This pulled pork starts with a bold spice rub—smoked paprika, garlic powder, onion powder, cumin, and a kick of cayenne—massaged into thick pork shoulder chunks before they get seared right in the Instant Pot for a deep, caramelized crust. A tangy braising liquid built from apple cider vinegar and chicken broth locks in moisture while the pressure cooker works its magic, breaking the meat down until it's shreddable and completely fork-tender in about an hour. Once it's out, the pork gets shredded, tossed back into that flavorful liquid, and finished so every strand soaks up rich, smoky flavor. The texture is exactly what you want from pulled pork: juicy, tender, and falling apart with almost no effort. It piles beautifully onto buns with crunchy coleslaw or straight over rice or greens for a simpler plate. Because you're in full control of what goes into the sauce and seasoning here, this is a genuinely solid pick for an added sugar–conscious kitchen.
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In a small bowl, combine the smoked paprika, garlic powder, onion powder, cumin, salt, black pepper, and cayenne. Pat the pork shoulder chunks dry with paper towels, then rub the spice mixture evenly over all sides of each piece.
Select the Sauté function on the Instant Pot and add the olive oil. Once the oil is shimmering, add the pork chunks in a single layer (work in two batches if needed to avoid crowding) and sear for 3–4 minutes per side, until deeply browned on at least two sides. Transfer the seared pork to a plate and repeat with any remaining pieces.
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