Instant Pot Pulled Pork (Gluten Free)
Over the weekend I used my Instant Pot to make pulled pork for the first time …EVER… and it was a huge success! The pulled pork was unbelievably moist and tender! The beauty of making this dish in the Instant Pot is that you get the same slow cooked tenderness but in a fraction of the time… that’s a huge plus for me! Leftovers are also great for lunches so this recipe is awesome as part of meal prep too.
I used G Hughes Sugar free barbeque sauce for the first time and I enjoyed it. At first, I could really taste the sucralose in it and it was kind of off putting, but combined with apple cider vinegar and chicken broth, it was so tasty!
I served this with a simple coleslaw and some roasted sweet potatoes…yum! Coleslaw is usually a no-no for me as are salads in general because they are tough on my digestive system. I am thankful for being in remission and when I am, I indulge in the simple stuff like salads lol. I do opt for vinegar-based dressings as opposed to creamy ones because they are easier for me to digest, but the choice is really yours here J
Check out the recipe below, I know you’re going to love it!
For The Dry Rub:
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp cumin
- 1 tsp paprika
- 1 tsp Redmond Fine Salt
For the Pulled Pork
- 1 3lb pork roast, cut into 1 inch cubes
- 1/3 cup apple cider vinegar, I used Bragg
- 1 cup bbq sauce
- 1 ¼ cup chicken broth
- 1 tbsp avocado oil
- In a large bowl, add the cubes of pork
- Place all dry rub ingredients in a small bowl. Stir to combine and add to the bowl with the pork. Mix until the pork is evenly coated and place in your refrigerator for 30 minutes or up to overnight
- Prepare the cooking liquid by adding the bbq sauce, 1 cup of chicken broth and apple cider vinegar to a bowl. Whisk to combine
- Set your Instant Pot to the Saute setting and add the avocado oil
- Once the oil is hot, add your pork in batches and sear on all sides
- Once all of the pork is seared, use ¼ cup of chicken broth to deglaze the instant pot (be sure to scrap up all those bits of pork for added flavour 😉
- Turn off your instant pot and add the pork back to the pan and pour in your cooking liquid
- Close the instant pot and adjust the valve to the sealing position.
- Set your Instant Pot to: Manual, High Pressure, 40 minutes
- Once the 40 minutes is up, let the pressure release naturally for 5 minutes and then do a quick release of the pressure
- Transfer the pork to a bowl and shred with a fork (it will be super tender!)
- Add as much of the cooking liquid as desired to keep the pork moist and flavourful