Instant Pot pulled pork is so easy to make and MUCH quicker than traditional versions. The pork features a coffee rub along with a blend of smoky spices, and cooks in a savory BBQ sauce. Use this pork in sandwiches, on salads or tacos, and more.
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Coffee Rubbed Instant Pot Pulled Pork

Instant Pot pulled pork is so easy to make and much quicker than traditional versions. The pork features a coffee rub along with a blend of smoky spices, and cooks in a savory BBQ sauce. Use this pork in sandwiches, on salads or tacos, and more.
Course Main Course
Cuisine American
Prep Time 18 minutes
Cook Time 53 minutes
Inactive time 30 minutes
Total Time 1 hour 41 minutes
Servings 8
Calories 463kcal

Ingredients

Coffee spice rub:

  • 2 tbsp finely ground coffee
  • 1 tbsp brown sugar
  • 2 tsp kosher salt
  • 1 tsp ground black pepper
  • 1/2 tsp ground chipotle pepper
  • 1/2 tsp mustard powder
  • 1/2 tsp paprika
  • 1/2 tsp ground coriander
  • 1/2 tsp onion powder
  • 1/8 tsp ground cayenne (optional)

Remaining ingredients:

  • 2-3 lbs boneless Boston butt pork roast, cut into 2 1/2"-cubes
  • 2 tbsp olive oil, divided
  • 1 small onion, chopped
  • 4 cloves garlic, minced
  • 1 cup water or broth
  • 1/2 cup apple cider vinegar
  • 1/4 cup tomato paste
  • 3 tbsp brown sugar
  • 1 tbsp Worcestershire sauce

Instructions

  • Stir together all coffee spice rub ingredients in a small bowl.
  • Cube Boston butt and trim excess fat if you desire. Add meat to a mixing bowl, then scatter spice mix over top, rubbing it into all sides of the meat until it's all covered.
  • Press the "Saute" button on the Instant Pot with the lid off and allow it to heat. Add 1 tbsp of the olive oil. Once oil is heated, add meat to the Instant Pot and brown for 2-3 minutes per side. Remove browned meat to a plate and set aside.
  • Add remaining 1 tbsp of olive oil to the Instant Pot, and then the chopped onion. Saute for 3-4 minutes, stirring up occasionally, and then add the minced garlic. Saute for another 1-2 minutes.
  • Pour a small amount of the water or broth into the Instant Pot to deglaze it, scraping up any stuck on bits before proceeding. You don't have to be precise with the amount - about 1/4 to 1/3 of a cup is fine.
  • Once deglazed, press the "Keep Warm/Cancel" button to shut off the Saute function. Add the remaining amount of water or broth, apple cider vinegar, tomato paste, brown sugar, and Worcestershire sauce and whisk well to combine until fairly smooth.
  • Add the Boston butt chunks to the Instant Pot.
  • Close and lock lid, making sure that the pressure release valve is set to "sealing".
  • Press the "Manual" button. Using the up or down button, adjust the cooking time to 35 minutes.
  • The Instant Pot will take a bit of time (anywhere from 10 to 15 minutes, in my experience) to come up to pressure, during which you may hear a slight hissing noise. During this time the display will read "On". Once pressure is reached, "35" will display and count down as the minutes go by as it's cooking.
  • Once the cook time is over, let the pressure release naturally. This takes around 20-25 minutes, and allows the meat time to rest. Once the float valve goes down, carefully remove the lid.
  • Remove the Boston butt from the Instant Pot and place on a cutting board or plate. It should shred easily with two forks.
  • To thicken the cooking liquid into a BBQ sauce once the meat is removed, press the "Saute" button. Stir/whisk in about 1 tbsp of flour if you like to help thicken the sauce quicker, whisking well to ensure no clumps remain. Continue cooking until sauce is to your liking, then toss with pork for serving.

Notes

The inactive time consists of 10 minutes for the Instant Pot to come to pressure and 20 minutes for natural pressure release, though time may vary slightly for you.

Nutrition

Calories: 463kcal | Carbohydrates: 8.4g | Protein: 38.5g | Fat: 29.8g | Saturated Fat: 9.9g | Cholesterol: 131mg | Sodium: 382mg | Potassium: 152mg | Fiber: 0.7g | Sugar: 6.5g | Calcium: 40mg | Iron: 3.1mg