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Mix together the ingredients for your chosen rub. Massage the rub all over the pork shoulder.
Press "saute" on your Instant Pot. When it's hot, add the oil. Sear the pork on all sides until brown, then set aside.
Add the chicken broth or water to the pot. Scrape up all the browned bits on the bottom of the pot. (It's crucial to remove everything on the bottom as this can prevent the Instant Pot from coming to pressure).
Place the pork roast back into the pot, setting it right in the broth. Close and lock the lid of the Instant Pot. Press “Manual” and immediately adjust the timer to 90 minutes. Check that the cooking pressure is on “high” and that the release valve is set to “Sealing”.
When the time is up, release the pressure using “Quick Pressure Release”.
Remove the roast and place it on a cutting board, then shred the meat using two forks.
For pulled pork tacos: place some of the meat on a corn tortilla, then top with salsa verde, chopped cilantro, diced white onion and crumbled queso fresco.
For pulled pork barbecue: Toss some or all of the pork with your favorite barbecue sauce, then serve as desired. See the post for some great ideas!