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Instant Pot Instructions. Trim the fat from the roast pork, remove any bones and cut it into 4 same size chunks for even cooking. Add all the spice rub ingredients to a large bowl and whisk to mix together. Add the pork pieces to the bowl and coat well on all sides. Turn the Instant pot to the saute mode.
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Place pork chunks directly into the liquid in the pot, spacing out as best possible. Secure lid and make sure vent is set to sealing position. Pressure cook on high pressure for 60 minutes. Then let pressure release naturally for 20 minutes or until pin drops. Remove pork to a large bowl and shred with 2 forks.
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Instructions. Press the "Sauté" mode on the Instant Pot. While the pot heats, mix the garlic powder, salt and pepper together in a small bowl. Season the pork shoulder pieces with the seasoning mix. When the pot signals "Hot", add 1 tablespoon olive oil and half the pork shoulder pieces.
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Deglaze Instant Pot: Pour a dash of Balsamic vinegar, then fully deglaze by scrubbing all the flavorful brown bits off the bottom of the pot with a wooden spoon. Mix in 1 cup (250ml) unsalted chicken stock and 2 tbsp (30ml) regular soy sauce. Pressure Cook Pork Roast: Add in sliced pork butt with all the meat juice.
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Transfer pork to a large bowl. In a small bowl, stir together cornstarch and water until dissolved. Stir the cornstarch mixture into the sauce in the Instant Pot. Turn the Instant Pot on saute and cook the sauce, stirring occasionally, until slightly thickened, 4-5 minutes. Turn off the Instant Pot.
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Flour the roast all over. Add oil to the pan and swirl until shiny and hot. Add the floured pork roast and sear on each side for 6-10 minutes, or until browned and crispy on all sides. Place the browned pork roast into the Instant Pot. To the pan on the stove, add the onion and garlic and saute for 5 minutes.
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Prep: 20 minutes. Cook: 50 minutes. Total: 1 hour 10 minutes. The easiest + BEST pulled pork ever! Serve with your favorite BBQ sauce. So smoky, so flavorful, so juicy, and SO SO GOOD. 4.9 stars ( 62 ratings)
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Sprinkle and press the dry rub on all sides of the cut pork. Pour the cooking liquid in the Instant Pot. Add 1 cup water, 1 tablespoon Worcestershire sauce, and 1 tablespoon apple cider vinegar to the pot. Optionally place the trivet over the liquid.
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STEP 2. Make the rub. Combine the seasonings and brown sugar into a rub, then rub it into all sides of the cut pork. STEP 3. Heat the pot. Let the Instant Pot heat on sauté mode, then add the oil (Image 3). Brown the chunks of pork on all sides, working in batches (Image 4). STEP 4.
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Deglaze the pot by adding a splash of broth and scrape the brown bits off the bottom. This is "liquid gold". Pressure cook the pork on HIGH for 45 minutes with a 15-minute natural pressure release (NPR). Transfer pork pieces to a tray or bowl. Shred the pork into smaller, bite-sized pieces with meat claws or two forks.
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Step 1: Brown the meat. Set the Instant Pot to Saute mode and heat half of the oil in the inner pot. Working in batches so you don't overcrowd the pot, add the pork pieces and brown on all sides. This takes about 4-5 minutes per side. Set the pork aside.
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Instructions. Cut the pork butt into four large pieces, trimming any access fat as needed. In a large bowl, mix together the brown sugar, garlic powder, onion powder, paprika, salt, pepper, and cayenne pepper. Add the pork chunks to the mixture at toss them to coat evenly. Set the Instant Pot to "sauté" and add olive oil.
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In a small mixing bowl, combine dark brown sugar, kosher salt, and black pepper. Mix to combine. Place bone-in pork butt in the Corningware 5.5 Qt. Dutch Oven, or similar product. Rub sugar mixture all over, making sure to get into any crevices. Cover with the lid and marinade in the fridge for 12-24 hours. When ready to cook, pre-heat the oven.
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Place the seasoned pork in the Instant Pot. Add the pineapple juice and apple cider vinegar. Close the lid and ensure the valve is set to "seal". Cook for 80 minutes on high pressure. Release the pressure and open the lid. Shred the pork using two forks. Leave 1/2 cup liquid in the pot and remove the rest.
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In a small mixing bowl, combine dark brown sugar, kosher salt, and black pepper. Mix to combine. Place bone-in pork butt in the Corningware 5.5 Qt. Dutch Oven, or similar product. Rub sugar mixture all over, making sure to get into any crevices. Cover with the lid and marinade in the fridge for 12-24 hours. When ready to cook, pre-heat the oven.
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Here are the step-by-step photos for instructions. Cut the Pork Butt into 4 parts. If it's bone-in, you can cut around it. Place meat inside the Instant Pot and add ½ cup of Italian dressing. Close the lid and vent (if your model requires) and set it to cook on high pressure, 12 minutes per pound (450g).