Instant Pot Pulled Pork

Ingredients

• 2 lbPork shoulder$6.80
• 1Onion$0.90
• 4 clovesGarlic$0.50
• 1 canCanned tomatoes$1.20
• 1 tbspVegetable oil$0.07
• 1 tspSalt—
• 1/2 tspBlack pepper$0.05
• 1 tspPaprika$0.11
• 1 tbspApple cider vinegar$0.07
• Total for 4 servings$9.70

Most of the cost is pork shoulder ($6.80) and canned tomatoes ($1.20). With oil, spices and staples already at home, the shop drops to about $8.25. Prices are estimated for the amount used, at average US grocery prices (November 2026).

Steps

1. Cut the pork shoulder into 2-inch chunks, trimming away any excessively thick outer fat. In a small dish, mix the salt, black pepper, and paprika, then rub the mixture evenly over all sides of the pork.
2. Set the Instant Pot to Sauté mode on high and heat the vegetable oil. Add the pork chunks in a single layer and sear for 5 to 7 minutes, turning occasionally until browned on all sides, then transfer the meat to a plate.
3. Add the diced onion and minced garlic to the pot and sauté for 3 to 4 minutes until softened and fragrant, stirring frequently.
4. Pour in the canned tomatoes and apple cider vinegar, scraping the bottom of the inner pot thoroughly with a wooden spoon to loosen all browned bits. Return the pork and any resting juices to the pot, nestling the chunks into the liquid.
5. Secure and lock the lid, turn the steam release handle to Sealing, and cook on High Pressure for 45 minutes. When the timer finishes, allow the pressure to release naturally for 10 minutes, then turn the valve to Venting to release any remaining steam before removing the lid.
6. Transfer the pork chunks to a bowl or rimmed plate and shred the meat using two forks, discarding any remaining gristle or large fat pieces. Switch the Instant Pot back to Sauté for 3 to 5 minutes to gently simmer and thicken the cooking juices, then stir the shredded pork back into the warm sauce.
7. Taste the pulled pork and add extra salt if desired, then ladle the meat with its sauce into bowls or serve piled high onto warm buns.