Instant Pot Pulled Pork Recipe

Mix the dry rub: Mix all of the rub spices together in a medium bowl and set aside. Trim excess fat off of the pork shoulder then cut it into 3-4 inch large chunks.

Season the pork: Coat the pork shoulder thoroughly in the spices, using your hands to rub it in until it turns a deep red color.

Sear for flavor: Turn a 6qt instant pot to the saute setting and add the olive oil. Allow to heat for a few minutes until it shimmers. Once it’s hot, work in two batches to sear each side of the pork, about 2 minutes per side.

Pressure cook: Cancel the saute, remove the pork to a plate and add the chicken stock. Use a wooden spoon to scrape any brown bits off the bottom of the pan. Add the pork back to the instant pot (it’s ok if they overlap then close the lid and make sure the vent is set to the sealing position. Pressure cook on high for 1 hour. It will take about 8-10 minutes for it to come to pressure.

Quick release: When the time is up, quick release the pressure. To do this, use a wooden spoon to open the vent and release the steam. You can cover the vent with a kitchen towel to quiet the noise and reduce the amount of steam.

Shred: Carefully open the lid and check the internal temperature. For shreddable pulled pork, the internal temperature should reach approximately 195–205°F so the connective tissue fully breaks down. If the pork does not shred easily, return it to pressure for 5–10 more minutes. Use tongs to remove the pulled pork to a baking sheet. The internal temperature of the pork shoulder should be 145°F. Stir with your favorite BBQ sauce and serve.