Ingredients
Units
Scale
- 3–4 lbs pork shoulder or butt
- 2 tablespoons olive oil
- 1 tablespoon smoked paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon brown sugar
- 1 teaspoon cumin
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup chicken or vegetable broth
- 1/2 cup barbecue sauce (optional)
- Buns or tortillas for serving (optional)
Instructions
- Prepare the Pork: Trim excess fat from the pork shoulder and cut it into large chunks.
- Make the Rub: In a small bowl, mix together smoked paprika, garlic powder, onion powder, brown sugar, cumin, salt, and black pepper. Rub this mixture all over the pork pieces.
- Sauté: Turn the Instant Pot to ‘Sauté’ mode. Add the olive oil and sear the pork pieces on all sides until browned, about 2-3 minutes per side. Remove the pork and set it aside.
- Deglaze: Pour in the broth and use a wooden spoon to scrape up any brown bits from the bottom of the pot. This adds flavor to the dish.
- Pressure Cook: Return the pork to the pot, close the lid, and set the valve to ‘Sealing.’ Cook on ‘Manual’ high pressure for 60 minutes. Allow for a natural pressure release for 10 minutes, then quick release any remaining pressure.
- Shred the Pork: Remove the pork from the pot and shred it using two forks. If desired, mix in barbecue sauce for extra flavor.
- Serve: Pile the pulled pork onto buns or tortillas, and enjoy with your favorite toppings and sides.
- Prep Time: 15
- Cook Time: 60
Nutrition
- Serving Size: 6
- Calories: 300kcal
- Fat: 15g
- Carbohydrates: 5g
- Protein: 30g