I have used Butcher Box (note: affiliate link) for a while now, and love the quality of the meat and seafood they offer. I tend to switch up what comes in my boxes so I can work with different cuts. My latest box had a boneless pork butt, so I figured it was about time I created and shared a pressure cooker pulled pork recipe.
I do have a few other pulled pork recipes on my blog, and they are all fantastic, but they are slow cooker based. So here’s a recipe that helps get that yummy pulled pork on your table a bit faster using an Instant Pot or other multi cooker without losing that cooked-all-day flavor!
Ingredients:
Spice Rub:
- 1 tablespoon brown sugar
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon each of:
- smoked paprika
- hot paprika
- ground cumin
- salt
- ground pepper
Barbecue Sauce:
- 1 1/2 cups brown sugar
- 1 1/2 cups ketchup
- 1 cup white wine vinegar
- 1 cup apple cider vinegar
- 1 tablespoon Worcestershire sauce
- 1 tablespoon plus 1 teaspoon dry mustard
- 1/2 teaspoon hot sauce
Other ingredients:
- 3 lbs boneless pork butt, cut into cubes
- 2 tablespoons canola oil
- 1/4 cup chicken broth
Instructions:
Begin by measuring out the brown sugar, garlic powder, onion powder, smoked paprika, hot paprika, cumin, salt and pepper for the rub, stirring to combine.
In a large bowl, combine the 1 1/2 cups brown sugar, ketchup, vinegars, Worcestershire sauce, dry mustard and hot sauce. Ladle out 1 cup of the mixture into a separate bowl and reserve.
Cube your pork and add to another large bowl. Season with the rub, tossing to evenly coat the pork.
Next, turn on your multi cooker to the saute setting, normal heat. Add in the canola oil. When the canola oil is hot, add in about 1/3 of the pork cubes. Let cook for 2-3 minutes, or until browned, then flip and brown for another 2-3 minutes. Remove the pork and set aside. Repeat with the remaining pork.
When all the pork is browned and removed, turn off your multi cooker and carefully add in the chicken broth. Using a wooden spoon, scrape the browned bits off the bottom of the pot.
Transfer the pork back to your multi cooker, and pour the barbecue sauce mixture (except the 1 cup that you reserved) over the pork. It should almost cover the pork.
Add the lid and close to seal. Turn the multi cooker to manual high pressure for 40 minutes, making sure the vent is closed. (It will take ~10-15 minutes for the unit to come to full pressure.)
Once the unit beeps indicating it is done, wait 10 minutes to let some of the pressure release naturally, then carefully quick release the remaining pressure by opening the valve. Wait until the valve has completely dropped, then unseal the multi cooker.
Remove the meat with tongs and add to a large bowl. Shred with two forks.
Stir in the remaining one cup barbecue sauce mixture.
Serve as desired. (I like mine on a toasted bun with a little bit of coleslaw.)
The pork is so tender and juicy, and tastes like it was cooking all day. This is a vinegary pulled pork which I’m a big fan of. There is also a very subtle heat and smokiness.
Ingredients
- 1 tablespoon brown sugar
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon each of:
- smoked paprika
- hot paprika
- ground cumin
- salt
- ground pepper
- 1 1/2 cups brown sugar
- 1 1/2 cups ketchup
- 1 cup white wine vinegar
- 1 cup apple cider vinegar
- 1 tablespoon Worcestershire sauce
- 1 tablespoon plus 1 teaspoon dry mustard
- 1/2 teaspoon hot sauce
- 3 lbs boneless pork butt, cut into cubes
- 2 tablespoons canola oil
- 1/4 cup chicken broth
Instructions
- Begin by measuring out the brown sugar, garlic powder, onion powder, smoked paprika, hot paprika, cumin, salt and pepper for the rub, stirring to combine.
- In a large bowl, combine the 1 1/2 cups brown sugar, ketchup, vinegars, Worcestershire sauce, dry mustard and hot sauce. Ladle out 1 cup of the mixture into a separate bowl and reserve.
- Cube your pork and add to another large bowl. Season with the rub, tossing to evenly coat the pork.
- Next, turn on your multi cooker to the saute setting, normal heat. Add in the canola oil. When the canola oil is hot, add in about 1/3 of the pork cubes. Let cook for 2-3 minutes, or until browned, then flip and brown for another 2-3 minutes. Remove the pork and set aside. Repeat with the remaining pork.
- When all the pork is browned and removed, turn off your multi cooker and carefully add in the chicken broth. Using a wooden spoon, scrape the browned bits off the bottom of the pot.
- Transfer the pork back to your multi cooker, and pour the barbecue sauce mixture (except the 1 cup that you reserved) over the pork. It should almost cover the pork.
- Add the lid and close to seal. Turn the multi cooker to manual high pressure for 40 minutes, making sure the vent is closed. (It will take ~10-15 minutes for the unit to come to full pressure.)
- Once the unit beeps indicating it is done, wait 10 minutes to let some of the pressure release naturally, then carefully quick release the remaining pressure by opening the valve. Wait until the valve has completely dropped, then unseal the multi cooker.
- Remove the meat with tongs and add to a large bowl. Shred with two forks.
- Stir in the remaining one cup barbecue sauce mixture.
- Serve as desired. (I like mine on a toasted bun with a little bit of coleslaw.)
What do you think?