Southwest Pulled Pork

 Serves: 8    |     Prep: 15 min     |     Cook: 1 hr 20 min     |     Ready: 1 hr 35 min


2 T. olive oil
4 lb. pork shoulder/butt roast
Southwestern Pork Rub, to taste
1  1/2 – 2  1/2 c. chicken broth
1 T. Worcestershire sauce, *Optional
1 diced jalapeño, deseeded, *Optional


Southwest Pork Rub
2 ¼ tsp. Salt
2 T. Brown Sugar
1 tsp. Garlic Powder
1 tsp. Onion Powder
½ T. Smoked Paprika
½ T. Black Pepper
¾ – 1 tsp. Cumin
¾ – 1 T. Chili Powder
1 tsp. Mexican Oregano

Mix until combined and store in tightly sealed container.


Trim excess fat off the pork butt then cut it into 4 equal pieces.

Add 2 tablespoons olive oil to the Instant Pot and turn on the saute function.

Roll each piece of pork butt into the seasoning blend until coated on all sides.

Cook each piece of pork for 2-3 minutes on each side to brown and then remove and set aside on a plate.

When all of the pork pieces have been browned, you will press cancel on the Instant Pot and add in 1/2 cup chicken broth.

Use a wooden spoon to scrape the bits of cooked on food off the bottom of the Instant Pot making sure none are left.

Mix in the remaining chicken broth and Worcestershire sauce then stir.

Add the pork back into the Instant Pot and then cover and seal the lid.

Set the Instant Pot to manual high pressure and cook for 60 minutes.

Once the cooking cycle completes, let the pressure naturally release for an additional 20 minutes.

Remove the pork from the Instant Pot and shred. Set aside. Drain juices from Instant Pot and degrease.

To serve, add enough meat juice to shredded pork just enough to prevent it from drying out. Adjust seasonings.

*Optional, top with finely sliced jalapeno and serve.