Instant Pot Pulled Pork
Chunks of spice-rubbed pork butt, seared then pressure-cooked in a smoky broth until they shred effortlessly, finished with barbecue sauce or the pot juices.
Ingredients
Method
Trim the excess fat from the pork and cut it into four even chunks.
Whisk the brown sugar, salt and all the spices together in a large bowl, then roll the pork chunks in the rub until well coated.
Heat the oil on sauté until the pot reads hot. Sear the pork in two batches, about 2 minutes per side, and set aside on a plate.
Cancel sauté and pour in ½ cup of the broth, scraping the browned bits off the bottom. Add the remaining broth, the Worcestershire sauce and the liquid smoke.
Return the pork to the pot, spaced out in the liquid. Lock the lid, set the valve to sealing, and pressure cook on high for 60 minutes, followed by a 20-minute natural release (or until the pin drops).
Shred the pork in a large bowl with two forks. Dress with barbecue sauce, or ladle over some of the cooking liquid — it carries most of the flavour.
Notes
The pot juices make an excellent alternative to barbecue sauce; skim the fat and spoon over.
Leftovers keep 3–4 days refrigerated and freeze well for 3 months.
Adapted from RecipeTeacher. Method summarised in Potbelly's own words; quantities and timings as published. All credit to the original author.