Blog

What a blessing to see the emergence of spring after what felt like a very long winter! It is so refreshing to see green grass peek out beneath the melted snow and the first spring flowers beginning to sprout. Up went the trampoline and suddenly our kids want nothing but to be outside – a very welcome change after weeks of isolating at home (if you’re reading this in the future, we are currently in the COVID-19 pandemic) in the bleak extended winter weather that was March and April here on the Canadian prairies. I find myself wanting to make more hands off meals, and already thinking about things that won’t excessively heat up the kitchen (and I couldn’t be happier about it!).

Enter pulled pork. I love making it in my instant pot for the much shorter cook time, but I’ve also included slow cooker and oven instructions for those of you that prefer those methods! After a few minutes prepping the meat – rubbing, searing, and setting it to pressure cook, my work is done and the instant pot does the rest. It will even keep it warm all day if I need/want it to! I often like to do easy side dishes like a nice tangy coleslaw and some buns or sourdough bread. More time for me to spend outside with my family and our kitchen hasn’t been overheated in the process! This time around, I was out of cabbage and/or coleslaw mix and since we are trying to limit our grocery trips I wracked my brain as to what I could serve with it instead. I thought of what else one might order alongside a nice pulled pork sandwich at a restaurant and came up with some crisp oven fries with chipotle aioli for dipping, and crunchy dill pickle spears for some acidity. Wow, my initial disappointment of not having coleslaw was altogether forgotten once we dug in to this combination – it was incredible. I highly recommend!

This pulled pork uses my favourite coffee spice rub (you might remember it from my coffee spice ribs). The recipe makes more than you’ll need for one use, so you can keep the rest stored in an airtight container and use it as a rub on any grilled or seared meats – it is a fantastic balance of smoky, sweet, and spicy. We sear the meat for optimal flavour and then cook it in a tangy homemade barbecue sauce until it’s fall apart tender. Once all this global pandemic business calms down, Lord willing, you will be the star of the potluck with this number in hand (and for now, the star of your quarantine crew)! The recipe is gluten, dairy, and refined sugar free, so pretty much anyone can eat it! For gluten free, serve with your favourite gluten free rolls. I suggest Little Northern Bakehouse Dinner Rolls (click the “find our product” link below the rolls to see where they are sold near you), available at most Sobey’s/Safeway, Save on Foods, and Costco stores. This brand has the best gluten free bread products I’ve ever tasted! I’ve also left notes below the recipe for how to make ahead and freeze, prepare from frozen, and/or skip the searing steps to make this a dump and go recipe. You’ve got options!! In fact, I just stashed a freshly rubbed pork roast in the freezer as the final entry to my Operation: Fill the Freezer Before Baby Comes. I can honestly say I don’t think I could fit another meal in my freezer at this point if I tried!! Might have gone a little overboard…. 🙂

If you give this recipe a try, be sure to let me know in the comments below how it went for you! And I’d love to know what you served it with – I’m always looking for new ideas to mix it up and make use of what I have on hand. Enjoy the beautiful spring days ahead and let this one pot wonder save the day while you frolick in the newness of life outdoors! 🙂

Print Pin

5 from 9 votes

Pulled Pork (Instant Pot, Slow, Cooker, Or Oven)

A classic recipe that uses my famous coffee-spiced rub and a tangy homemade barbecue sauce for a smoky, sweet, sticky, irresistible pulled pork. You can use it for classic pulled pork sandwiches, or broil it and add it to tacos, burritos, rice or ramen bowls. This recipe is gluten, dairy, and refined sugar free!

Course Main Course

Cuisine American

Keyword Dairy free, gluten free, instant pot, make ahead, pulled pork, sandwiches, slow cooker

Prep Time 15 minutes

Cook Time 1 hour 30 minutes

Servings 8 servings

Author Garnish at Home, adapted from Amy & Jacky Pressure Cook Recipes.com

Ingredients

Coffee Spice Rub:

• 1/4 cup chile powder
• 1/4 cup finely ground coffee beans I prefer dark roast, but use what you like
• 2 tbsp coconut sugar
• 1 tbsp ground cumin
• 1 tbsp dried oregano
• 2 tsp ground ginger
• 1 tsp ground coriander
• 1 tsp ground turmeric
• 1-2 tsp chipotle chile powder 1 tsp for mild, 2 tsp for a kick
• 1 tbsp sea salt
• 1 1/2 tsp fresh ground black pepper

