Eosinophilic Esophagitis Friendly Instant Pot Pulled Pork
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Learn more →Ingredients
8 servings
For the pork
- 3 lbs boneless pork shoulder (pork butt), cut into 3–4 large chunks
- 2 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp ground cumin
- 1 tsp kosher salt
- ½ tsp black pepper
- ½ tsp cayenne pepper
- 1 tbsp olive oil
For the braising liquid
- ½ cup apple cider vinegar
- ½ cup low-sodium chicken broth
- 2 tbsp brown sugar
- 1 tbsp worcestershire sauce
- 1 tsp yellow mustard
For finishing
- 1 cup barbecue sauce, plus more for serving
For serving
- hamburger buns, for serving (optional)
- coleslaw, for serving (optional)
Instructions
- 1
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.
- 2
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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