This Instant Pot Honey Balsamic Pulled Pork is a twist on a classic. It's cooked to tender and juicy perfection, then smothered in a sweet, tangy, slightly spicy honey balsamic sauce.
Preheat Instant Pot on saute and cut pork roast into 3-4" cubes.
Combine seasoning salt and garlic powder and rub all over pork.
Add oil to Instant Pot and sear pork chunks on all sides until golden brown. You may have to do this in batches.
Remove pork from Instant Pot and add broth or water. Scrape the bottom well to remove any stuck on bits on the bottom (this helps to prevent the burn message).
Add pork back to the Instant Pot with the broth, put the lid on, turn the valve to sealing, and cook on Pressure Cook, high, or Manual, high, for 60 minutes.
When the cook time is up, allow the pressure to release naturally for at least 10 minutes before opening the valve to release remaining pressure.
Remove pork and allow to rest for 5-10 minutes before shredding.
Drain the juices from the Instant Pot and strain. Add 1 cup of cooking juices back into the Instant Pot.
Add vinegar, ketchup, brown sugar, honey, Worcestershire sauce, garlic, pepper and red pepper flakes. Bring to a boil on saute and cook until slightly reduced.
If desired, stir together corn starch and water and add to sauce to thicken. Shred meat and add to the sauce in the Instant Pot. (*Note: if you have a smaller pork roast or you like less sauce, place the meat in a bowl and add just the amount of sauce you desire to the meat and stir to combine).
Video
Notes
Tips:
Cut the pork into cubes. Cutting the pork up into 3-4" cubes ensures that it cooks all the way through. If you leave it whole, it will need longer to cook.
Use chicken broth. While water does work as the instant pot liquid, I prefer to use chicken broth. It adds tons of flavor!
Brown the pork first. Searing the pork in the instant pot before pressure cooking gives it a better texture and another layer of flavor.
Scrape the bottom. After searing and before pressure cooking, be sure to scrape any brown bits off the bottom of the pot. Stuck bits of food can cause a burn notice.
Storage:Leftover pulled pork will last in an airtight container in the fridge for up to 3 days or in the freezer for up to 2 months. To reheat, thaw overnight in the fridge, then warm in the microwave or on low on the stove until heated through.