3poundspork shoulder (preferred) or pork loin, cut into 3-4 equal size chunks
1cuplow sodium chicken or beef broth
1/4cupapple cider vinegar
2cupsBBQ sauce, divided
One large yellow onion, cut into 1/2-inch thick slices (keep rings intact)
Mix rub ingredients together in a small bowl.
Cut pork into three equal pieces. Rub all over with spice mixture.
In the insert of your Instant Pot or pressure cooker, whisk together broth, vinegar, liquid smoke, and 1 cup of BBQ sauce.
Place onions carefully into liquid mixture. Set pork on top of onions.
Turn valve to "seal" and set pressure cooker for high pressure ("manual" or "pressure cook" mode). Set time for 60 minutes.
When finished cooking, let pressure release naturally for 10 minutes (just leave it alone, don't vent the pressure).
After 10 minutes, vent any remaining pressure. Remove pork from liquid mixture and use two forks to shred. Add any cooking liquid as desired. Add remaining 1 cup (or less) of BBQ sauce to achieve desired sauciness.
Enjoy immediately or dump remaining liquid out of the Instant Pot and return pork to Instant Pot on warm to keep warm until ready to serve.
This recipe freezes great and will keep in an airtight container in your freezer for 2-3 months.
You can put the onions in for added flavor, or you can leave them out. You can mix the cooked onions into the pulled pork after cooking, or you can discard them.
You can brown the meat before pressure cooking it, or you can skip that step (I skip it!).
You can swap out the broth for Dr. Pepper or root beer if that’s your thing.
Nutrition information does not include buns. Reduce sodium by using no salt added broth, and homemade barbecue sauce.