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Juicy Instant Pot Pulled Pork Recipe with Easy Apple Cider Vinegar Slaw

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A quick and easy pulled pork recipe made in the Instant Pot, paired with a tangy apple cider vinegar slaw that balances the richness of the pork for a fresh and satisfying meal.

Ingredients

Scale
  • 3 to 4 pounds pork shoulder (also called pork butt), trimmed of excess fat
  • 2 tablespoons smoked paprika
  • 1 tablespoon brown sugar
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1.5 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1/2 cup (120 ml) apple cider vinegar
  • 1 cup (240 ml) chicken broth or water
  • 1 tablespoon olive oil
  • 3 cups finely shredded green cabbage
  • 1 large carrot, peeled and grated
  • 1/2 small red onion, thinly sliced
  • 1/4 cup (60 ml) apple cider vinegar
  • 1 tablespoon honey
  • Salt and pepper to taste
  • Optional: Fresh parsley or cilantro, chopped, for garnish

Instructions

  1. Pat the pork shoulder dry with paper towels. Combine smoked paprika, brown sugar, garlic powder, onion powder, salt, and pepper in a small bowl. Rub the spice mix all over the pork, pressing it into all sides. Let it sit for 10-15 minutes to soak up the flavors.
  2. Optional: Turn your Instant Pot to the sauté setting and heat the olive oil. Brown the pork shoulder on all sides, about 3-4 minutes per side. This step adds depth but can be skipped if you’re short on time.
  3. Remove the pork and pour the chicken broth and apple cider vinegar into the Instant Pot. Scrape the bottom to loosen any browned bits.
  4. Place the pork shoulder back in the pot. Seal the lid and set to high pressure for 60 minutes. Once done, allow a natural pressure release for 15 minutes, then quick release any remaining pressure.
  5. Transfer the pork to a large bowl or cutting board. Using two forks or shredding claws, pull the meat apart into tender strands. If not easy to shred, cook for an additional 10 minutes.
  6. While the pork cooks, toss the shredded cabbage, grated carrots, and sliced red onion in a large bowl. Whisk together apple cider vinegar, honey, salt, and pepper until dissolved. Pour over the veggies and toss well. Let it sit for 15 minutes to soften slightly and blend flavors.
  7. Return some pulled pork to the Instant Pot juices and stir to keep it moist. Serve the pork hot with a generous helping of the apple cider vinegar slaw on the side or piled on top of soft buns for sandwiches.

Notes

[‘Do not rush the natural pressure release to keep the pork juicy.’, ‘Let the spice rub rest on the pork for better flavor penetration; refrigerate overnight if possible.’, ‘Searing the pork before pressure cooking adds flavor but is optional.’, ‘Toss the slaw right before serving for crispier texture or let it sit longer for softer slaw.’, ‘Use raw, unfiltered apple cider vinegar for best flavor and health benefits.’, ‘Save the cooking liquid for dipping or reheating to keep pork moist.’, ‘Skim excess fat from cooking liquid before shredding if pork is fatty.’, ‘Clean Instant Pot gasket regularly for safe pressure cooking.’]

Nutrition

Keywords: Instant Pot pulled pork, pulled pork recipe, apple cider vinegar slaw, easy pulled pork, pressure cooker pork, quick pulled pork, pork shoulder recipe

Find it online: https://lumalunch.com/juicy-instant-pot-pulled-pork-recipe-with-easy-apple-cider-vinegar-slaw/