Instant Pot Pulled Pork

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  1 tbsp Garlic powder
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  1 tbsp 1 tablespoon onion powder
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  2 tsp Paprika, Smoked
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  2 tsp 2 teaspoons kosher salt
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  1 tsp 1 teaspoon ground black pepper
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  4 lbs Pork Loin

  Boneless pork loin roast. Wider and fattier than tenderloin — both work.

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  2 tbsp Vegetable oil
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  15 oz Low Sodium Beef Broth

  Any carton beef broth labeled "low sodium." Bone broth substitutes fine.

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  1 Yellow Onion(110g)
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  Bread, Hamburger Bun, Whole Wheat
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  Onion, Pickled
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  8 oz Tomato Sauce
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  6 oz Tomato Paste
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  0.3 cup Vinegar, Apple Cider
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  3 tbsp Maple syrup
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  2 tbsp Molasses, Unsulfured
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  2 tbsp Worcestershire Sauce

  Lea & Perrins is the standard. A little goes a long way.

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  1 tsp Chili powder
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  1 tsp Mustard powder
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  0.8 tsp 3/4 teaspoon ground black pepper
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  0.5 tsp 1/2 teaspoon kosher salt
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  0.1 tsp Cayenne Pepper, Ground

Instructions

1. 1Mix the garlic powder, onion powder, smoked paprika, kosher salt, and ground black pepper in a small bowl, then rub the mixture evenly over all sides of the pork loin.
2. 2Heat the vegetable oil in the Instant Pot using the sauté function over medium-high heat until shimmering (about 1–2 minutes). Sear the pork for 2–3 minutes per side until deep golden brown, then transfer to a plate.
3. 3Pour the beef broth into the pot and scrape the bottom with a wooden spoon to release all browned bits, then add the onion. Return the pork to the pot and lock the lid.
4. 4Cook on high pressure for 50–60 minutes until the pork is fork-tender and shreds easily. Allow natural pressure release for 10 minutes, then quick release remaining pressure. Transfer the pork to a large bowl and add the cooked onions. Reserve 1 cup of the cooking liquid; discard the rest.
5. 5Shred the pork with two forks, then set aside with the onions. Use the sauté function to heat the tomato sauce, tomato paste, apple cider vinegar, maple syrup, molasses, Worcestershire sauce, smoked paprika, chili powder, mustard powder, garlic powder, ground black pepper, kosher salt, and cayenne pepper over medium heat. Simmer uncovered for 5–7 minutes, whisking every 2 minutes, until the sauce thickens slightly and coats the back of a spoon.
6. 6Stir the shredded pork and onions into the sauce. Add the reserved cooking liquid a splash at a time until the pork is evenly coated and reaches your desired consistency, simmering over low heat for 5–10 minutes.
7. 7Divide the pulled pork evenly into 8 airtight containers while hot, then cool to room temperature before sealing and refrigerating.
8. 8To serve, warm each container in the microwave for 2–3 minutes or on the stovetop over medium heat for 5–7 minutes, then serve on whole wheat hamburger buns topped with pickled onions.