Pulled Pork

By: Jeffrey Eisner

Pulled Pork
cuisine icon Cuisine
Modern
cuisine icon Course
Dinner, Main Course, Side Dish, Snack
cuisine icon Difficulty
Easy
cuisine icon Duration
1-2 hours
cuisine icon Cooking Technique
Pressure Cook
cuisine icon Notes
["Jeff’s Tip: If you like your pork spicy, feel free to add some sriracha, chili powder, or Cajun/Creole seasoning. Or make it Hawaiian style with a mango barbecue sauce!"]
cuisine icon Keywords
1-2 hours, 4-6 servings, barbecue sauce, black pepper, boneless pork shoulder or butt, brown sugar, coca-cola or dr pepper, contributed, cook 85 min, dinner, easy, garlic powder, ground cumin, instant pot pulled pork recipes, instant pot recipes, Jeffrey Eisner, large spanish onion, liquid smoke, main course, modern, onion powder, paprika, potato rolls or hamburger buns, prep 5 min, pressure cook, pulled pork recipes, salt, side dish, snack

prep icon Prep Time
5 min
cook icon Cook Time
85 min

serving icon Servings
4-6 servings
Ingredients
  • 1 tbsp brown sugar
  • 1 tbsp onion powder
  • 1 tbsp garlic powder
  • 1 1/2 tsp paprika
  • 1 1/2 tsp ground cumin
  • 1 tsp salt
  • 1 tsp black pepper
  • 3 to 4 lbs boneless pork shoulder or butt
  • 1 tbsp liquid smoke
  • 1 large Spanish onion
  • 2 cups Coca-Cola or Dr Pepper
  • 1 cup barbecue sauce
  • Potato rolls or hamburger buns
Instructions
  • In a large bowl, mix together the sugar, onion powder, garlic powder, paprika, cumin, salt, and pepper.
  • Brush the pork with the liquid smoke and then roll in the bowl with the spices to coat. Set aside.
  • Place the onion wedges in the Instant Pot, round sides down. Add the soda and lay the pork pieces on top of the onion.
  • Secure the lid, move the valve to the sealing position, and hit Manual or Pressure Cook on High Pressure for 60 minutes. When done, allow a 10-minute natural release, followed by a quick release.
  • Transfer the pork and onion to a mixing bowl. Reserve 1/4 cup of the juices from the pot and discard the rest.
  • Shred the pork and onion with a pair of forks or a hand mixer, and mix in the reserved juices and barbecue sauce before serving with some slaw in rolls or buns.
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