Okay. At this point, we can all agree that if you haven't bought an InstantPot yet, you're missing out. Its magic, I swear. BUT I was skeptical when I saw this recipe for InstantPot pulled pork. Pulled pork is *known* as something that takes forever to do it right. It takes equipment, patience, and the perfect cut of meat...right?
Small disclaimer: InstantPot pulled pork does take longer than other InstantPot recipes. I mean, it is still pulled pork. However, it is much much MUCH quicker than doing it any other way. From start to finish, it only takes a couple of hours.
CHOOSING THE MEAT
If you've successfully made pulled pork before, you can probably skip this paragraph. Otherwise, this is your no-fail guide to making sure this works. You're looking for a PORK BUTT ROAST. If you want this to be as easy as possible, get boneless. Although, some would say that a bone-in roast gives more flavor. Whatever you find, make sure that it is vacuum packed and says that it contains a 12% solution; this means that the roast is brined. This guarantees freshness, tenderness, and juiciness. Generally, a 4 lb. roast is more than enough.
- 4 lb pork butt roast
For the dry rub:
- 3 tbs light brown sugar
- 2 tsp salt
- 1 tsp ground mustard
- 1 tsp black pepper
- 1 tsp onion powder
- 1 tsp paprika
- 1/2 tsp garlic powder
- 1/4 tsp cayenne pepper
- 1 1/2 cups chicken broth
- 1 tbs Worcestershire sauce
- 1 tsp liquid smoke
- 2 tbs olive oil
- 1/2 – 1 cup of your favorite BBQ sauce.
- Trim fat from pork roast and cut into 4 similar-size chunks.
- Add all dry rub ingredients to bowl and whisk together. Add pork roast chunks and coat well.
- Add 2 tbs olive oil to Instant Pot and set to saute. Once it indicates hot, add 2 chunks of the pork. Sear on each side for about 2 minutes each. Remove pork and set aside on a plate. Repeat with remaining pork pieces.
- Press cancel and add 1/2 cup chicken broth. Use a wooden spoon or spatula to deglaze the bottom of the pot. Then add remaining chicken broth, Worcestershire sauce and liquid smoke.
- Place pork chunks directly into the liquid in the pot. Secure lid and make sure vent is set to sealing. Pressure cook/manual on high pressure for 60 minutes.Then let pressure release naturally for 20 minutes or until pin drops.
- Remove pork to cutting board and shred with GrillClaws (the best way to shred meat BY FAR. Buy here.)
- Add your favorite BBQ sauce as desired, plate and serve.