Instant Pot Pulled Pork

Combine the salt, paprika, onion powder, garlic powder, pepper, cayenne, and brown sugar together in a small bowl.

Cut the pork roast into large 3 to 4 inches chunks and pat dry with a paper towel. Sprinkle the prepared spice rub over the cubed pork rub the blend evenly over the pork.

In the inner pot combine the apple juice and liquid smoke (if using). Nestle the seasoned pork inside the inner pot.

Place the lid on the pressure cooker, ensuring the lid is locked or the vent knob is sealed. Set to cook on high pressure for 40 minutes if using pork shoulder or pork butt. Cook on high pressure for 30 minutes if using a pork loin roast. To set the cooking time, hit manual or pressure cook and then use the +/- buttons to adjust the time.

Once cook time has elapsed, let the pressure release naturally for AT LEAST 15 minutes.

After pressure has been released, remove the chunks of pork from the Instant Pot and place them into a large mixing bowl. Let the pork rest for 5-10 minutes before shredding.

OPTIONAL STEP! If you would like to remove some of the fat that had rendered into the cooking liquid, pour the cooking liquid into a glass measuring cup over a fine mesh strainer. Place the liquid into the freezer for 5-10 minutes. The fat will rise and solidify, making it easy to scoop out and discard.

After the pork has rested, add ¼ cup of the cooking liquid over the pork. Shred the pork using 2 forks, a handheld kitchen mixer on medium-low speed, or a stand mixer on low speed with a paddle attachment. Add in additional cooking liquid and/or barbecue sauce as desired.