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Pulled Pork (Instant Pot or Slow Cooker)

Author: Natalie Smith

Easy and flavourful pulled pork that's great for any summer occasion
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Prep Time 20 minutes
Cook Time 55 minutes
Resting Time 1 hour
Total Time 2 hours 15 minutes
Servings 15
Calories 309

Equipment

  • 1 Instant Pot * See notes for slow cooker option

Ingredients
  

Spice Rub

  • 3 Tbsp Diamond Crystal kosher salt * Adjust the amount of salt depending on the brand you're using
  • 3 Tbsp Paprika
  • 1 Tbsp Garlic powder
  • ½ Tbsp Light brown sugar
  • 1 Tbsp Mustard powder
  • ½ tsp Red chili flakes
  • ½ tsp Black pepper, coarsely ground

Cooking the pork

  • 1.7 kg Pork shoulder, boneless, cut in to 4 inch pieces
  • 1 12 ounce can Dr. Pepper
  • ½ tsp Liquid smoke * Hickory is especially nice

Serving

  • 1 bottle Sweet Baby Rays BBQ Sauce * Or your favourite BBQ sauce
  • Optional additional toppings: pickles, red onion, cabbage or coleslaw, and more BBQ sauce

Instructions
 

  • Remove large pieces of fat from the pork and cut it in to 4 inch pieces.
  • Make the spice rub and rub it in to the pork pieces.
  • Place the pork in a glass or metal bowl (plastic will retain the smell of the pork for pretty much the rest of your life), cover with plastic wrap, and refrigerate for at least 1 hour, up to overnight.
  • After the pork has marinated, place the pieces in the Instant Pot along with the Dr. Pepper and liquid smoke.
  • Pressure cook on high for 40 minutes with 15 minutes of natural slow release.
  • Once the pork has finished cooking, remove it from the Instant Pot and lightly shred it in a bowl. When stirring in the bbq sauce later the pork will break down further so no need to shred the pork too finely in this step.
  • I find there is enough moisture in the pork with the BBQ sauce that I do not need to save the cooking liquid. If you like very saucy pulled pork though, save 1/2 cup of the liquid to put back on the pulled pork at the end. I recommend refrigerating the liquid and skimming off the fat if you do this and can make the time.
  • Can either refrigerate until ready to serve or add enough BBQ sauce for the pork to be covered and enjoy!
  • To warm the pork back up, either if from the step above or leftovers, I recommend warming it up slowly, either on the stover or ideally in a slow cooker.

Notes

  • Slow cooker option:
    • Marinate the pork as described in the first 3 steps, but at step 4 place the pork and remaining ingredients (except the BBQ sauce) in a slow cooker rather than pressure cooker.
    • Cook on Low  for 8 - 10 hours, until the pork is very soft and able to be easily shredded.
    • Follow the same remaining steps (steps 6 onward) and enjoy!