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North Carolina Pulled Pork - Instant Pot

Course Dinner, Lunch
Cuisine American
Keyword Instant Pot, Pork, Pulled Pork
Prep Time 15 minutes
Cook Time 1 hour 15 minutes

Equipment

  • Instant Pot

Ingredients

  • 3 tablespoons brown sugar packed
  • 2 tablespoons paprika
  • 1 tablespoon chili powder
  • 1 tablespoon ground cumin
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 1 4 pound boneless pork butt roast or shoulder roast quartered with excess fat trimmed
  • 1/2 cup water
  • 1/2 cup ketchup
  • 3/4 cup apple cider vinegar
  • 1/2 teaspoon liquid smoke
  • Hamburger buns or slider buns

Instructions

Rub the pork

  • Using a small bowl, combine the brown sugar, paprika, chili powder, salt, and pepper .
  • Trim and quarter the pork roast.
  • Rub the pork with the sugar mixture.

Pressure cook using the instant pot

  • Using the instant pot bowl, mix the water, ketchup, vinegar, and liquid smoke.
  • Place the pork in the instant pot bowl, squeeze it into the bottom if necessary.
  • Lock the lid in place and be sure the pressure release valve is closed. If you have a keep warm function, turn it on.
  • Use the high pressure cook function. Cook for 45 minutes.
  • After the pressure cooking is complete, let the pressure release naturally for 15 minutes. Then quick release the remaining pressure.
  • Transfer the pork to a large bowl, leaving the liquid in the instant pot.

Reduce the braising liquid.

  • Place the instant pot in its highest sauté mode.
  • Saute for about 20 minutes , until the liquid is reduced to around 2 cups.
  • While the liquid is reducing, use a couple of forks to shred the pork.

Mix and serve

  • Stir about half or the reduced braising liquid into the shredded pork. Save the rest to use as needed.
  • Serve on burger or slider buns