Step 1

Sprinkle SALT on all sides of PORK.

Step 2

Combine PAPRIKA, GARLIC POWDER, and BLACK PEPPER in a mixing bowl and generously coat PORK.Note: At this point, you can proceed with cooking OR cover and refrigerate pork overnight.

Step 3

Add OIL to the Instant Pot and press “Saute”.

Step 4

When the display reads “Hot”, sear both sides of PORK pieces and transfer to a plate.

Step 5

Pour CHICKEN BROTH and WORCESTERSHIRE SAUCE into the pot, scraping the browned bits off the bottom to deglaze.Increase broth to 2 cups if using 8 or 10 quart pressure cooker.

Step 6

Add the seared PORK pieces back to the cooker, secure the lid, and press “Manual” or “Pressure Cook” on HIGH for 45 minutes.

Step 7

When pressure cook cycle is done, allow a 10-minute natural pressure release (NPR). Flip the pressure valve to the "venting" position and release any remaining steam.

Step 8

Transfer pork to a plate or tray. Use two forks to pull the pork into smaller pieces.

Step 9

Serve warm scooped onto sliders or sandwiches, nachos, tacos, pasta, you name it!

Step 10

Allow pulled pork to cool completely and refrigerate in an airtight container up to 5 days, or freeze up to 90 days (longer if vacuum sealed). To thaw, transfer pork to the refrigerator for an overnight stay, then heat and serve.