Ingrédients (4 portions)

Pork shoulder, cut into pieces 3 lb

Salt 1 tsp

Smoked paprika 2 tsp

Garlic powder 1 tsp

Brown sugar 1 tbsp

Chicken broth 1 cup

BBQ sauce 1 cup

Apple cider vinegar 2 tbsp

Préparation

Season the pork pieces with salt, paprika, garlic powder, and brown sugar.

Sear the pork using the Sauté mode to brown it.

Add broth and vinegar, then scrape the bottom of the pot to deglaze.

Cook on high pressure for about 60 minutes.

Allow for a 15-minute natural release, then shred the pork.

Mix with BBQ sauce and serve in sandwiches or as a meal bowl.

Notes & Astuces du chef

This recipe is based on an authentic Instant Pot recipe from Pressure Cook Recipes / Amy + Jacky: https://www.pressurecookrecipes.com/instant-pot-pulled-pork/. This is a summarized French version for the website. Estimated nutrition per serving is provided to complete the recipe card, unless otherwise indicated. No fish/seafood.

COOKING MEALS BOOK

Plat principal

(sans titre)

Difficulté Easy	Préparation 15 min	Cuisson - min	Repos 15 min	Portions 4
Méthode Instant Pot	Origine Américaine	Catégorie Plat principal	Visibilité Publique

Ingrédients (4 portions)

Pork shoulder, cut into pieces 3 lb
Salt 1 tsp
Smoked paprika 2 tsp
Garlic powder 1 tsp
Brown sugar 1 tbsp
Chicken broth 1 cup
BBQ sauce 1 cup
Apple cider vinegar 2 tbsp

Préparation

Season the pork pieces with salt, paprika, garlic powder, and brown sugar.
Sear the pork using the Sauté mode to brown it.
Add broth and vinegar, then scrape the bottom of the pot to deglaze.
Cook on high pressure for about 60 minutes.
Allow for a 15-minute natural release, then shred the pork.
Mix with BBQ sauce and serve in sandwiches or as a meal bowl.

Notes & Astuces du chef

Informations nutritionnelles (par portion)

480 kcal

Calories

42g

Protéines

18g

Glucides

26g

Lipides

Fibres

980mg

Sodium

(sans titre)

Ingrédients (4 portions)

Préparation

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(sans titre)