Perfectly & Unusually Spiced
Pressure Cooker Pulled Pork
I have spent my entire cooking life using the crock pot for pulled pork. Well, that is now a thing of the past. Pressure cooker pulled pork is the way to go! Hear me now, believe me later. This recipe will give you a result that is as tender and moist as any pulled pork you’ve ever had.
What’s So Special About This Recipe?
I feel like at least 90% of pulled pork recipes are the just variations of each other. Barbecue sauce, chili powder, cumin, chipotle powder, brown sugar – the usual suspects. I must say, I’ve been doing it that way for years. But I wanted something different. So I went into my spice drawer and just started pulling things out. That’s what being a chef is all about!
You Can Probably Guess What I’m Going To Say Next…
That’s right. The broken record continues. You need an instant pot in your life. I simply can’t get enough of the versatility of this kitchen tool. When it stops being awesome, I’ll stop talking about it.
Oh, I used this too. But it’s optional.
As I’ve stated before, nothing on Earth will give you a sear like that of a cast iron skillet. So for this method, before we fire up the Instant Pot, we sear the meat. This will do two things – give it an amazing color (so your meat doesn’t look sad and gray) and lock in the juices.
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- 4 lb. Boston Butt Roast
- 2 cups chicken broth
- 1 cinnamon stick
- 1 tsp. whole cloves
- 2 bay leaves
- 1 tsp. allspice berries
- 1 tsp. cardamon seeds
- 2 Tbsp. grape seed oil (or other high temp oil)
- 1 Tbsp. salt
- 1 Tbsp. pepper
- 2 Tbsp. garlic powder
- 1 Tbsp. onion powder
- Bring pork roast to room temperature (at least 10 minutes) then season with salt, pepper, garlic powder, and onion powder.
- Turn on sauté setting on Instant Pot (or heat cast iron skillet over medium-high heat.) Once hot, add oil. Sear roast on all sides - 60 seconds each side.
- Once seared, move roast to Instant Pot - fat side up. Then add all other ingredients.
- Close lid and set manual setting to 75 minutes.
- Once complete, allow pressure to release naturally (about 20 minutes).
- Carefully remove roast, then use knife to cut away fat layer. Then use 2 forks to pull meat apart.
- For the remaining liquid in pot - pour through a fine mesh strainer into separate container. Add some to pork, if desired.
- Serve and enjoy!