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Brueck's BBQ Pulled Pork

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The easiest + BEST pulled pork ever! Serve with your favorite BBQ sauce.


Yield: 8 servings 
Prep: 20minutes
Cook: 50minutes
Total: 1hour 10minutes

TIPS & TRICKS
  • Cut the pork into 3-inch chunks. Using smaller pieces of pork will keep the cook time to a minimum and allow even cooking, ensuring juicy, tender, fall-apart pulled pork.
  • Sear the pork. Searing the pork first will add all the extra, deeper flavors here, sealing all the juices inside.
  • Work in batches. An overcrowded Instant Pot® can lead to uneven cooking and poor browning. Work in batches to maintain high heat for a good sear and crispy crust on each pork piece.
  • Use good-quality stock. The better quality your stock, the better your pulled pork. Many brands love to pack in the salt so always opt for unsalted or a lower-sodium variety. Homemade stock is even better.
  • Freeze without the sauce. For best results with leftovers, freeze the leftover shredded pork without the bbq sauce to preserve the texture and prevent sogginess, adding bbq sauce when reheating.

Ingredients
  • 3 tablespoons brown sugar
  • 4 teaspoons kosher salt
  • 1 tablespoons paprika
  • 2 teaspoons chili powder
  • 1 teaspoon dried oregano
  • 1 teaspoon garlic powder
  • 1 teaspoon ground mustard
  • ½ teaspoon cayenne pepper
  • ½ teaspoon ground cumin
  • ½ teaspoon black pepper
  • 4 pounds pork shoulder, excess fat trimmed and cut into 3-inch chunks
  • 1 tablespoon canola oil
  • 1 cup chicken stock
  • 6 tablespoons apple cider vinegar, divided
  • 1 (18-ounce) bottle favorite bbq sauce

Equipment
  • Instant Pot

Instructions
  1. Set a 6-qt Instant Pot® to the high saute setting.
  2. In a small bowl, combine brown sugar, salt, paprika, chili powder, oregano, garlic powder, mustard, cayenne pepper, cumin and pepper. Season pork with brown sugar mixture.
  3. Heat canola oil; working in two batches, add pork and cook until evenly browned, about 3-4 minutes.
  4. Stir in chicken stock and 4 tablespoons vinegar, scraping any browned bits from the bottom of the pot. Select manual setting; adjust pressure to high, and set time for 40 minutes. When finished cooking, quick-release pressure according to manufacturer's directions.
  5. Remove pork shoulder from the Instant Pot® and shred the meat using two forks; stir in remaining 2 tablespoons vinegar and season with salt and pepper, to taste, if needed.
  6. Serve immediately with your favorite bbq sauce.

Frequently Asked Questions
Why is my meat tough?
This can happen if the pork is not cooked long enough. Place the pork back into the Instant Pot, cooking in increments of 5 minutes as needed.

How can I serve pulled pork?
Leftover pulled pork can be repurposed in so many ways – from salads, quesadillas, burritos, nachos, tacos, potstickers and sliders to name a few!

Is pulled pork freezer-friendly?
Yes! Let cool completely and portion into plastic freezer bags in individual servings, squeezing out any excess air before sealing. Lay the bags flat in a single layer in the freezer (this will help them freeze quickly). To reheat, thaw overnight in the fridge, reheating over medium heat with leftover cooking liquid (to prevent the pork from drying out), stirring occasionally, until heated through.

How can I store leftovers?
Leftovers can be stored in an airtight container in the fridge for 3-4 days.

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