Instant Pot Pulled Pork for Camping
Ingredients
- 4 lbs bone-in pork shoulder pork butt) (trimmed of excess surface fat, cut into 3–4 large chunks
- 2 tsp smoked paprika
- 1.5 tsp garlic powder
- 1.5 tsp onion powder
- 1 tsp ground cumin
- 1 tsp brown sugar or coconut sugar
- 1 tsp kosher salt
- 0.5 tsp black pepper freshly ground
- 0.5 tsp cayenne pepper optional, for heat
- 1 cup low-sodium chicken or pork broth
- 0.25 cup apple cider vinegar raw unfiltered preferred
- 1 tbsp Worcestershire sauce
- 4 cloves garlic smashed
- 1 yellow onion roughly chopped
- 1 cup clean-label BBQ sauce divided — half stirred in after shredding, half for serving
- 1 tbsp avocado oil or refined coconut oil for searing
- 10 slider buns or small brioche rolls whole wheat preferred
- 2 cups coleslaw mix shredded cabbage and carrots — dress with ACV and a drizzle of olive oil at the campsite
Instructions
- In a small bowl, combine smoked paprika, garlic powder, onion powder, cumin, brown sugar, salt, black pepper, and cayenne (if using). Mix well.
- Pat the pork chunks completely dry with paper towels. Rub the spice mixture all over every surface of the pork, pressing firmly so it adheres.
- Set your Instant Pot to Sauté mode on High. Add the avocado oil and let it heat for 2 minutes until shimmering.
- Working in batches to avoid crowding, sear the pork chunks on all sides until deeply browned, about 3–4 minutes per side. Remove seared pieces and set aside on a plate.
- Add the chopped onion and smashed garlic to the pot and sauté for 2 minutes, scraping up any browned bits from the bottom — this prevents a burn notice.
- Pour in the chicken broth, apple cider vinegar, and Worcestershire sauce. Stir to combine and scrape the bottom of the pot clean.
- Return the seared pork chunks to the pot. They can be stacked if needed.
- Secure the lid and set the valve to Sealing. Select Pressure Cook (Manual) on High Pressure and set the timer for 90 minutes for a 4-lb bone-in shoulder (80 minutes for boneless).
- When the cook time ends, allow the pressure to release naturally for at least 25–30 minutes before carefully turning the valve to Venting to release any remaining pressure.
- Remove the pork pieces to a large cutting board or bowl. Remove and discard the bone if present. Using two forks, shred the pork into thin, pull-apart pieces. Discard any large pieces of fat.
- Switch the Instant Pot back to Sauté mode. Let the cooking liquid reduce for 8–10 minutes, stirring occasionally, until slightly thickened. Stir in half of the BBQ sauce and taste for seasoning.
- Pour the reduced sauce over the shredded pork and toss to combine. The pork should be glossy, saucy, and deeply flavorful. Add more BBQ sauce to your preference.
- Allow the pulled pork to cool completely at room temperature (no more than 1 hour), then transfer to airtight containers or quart-sized zip-lock bags.
- For best cooler performance, place containers in the freezer for 1 hour before your trip so the pork is partially chilled. Pack deep in the cooler surrounded by ice.
- At the campsite, reheat in a cast iron skillet or camp pot over medium-low heat, adding a splash of water or broth to loosen if needed. Serve on slider buns topped with a simple ACV-dressed coleslaw and extra BBQ sauce.
Notes
Make-ahead: Pulled pork can be made up to 4 days ahead and refrigerated, or frozen for up to 3 months. Thaw overnight in the refrigerator before packing in the cooler. Cooler safety: Keep the cooler below 40°F. Pack the pork deep in the cooler with plenty of ice and avoid opening the cooler frequently. Quick campsite reheat: Place the sealed zip-lock bag of pulled pork into a pot of hot (not boiling) water for 10–15 minutes for a completely no-dish reheat method. Lighter option: Swap pork shoulder for boneless skinless chicken thighs using the same rub and liquid. Cook at High Pressure for 15 minutes with natural release for 10 minutes.