Description
What You’ll Need: Ingredients. A bold, sweet-&-savory spice rub, quick sear, and pressure cook deliver BBQ-stand quality pulled pork in a fraction of the time. Finish with your favorite sauce.
Ingredients
Units
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For the Spice Rub
- 3 Tbsp brown sugar, packed
- 4 tsp kosher salt
- 1 Tbsp paprika (sweet or smoked)
- 2 tsp chili powder
- 1 tsp dried oregano
- 1 tsp garlic powder
- 1 tsp ground mustard
- 1/2 tsp cayenne pepper
- 1/2 tsp ground cumin
- 1/2 tsp black pepper
For the Pork
- 4 lb pork shoulder (Boston butt) (trim large fat pieces; cut into 3-inch chunks)
- 1 Tbsp canola oil (for searing)
- 1 cup chicken stock
- 6 Tbsp apple cider vinegar, divided (4 Tbsp for cooking + 2 Tbsp after shredding)
- 18 oz bottle BBQ sauce, your favorite (to finish (amount to taste))
Instructions
- Make the spice rub: In a small bowl, whisk brown sugar, salt, paprika, chili powder, oregano, garlic powder, ground mustard, cayenne, cumin, and black pepper until evenly combined.
- Season & sear: Trim large fat from pork and cut into 3-inch chunks. Rub all over with the spice blend. Set Instant Pot to Sauté (High); add oil. Sear pork in 2 batches, 3–4 minutes per side, until browned. Do not overcrowd.
- Deglaze & set to cook: Return pork to pot. Add chicken stock and 4 Tbsp apple cider vinegar. Scrape up browned bits to prevent a burn notice.
- Pressure cook: Lock lid and set valve to Sealing. Pressure cook on High for 40 minutes. When finished, quick release carefully according to manufacturer instructions.
- Shred & sauce: Transfer pork to a bowl and shred with two forks. Stir in remaining 2 Tbsp vinegar, adjust salt/pepper, and toss with BBQ sauce to taste. Serve immediately.
Notes
Why sear first? Browning triggers Maillard reactions, building a rich crust that deepens flavor. Cutting into chunks shortens cook time and ensures even tenderness.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Main Course, Sandwiches
- Cuisine: American
Nutrition
- Calories: 410
- Fat: 24
- Saturated Fat: 8
- Carbohydrates: 3
- Protein: 45
