The Instant Pot® is so much faster for pulled pork than a slow cooker! The combination of maple syrup, Dijon mustard, and apple cider seemed just right for fall. I served this with coleslaw on homemade slider buns.

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Recipe Summary

prep:
10 mins
cook:
1 hr 5 mins
additional:
10 mins
total:
1 hr 25 mins
Servings:
12
Yield:
12 servings
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine maple syrup, mustard, and salt in a bowl. Rub mixture all over pork.

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  • Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Cook pork until starting to brown on all sides, about 8 minutes. Pour in apple cider; use a wooden spoon to scrape up any browned bits on the bottom of the pot.

  • Close and lock the lid. Select high pressure according to manufacturer's instructions. Set timer for 35 minutes; allow 10 to 15 minutes for pressure to build.

  • Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.

  • Unlock and remove the lid. Transfer pork pieces to a cutting board. Skim fat off the surface of the cooking juices; select Saute function and bring to a boil. Simmer until reduced by half, 8 to 10 minutes. Meanwhile, shred pork with 2 forks. Return pork to the pot and stir to coat with juices.

Nutrition Facts

166 calories; protein 10.6g; carbohydrates 6g; fat 9.7g; cholesterol 40.9mg; sodium 418.1mg. Full Nutrition
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