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Instant Pot Pulled Pork with Original Dust
Dinner is dusted

Instant Pot Pulled Pork with Original Dust

Serves
6–8
Prep
20 mins
Cook
110–120 mins
Instant Pot pulled pork uses boneless shoulder cut into chunks, thin broth and Original Dust. Pressure-cook until shreddable, then moisten with the cooking juices.

Make it with Original Desert Dust. Start with the amount listed, then taste before adding more.

Ingredients

  • 3 pounds (1.35 kg) boneless pork shoulder, trimmed of thick exterior fat
  • 1 tablespoon (15 ml) neutral oil
  • 1 medium onion (150 g), sliced
  • 1 1/2 cups (360 ml) low-sodium chicken broth, for a 6-quart Instant Pot Duo
  • 1 tablespoon (15 ml) apple cider vinegar
  • 2 level teaspoons (10 ml) Original Desert Dust

Directions

  1. Cut and brown. Cut fully thawed pork shoulder into roughly 3-inch chunks. Select Sauté on a 6-quart Instant Pot Duo, add oil and brown pork in two batches for about 3 minutes per broad side. Transfer to a plate; do not add Dust during this hot searing stage.
  2. Deglaze completely. Add onion and stir for 2 minutes, then cancel Sauté. Pour in all the broth and scrape until no stuck browned bits remain on the base. Stir in vinegar and Original Dust, then return pork and its juices. Stay below the model's pressure-cooking maximum fill line.
  3. Pressure-cook. Check the seal and valve according to your manual. Lock the lid and pressure-cook on High for 60 minutes. Allow roughly 15–25 minutes to pressurize before that timer begins. When finished, allow 20 minutes natural release, then release remaining pressure as your manual directs, keeping clear of steam.
  4. Check and shred. Open only when pressure has fully released. Check the thickest chunks reach at least 145°F (63°C); shreddable shoulder normally cooks well beyond that. Let stand at least 3 minutes before tasting. If a fork cannot pull it apart easily, return to High pressure for 10–15 minutes with adequate thin liquid, then repeat the 20-minute natural release. Transfer tender meat to a dish and shred, discarding large fat pieces.
  5. Moisten to taste. Skim excess fat from the cooking liquid. Stir a few spoonfuls at a time into the pork until juicy but not soupy. Taste before adding more seasoning. Serve the remaining juices separately; this is a lightly seasoned pulled pork, not a thick barbecue-sauce preparation.

Cooking timing: 110–120 mins; longer if needed.

The Original Desert Dust all-purpose seasoning bottle.

The Dust In This Recipe

The Original Desert Dust

$12.99

Make it with Original Desert Dust. Start with the amount listed, then taste before adding more.
  • The Date Is the DifferenceOrganic Coachella Valley dates bring sweetness, body and depth.
  • Smoky & EarthyA balanced all-purpose blend made for everyday cooking.
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RECIPE TIPS & FAQS

WHICH CUT SHOULD I BUY?

Use boneless pork shoulder, sometimes sold as Boston butt. Its connective tissue softens during pressure cooking. Lean tenderloin and loin are poor substitutes for this shredding method.

DOES THE 60-MINUTE TIMER INCLUDE HEATING UP?

No. Allow roughly 15–25 minutes for pressurizing and 20 minutes for natural release, in addition to preparation, browning and the 60-minute pressure cycle. Tougher chunks may need a second cycle.

HOW MUCH LIQUID DOES MY COOKER NEED?

This formula uses 1 1/2 cups thin broth for a 6-quart Instant Pot Duo. Instant Pot lists 2 cups for the 8-quart Duo. Other models can differ: follow your own manual's minimum liquid and maximum fill limits.

CAN I REPLACE THE BROTH WITH BARBECUE SAUCE?

No. Thick sauces do not behave like the thin liquid required to build pressure and can scorch. Cook with broth, then stir a separately prepared barbecue sauce into the shredded meat if desired.

WHY IS THE PORK DIFFICULT TO SHRED?

It usually needs more time for connective tissue to soften, provided the correct shoulder cut was used. Check the liquid and use another short pressure cycle rather than forcing dry, resistant chunks apart.

CAN I COOK A FROZEN WHOLE SHOULDER?

Not with these directions. They are written for fully thawed, roughly 3-inch chunks. A frozen whole roast has a different heating pattern and cannot use the same timing.

HOW SHOULD I STORE PULLED PORK?

Refrigerate in a shallow covered container within two hours, or one hour above 90°F (32°C). Keep at 40°F (4°C) or colder and use within 3–4 days. Reheat leftovers to 165°F (74°C). Divide into small shallow portions with a little cooking juice rather than chilling a deep, tightly packed pot.

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