Instant Pot Carolina Pulled Pork with Vinegar Sauce
Tender, fall-apart pulled pork made in the Instant Pot with a tangy Carolina-style vinegar and ketchup sauce. Brown sugar, paprika, and chili powder create a warm spice rub that develops during pressure cooking, while apple cider vinegar and a hint of liquid smoke balance richness. The sauce reduces on the saute function for concentrated flavor. Serve on soft buns with creamy coleslaw and dill pickle chips for a classic sandwich that works for casual weeknight dinners, game day gatherings, or feeding a crowd. This version prioritizes hands-off cooking time and deep sauce reduction for authentic barbecue flavors without a smoker.
Ingredients
- 3 tablespoon packed brown sugar
- 2 tablespoon paprika
- 2 tablespoon chili powder
- 2 teaspoon ground cumin
- 1 ½ teaspoon salt
- ½ teaspoon black pepper
- 4 pound pork butt, boneless, trimmed, cut into 4 piecespork shoulder1:1common-sub
nearly identical cuts
- ¾ cup apple cider vinegar
- 1 tablespoon apple cider vinegar, for finishing
- ½ cup water
- ½ cup ketchup
- ½ teaspoon liquid smokeomit0smoked-paprika-boost
adds 1 tsp smoked paprika instead
- 8 hamburger bunsbrioche buns1:1texture-upgrade
richer, softer bun
- creamy coleslaw, for serving
- dill pickle chips, for serving
Instructions
- 1
Combine brown sugar, paprika, chili powder, cumin, salt, and pepper in a bowl.
- 2
Rub spice mixture over pork pieces.
- 3
Pour vinegar, water, ketchup, and liquid smoke into Instant Pot.
- 4
Add rubbed pork to pot and lock lid with pressure valve closed.
- 5
Cook on high pressure for 45 minutes.
- 6
Allow pressure to release naturally for 15 minutes, then quick release remaining pressure.
- 7
Transfer pork to a bowl and shred with two forks, removing excess fat.
- 8
Pour cooking liquid into fat separator or skim off fat.
- 9
Use saute function to reduce liquid to about 2 cups, approximately 20 minutes.
- 10
Season reduced sauce with vinegar, salt, pepper, and brown sugar to taste.
- 11
Stir sauce into shredded pork.
- 12
Serve on hamburger buns with coleslaw and pickle chips.
Tips
Use a fat separator pitcher for the cooking liquid to remove surface fat cleanly, or refrigerate liquid overnight and lift congealed fat from top.
Taste sauce at the end and adjust with more vinegar for tang, sugar for sweetness, or salt to preference since reduction concentrates flavors.
Shred pork while still warm for easier separation and better texture absorption of the final sauce.
Good to Know
Shredded pork with sauce keeps refrigerated in airtight container up to 5 days. Freeze up to 3 months; thaw overnight in refrigerator before reheating gently on stovetop or microwave.
Prepare spice rub up to 1 day ahead. Cook pork fully through step 9 up to 2 days ahead and refrigerate; reheat sauce gently before serving.
Serve immediately on warm buns with coleslaw and pickles. Sauce can be warmed separately if made ahead.
Common Mistakes
Do not skip natural pressure release to avoid tough, dry meat from rapid depressurization.
Do not omit fat separation step to avoid greasy, separated-looking sauce.
Do not stop sauce reduction early to avoid thin, watery finished product that doesn't cling to pork.
Substitutions
adds 1 tsp smoked paprika instead
FAQ
Can I use boneless pork shoulder instead of pork butt?
Yes. Pork shoulder and pork butt are nearly identical cuts from the same region and cook identically in the Instant Pot. Use same weight and cooking time.
What if my sauce is too thin after reduction?
Continue saute reduction 5-10 minutes longer, stirring occasionally, until desired thickness. If overreduced, thin with water or vinegar one tablespoon at a time.
How long can I keep leftovers and can I freeze them?
Refrigerate in airtight container up to 5 days. Freeze up to 3 months. Thaw overnight in refrigerator and reheat gently on stovetop or microwave until warmed through.