The Magic of Instant Pot Pulled Pork

Let's talk about pulled pork, folks. It's not just food; it's a crowd-pleaser that brings people together. But making it the old-fashioned way? That's a time-consuming affair. Enter the Instant Pot – our kitchen superhero.

This nifty gadget turns hours of slow-cooking into a breezy one-hour affair. The result? Meat so tender it falls apart with a gentle prod. It's perfect for those nights when my kids can't decide what they want for dinner.

The beauty of pulled pork lies in its versatility. Slap it on a brioche bun for a BBQ, mix it into tacos, or even sprinkle it over nachos. It's the gift that keeps on giving, morphing into whatever you need it to be.

Here's a hot tip: sear the meat before pressure cooking. That caramelized crust mixed with BBQ sauce? Heaven. And don't forget to deglaze the pot – those brown bits are flavor gold.

So grab that pork butt (or shoulder) and let the Instant Pot work its magic. You'll be amazed at how many ways you can enjoy this practically magical meal.

Choosing the Right Cut of Pork

When you're at the meat counter, keep an eye out for these key players: pork shoulder, pork butt, and pork loin.

• Pork butt, also known as Boston butt, is the star of most pulled pork recipes. Despite its name, it comes from the upper shoulder. Its generous fat marbling makes it perfect for slow-cooking, resulting in juicy, flavorful meat.
• Pork shoulder is a close second. It's a bit leaner but still has enough fat to keep things tender and tasty. Plus, it's often cheaper – great for budget-conscious cooks.
• Pork loin is the lean option. It can work for pulled pork, but you'll need to add extra liquid or sauce to prevent drying out.

If you spot bone-in pork butt, don't shy away. The bone adds flavor and is easy to remove after cooking.

Your choice might depend on availability or budget, but knowing your cuts gives you the power to make the best pulled pork possible.

The Secret of a Flavorful Spice Rub

A good spice rub is the backbone of delicious pulled pork. It's your chance to infuse the meat with a perfect blend of sweet, spicy, and smoky flavors.

Start with the basics: brown sugar, salt, pepper, garlic powder, and onion powder. These provide a sweet-salty foundation that transforms during cooking.

Ready to spice things up? Add cumin for earthiness and paprika for smokiness. Craving heat? Dash in some cayenne or chili powder. Don't be afraid to experiment – this is your pulled pork journey.

For a tangy twist, try dry mustard or coriander. These pair wonderfully with BBQ sauce.

Remember, there's no strict recipe here. Adjust to your taste. Want it smokier? Add more paprika. Craving sweetness? Boost the brown sugar. Let your inner chef shine and create a blend that makes your pulled pork uniquely yours.

The Searing and Deglazing Dance

Searing isn't just for looks – it builds layers of flavor that elevate your pulled pork. Heat your Instant Pot on sauté mode, add oil, and brown each piece of pork. Work in batches to avoid overcrowding.

Once seared, it's time to deglaze. Pour in broth or vinegar while the pot's still hot. Use a wooden spoon to scrape up those flavorful brown bits from the bottom. This step ensures none of that deliciousness goes to waste.

Keep an eye on the heat to avoid scorching. With this technique, you're setting the stage for pulled pork that's full of depth and character.

Cooking and Pressure Release

Cut your pork into 2-3 inch chunks for even cooking. After searing and deglazing, seal the Instant Pot and switch to pressure cooking. Set it to manual/high pressure for 60 minutes – perfect for a 3-4 pound pork butt or shoulder.

Once cooking is done, resist the urge to open the lid immediately. Natural pressure release is key. It allows the meat to relax and absorb all those wonderful juices. Fifteen minutes should do the trick.

For larger cuts, add 10-15 minutes to the cooking time. Smaller portions might be done sooner. Regardless, always allow for natural release.

After releasing pressure, shred the pork with two forks. Mix it back with the juices or add BBQ sauce before serving.

Patience here is the secret to irresistibly tender pulled pork.

The Final Pull and Serve

Time to shred that succulent pork! Use two forks or meat claws if you're feeling fancy. Pull the meat apart into bite-sized pieces.

Now, how to serve? Classic pulled pork sandwiches are always a hit. Add coleslaw for crunch. Or top a baked potato for a hearty meal. Feeling adventurous? Use it as a pizza topping or mix it into pasta.

Don't forget the sauce! Mix the shredded pork with pot drippings or your favorite BBQ sauce. Adjust to your liking – add more sauce if it's dry, or drain a bit if it's too wet.

Got leftovers? Lucky you! Pulled pork freezes beautifully. Portion it into containers with some sauce to keep it moist. Future you will thank present you on busy weeknights.

However you serve it, enjoy your Instant Pot miracle. You've earned it!

Recipe for Instant Pot Pulled Pork

Ingredients:

• 4 pounds pork butt roast, cut into 3-inch pieces
• 3 tablespoons light brown sugar
• 2 teaspoons kosher salt
• 1 teaspoon ground mustard
• 1 teaspoon black pepper
• 1 teaspoon onion powder
• 1 teaspoon paprika
• ½ teaspoon garlic powder
• ¼ teaspoon cayenne pepper
• 2 tablespoons olive oil
• 1 ½ cups chicken broth, divided
• 1 tablespoon Worcestershire sauce
• 1 teaspoon liquid smoke (optional)
• ½ – 1 cup BBQ sauce, plus extra for serving

Instructions:

1. Mix spices in a bowl to create the rub.
2. Coat pork pieces with the rub.
3. Sear pork in batches using Instant Pot's sauté mode.
4. Deglaze pot with ½ cup broth, scraping up browned bits.
5. Add remaining broth, Worcestershire sauce, and liquid smoke.
6. Return pork to pot and pour BBQ sauce over it.
7. Pressure cook on high for 60 minutes.
8. Allow natural release for 20 minutes.
9. Shred pork and mix with juices or additional BBQ sauce.
10. Serve warm and enjoy!

Nutritional information (per serving, assuming 8 servings):

kcal: 412
Carbohydrates: 9g
Protein: 35g
Fat: 27g
Saturated Fat: 9g
Cholesterol: 122mg
Sodium: 567mg
Potassium: 620mg
Fiber: 0g
Sugar: 7g
Vitamin A: 145IU
Vitamin C: 0.3mg
Calcium: 30mg
Iron: 2.3mg

1. U.S. Department of Agriculture. FoodData Central. Pork, fresh, shoulder, (Boston butt), separable lean and fat, raw. Published April 1, 2019.
2. National Pork Board. Pork Cuts: Shoulder. Accessed 2021.
3. Academy of Nutrition and Dietetics. Complete Food and Nutrition Guide. 5th ed. Houghton Mifflin Harcourt; 2017.