Ingredients
Scale
- 4 pounds pork shoulder
- 2 tablespoons paprika
- 2 tablespoons brown sugar
- 1 teaspoon pepper
- 1 teaspoon cayenne pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon kosher salt
- 1/4 cup apple cider vinegar
- 3/4 cup water
Instructions
- Cut the pork into 3-4 pieces for even cooking.
- Mix the spices and sugar together, then rub the mixture into all sides of the pork.
- Pour the vinegar and water into the bottom of the Instant Pot and add the pork pieces.
- Cover the pot, seal it, and set to high pressure for 60 minutes.
- Allow for a natural pressure release until the pin drops, then manually release any remaining pressure.
- Remove the pork from the pot and shred it using two forks or meat shredder claws, adding back some juice from the pot if desired.
Notes
For extra smoky flavor, try using smoked paprika.
You can adjust the spice level by modifying the amount of cayenne pepper.
Leftovers can be stored in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 90 minutes
- Category: Entrees
- Method: Instant Pot
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4g
- Sodium: 590mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 0g
- Protein: 38g
- Cholesterol: 100mg