Instant Pot Pulled Pork

13 ingredients · 6 hours · 6 servings

Directions

1. Make the spice blend by combining all the spices listed in a bowl and mixing well (you will not need all of this, store the extra in an airtight container or ziploc).

2. Spread the pork rub spice mixture all over each surface of the pieces of pork shoulder, pressing it into the meat so it sticks. For the best flavour, do this the day before, wrap & refrigerate overnight.

3. Add the oil to the instant pot & spread along the bottom. Add the broth, apple cider vinegar, citrus juice, and the pork to the instant pot. Cover and set pressure to manual on high for 60 minutes.

4. Quick release the pressure when the 60 minutes is up. Open carefully once the float valve has depressed. Remove the pork to a rimmed baking sheet (or something else with a rim, to catch the liquid).

5. Turn the instant pot to sauté. Allow the mixture to simmer until it has reduced in volume by about half.

6. Meanwhile, use two forks, your hands or a stand mixer to pull apart the pork shoulder to desired texture.

7. Add the pork back into the reduced liquid and turn instant pot off.

8. To Cook Pork from Frozen: Rinse the pork with cold water before applying the spice blend. This will save your fingers & help it to stick. Follow all directions the same, but increase the cooking time by 40 minutes.

Ingredients

• 3 lbs pork shoulder, boneless (can use butt roast instead)

• 2 tbsps extra virgin olive oil

• 1/2 cup chicken broth

• 1 tbsp sea salt

• 2 tsp black pepper

• 1 tbsp chili powder

• 2 tbsp smoked paprika

• 2 tsp garlic powder

• 1 tbsp cumin

• 2 tsp Italian seasoning

• 1 tsp cayenne Pepper (omit if you don’t like a bit of kick!)

• 1/2 cup apple cider vinegar

• 1/2 cup freshly squeezed orange juice or lime juice or a mix of the two

Notes

How to serve - you can use this as taco meat & stuff it in a taco shell or on a bed of lettuce with salsa, avocado & sour cream. Or have it as your main with some rice or potatoes & a green salad or sauteed greens.

Different size pork roast? - You should cook the pork shoulder for 15 minutes per 1lb of meat. So for 5 lbs of pork, you should do 75 minutes. For 3, do 45 minutes.

Leftovers - This recipe makes a TON, making it great to serve a crowd and it will keep in the fridge for up to 5 days. The leftovers can also be frozen in the cooking liquid in an airtight container or plastic bag for 6 months.

Can't do citrus? - Just double the amount of broth.