Instant Pot Pulled Pork

Yes, absolutely. Store shredded pork with sauce in an airtight container or freezer bag for up to 3 months. Thaw in the refrigerator overnight, then reheat gently on the stovetop with a splash of water over low heat for 5–10 minutes, stirring occasionally, until warmed through.

Use white vinegar (slightly sharper) or omit the vinegar and add 0.5 cup more water or chicken broth; the pork will still be tender, but lack the tangy depth. Do not use balsamic vinegar—it is too sweet.

Not cooking to the correct internal temperature (190°F minimum). Undercooking leaves the meat tough and stringy. Always use a meat thermometer and do not rely on cooking time alone; pork shoulder thickness varies.

Yes, boneless works fine; the cooking time remains the same at 60 minutes under pressure. Bone-in adds slight flavor but requires removing before shredding anyway.

Soft brioche or hamburger buns, classic coleslaw (creamy or vinegar-based), pickles, jalapeños, or onions. Also excellent in tacos with cilantro, lime, and Mexican crema, or on nachos with cheese.

Yes. A 2–3 pound shoulder cooks in 45 minutes; a 5–6 pound shoulder needs 75 minutes. Always check the internal temperature at the thickest point—that is the only reliable indicator of doneness.