Tender, juicy pulled pork bursting with flavor from all the spices. Low and slow in slow cooker or short and fast in the pressure cooker when you are short on time.
Course Main Course
Prep Time 10minutes
Cook Time 2hours
Total Time 2hours10minutes
4lbsBoston Butt or Pork shoulderbonless
½cupapple cider vinegar
1cupchicken or pork brothwater is ok
1 ½tspground mustard
In warm pan, toast the cumin seeds and coriander seeds until fragrant. About 60 seconds.
Remove from heat and pour seeds into a mortar and pestle or you can use a coffee grinder or mallet to gently smash seeds.
Mix seeds with remaining spices of garlic, mustard, paprika, chili powder, cinnamon, oregano. Should be like a really dry paste depending on moisture of garlic. Season with about ¼ tsp salt.
Pat pork dry with paper towel then rub seasoning mixture over top all the sides.
For Slow Cooker
For slow cooker, put lid on and set time for 12-15 hours. If using the Instant Pot, I set the slow cooker to low on the temperature setting (see pic in post). Ensure that valve on lid is set to vent. Pork will be done at 12 hours but I love to let it cook as long as possible that’s why this is a great recipe to start before you go to sleep. (skip to step 8)
For Instant Pot Pressure Cooker
For Instant Pot pressure cooker, put lid on and ensure valve is set to sealed. Set manual pressure to cook for 120 minutes. When 120 minutes is done, allow the pressure to release naturally (see natural release for Instant Pot in manual if you have questions) for 15 minutes. After the 15 minutes, release remaining pressure through valve before opening lid.
Remove pork from slow cooker/pressure cooker and place in oven safe baking dish. Using two forks, pull pork apart into some small and some large pieces. Place under broiler and get tops of pork crispy.
Either in Instant pot or in small pot on stove, simmer juices from pot on low until reduces somewhat. If using your Instant Pot, use sauté function on High heat.
Remove pork from oven and juices from heat. Pour reduced sauce on to pork. Try not to lick the fatty, porky goodness off your fingers. Enjoy!