Instant Pot All-Purpose Pulled Pork
Instant Pot Pulled Pork - sharing my secrets to super tender and smoky pulled pork in 90 minutes! Plus, 9 side dish options and 5 ways to serve leftovers!
To prepare dry rub, combine all the rub ingredients in a medium bowl until well blended.
To prepare pork, carve out the bone, if needed, trim the top fat and cut the meat into big chunks.
Rub the pork with prepared dry rub.
Pour beef broth into the inner pot of Instant Pot. (I used 6qt IP. If you're using 8qt IP, add 1.5 cups of broth.)
Add pork into the pot.
Cover and make sure the valve is set to sealing.
Set the Instant Pot to Meat setting for 45 minutes on high. (NOTE: It took 16 minutes for my IP to come to pressure.)
Once the time is up, allow the pressure to release naturally for at least 15 minutes, and then carefully turn the valve to venting. Once the pin drops, carefully open the lid.
Using a pair of kitchen tongs, remove the meat and discard the liquid.
Using two forks, shred the meat.
To make BBQ pulled pork, mix in your favorite BBQ sauce, spread it over a baking pan and broil for 2-3 minutes.
Store the leftovers in an airtight container in the fridge for up to 4 days, or freeze for up to 6 months.
This recipe has been tested in my favorite Instant Pot DUO 6qt.
Note 1: Boston butt is a top part of front shoulder. In stores, you may also find pork shoulder, which is a larger cut of pork which consists of Boston butt (top part of pork shoulder) and picnic roast. Pork shoulder weighs about 12lbs and is also great for pulled pork.
Note 2: Feel free to use coke, or dr. pepper instead of beef stock for different variations.
Calories: 561kcal, Carbohydrates: 8g, Protein: 75g, Fat: 23g, Saturated Fat: 8g, Cholesterol: 238mg, Sodium: 1012mg, Potassium: 1430mg, Fiber: 1g, Sugar: 6g, Vitamin A: 541IU, Vitamin C: 1mg, Calcium: 73mg, Iron: 6mg