Instant Pot BBQ Pulled Pork

Aleta

Defy the laws of time with this mouthwatering Instant Pot BBQ Pulled Pork, ready in an hour and a half from start to brioche bun.

5 from 3 votes

Prep Time 5

Cook Time 1 20

Total Time 1 25

Course Main Course

Cuisine Canadian, Low Carb

Servings servings

Calories 445 kcal

1 tbsp vegetable or avocado oil
3 lbs pork shoulder/blade
3 tbsp chili powder
1 tbsp paprika
1 ½ tbsp brown sugar or sukrin gold for low carb
1 ½ tbsp cumin
1 tsp sea salt
1 tsp ground black pepper
1 tbsp dried basil
3 cloves garlic minced
1 small onion chopped
1 cup beef broth
1 ½ cups hickory smoke bbq sauce - divided see post above for a low carb bbq sauce recipe

In a small bowl combine the chili powder, paprika, brown sugar, cumin, sea salt, ground black pepper, dried basil, minced garlic and set aside. Cut the pork roast into 8 pieces and massage the spices into the meat.
Turn the instant pot on to saute, add a tbsp of oil and once hot, add half of the meat and sear on all sides. Remove the meat and repeat with the second half.
Deglaze the instant pot by pouring in 1/2 cup beef broth and removing all the little browned bits from the bottom of the pot with a wooden spoon. Return the meat to the pot along with the onion, remaining beef broth and 1 cup bbq sauce. Do not stir!
Secure the instant pot lid, turn the steam release valve to the sealed position, and turn onto the pressure cook setting for 60 minutes. After the cooking time is complete, use the necessary precautions to quick release.
Once all of the steam has been released, open the lid and remove the meat to a large bowl. Using two forks, shred the meat, mix in the remaining 1/2 c barbecue sauce then stir in just enough of the juice to make it nice and moist. Serve on brioche buns with coleslaw or try one of the other ideas in the post above!

This Instant Pot BBQ Pulled Pork can easily be made low carb. Swap out the brown sugar for sukrin gold and use a Low Carb BBQ Sauce.

Try it out with a 90 Second Keto Bread or Low Carb Onion Bun.

You do not need to fully cook the chunks of spiced pork during the first stage. This is simply to give the pork a fast sear, deepening the flavour profile of the pulled pork.
Make sure you scrub the bottom of the pot well during the deglazing step. If this skip is stepped, you could get the dreaded BURN error, causing you to remove the ingredients, clean the pot and start all over again.
I know it's tempting, but do not stir the barbecue sauce into the pot before it has gone through the pressure cooking setting. The sauce is thick, so we do not want it getting burned at the bottom of the pot, giving us the dreaded BURN error.
Be sure the steam release valve has been set to the sealed position before the Instant Pot is set to pressure cook. If it is accidentally left open, the pot will not come to full pressure, meaning your pork will not be cooked!
When releasing the steam release valve, be very careful. The steam that comes out is very high pressured, and could have some drops of hot liquid. Get out of it's path as quickly as you can!

Nutrition Facts are for if all the low carb options are used.

Nutrition facts are an estimate only! The ingredients you choose could have different nutritional values than the ingredients I have used.

* Net carb count excludes both fibre and sugar alcohols, because these do not affect blood sugar in most people.

Deduct the fibre (2 g net carbs per serving) and sugar alcohols (12 g net carb per serving) to get 2.7 g net carbs per 1/2 lb serving.

Serving: 0.5lbCalories: 445kcalCarbohydrates: 16.7gProtein: 32.5gFat: 29.1gSodium: 1294mgFiber: 2g

Keyword instant pot, instant pot bbq pulled pork, low carb pulled pork, pulled pork

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