I have a pellet smoker. I use it all the time. But, sometimes I still do pulled pork the easy way. For a while, that meant the crock pot. Now, the Instant Pot speeds it up even more.
Start by putting the IP on saute and frying some bacon to put on the bottom.
Slice a pork shoulder butt into 3-4 large chunks.
Dice up some fresh garlic.
Once the bacon is fried (not to full crisp), throw the pork and garlic in the IP.
Add a cup of water.
Salt using 3/4 teaspon of course salt per pound of meat.
Cook on hi pressure for 90 minutes.
Once the IP depressurizes (you can quick release if you want), the meat should be fork tender.
Pull the pork off the bone and shred with forks, or my favorite, MEATCLAWS!Bonus:
There will be plenty of juice left. I made a quick cauliflower/cheese soup using the stock, which is super salty, which I love. Let the cauliflower soften with a quick IP blast, then used an immersion blender to stir/chop the soup.
Don’t have an Instant Pot? Well, this works just as easy in a crock pot. Just fry the bacon separate, and cook on low for 8-10 hours.