Ingredients

• 12 ounces low sodium chicken broth
• 4 pounds boneless pork shoulder
• 1 tablespoon chili powder
• 1 tablespoon onion powder
• 1 tablespoon garlic powder
• 2 tablespoons smoked paprika
• 2 teaspoons cumin
• 2 teaspoons ground black pepper
• 3 tablespoons brown sugar
• 1 tablespoon apple cider vinegar

Preparation

1. Set the instant pot to sauté mode and pour in the chicken broth. Sauté for 5 minutes. Cut meat into 1/2 pound chunks.
2. Mix together chili powder, onion powder, garlic power, paprika, cumin, black pepper and brown sugar. Rub on all sides of the 1/2 pound pieces of meat.
3. Place the meat in the pot and top with any remaining rub and apple cider vinegar.
4. Lock the lid into place, cancel the sauté mode and set to "pressure cook" for 60 minutes.
5. After the 60 minutes cook is complete, let naturally release for 20 minutes. After 20 minutes manually release the remaining pressure.
6. Once the pressure is released, remove the lid and shred the pork in the pot with the juices and enjoy.

Helpful hints

• Leftover pulled pork is a great option for pork sandwiches, tacos or enchiladas. You may also top with arugula if desired.
• Adjust portion if you follow a lower protein diet.
• Cuts of meat vary in fat content and cooking yield. The above is estimated based on testing of the recipe.
• Be sure to read the instructions for your pressure cooker. Reading all safety recommendations.