Instant Pot Barbecue Pulled Pork
- Dry rub time: Overnight
- Sauté time: 6 min.
- Pressurizing time: 10 min.
- Cook time: 45 to 60 min.
- Natural Pressure Release: 10 min.
Ingredients
Pork:
- 1 boneless pork butt or pork shoulder roast (about 3 to 4 pounds)
- 2 tablespoons brown sugar
- 1 teaspoon ground cumin
- 1 teaspoon ground paprika
- 1 teaspoon chili powder
- ¼ teaspoon ground mace or nutmeg
- 1 teaspoon salt
- 1 teaspoon ground black pepper
Oil:
- 2 tablespoons saffola oil (or oil with high smoke point)
Liquid:
Instructions
-
The pork butt can be cooked whole with trussing left on or the trussing can be removed and the pork butt can be cut into 4 fairly equal sized pieces. The cooking time per pound will be the same regardless of how the pork butt is prepared.
- Rub the pork butt with the southern dry rub.
- Wrap the pork butt in heavy-duty aluminum foil and refrigerate overnight or up to 24 hours.
- Remove the lid from the Instant Pot and set aside.
- Press "Sauté" on the cooker. Note: Do not use lid when sautéing.
- When the word "Hot" appears on the display add oil.
- Add the pork and brown well on all sides.
- Turn the Instant Pot off and remove the pork to a plate.
- Leave the drippings and bits of spices in the bottom of the pot.
- Allow the pot to cool down for 5 minutes.
- Place the trivet/steam rack in the cooker.
- Carefully add 1 cup of water to the pot.
- Place the meat on the trivet.
- Place the lid on the cooker and lock in place per Instant Pot instructions.
- Check to make sure the steam release handle points to "Sealing".
- Press the "Manual" or "Pressure Cook" button.
- Whether cooked whole or cut into 4 pieces the cooking time will be 15 minutes per pound of meat.
- Time for a 3 pound pork butt: 45 minutes
- Time for a 4 pound pork butt: 60 minutes
- The Instant Pot will automatically build up internal pressure. This can take up to 10 minutes. Once the unit is pressurized a timer will automatically display the amount of cooking time you programmed.
- When the timer goes off the cooker will automatically go to the "Keep Warm/Cancel" mode.
- Allow the cooker to cool down naturally until the float valve drops down. This can take up to 15 minutes.
- Carefully unlock and remove the lid.
- Transfer the pork butt to a platter.
- Skim the fat off of the pan juices. NOTE: See comment section below for a different method of separating the fat from the juices.
- Pour juices into a bowl and set aside if using for pulled pork sandwiches.
- Allow to the pork to cool.
- If cooked whole use kitchen shears or a sharp knife to cut and remove the trussing string.
- Once the pork is cool enough to handle, shred the meat using a fork.
- Refrigerate or freeze unused portions.
Comments
Makes about 8 cups of shredded pork.The high pressure method of cooking will not only save time, but will intensify the flavor of the pork.
The meat will be so tender it will literally shred when barely touched by a fork.
Use this recipe for pulled pork sandwiches.
Instead of skimming fat off of the juices, refrigerate and let the fat harden on top of the juices overnight. With a spoon, skim the hardened fat off of the juices. Pan juices can be saved for use with pulled pork sandwiches.
Is your Instant Pot taking a long time to build up pressure? Is there a lot of steam leaking from the lid? Is there an unusual amount of water in the condensation collector? What can you do?
Check Your Sealing Ring Periodically:
Step One: Check to make sure the sealing ring is installed correctly. If it is installed correctly then see next step.
Step Two: Replace sealing ring as it may be damaged or worn out.
No Instant Pot? No Problem! You can roast your pork in the oven. Follow my recipe for slow roasted barbecue pulled pork.