Instant Pot Pulled Pork

Name: Instant Pot Pulled Pork
Cuisine: American
Ingredients: 1 tbsp of liquid smoke (can be found near the BBQ sauce in your market); 1 tbsp of light or dark brown sugar; 1 tbsp of onion powder; 1 tbsp of garlic powder; 1/2 tbsp of paprika; 1/2 tbsp of cumin; 1 tsp of kosher salt (oh, the irony); 1 tsp of pepper; 1 large Spanish onion, quartered; 2 cups of Coca-Cola or Dr. Pepper; 1 cup of your favorite BBQ Sauce (to me, Sweet Baby Ray’s is where it’s at); 3-4 lb boneless pork shoulder or butt

7 steps

Updated at: Thu, 17 Aug 2023 12:08:37 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

Moderate

Nutrition per serving

Calories423.4 kcal (21%)

Total Fat21.4 g (31%)

Carbs26.1 g (10%)

Sugars20.9 g (23%)

Protein30.5 g (61%)

Sodium718.9 mg (36%)

Fiber1 g (4%)

% Daily Values based on a 2,000 calorie diet

Ingredients

8 servings

1 Tbspliquid smoke

can be found near the bbq sauce in your market

1 Tbsplight brown sugar

or dark

1 Tbsponion powder

1 Tbspgarlic powder

½ Tbsppaprika

½ Tbspcumin

1 tsppepper

2 cupscoca-cola

1 cupbbq sauce

of your favorite, to me, sweet baby ray’s is where it’s at

3 lbboneless pork shoulder

or butt

Instructions

Step 1

Mix all the spices together until well blended

Step 2

If using a boneless pork butt or shoulder, cut the pork into 2 or 3 pieces, brush on the liquid smoke and then coat with the spices. If using a bone-in, just leave the meat in tact and it will easily remove from the bone once cooked

Step 3

Place the quartered onions in the Instant Pot, round side down as a foundation, and lay the pork pieces on top of them. Pour in the soda to the side of the pork (so it doesn’t pour directly on the meat and have the spices wash off)

Step 4

Secure the lid and press “Manual” or “Pressure Cook” High Pressure for 60 minutes. Allow a 10 minutes natural release when done (meaning you do nothing for 10 minutes until the display reads either “00:10” or “L0:10”) followed by a quick release

Step 5

When done, remove the pork with tongs and place in a bowl along with all the onions (use a slotted spoon to skim them out). Reserve 1/4 cup of the juices that are in the pot and discard the rest. If your butt/shoulder had a bone in it before you cooked, remove the meat from it now and discard

Step 6

You can now either shred the pork and onion with a pair of forks or shredding claws OR shred with a stand mixer or hand mixer. If using a stand or hand mixer, start on the lowest speed and then work up to the next speed once it’s shredded a bit. How much you shred is up to you. If you want it softer and fluffier, shred it more/longer. If you want it more strand-like and substantial, shred it less. The choice is yours!

Step 7

Add in the BBQ sauce once shredded and mix together well

View on pressureluckcooking.com

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