Basic Instant Pot Pulled Pork

Directions

• Cut your pork shoulder into large chunks (4-8 depending on the size of your shoulder)
• Apply your dry rub liberally to all sides of all cuts (I toss mine in a large bowl) and let sit for at least 30 minutes (probably covered and in the fridge)
• Heat your oil in the instant pot using the “sauté” function.
• Add your pork chunks and brown on all sides- you may need to do this in batches!
• Once all the chunks are browned, remove from the pot and set aside
• You can use the vinegar and water (or broth) here to deglaze the bottom of the pot by adding them in while the pot is still hot, then gently scraping up the browned bits with a wooden spoon
• Add the pork back in to the pot- I use my trivet inset here for easier removal later, but it’s not necessary
• Close and lock the lid, and set the vent to “Sealing”.
• Use the manual setting and cook on high pressure for 60-75 minutes (you’re not going to overcook it, and sometimes I haven’t thawed my shoulder out all the way, so I just let it cook a little extra. 60 minutes is fine for a 4-5 lb shoulder that has been thawed, maybe add a few extra minutes if your cut is larger, or if, like me, you haven’t allowed the meat to thaw all the way)
• You can either do a quick release after 60 minutes or let the pressure release naturally, depending on how big of a hurry you are in
• Remove meat from the pot and shred with forks, tongs, whatever your favorite method is
• At this point you can top with your favorite sauce or save for use in other recipes!