Instant Pot Pulled Pork

Josie Smythe

~by Josie Smythe

3 to 6lbs Pork Shoulder/Butt

Spices/Seasoning of choice

2 Tablespoons Oil

1 to 2 cups chicken broth

-Cut pork into good sized hunks about 1 to 1.5 lbs each.

-Mix up your spices, rub all over the meat pieces.

-Press "Saute" on Instant Pot & when it says "HOT" add your oil.

-Add meat to pot & brown on both sides (cook in batches), remove from pot.

-Add chicken broth to pot & deglaze the pot (scrape all the food bits off the bottom of the pot).

-Add all the meat back into the pot (it's ok to stack it).

-Put lid on pot with steam release in the "Sealing" position.

-Cook on High Pressure (Manual or Pressure Cook function) for 55 minutes;

-Do a Natural Pressure Release (NPR) for 15 to 20 minutes.

-Turn steam release to "Venting" to release any remaining pressure.

-When float valve (red or silver pin in lid) drops down you can safely remove the lid.

-Remove meat from pot & shred.

-Add a little of the liquid from the pot to the meat for flavoring.

-If you want some crispiness to your meat place it on a baking sheet & put under the broiler for a few minutes.

-Use 1 cup broth for a 3 or 6 qt pot; 2 cups broth for an 8qt pot. I use homemade chicken broth but you can use any broth you prefer.

-Use the seasonings of your choice. I usually use: salt, pepper, garlic powder, onion powder, cumin, Mediterranean seasoning, & dried cilantro. You can keep it simple with just salt, pepper & garlic powder if you want it to be more of an "all purpose" meat to use in different dishes later.

-After you season the meat you can either wrap it up in Saran Wrap & put in fridge overnight or go ahead & cook it right away.

-Pulled Pork freezes well. I portion mine out & place in ziplock freezer bags to freeze it.

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