Pork shoulder gets rubbed all over with smoked paprika, garlic powder, onion powder, cumin, salt, pepper, and a hit of cayenne, then seared until deeply browned before it goes into the pressure cooker with apple cider vinegar and broth to build a rich, tangy braising liquid. Sixty minutes of high pressure turns the shoulder completely fork-tender, and a quick shred with two forks pulls it into long, juicy strands that soak up all that concentrated flavor. The vinegar-forward braising liquid keeps things bright and savory rather than sugary-sweet, which makes this a natural fit if you're watching added sugar closely. Serve it piled high with a crisp, crunchy slaw for contrast, and you've got a big batch of tender, deeply spiced pulled pork ready for weeknight dinners or a casual backyard spread. It's the kind of low-effort, high-payoff recipe that reheats beautifully, so leftovers are just as satisfying the second time around.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →6 servings
In a small bowl, combine the smoked paprika, garlic powder, onion powder, cumin, salt, black pepper, brown sugar, and cayenne. Pat the pork shoulder pieces dry with paper towels, then rub the spice mixture evenly over all sides of each piece.
Set the pressure cooker to the Sauté function (or use medium-high heat on a stovetop pressure cooker) and add the olive oil. Once the oil is shimmering, add the pork pieces in a single layer — work in batches if needed — and sear for 3–4 minutes per side until deeply browned on at least two sides. Transfer the seared pieces to a plate.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
