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Instant Pot Pulled Pork Feast
Stroller Envy

Instant Pot Pulled Pork Feast

Pressure-cooked pulled pork with barbecue sauce and crisp cabbage slaw.
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Prep Time 25 minutes
Cook Time 1 hour 10 minutes
Pressure buildup and natural release 30 minutes
Total Time 2 hours 5 minutes
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

  • 3 lb boneless pork shoulder trimmed and cut into 2-inch chunks
  • 1 tablespoon neutral oil
  • 1 tablespoon brown sugar
  • 2 teaspoons smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon kosher salt divided
  • 1/2 teaspoon black pepper
  • 1 1/2 cups low-sodium chicken broth
  • 2 tablespoons apple cider vinegar divided
  • 3/4 cup barbecue sauce
  • 14 oz shredded cabbage slaw mix
  • 1/3 cup mayonnaise
  • 8 burger buns

Method
 

  1. Toss pork with brown sugar, paprika, garlic powder, 1/2 teaspoon salt and pepper. Heat oil on sauté in a 6-quart electric pressure cooker; brown pork in batches for about 10 minutes total. Transfer to a plate.
  2. Pour broth and 1 tablespoon vinegar into the cooker and scrape the bottom completely clean. Return pork, seal and cook on high pressure for 60 minutes. Allow 15 minutes natural release, then release remaining pressure according to the manual. Allow about 15 minutes to come to pressure before the timed cycle.
  3. Meanwhile, toss slaw with remaining salt and let stand in a colander for 15 minutes. Rinse briefly, squeeze thoroughly dry, then mix with mayonnaise and remaining vinegar. Refrigerate until serving.
  4. Check pork is fork-tender; if necessary, pressure-cook 10 minutes longer and release safely. Transfer to a bowl, shred and mix with barbecue sauce and a few spoonfuls of cooking liquid. Serve on buns with slaw.

Notes

Equipment: 6-quart electric pressure cooker, colander, instant-read thermometer.
Serving size: one of 8 equal portions.
Refrigerate leftovers in shallow covered containers within 2 hours and use within 3–4 days. Reheat hot dishes to 165°F.