Instant Pot BBQ Pulled Pork

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  2 tbsp Paprika, Smoked
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  1 tbsp Brown Sugar, Light
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  2 tsp Garlic powder
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  1 tsp 1 teaspoon freshly-ground black pepper
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  1 tsp Mustard powder
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  1 tsp 1 teaspoon Kosher salt
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  3 lbs Pork Loin
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  1 tbsp Olive oil

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  2 cup BBQ Sauce

  Any BBQ sauce. Sweet Baby Ray's is a go-to. Check sugar content if cutting.

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  1 cup Low Sodium Chicken Broth

Instructions

1. 1Combine the smoked paprika, light brown sugar, garlic powder, black pepper, ground mustard, and Kosher salt in a large bowl and whisk until evenly blended. Add the pork cubes and toss until every piece is thoroughly coated in the rub.
2. 2Set the Instant Pot to Sauté mode on high. Add the olive oil and heat for 1–2 minutes until shimmering. Working in batches to avoid crowding, sear the pork cubes for 3–4 minutes per side until deeply browned on all surfaces. Transfer each batch to a clean plate.
3. 3Return all seared pork to the Instant Pot. Pour in 1 cup of chicken stock and 1 cup of BBQ sauce, then stir gently to combine.
4. 4Lock the lid, close the steam release valve, and set to Manual (High Pressure) for 45 minutes. Once the timer beeps, let pressure release naturally for 10 minutes, then quick-release any remaining pressure.
5. 5Transfer the pork to a clean plate using a slotted spoon, leaving the cooking liquid in the pot. Shred the pork with two forks into bite-sized pieces.
6. 6Set the Instant Pot to Sauté mode on high. Simmer the cooking liquid uncovered for 8–10 minutes, stirring occasionally, until reduced and noticeably thickened. Stir in the remaining 1 cup of BBQ sauce.
7. 7Return the shredded pork to the pot and toss to coat evenly. Simmer for 2–3 minutes until the pork is glossy and has absorbed the sauce.
8. 8Divide the pulled pork evenly into meal-prep containers while hot, spooning sauce generously over each portion. Cool to room temperature before sealing and refrigerating.