A well-seasoned pork shoulder gets rubbed all over with smoked paprika, garlic powder, cumin, and a touch of cayenne before it's seared right in the Instant Pot for deep, caramelized flavor. The braising liquid — a tangy mix of apple cider vinegar, chicken broth, brown sugar, and mustard — builds a rich base while the pressure cooker works its magic, breaking down the meat until it's fall-apart tender in under an hour. Once it's out, two forks are all you need to shred it into juicy, saucy strands that soak up every bit of that flavorful liquid. Pile it high with a crunchy scoop of coleslaw on the side, and you've got a satisfying, crowd-pleasing dinner that comes together with minimal hands-on effort. This one's a reliable pick for a gluten free dinner rotation, easy to customize with your favorite finishing sauce and toppings.
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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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