Pork:

• 1 4 lb Pork shoulder roast cut into 4 pieces
• 1 tbsp coconut oil or any high smoke point oil
• 1 onion, diced

Sauce:

• 1 cup ketchup
• 1/4 cup water
• 1/4 cup pure maple syrup or honey
• 1/4 cup apple cider vinegar
• 2 tbsp dijon mustard
• 2 tbsp coconut aminos or soy sauce
• 1 tsp sriracha or pinch of red pepper flakes
• 3 cloves garlic, minced or 1 tsp garlic powder

Instructions

Rub meat and mix sauce:

• Combine all ingredients for the coffee spice rub in a jar. You will not use the whole mix for this recipe, keep it on hand as a rub for ribs, grilled meat, etc. Take care not to contaminate the remaining rub (i.e. do not dip into the jar with utensils/hands that have touched raw meat).
  
• Generously season the pork shoulder pieces with the rub on all sides. Massage the rub into the meat. Cover and refrigerate until ready to make your pulled pork (30 minutes, up to 24 hours ahead).
  
• Add all of the ingredients for the sauce to a jar or bowl and shake or whisk to combine. This can be stored, covered, in the fridge until ready to use (will keep up to a few days ahead in the fridge).
  

Instant Pot:

• *Turn your Instant Pot on to sauté mode. Add the coconut oil or oil of choice. Once the pot is hot, sear pork pieces until nicely browned on all sides. Sear the meat in batches so as not to crowd the pan (usually takes me two batches with two pieces at a time). Remove to a plate.
  
• Sauté the onions for a few minutes until translucent.
  
• Deglaze the pan by adding 1/2 cup of the barbecue sauce, scrape up the brown bits from the bottom of the pan with a wooden spoon. Turn off sauté mode.
  
• Return the browned pork to the pot and top with the remaining sauce. Secure the lid with the pressure valve set to sealing. Pressure cook for 60 minutes high pressure. Allow for 15 minutes natural pressure release after the timer beeps, after which you can quick release the pressure, or allow it to fully release naturally.
  
• Carefully lift out the pork pieces to a bowl (they will be fall apart tender). Turn Instant Pot on to Sauté mode and simmer to reduce/thicken the sauce while you shred the meat.

  Discard any large pieces of fat and shred the remaining pork with two forks or with a hand/stand mixer. If you like your pork to have a crispy texture, spread the meat out on a sheet tray lined with parchment paper and broil in the oven until nicely browned on top (optional step).
  
• Once the sauce has reduced to your liking, taste and adjust seasoning as necessary – if you want it sweeter, add a touch more honey or maple syrup; add more salt or pepper as needed; add more apple cider vinegar or a squeeze of lemon for acidity; add more sriracha or red pepper flakes for spice.
• Add the pulled pork back to the pot with the sauce and serve with a slotted spoon. If you prefer, you can also serve the pork and sauce separately and allow people to add as much sauce as they prefer to their own portions.

  Pulled pork is fantastic served on buns or sourdough with tangy coleslaw, or dill pickle spears, oven fries, and chipotle aioli. You can also use the meat for tacos, burritos, ramen or rice bowls.
  

Slow Cooker:

• *In a large skillet over medium heat, melt the oil. Once the pan is hot, sear pork pieces until nicely browned on all sides. Sear the meat in batches so as not to crowd the pan (usually takes me two batches with two pieces at a time). Remove to a plate.
• Sauté the onions for a few minutes until translucent.
• Deglaze the pan by adding 1/2 cup of the barbecue sauce, scrape up the brown bits from the bottom of the pan with a wooden spoon. Remove from heat and add to the slow cooker.
• Add the browned pork to the slow cooker and top with the remaining sauce. Add the lid and slow cook for 4-5 hours on high, or 8-10 hours on low, until meat is fork tender.
• Carefully lift out the pork pieces to a bowl (they will be fall apart tender). Turn the slow cooker to its highest setting and simmer to reduce/thicken the sauce while you shred the meat (or simmer in a pot on the stovetop).

