Ingredients
Scale
- 4 pound 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.
- In a bowl, combine the dried spices and sugar, and rub this mixture into all sides of the pork.
- Pour the apple cider vinegar and water into the bottom of the Instant Pot, then add the seasoned pork pieces.
- Close and seal the Instant Pot, setting it to high pressure for 60 minutes.
- Once cooking is complete, allow for a natural pressure release until the pin drops, and then carefully release any remaining pressure manually.
- Remove the pork from the pot and shred using two forks or meat shredder claws, mixing in some of the pot juice if desired.
Notes
Feel free to experiment with different seasonings to customize your flavor.
For spiciness, adjust the pepper and cayenne amounts according to your taste.
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: 320
- Sugar: 5g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 0g
- Protein: 40g
- Cholesterol: 110mg