Instant Pot BBQ Pulled Pork
- Yield 10
- Prep 15 minutes
- Cook 30 minutes
- Total 45 minutes
Instant Pot BBQ Pulled Pork is a pork recipe on Avoteb. The yield on the card is 10. Plan on 45 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 10 servings
- 2 tablespoons smoked paprika
- 1 tablespoon packed light brown sugar
- 2 teaspoons garlic powder
- 1 teaspoon freshly-ground black pepper
- 1 teaspoon ground mustard
- 1 teaspoon Kosher salt
- 3-4 pound boneless pork roast*, cut into 2-inch cubes
- 1 tablespoon olive oil
- 2 cups of your favorite BBQ sauce (homemade or store-bought), divided
- 1 cup chicken stock or water
Method
Beat together the smoked paprika, brown sugar, garlic powder, black pepper, mustard and salt in a large bowl until evenly combined. Tip in the pork, then gently toss with the spice blend until it is evenly coated. Lid and refrigerate for at least 30 minutes, or overnight.
When you're ready to cook the pork, press "Sauté" on the Instant Pot. Tip in the oil. Then once it is hot (it will be shimmering), add a single layer of the pork pieces. Brown the pork on all sides, then move the pork to a clean plate and keep nearby. Repeat with the remaining pieces of pork. (This may take you 2 or 3 batches.)
Once all of the pork has been browned, turn the Instant Pot off. Then add the browned pork, chicken stock, and 1 cup of the BBQ sauce to the Instant Pot, and give the mixture a quick toss to combine everything. Twist on the lid, turn the vent to "Sealing", then set the pressure cooker to "Manual" for 60 minutes. Once the time is up, let the vent naturally release. (Don't do the quick release option.)
Carefully open the lid. Move the pork to a separate clean plate with a slotted spoon, leaving the juices behind. Press the "Sauté" button once more, and let the sauce let it bubble gently for 10 minutes or until it has thickened and reduced by more than half. While that cooks, shred the pork with two forks.**
Once the sauce has reduced a bit, skim some of the fat off of the top with a spoon or use a fat separator to separate and discard it. Then add the shredded pork back into the sauce, and give everything a good toss so that it can soak up those tasty juices.
Plate while it is hot, topped with an extra spoonful or two of the remaining BBQ sauce.
