Instant Pot BBQ Pulled Pork

My original plan for this recipe was to just throw it all in my Crock Pot and let it do its thing while I went to work, but time got away from me that morning and then I thought – “I bet I can do this in the Instant Pot”!

So I started Googling. I found lots of great recipes online, but some featured different cuts of pork, some had a lot of extra ingredients (that I didn’t have on hand), so I settled on creating my own mashup of the parts of a few recipes that I liked and it turned out great! What I like most about the Instant Pot version is the crusty bits that you can only get from searing the meat prior to cooking. I find that when I slow-cook this (even if I sear ahead of time), it ends up being a bit waterlogged and bland. This recipe has a great texture, gets nice and stringy and is full of great barbeque flavor.

Ingredients:
Serves 4-6 on slider buns

• 3lb Pork shoulder roast
• 2 Cups of your favorite BBQ sauce
• 1-1/2 Cups water
• 2 TBS extra virgin olive oil

Seasoning Rub – you can use this, or a packaged version:
• 2 TBS dark brown sugar
• 1tsp red pepper flakes
• 1tsp garlic powder
• 2tsp onion powder

Browse through the slide show to see before, during and after!

How To:
Total time, about an hour.

1. Turn on Instant Pot to Sauté Mode and allow to get ‘HOT’; add olive oil.
2. Combine seasoning rub ingredients in a small bowl. Trim excess fat off pork shoulder and cut into 3 large/even chunks. Coat each piece with seasoning rub and place into Instant Pot.
3. While pork is browning, combine 1 cup of your barbeque sauce with the water. Remove pork from Instant Pot and set aside on a plate when browned on all sides.
4. Deglaze pot- pour BBQ sauce/water mixture into pot and scrape browned bits from the bottom. Add pork back to pot and cover with lid with vent on ‘sealing’.
5. Set time to 40 minutes on high pressure (with keep warm off) and when done allow for a 10 minute natural release. Flip vent to remove any additional pressure before opening.
6. Shred pork with 2 forks and add in remaining barbeque sauce. Serve on buns with pickles and coleslaw. Enjoy!