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Seriously Good Instant Pot Pulled Pork

Adapted from Recipe Teacher
Course: Main Course
Servings: 8

Ingredients 

Dry Rub:

  • 3 tablespoons light brown sugar
  • 2 teaspoons kosher salt
  • 1 teaspoon ground mustard
  • 1 teaspoon black pepper
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon cayenne pepper

Pork:

  • 3 to 4 pound pork butt roast, boneless or bone-in
  • 1-1/2 cups water
  • 1/4 cup cider vinegar

Instructions

  • Add all the dry rub ingredients to a large bowl and whisk them together. (Or instead, you can use 4-5 tablespoons of a commercial pork rub mix of your choosing.)
  • Trim the excess fat from the pork roast and cut it into 4 similar-size chunks. Add the pork roast chunks to the rub mix and coat them well.
  • Place the pork chunks into the Instant Pot, spacing them out as best as possible. Pour the water and cider vinegar over them.
  • Secure the lid and make sure the vent is set to the sealing position. Pressure cook on high pressure for 40 minutes. Let the pressure release naturally for 5 minutes, then open the vent and let the rest of the pressure release.
  • Remove the pork to a large bowl and shred it with 2 forks. Add your favorite BBQ sauce as desired. Or use the juice from the Instant Pot – it’s loaded with awesome flavor!