Best Instant Pot Pulled Pork
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Best Instant Pot Pulled Pork (Fall-Apart Tender with Pork Butt) is the secret weapon you need for a fast, flavor-packed dinner that tastes like it cooked all day. This easy Instant Pot pulled pork recipe uses pork butt, a handful of pantry ingredients, and your favorite BBQ Dry Rub to create juicy, fall-apart pork in a fraction of the time.
Ingredients
Instructions
Trim excess fat from the pork butt. Cut into large even chunks (about 3-inches). Pat dry and coat all sides with 1/4 cup of barbecue dry rub.
Set the Instant Pot to Sauté mode. Add olive oil and brown the pork pieces on all sides in batches. Remove pork and turn off Sauté.
Add chicken broth and 2 tablespoons of apple cider vinegar. Scrape up browned bits. Layer onion wedges in the bottom of the pot. Place pork chunks on top. Drizzle barbecue sauce over the pork (don’t stir).
Seal and pressure cook on High for about 15 minutes per pound (about 60 minutes for 4 pounds). Let pressure release naturally for 15 minutes. The pork is done when it reaches an internal temperature of 195–205°F, which ensures it’s tender enough to shred easily.
Move pork to a large bowl and shred. Stir in 1 tablespoon fresh apple cider vinegar. Toss with more barbecue sauce, salt and pepper, and a little cooking liquid if desired. Serve warm with brioche buns and coleslaw.
Nutrition
- Calories
- 403 kcal
- Carbohydrate Content
- 17 g
- Protein Content
- 43 g
- Fat Content
- 17 g
- Saturated Fat Content
- 5 g
- Trans Fat Content
- 0.1 g
- Cholesterol Content
- 136 mg
- Sodium Content
- 625 mg
- Fiber Content
- 1 g
- Sugar Content
- 13 g
- Unsaturated Fat Content
- 10 g
- Serving Size
- 1 serving
