Instant Pot Pulled Pork

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  Garlic powder(15g)
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  1 tablespoon onion powder
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  Paprika, Smoked(10g)
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  2 teaspoons kosher salt
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  1 teaspoon ground black pepper
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  Pork Loin(2268g)

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

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  Vegetable oil(30g)
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  Low Sodium Beef Broth

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

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  Yellow Onion
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  Bread, Hamburger Bun, Whole Wheat
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  Onion, Pickled
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  Tomato Sauce
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  Tomato Paste
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  Vinegar, Apple Cider(60g)
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  Maple syrup(45g)
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  Molasses, Unsulfured(30g)
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  Worcestershire Sauce(30g)

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

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  Paprika, Smoked(10g)
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  Chili powder(5g)
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  Mustard powder(5g)
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  Garlic powder(5g)
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  3/4 teaspoon ground black pepper
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  1/2 teaspoon kosher salt
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  Cayenne Pepper, Ground(1g)

Instructions

1. 1Mix the garlic powder and smoked paprika in a small bowl, then rub the mixture evenly over all sides of the pork loin.
2. 2Heat the vegetable oil in a large pot over medium-high heat until shimmering (about 1–2 minutes). Working in batches, sear the pork for 2–3 minutes per side until deep golden brown, then transfer to a plate.
3. 3Pour half the beef broth into the pot and scrape the bottom with a wooden spoon to release all browned bits, then add the remaining broth and the onion. Return the pork to the pot, cover, and bring to a boil over high heat.
4. 4Reduce heat to medium-low, cover partially, and simmer for 50–60 minutes until the pork is fork-tender and shreds easily, then transfer the pork to a large bowl and scoop out the cooked onions to add to the bowl. Reserve 1 cup of the cooking liquid; discard the rest.
5. 5In the same pot over medium heat, whisk together the tomato sauce, tomato paste, apple cider vinegar, maple syrup, molasses, Worcestershire sauce, smoked paprika, chili powder, mustard powder, garlic powder, and cayenne pepper. Simmer uncovered for 5–7 minutes, whisking every 2 minutes, until the sauce thickens slightly and coats the back of a spoon.
6. 6Shred the pork with two forks, then stir the shredded pork and onions into the sauce. Add reserved cooking liquid a splash at a time until the pork is evenly coated and reaches your desired consistency (5–10 minutes over low heat).
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 the pulled pork in a microwave (2–3 minutes per container) or on the stovetop over medium heat (5–7 minutes), then serve on whole wheat hamburger buns topped with pickled onions.