Instant Pot Pulled Pork

Ingredients

• 4 pounds boneless pork shoulder (1800 g), cut into 3 or 4 chunks
• 2 teaspoons smoked paprika
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 2 tablespoons packed brown sugar
• 2 teaspoons kosher salt
• 1 teaspoon ground black pepper
• 2 tablespoons vegetable oil
• 1 cup low-sodium chicken or beef broth (240 g)
• 2 tablespoons apple cider vinegar
• 1 small yellow onion (150 g), chopped
• 1 1/2 cups BBQ sauce (375 g)

Instructions

1. Rub. Trim the fat cap to 1/4 inch and cut the pork into 3 or 4 chunks. Mix the paprika, garlic powder, onion powder, brown sugar, salt and pepper, and coat the pork on all sides.
2. Sear. Set the Instant Pot to Sauté until it reads Hot. Add the oil and brown the pork in two batches, about 2 minutes per side on two sides, leaving space between pieces. Move to a plate.
3. Deglaze. Pour in half the broth and scrape the bottom clean with a wooden spoon. Add the remaining broth, the vinegar and the onion, then return the pork and its juices.
4. Pressure cook. Lock the lid, set the valve to Sealing, and cook on High pressure for 60 minutes. Let the pressure release naturally for 15 minutes, then vent the rest. The pork should shred with no resistance; if not, cook 10 more minutes.
5. Shred and sauce. Pour off all but 1 cup of liquid and keep it. Shred the pork in a bowl, discard large fat, return it to the pot with the BBQ sauce, and toss on Sauté for 2 to 3 minutes. Loosen with reserved juices if needed.

Notes

• Cook time covers about 10 minutes to reach pressure, 60 minutes cooking, 15 minutes natural release, searing and saucing.
• Pork loin works with a 40-minute cook; it is leaner and drier than shoulder.
• Reserved juices freeze well and make the base of the next batch's sauce.