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Instant Pot Pulled Pork Feast on a plate
Stroller Envy

Instant Pot Pulled Pork Feast

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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 about 10 minutes total; transfer to a plate.
  2. Add broth and 1 tablespoon vinegar; scrape bottom completely clean. Return pork; seal and cook on high pressure 60 minutes. Allow 15 minutes natural release, then release remaining pressure per manual. Allow about 15 minutes to reach pressure before timed cycle.
  3. Meanwhile, toss slaw with remaining salt; stand in a colander 15 minutes. Rinse briefly; squeeze thoroughly dry. Mix with mayonnaise and remaining vinegar; refrigerate until serving.
  4. Check pork is fork-tender; if needed, pressure-cook 10 minutes longer and release safely. Transfer to a bowl; shred. Mix with barbecue sauce and a few spoonfuls 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.