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Instant Pot Whole30 BBQ Pulled Pork
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Instant Pot Whole30 Pulled Pork

Prep Time10 minutes
Cook Time1 hour 30 minutes
Total Time1 hour 40 minutes
Servings: 6
Author: Alex Snodgrass

Ingredients

  • 3 pounds bone-in pork shoulder
  • kosher salt, to taste
  • freshly ground black pepper, to taste
  • 1 tablespoon ground cumin
  • 1 tablespoon extra virgin olive oil
  • 1 white or yellow onion, peeled and thinly sliced
  • 2 garlic cloves
  • 1/4 cup apple cider vinegar
  • 1/2 cup low-sodium chicken broth
  • 1 cup Whole30 BBQ Sauce, plus more as needed

Instructions

  • Cut the pork shoulder into four large pieces, working around the bone. Season the pork evenly with the salt, pepper, and cumin.
  • Turn the Instant Pot on the "saute" setting. When hot, add the olive oil and pork. Cook for about 4 minutes or until golden brown. Flip and cook for another 4 minutes or until the pork is evenly browned.
  • Add the onions, garlic, apple cider vinegar, and chicken broth. Hit "cancel" on the Instant Pot, then hit "manual" and increase the time to 90 minutes. Cover, seal, and cook.
  • When the cook time is done, press the “Keep Warm/Cancel” button to turn off the cooker and turn the valve from sealing to venting to release the pressure quickly.
  • When the pressure is released, carefully remove the lid. Use tongs to transfer the pork onto a cutting board. The pork should shred very easily by just squeezing it with the tongs or with two forks. Discard any unwanted fat and liquid.
  • Place the shredded pork in a cast-iron skillet set over medium-high heat and add the BBQ sauce over. Toss to coat and cook for about 5 minutes, or until the liquid is cooked off and the BBQ sauce has soaked into the pork. Season to taste with more salt, pepper, and BBQ sauce, if needed. Serve however you please and enjoy!

Notes

SLOW COOKER INSTRUCTIONS:
  • Cut and season the pork as directed.
  • Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Brown the pork on all sides (about 3 minutes per side), then transfer to a slow cooker.
  • Add the garlic, onion, apple cider vinegar, and broth to slow cooker.
  • Cook on low for 8-10 hours, until pork shreds easily with a fork. 
  • Remove and shred the meat; discarding the bone and any large pieces of fat. Reserve 1 cup of the cooking liquid to rehydrate the meat if needed.
  • Toss with the BBQ sauce and season as directed.

Nutrition

Calories: 325kcal | Carbohydrates: 22g | Protein: 28g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 93mg | Sodium: 605mg | Potassium: 655mg | Fiber: 1g | Sugar: 17g | Vitamin A: 128IU | Vitamin C: 3mg | Calcium: 52mg | Iron: 3mg