Instant Pot Pork Shoulder
This Instant Pot pork shoulder recipe yields fall of the bone tender BBQ pulled pork ideal for sandwiches, tacos, carnitas, and more!
Equipment
Ingredients
- 1 3 lb pork shoulder I used a bone in pork shoulder, but boneless may be used as well
- 2 cups chicken stock
- ¼ cup molasses
BBQ Spice Mix
- 2 tablespoon paprika
- 2 teaspoon garlic powder
- ½ teaspoon allspice
- 3 teaspoon onion powder
- 1 teaspoon chipotle powder
- 2 teaspoon cumin
- ½ teaspoon mustard powder
- 2 teaspoon black pepper
- 3 teaspoon salt
- ¼ cup brown sugar
Instructions
- For maximum flavor, mix the BBQ spices together, dry rub the pork shoulder and let it sit to marinate overnight. This step is optional and can be skipped if you are in a hurry.
- Place the pork shoulder in the Instant Pot, along with the spices, chicken stock, and molasses.
- Close the lid and make sure it is properly latched with the vent in the sealed position. Select the 'Manual' setting, and press adjust to select a cooking time of 60 minutes.
- Once the Instant Pot has finished cooking, use either the Quick Release or Natural Pressure Release option to remove the lid.
- Lift the cooked pork shoulder out of the instant pot and using two forks, pull apart /shred the meat. Shred the pork shoulder while it's still hot for best results. It will go a lot faster and will literally fall apart/of the bone.
- Strain the remaining liquid and thicken it with a cornstarch or flour slurry to make a tasty sauce for the meat! This can be done directly in the IP insert using the 'saute' function.
Notes
Save your pork bones and freeze them. Once you have a good amount make a delicious pork stock with them in your instant pot
Nutrition
Calories: 313.71kcal
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
Tried this recipe?Let us know how it was!