: 20 min
Cook: 2h 5m
Total: 2 hours 25 minutes
Vegetarian
❌
Nuts
❌
Serves
8 people
Difficulty
Easy

Ingredients

  • 1.5kg boneless pork shoulder, rind removed and cut into 4 large chunks
  • 1 tbsp smoked paprika
  • 1 tbsp soft light brown sugar
  • 2 tsp garlic granules
  • 2 tsp onion granules
  • 2 tsp salt
  • 1 tsp black pepper
  • 1 tsp ground cumin
  • 250ml hot chicken stock (1 stock cube)
  • 2 tbsp cider vinegar
  • 4 tbsp barbecue sauce

Method

  1. Mix the paprika, sugar, garlic granules, onion granules, salt, pepper and cumin in a bowl. Rub the mixture all over the pork chunks.

  2. Pour the stock and vinegar into the inner pot and add the pork. Do not fill the pot above the two-thirds line.

  3. Lock the lid, set the steam release valve to Sealing and select Pressure Cook (High) for 75 minutes.

  4. When the time is up, leave the pot to release pressure naturally for 20 minutes, then carefully turn the valve to Venting to release any remaining steam.

  5. Lift the pork onto a board and shred it with two forks, discarding any large pieces of fat. Skim the fat from the cooking liquid and keep about 150ml.

  6. Return the pork to the pot with the reserved liquid and barbecue sauce. Select Sauté and stir for 3 minutes until coated and hot. Serve in bread rolls with coleslaw.