instant pot pulled pork

Ingredients

• 2.5 lbs Pork Shoulder (Boston Butt), bone-in or boneless
• 1 cup Apple Cider Vinegar
• 1/2 cup Brown Sugar
• 1/4 cup Ketchup
• 2 tbsp Worcestershire Sauce
• 1 tbsp Smoked Paprika
• 1 tsp Garlic Powder
• 1/2 tsp Onion Powder
• 1/4 tsp Black Pepper
• 1 cup Chicken Broth

Instructions

1. Place pork shoulder in the Instant Pot.
2. Pour apple cider vinegar over the pork.
3. Add brown sugar, ketchup, Worcestershire sauce, smoked paprika, garlic powder, onion powder, and black pepper.
4. Pour in chicken broth.
5. Secure the lid and set the valve to Sealing.
6. Cook on High Pressure for 60 minutes. Let the pressure release naturally for 15 minutes, then quick release any remaining pressure.
7. Once the pressure is fully released, carefully remove the lid.
8. Shred the pork using two forks. Mix the shredded pork with the remaining juices.
9. Serve on buns with your favorite BBQ toppings.

Notes

• For a smokier flavor, add a few drops of liquid smoke.
• If using a bone-in pork shoulder, you may want to remove the bone and excess fat after cooking.
• The pork can be stored in an airtight container in the refrigerator for up to 4 days.
• To freeze for later, portion the pulled pork and freeze it for up to 3 months.