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Pulled pork is one of the staple foods we make a few times a month and eat leftovers for days on end. It’s affordable, easy and can be paired with basically any side at any time of the day. Making Instant Pot pulled pork is a super easy weekend prep dish for your weekly meal plan. This recipe uses a Carolina Style BBQ Sauce – aka vinegar based – and its zingy kick pairs so well with a creamy coleslaw, you’d think you were at a Ribfest!
The pork shoulder cooks for 65 minutes under high pressure in a braise of apple cider, apple cider vinegar and the secret ingredient for achieving Ribfest smoke in your Instant Pot, the natural liquid hickory smoke. Shredding the pork is really simple, I use two forks to pull apart the pork easily into shreds, but if you need to bring in the big guns, there are ‘shredder claws’ you can purchase to really amp up the kitchen wolverine in you.
Most pulled pork recipes are drenched in a sweet thick sauce so I wanted to prove that a healthier pulled pork is an option by using natural ketchup like Tessemaes (or homemade!) paired with vinegar and spices to make a flavourful Carolina style pulled pork without all the sugar. If a thicker saucier pulled pork is more your style, try one of the many paleo BBQ sauces available, like the WellBee’s BBQ Sauce, Honey Bunny Amazing Dad’s BBQ Sauce or Tessemaes All Natural Organic Matty’s BBQ Sauce.
It’s likely you will have leftover pulled pork, so it’s good to meal prep sides that also keep well in the fridge. Creamy coleslaw is a classic pairing with pulled pork and I’d also recommend my Potato Salad with Herb Vinaigrette because it easily lasts for days as leftovers.
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