Method
- 01
Pat your pork dry with paper towels. Combine your black pepper, salt, garlic powder, paprika, and onion powder in a small bowl. Rub the spice mixture evenly all over your pork chunks.
- 02
Set your Instant Pot to the sauté function on high. Add your olive oil and let it heat until shimmering, about 1 minute.
- 03
Working in batches if needed, sear your pork on all sides until deeply browned, approximately 2-3 minutes per side. This creates a flavorful crust and is crucial for depth of taste. Set the browned pork aside.
- 04
Add your beef broth and apple cider vinegar to the pot, scraping the bottom with a wooden spoon to deglaze and release the flavorful browned bits stuck to the surface.
- 05
Stir in your brown sugar until dissolved. Return the pork to the pot, along with any juices that have accumulated. The liquid should come about halfway up the sides of the pork.
- 06
Lock the lid and set the Instant Pot to high pressure for 35 minutes. This time is perfect for 2 lb of pork to become fork-tender (adjust time to 45 minutes if your pork is thicker or bone-in).
- 07
When the timer beeps, carefully perform a quick release of pressure by moving the valve from 'sealing' to 'venting'. Wait for the steam to stop completely before opening the lid.
- 08
Transfer the pork to a cutting board. Using two forks, pull the meat apart into shreds, discarding any large chunks of fat or bone. The meat should shred very easily if cooked properly.
- 09
Return the shredded pork to the pot with the cooking liquid. Stir in your barbecue sauce and mix thoroughly to coat the pork evenly. You can simmer on sauté mode for 3-5 minutes to allow flavors to meld, or serve immediately.
- 10
Taste and adjust seasoning as needed. Serve your pulled pork on toasted rolls, with coleslaw, over rice, or in tacos. Garnish with fresh cilantro if desired.
