Recipes/Pressure Cooker Pulled Pork

Notes

• Use a pork roast or shoulder: Boneless pork roast or pork shoulder is the most widely used cut to use for pulled pork. Pork shoulder is inexpensive and relatively tough with a generous amount of fat, making it an ideal cut for pressure cooking or slow cooking.
• Smaller chunks > one large roast: cutting your roast into smaller 2-4” pieces ensures that our pork will be fall-apart tender in the 60 minute cook time. It will be juicier and more flavorful, because more of the pork is exposed to the seasoning and the cooking liquid.
• Give the pork a good spice rub before cooking: Make sure you rub the pork chunks with the dry ingredients before adding the juice to your Instant Pot. This will ensure flavorful, extra-tender pulled pork once the meat has finished pressure cooking.
• Choose your liquid: I love the combination of apples and pork together, but if you don’t have apple juice, don’t sweat it (see more options below!). As long as you have enough liquid.

Variations

• Experiment with your favorite dry seasonings and make a homemade pork rub or or try a commercial spice rub made specifically for pork. You can also substitute other types of juice, like in this recipe for Slow Cooker Pineapple Pulled Pork.
• Use a pork loin in place of pork shoulder or pork blade roast as listed here. It is not typically used for pulled pork as it is a leaner cut of meat, but I find it cooks up perfectly tender in the Instant Pot and is a great inexpensive swap if you can’t find pork shoulder.