This post is sponsored by IOWA PORK PRODUCERS. All opinions and text are my own.
INSTANT POT PULLED PORK BBQ
Instant Pot Pulled Pork BBQ starts with a delicious rub seasoning and comes out so tender! Make this easy pulled pork using a pork butt or a pork loin and it is guaranteed to become your new favorite instant pot pork recipe. It’s perfectly cooked, tender and shredded in less than an hour! Serve topped with my SOUTHERN COLE SLAW for a complete southern pork sandwich.
HOW DO YOU MAKE PULLED PORK
It is incredibly easy and the Instant pot does most of the work. Pulled pork recipes start with basic seasonings that are probably already in your cabinet at home. I like to use a mixture of brown sugar, salt, garlic and onion powder, paprika, chili powder and cayenne powder (don’t worry, it’s not spicy!) It’s the same seasoning recipe I use for my GRILLED PORK RIBS. So good!
HOW TO MAKE INSTANT POT PULLED PORK
Once you have rubbed in the seasoning onto your pork butt or pork loin, you will pour in some soda. I prefer to use soda instead of water for added flavor. Root Beer, Dr. Pepper or Coke are my favorites. You can use your favorite brand of barbecue sauce for this or make your own (check out my recipe for CROCK POT BBQ BRISKET for a delicious sauce recipe.) Then add a bit of apple cider vinegar. That’s my secret tip for getting super tender pulled pork. The acid from the vinegar helps to tenderize the meat as it cooks! No Instant Pot? No problem! I highly recommend that you try out my CROCK POT PULLED PORK BBQ.
WHAT’S THE DIFFERENCE BETWEEN A PORK BUTT AND PORK SHOULDER?
Although pork shoulder and pork butt come from the same region of the pig, they are actually cut from opposing ends of the shoulder region. Pork shoulder is cut from thinner end of the shoulder and contains slightly less fat. Pork butt, on the other hand, is cut from the thicker end of the shoulder and is meant to be shredded. It is also typically cheaper in cost that the pork shoulder.
IS PORK NUTRITIOUS?
Check out this infographic below! Adding just 3 ounces of pork as a regular part of your diet can give you as much protein as 6 1/2 cups of broccoli. Adding a lean animal protein source such as pork to your meals not only helps you hit daily suggested levels, but also comes packed with the essential amino acids, vitamins, and minerals that your body needs. Pork is a complete protein, more so than plant-based proteins. When you add pork to your meals, you feel fuller longer, which in turn can help lower post-meal glucose and insulin levels, and assist in weight loss.
HOW CAN I SUPPORT AMERICAN FAMILY FARMERS?
When you pick up some pork at Walmart or Kroger (or wherever you like to shop) you are more than likely buying pork that was raised in Iowa by a family that has been doing it for generations. Plus, I think it is super important, as a consumer, to know where my food is coming from and how it is being raised. It’s comforting to know that families, who care about us and their animals, are producing this food that I am enjoying. It’s a tough job, a messy job and an every-single-day job.
INSTANT POT PULLED PORK RECIPE:
For the Seasoning Rub:
coarse ground black pepper
For the pulled pork:
boneless pork butt
soda (root beer, Dr. Pepper, Coca-Cola)
apple cider vinegar
Cook’s Tip: When purchasing the pork butt, you’ll need to find one that is nice and pink with a good marbling of fat (fat is flavor!). You’ll also need to make sure that it fits into the size of the Instant Pot you own. For this recipe, I am using a 6.5 quart Instant Pot so I purchased a smaller 3 lb. pork butt to ensure it fit into my pressure cooker.
STEP-BY-STEP INSTRUCTIONS TO MAKE PULLED PORK:
First things first, don’t start cooking the meat from cold. Pull the pork butt out of your refrigerator a few hours before you are going to cook it. Then remove any packaging (do this part over the sink since there will be a lot of liquid.) Then, using paper towels, dry off the pork butt. Set aside.
Mix up the seasoning rub. Cook’s Note: This makes a lot of rub so you’ll probably only need half. Just put the other half in a mason jar or Ziploc bag and save for later.
Sprinkle this rub all over your pork shoulder. Make sure to rub it in really well. Cook’s Tip: Want even more flavor? Rub the pork butt, wrap in plastic wrap and stick in the refrigerator over night. Take out a few hours before cooking then continue with directions.
Into the bottom of your electric pressure cooker, pour in your can of soda and apple cider vinegar. Stir together. Then add your seasoned pork butt. If you are using, pour half the bottle of BBQ sauce over the pork butt.
Secure the pressure cooker lid and set the pressure release valve to “SEAL”.
Set on manual high pressure for 40 minutes (you’ll want to estimate abut 15 minutes per pound.) Once the cooking time is finished, allow the pressure to release naturally for 10 minutes (most pressure cookers will switch to a keep warm setting and start counting down how long it is on that setting – this is actually naturally releasing the pressure as well.) After 10 minutes, do a quick release.
INSTANT POT PULLED PORK BBQ
For the seasoning rub:
- 1/2 cup brown sugar
- 1/4 cup smoked paprika
- 1 tablespoon coarse ground black pepper
- 1 tablespoon kosher salt
- 1 tablespoon chili powder
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon cayenne
For the pork:
- 3-4 lb. boneless pork butt
- 1 can soda root beer, Dr. Pepper, Coca-Cola
- 1/3 cup apple cider vinegar
- 1 bottle of your favorite BBQ sauce
- Pull the pork butt out of your refrigerator a few hours before you are going to cook it. Then remove any packaging (do this part over the sink since there will be a lot of liquid.)
- Using paper towels, dry off the pork butt. Set aside.
- Mix up the seasoning rub. Sprinkle this rub all over your pork shoulder. Make sure to rub it in really well.
- Into the bottom of your electric pressure cooker, pour in your can of soda and apple cider vinegar. Stir together. Then add your seasoned pork butt. If you are using, pour half the bottle of BBQ sauce over the pork butt.
- Secure the pressure cooker lid and set the pressure release valve to "SEAL". Set on manual high pressure for 40 minutes. Note: you'll want to estimate abut 15 minutes per pound.
- Once the cooking time is finished, allow the pressure to release naturally for 10 minutes (most pressure cookers will switch to a keep warm setting and start counting down how long it is on that setting - this is actually naturally releasing the pressure as well.)
- After 10 minutes, do a quick release.
- Remove the meat from the instant pot and shred using two forks (discarding any liquid left in the Instant Pot.) Remove any fatty bits.
- Add remaining barbecue sauce to the shredded pork and stir. Serve on a soft hamburger bun, topped with cole slaw.