Pulled Pork: Instant Pot Shoulder

Pat the pork chunks dry with paper towels and rub the mixture of brown sugar, smoked paprika, garlic powder, salt, black pepper, and cayenne pepper evenly over all sides of the meat.

Set the Instant Pot to Sauté (High). Add a splash of oil and sear the pork chunks for 3–4 minutes per side until a dark, mahogany-colored crust forms. Remove meat and set aside.

Pour apple cider vinegar into the pot and scrape the bottom with a wooden spoon to remove all brown bits (fond) to prevent the Burn notice.

Stir in the beef broth and Worcestershire sauce.

Return the seared pork and any accumulated juices to the pot. Lock the lid and set to Pressure Cook (High) for 60 minutes.

Once the timer ends, allow a natural release for 15–20 minutes before venting the remaining steam.

Transfer the pork to a bowl or baking sheet and shred the meat using two forks until it reaches a velvety consistency.

Mix the shredded pork with 1.5 cups of BBQ sauce until evenly coated.