Rating: 4.5 stars
3 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

This pulled pork dish is a blend of a couple other recipes, made in the Instant Pot®. We had this on the Fourth of July, and it was a huge hit! Serve on warmed hamburger rolls, top with the thickened sauce, bread and butter pickles, or cole slaw as desired.

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Recipe Summary

prep:
30 mins
cook:
1 hr 45 mins
additional:
8 hrs 5 mins
total:
10 hrs 20 mins
Servings:
16
Yield:
16 servings
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Dry Rub:
Sauce:

Directions

Instructions Checklist
  • Combine brown sugar, chili powder, paprika, garlic powder, kosher salt, black pepper, and cayenne pepper in a small bowl. Rub the dry rub mixture all over the trimmed shoulder roast. Pierce roast with a fork to help seasoning penetrate meat. Wrap with plastic wrap and refrigerate, 8 hours to overnight.

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  • Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add olive oil. Cut pork into 4 to 6 pieces and add to the hot oil. Cook a few pieces at a time until browned, about 5 minutes. Transfer cooked meat to a plate.

  • Add chicken broth to the pot and deglaze the browned bits from the bottom by stirring constantly with a whisk until smooth. Turn Instant Pot® off.

  • Add water, apple cider vinegar, 2 tablespoons brown sugar, 2 tablespoons tomato paste, onion, and 2 tablespoons ketchup. Top with browned pork. Close and lock the lid, making sure the vent is closed. Select high pressure according to manufacturer's instructions; set timer for 60 minutes. Allow 10 to 15 minutes for pressure to build.

  • Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Remove meat and onions and cover to keep warm.

  • Set Instant Pot® to saute and add remaining tomato paste, remaining ketchup, and 1/2 cup brown sugar. Use a ladle to skim excess fat from the top of the liquid and discard it. Cook until sauce is reduced in volume by about 1/2, about 15 minutes.

  • Meanwhile, use 2 forks to shred cooked pork into small chunks. Serve meat as desired, topped with the thickened sauce.

Nutrition Facts

316 calories; protein 15.6g; carbohydrates 17.8g; fat 20.9g; cholesterol 64.9mg; sodium 1777.4mg. Full Nutrition
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