Tender and tangy Instant Pot North Carolina pulled pork recipe! This easy North Carolina pulled pork recipe is packed with flavor. 
Even though I grew up around Kansas City and love Kansas City barbecue, I still appreciate other styles of American barbecue. I’ve always liked the tang that North Carolina barbecue sauces have.
This Instant Pot North Caroline pulled pork lets you make tender and tangy pulled pork recipe completely in the Instant Pot! This pulled pork recipe is packed with flavor, and it’s a delicious way to use a pork shoulder or pork butt!
What is North Carolina style barbecue?
What is North Carolina style barbecue? North Carolina barbecue often starts with a spice rub. From there, are two different styles of barbecue in North Carolina – East and West.
The Eastern style uses a vinegar/spice sauce. The Western style uses a sauce that’s still vinegar-y but also has a bit of tomato or ketchup in it.
This pulled pork is more of the Western style because there is a bit of tomato in the sauce, and the pulled pork is made with pork butt or pork shoulder.
What’s the best cut of pork for pulled pork?
Pork butt or pork shoulder works well. The fat in those cuts helps to keep the meat moist as it cooks.
How to make Instant Pot North Carolina pulled pork
Combine sugar, paprika, chili powder, cumin, garlic powder, salt, and pepper in a bowl. Set aside.
Combine ¾ cup cider vinegar, water, ketchup, and liquid smoke in the Instant Pot inner pot.
Add the pork to the sauce. Rub the seasoning blend over the pork.
Close and lock the lid. Turn the pressure release valve to SEALING.
Press MANUAL high pressure and adjust the time to 50 minutes. Let the pressure release naturally for 15 minutes.
Carefully turn the pressure release valve to VENTING to release any remaining pressure. Remove the pork.
Shred the pork, and tent with foil to keep it warm. Skim the fat from the surface of the cooking liquid.
Press SAUTE. Cook until the cooking liquid has reduced to about 2 cups, about 15 minutes.
Stir in remaining tablespoon cider vinegar, and season with additional salt and pepper as needed. Either serve the sauce over the pork, or return the pork to the cooking liquid and stir to toss in sauce.
Tips
Tips- Brown sugar: You can adjust the sugar to taste. I don’t recommend omitting it.
- Paprika: I like the smokiness of the smoked paprika, but you can use regular paprika if you prefer.
- Chili powder: The chili powder adds flavor, but there isn’t enough to give it heat. Feel free to adjust the amount of chili powder if you would like some heat in the spice rub.
- Kosher salt: Or ½ teaspoon of table salt.
- Pork: You can use a similar cut like a pork shoulder.
Serving suggestions
You can serve this pulled pork on a bun or just as a meat. Serve with sides like French fries or coleslaw.
More Instant Pot pork recipes!
More Instant Pot pork recipes!If you’ve tried this Instant Pot North Carolina pulled pork recipe, don’t forget to rate the recipe and leave me a comment below. I love to hear from people who’ve made my recipes!
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Instant Pot North Carolina Pulled Pork
Equipment
- Instant Pot/Electric Pressure Cooker
Ingredients
- 3 tablespoons packed brown sugar
- 1 tablespoon smoked paprika
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
- 3 pounds boneless pork butt roast
- ¾ cup + 1 tablespoon cider vinegar divided
- ½ cup water
- ½ cup ketchup
- ½ tsp liquid smoke
Instructions
- Combine sugar, paprika, chili powder, cumin, garlic powder, salt, and pepper in a bowl. Set aside.
- Combine ¾ cup cider vinegar, water, ketchup, and liquid smoke in the Instant Pot inner pot.
- Add the pork to the sauce.
- Rub the seasoning blend over the pork.
- Close and lock the lid.
- Turn the pressure release valve to SEALING.
- Press MANUAL high pressure and adjust the time to 50 minutes.
- Let the pressure release naturally for 15 minutes.
- Carefully turn the pressure release valve to VENTING to release any remaining pressure.
- Remove the pork.
- Shred the pork, and tent with foil to keep it warm.
- Skim the fat from the surface of the cooking liquid.
- Press SAUTE.
- Cook until the cooking liquid has reduced to about 2 cups, about 15 minutes.
- Stir in remaining tablespoon cider vinegar, and season with additional salt and pepper as needed.
- Either serve the sauce over the pork, or return the pork to the cooking liquid and stir to toss in sauce.
Notes
- Brown sugar: You can adjust the sugar to taste. I don't recommend omitting it.
- Paprika: I like the smokiness of the smoked paprika, but you can use regular paprika if you prefer.
- Chili powder: The chili powder adds flavor, but there isn't enough to give it heat. Feel free to adjust the amount of chili powder if you would like some heat in the spice rub.
- Kosher salt: Or ½ teaspoon of table salt.
- Pork: You can use a similar cut like a pork shoulder.
- Nutrition values are estimates.
Nutrition
This is amazing pulled pork.
Thank you!!