Instant Pot Pulled Pork with Homemade BBQ Sauce
Servings: 8 Servings
Ingredients
- 2 pounds pork shoulder
Dry Rub
- ¼ cup light brown sugar
- 1 teaspoon salt
- 1 teaspoon seasoned salt
- 1 teaspoon garlic powder
- ½ teaspoon chipotle powder
- ½ teaspoon dry mustard
- ½ teaspoon ground cinnamon
- ½ teaspoon onion powder
- ½ teaspoon ground ginger
- ½ teaspoon chili powder
- ½ teaspoon cayenne pepper
- ¼ teaspoon ground cumin
- ½ teaspoon smoked paprika
BBQ Sauce
- 15 ounces tomato sauce 1 can
- 2 tablespoons apple cider vinegar
- 1 cup light brown sugar
- 2 tablespoons molasses
- 1 tablespoon Worcestershire sauce
- 1 tablespoon liquid smoke
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 2 teaspoons salt
- ½ teaspoon allspice
- 2 cups water
Instructions
- In a small bowl, prepare and combine all the dry rub seasonings. Set aside.¼ cup light brown sugar, 1 teaspoon salt, 1 teaspoon seasoned salt, 1 teaspoon garlic powder, ½ teaspoon chipotle powder, ½ teaspoon dry mustard, ½ teaspoon ground cinnamon, ½ teaspoon onion powder, ½ teaspoon ground ginger, ½ teaspoon chili powder, ½ teaspoon cayenne pepper, ¼ teaspoon ground cumin, ½ teaspoon smoked paprika
- Remove any netting from the pork and check for any large pieces of fat. Some of the fat will melt away during the cooking process, but large, thick pieces may need to be cut off prior to cooking. (We left the pork shoulder in one large piece to keep the integrity of the meat. However, feel free to cut it into smaller pieces to reduce cooking times.)2 pounds pork shoulder
- After any netting and fat have been removed from the pork, apply the dry rub. Make sure to message it in liberally over the entire piece of pork. Place the pork in an airtight container and refrigerate for at least 30 minutes or overnight.
- While the pork is resting, make the BBQ sauce. In a large bowl, combine all the ingredients for the BBQ sauce. Pour the sauce into the liner of the Instant Pot.15 ounces tomato sauce, 2 tablespoons apple cider vinegar, 1 cup light brown sugar, 2 tablespoons molasses, 1 tablespoon Worcestershire sauce, 1 tablespoon liquid smoke, 2 teaspoons garlic powder, 2 teaspoons onion powder, 2 teaspoons salt, ½ teaspoon allspice, 2 cups water
- After the pork has rested, place it into the Instant Pot directly into the sauce. Close the lid, make sure the valve is set to “sealing,” and use the manual (pressure cook) button to adjust the time. According to the Instant Pot website, pork should cook for 15 minutes per pound. Our pork shoulder was 3.5 pounds, so we cooked it for 50 minutes.
- Once the time is up, allow a natural release for at least 20 minutes (we did a full which was 40). The longer you can wait, the less likely the meat will be tough. Carefully, open the valve to release any pressure, then remove the lid.
- Shred the pork with meat claws, two forks, or tongs either directly in the Instant Pot or by transferring it to a bowl or plate.
- The BBQ sauce will be thin, but it can be cooked down some using the saute function or thickened with a cornstarch slurry. We like to serve it the way that it is. After shredding the pork, place it back into the sauce or ladle the sauce over it. Store any leftovers in the refrigerator for up to 3 days.
Notes
The calories listed are an approximation based on the ingredients and a serving size of 2-4 ounces of pulled pork. Actual calories will vary. The pulled pork can be stored in your fridge in a sealed container for up to 3-days.
Nutrition Facts
Instant Pot Pulled Pork with Homemade BBQ Sauce
Serving Size
4 ounces
Amount per Serving
Calories
272
% Daily Value*
Fat
5
g
8
%
Saturated Fat
2
g
10
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
2
g
Cholesterol
46
mg
15
%
Sodium
1519
mg
63
%
Potassium
568
mg
16
%
Carbohydrates
43
g
14
%
Fiber
1
g
4
%
Sugar
39
g
43
%
Protein
15
g
30
%
Vitamin A
426
IU
9
%
Vitamin C
5
mg
6
%
Calcium
69
mg
7
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
