This pressure cooker pulled pork starts with a bold rub of smoked paprika, garlic powder, cumin, and a touch of cayenne, seared until deeply browned before it braises in a tangy apple cider vinegar and chicken broth mixture. Sixty minutes under pressure turns the pork shoulder impossibly tender, breaking down the collagen until it shreds apart with almost no effort from two forks. Once pulled, the meat gets tossed in a rich, tangy sauce that clings to every strand, delivering that classic smoky-sweet barbecue flavor in every bite. Pile it into a bowl with crisp coleslaw on the side for a fast, weeknight-friendly dinner that still tastes like it simmered all day. It's a satisfying, protein-packed option that fits neatly into a gluten free spread, whether you're feeding a crowd or meal-prepping for the week ahead.
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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.
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