Instant Pot Pulled Pork

Whisk together the coconut sugar, sea salt, garlic powder, smoked paprika, cumin, chili powder, black pepper, dried oregano, and cayenne in a small mixing bowl to make the dry rub. Set aside.

Place the pork shoulder roast on a large cutting board and blot it with paper towels. Using a sharp knife (my favorite knife for cutting meat is this Global chef's knife), trim the excess fat from the meat (you don’t have to get it all, just the larger pieces). Remove the meat from the bone, and discard the bone for bone-inFor bone-in, remove the meat from the bone, and discard the bone.

Cut the meat up into even pieces, about the size of your fist, and then place it into the Instant Pot bowl (If you have a few pieces smaller than the others, it’s okay.)

Pour the dry rub into the bowl and toss to coat the pieces of meat in the rub.

Add the water to the bowl, and then set the bowl inside the Instant Pot. Check the ring on the Instant Pot lid to ensure it’s in the proper place, then click it into place on the Instant Pot. Set the vent to sealing.

Cook at high pressure for 115 minutes (1 hour and 55 minutes). When the Instant Pot is done cooking, it will come down from pressure naturally, about 40 minutes (I do not recommend using quick release with this recipe. Natural release ensures tender, juicy meat.).

When the pressure is released, open the lid of the Instant Pot and use a large slotted spoon to transfer the meat to a large bowl. Use 2 forks to shred the meat (it will be very tender and shred easily). Season with additional salt to taste.