Instant Pot Pulled Pork
- 3-4 lb boneless pork shoulder
- 1 cup barbecue sauce
- 1/2 cup apple cider vinegar
- 1/2 cup chicken stock
- 1/4 cup dark brown sugar
- 1 Tbs yellow mustard
- 1 Tbs Worcestershire sauce
- 1 Tbs smoked paprika
- 1 Tbs prepared chili powder
- 1 cup onion diced
- 2 large cloves garlic crushed
- 2 tsp dried thyme
- Extra barbeque sauce
Cut your pork shoulder into smaller pieces (around 2-3 inch cubes works best).
Combine all remaining ingredients in a large bowl and mixed until well blended.
Pour a little of the mixture into the instant pot, then add the pork.
Pour remaining sauce mixture over the pork.
Place the lid on the Instant Pot, turn the vent to Seal – and cook on manual for 75 minutes (high pressure).
When cooking is complete, allow the Instant Pot to do a natural release for 10 minutes, then open the pot.
Remove the pork and place in a large bowl. Shred the meat using two forks.
Add the remaining sauce from the instant pot until you have the consistency you prefer.
Serve with hot buttered rolls and coleslaw.