Try this Instant Pot BBQ Pulled Pork recipe, or contribute your own.
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 recipe (0g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- First start by prepping your work station. I cut my roast in half to make it easier to fit and handle. Spice up the roast with whatever you want or marinade and let sit for about 20 minutes if you want.
- Now Get your pressure cooker and turn on the saute button and let it warm up with the vegetable oil inside it. When it's hot, add your pork. Sear each side of the pork for 3 minutes.
- Now you want to add 2 cups of liquid(Chicken stock or water).
- Now close the lid on the pot and hit Meat/Stew button and Add 90 minutes to the time.
- Make sure your seal is closed. (I forget this sometimes, lol)
- Now, sit back and wait for it to count down to 1!
- Once it is done, let is naturally release for 10 minutes.
- Put onto a plate and shred. You can eat it now as is or do the BBQ option.
- I like to soak my BBQ a little into the meat. So we added the shredded pork into the instant pot, with about ½ of water. Added in our BBQ sauce. Now You press the manuel button, high pressure, and change the minutes to 5. Now, go prep your other items in your meal and wait for it to be done. Do a quick release and dig in once it's cooled a little.
Tender ribbons of pork pull apart effortlessly under the tines of a fork while retaining a glossy, concentrated coating of barbecue sauce. Achieving this texture requires understanding how collagen transforms inside a pressure cooker. When raw pork roast encounters moist heat exceeding 200 degrees Fahrenheit under high pressure, tough intramuscular connective tissue rapidly hydrolyzes into gelatin. Cutting a 2.6-pound roast in half before searing increases the surface area exposed to direct heat, maximizing the Maillard reaction without overcooking the interior. Searing each side for precisely three minutes develops complex flavor compounds, yet rushing this step by crowding the pot creates steam instead of a crust. Adding two cups of chicken stock provides the essential liquid volume required to bring the vessel to pressure safely while generating steam for heat transfer. Many cooks make the critical error of performing an immediate pressure release after the ninety-minute cooking cycle finishes. Allowing a ten-minute natural release lets the internal meat fibers relax slightly, reabsorbing moisture rather than expelling it violently onto the cutting board. Shredding the warm meat and returning it to the pot with sauce and a half cup of water for a final five-minute high-pressure cycle infuses the exterior cells with concentrated flavor. Leftover pulled pork stores safely in an airtight container in the refrigerator for up to four days, or freezes for three months without losing structural integrity when thawed slowly in the refrigerator before reheating gently on the stovetop with a splash of water.
