Instant Pot Pulled Pork

3-4 lb boneless pork shoulder or butt cut into slices per pound ratio; so 3 pounds means cut into 3 slices. (Note: If you can only find a bone-in pork butt/shoulder, don’t worry about cutting the meat before cooking; Just cook it all at once and remove the meat from the bone before you shred – it should fall off easily). If you wish to double the meat, see the “Jeffrey Sez” section of the recipe 3 to 4 lb boneless pork shoulder or butt cut into slices per pound ratio; so 3 pounds means cut into 3 slices. (Note: If you can only find a bone-in pork butt/shoulder, don’t worry about cutting the meat before cooking; Just cook it all at once and remove the meat from the bone before you shred - it should fall off easily). If you wish to double the meat, see the “Jeffrey Sez” section of the recipe

1 tbsp of liquid smoke (can be found near the BBQ sauce in your market)

1 tbsp of light or dark brown sugar

1 tbsp of onion powder

1 tbsp of garlic powder

½ tbsp of paprika

½ tbsp of cumin

1 tsp of kosher salt (oh, the irony)

1 tsp of pepper

1 large Spanish onion, quartered

2 cups of Coca-Cola or Dr. Pepper

1 cup of your favorite BBQ Sauce (to me, Sweet Baby Ray’s is where it’s at)

Potato rolls or hamburger buns, for making sandwiches (optional)

Want to make double the amount of pork? Great! Pig out! Simply add more meat to the pot (but you may have to get clever with how much you maneuver the meat to fit in a 6qt (an 8qt has more real estate for this). Just double the spices for rubbing, onions and the BBQ sauce at the end. Everything else (the soda and the cooking/release time) remain the same!

Seasoning your pulled pork is totally subjective to each set of taste buds. While this recipe will provide wonderful flavor, it isn’t spicy at all. So feel free to spice it up with some Sriracha, chili powder, Creole/Cajun seasoning, or anything else you wish!

Directions at pressureluckcooking.com

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