Instant Pot Houston-Style Pulled Pork (Chris Shepherd–Inspired)

Ingredients

• 907 g (2 lb) pork cushion roast (or pork shoulder), cut into 3–4 large chunks
• 12 g (2 tsp) kosher salt
• 3 g (1 tsp) freshly ground black pepper
• 150 g (1 medium) white onion, sliced
• 18 g (4 cloves) garlic, lightly smashed
• 30–45 g (2–3) jalapeños, sliced (remove seeds for milder)
• 30 g (2 Tbsp packed) dark brown sugar
• 240 g (1 cup) chicken stock (use low-sodium if possible)
• 30 g (2 Tbsp) fish sauce (gluten-free, if needed)
• 1 (about 2 g) cinnamon stick
• 2 whole star anise (about 2 g total)
• 15 g (1 Tbsp) neutral oil (avocado, canola, etc.)
• 15 g (1 Tbsp) apple cider vinegar, plus more to taste
• Tortillas or rice; shredded cabbage or slaw; sliced onions; cilantro (optional)

Instructions

1. Season the pork: Pat the pork dry, then season all over with kosher salt (12 g / 2 tsp) and black pepper (3 g / 1 tsp).
2. Sauté for flavor: Set Instant Pot to Sauté (high). Add neutral oil (15 g / 1 Tbsp). When the oil shimmers, sear the pork chunks 2–3 minutes per side until deeply browned in spots (it should smell nutty and roasted). Transfer pork to a plate.
3. Build the base: Add sliced onion (150 g) and cook 3–4 minutes, stirring, until softened and picking up brown bits. Add garlic (18 g / 4 cloves) and jalapeños (30–45 g / 2–3 peppers); cook 45–60 seconds until fragrant.
4. Deglaze + season the braise: Add chicken stock (240 g / 1 cup) and scrape up every browned bit. Stir in dark brown sugar (30 g / 2 Tbsp) until dissolved, then stir in fish sauce (30 g / 2 Tbsp).
5. Pressure cook: Return pork (and any juices) to the pot. Add cinnamon stick (1) and star anise (2). Lock the lid and cook on High Pressure for 55 minutes.
6. Natural release: Let pressure release naturally for 15 minutes, then carefully quick-release the remaining pressure.
7. Shred the pork: Transfer pork to a tray/bowl. It’s ready when it pulls apart with minimal resistance and looks fibrous and juicy. Shred with two forks (or gloved hands).
8. Strain (recommended): Fish out and discard the cinnamon stick and star anise. For a cleaner sauce, strain the liquid through a fine sieve, pressing on the onions/garlic; return liquid to the pot (you can also skip straining and just remove the spices).
9. Reduce to a glossy sauce: Set Instant Pot to Sauté (high) and simmer the liquid 10–20 minutes, stirring occasionally, until it’s slightly thickened and coats a spoon. (It will smell sweet-salty and aromatic, not watery.)
10. Balance: Stir in apple cider vinegar (15 g / 1 Tbsp). Taste and adjust: a touch more vinegar for lift, a pinch more sugar if it’s too sharp, or a splash more fish sauce if it needs depth.
11. Sauce the pork: Return shredded pork to the pot and toss to coat. Keep on Warm 5–10 minutes so the meat drinks in the sauce.
12. Serve hot in tortillas or over rice, with cabbage/slaw for crunch. The pork should be juicy, lacquered, and pull-apart tender.

Notes

Gluten-free note: many fish sauces are naturally gluten-free, but some brands add additives—check the label. If you can’t confirm GF fish sauce, substitute 30 g (2 Tbsp) gluten-free tamari plus 5 g (1 tsp) brown sugar. Heat control: for less heat, use 1–2 jalapeños and remove seeds/ribs; for more, add a third jalapeño or a pinch of red pepper flakes. Make-ahead/storage: cool quickly; refrigerate 4 days or freeze up to 3 months. Reheat with a splash of stock or water to loosen the sauce. Serving ideas: tacos with shredded cabbage; rice bowls with cucumbers and pickled onions; loaded baked sweet potatoes; crisp it under the broiler for 3–5 minutes for carnitas-like edges.