  Discard any large pieces of fat and shred the remaining pork with two forks or with a hand/stand mixer. If you like your pork to have a crispy texture, spread the meat out on a sheet tray lined with parchment paper and broil in the oven until nicely browned on top (optional step).
• Once the sauce has reduced to your liking, taste and adjust seasoning as necessary – if you want it sweeter, add a touch more honey or maple syrup; add more salt or pepper as needed; add more apple cider vinegar or a squeeze of lemon for acidity; add more sriracha or red pepper flakes for spice.
• Add the pulled pork back to the slow cooker/pot with the sauce and serve with a slotted spoon. If you prefer, you can also serve the pork and sauce separately and allow people to add as much sauce as they prefer to their own portions.

  Pulled pork is fantastic served on buns or sourdough with tangy coleslaw, or dill pickle spears, oven fries, and chipotle aioli. You can also use the meat for tacos, burritos, ramen or rice bowls.
  

Oven:

• Preheat oven to 300°F.
• *In a large dutch oven over medium heat, melt the oil. Once the pan is hot, sear pork pieces until nicely browned on all sides. Sear the meat in batches so as not to crowd the pan (usually takes me two batches with two pieces at a time). Remove to a plate.
• Sauté the onions for a few minutes until translucent.
• Deglaze the pan by adding 1/2 cup of the barbecue sauce, scrape up the brown bits from the bottom of the pan with a wooden spoon.
• Add the browned pork to the slow cooker and top with the remaining sauce. Cover with lid and transfer to the oven to bake until fork tender (4-5 hours).
• Carefully lift out the pork pieces to a bowl (they will be fall apart tender). Simmer the remaining sauce over medium-low heat to reduce/thicken while you shred the meat.

  Discard any large pieces of fat and shred the remaining pork with two forks or with a hand/stand mixer. If you like your pork to have a crispy texture, spread the meat out on a sheet tray lined with parchment paper and broil in the oven until nicely browned on top (optional step).
• Once the sauce has reduced to your liking, taste and adjust seasoning as necessary – if you want it sweeter, add a touch more honey or maple syrup; add more salt or pepper as needed; add more apple cider vinegar or a squeeze of lemon for acidity; add more sriracha or red pepper flakes for spice.
• Add the pulled pork back to the pot with the sauce and serve with a slotted spoon. If you prefer, you can also serve the pork and sauce separately and allow people to add as much sauce as they prefer to their own portions.

  Pulled pork is fantastic served on buns or sourdough with tangy coleslaw, or dill pickle spears, oven fries, and chipotle aioli. You can also use the meat for tacos, burritos, ramen or rice bowls.
  

Notes

To make ahead and freeze, rub pork pieces with the dry rub and add to a large freezer bag. Combine sauce ingredients in a separate bag and freeze with the meat. When ready to cook, thaw overnight in the fridge and proceed with the recipe. To cook from frozen, simply add the frozen meat and sauce to the sautéed onions and cook according to your chosen method, adding an extra 15 minutes to the pressure cook time, and an extra hour or two for slow cooker and oven methods (until fork tender).

*While browning the meat adds a nice depth of flavour, you can also skip this step and add everything to the pot and cook as directed. To cook from frozen, see above modifications.

Featured in This Post:

This post includes affiliate links, meaning I made a small commission at no extra cost to you, should you decide to click through the links and purchase anything. These are my honest opinions and I would never recommend anything to you I didn’t absolutely love and use on a regular basis. Hope you find these lists helpful!

Instant Pot (8 Quart) – This is my most used kitchen appliance, I am obsessed with this thing! It saves me so much time and hassle in the kitchen and serves so many purposes that I think it is definitely worth the purchase. My favourite things to make are hard boiled eggs, rice, whole chickens, broth, pulled beef and pork, chili, soups, ribs, mac’n’cheese…. the list goes on!

Coconut Aminos – This is an excellent healthy substitute for soy sauce. It is gluten free, soy free, much lower in sodium than soy sauce, and packed with amino acids and active enzymes. And it tastes delicious, very similar to soy sauce.

Yupik Coconut Sugar – Coconut sugar is my go to dry sweetener. It has about half as high of an impact on the Glycemic Index (how much it spikes your blood sugar) compared with table sugar, and contains many beneficial nutrients derived from the coconut palm. I don’t notice any sacrifice in taste or texture when I use coconut sugar in my baking. This brand is a great price and they have excellent customer service. One time I received a bag that had ripped open in the box and spilled everywhere and they sent a new one out right away, no questions asked.

Please follow and like us: