Source: Instant Pot Cookbook pg 28
Pulled Pork (IP)
Ingredients
- 4 lb Pork Shoulder (Pork Butt) roast, cut in two pieces
- ½ C water
- 1 TBSP Hickory Liquid Smoke
- 2 tsp coarse Kosher salt
- 4 hamburger buns
Directions
- Press [Sauté] to preheat the cooker. When Hot appears on the display add oil to the cooking pot. Brown each half of the roast separately. Remove to a platter when browned.
- Turn pressure cooker off and add water and liquid smoke to the cooking pot. Add browned roasts and any accumulated juices to the pot. Sprinkle the salt over the top of the pork roasts.
- Press [Manual] and then use the [+] button to choose 90 minutes pressure cooking time. When beep sounds, use a natural release to release pressure (approximately 20 minutes). When valve drops, carefully remove lid.
- Remove the meat from the pressure cooker and shred with two forks, discarding excess fat as you shred. Add some of the juices from the pressure cooker to moisten the meat. (I used a fat separator to remove fat from the juices.)