Instant Pot Pulled Pork

Trim excess fat from pork butt, rinse under cold water, then pat dry thoroughly. I always skip fat on the surface because it can turn greasy during pressure cooking.

Mix brown sugar, paprika, cumin, Kosher salt, ground pepper, and garlic powder in a small bowl. This dry rub brings immediate aroma once it hits hot oil.

Rub the brown sugar blend evenly all over the pork, pressing it in so it sticks well. The dry spices give color and a bit of crust once browned.

Set Instant Pot to sauté mode and heat vegetable oil until shimmering. The noise of oil heating hints it’s ready.

Cut pork butt into 2-3 manageable chunks if it won’t fit whole. Brown pieces on all sides, turning every few minutes until the exterior has a rich, deep mahogany crust. You want that caramelized sizzle and smell before pressure cooking.

While the pork browns, whisk ketchup, apple cider vinegar, Worcestershire sauce, dried minced onion and water in a bowl. This splashy sauce will cut through the fattiness once cooked.

Pour this tangy liquid over the browned pork inside the inner pot. The mixture creates steam and keeps the meat tender while locking in seasoning.

Seal the lid and set vent to sealed position. Switch Instant Pot to Manual mode, high pressure, and set for 60 minutes. You’ll hear the pot hiss as pressure builds.

After cooking, allow natural pressure release. This slow depressurizing keeps meat fibers from toughening suddenly.

Use two forks to shred the hot pork right in the pot or on a plate. The texture should yield easily with little resistance.

If you prefer a thicker sauce, ladle the cooking liquid into a separate container and skim off fat. Stir cornstarch with one tablespoon cold water, then whisk the slurry into the liquid. Set Instant Pot to sauté and pour sauce back in, stirring until it thickens into a glossy coating.

Return shredded pork to the sauce to soak briefly or serve immediately. You’ll know it’s done when tender, fragrant meat pulls apart with gentle tugs and sauce is tangy but balanced.