This Instant Pot Pulled Pork recipe pressure cooks seared pork shoulder in BBQ sauce until it’s fall-apart tender. It’s simple to make and gives you mouthwatering meat for sandwiches, sliders, nachos, BBQ plates, and more!
Why you’ll love this recipe!
Hands-off: Your Instant Pot does most of the work in this recipe, making it a perfect go-to for busy weeknights or entertaining a crowd.
Mouthwatering: The seasoned pork soaks up the smoky-sweet BBQ sauce as it cooks to leave you with mouthwatering, fall-apart tender meat. Yum!
Endless ways to enjoy: Game days and Taco Tuesday just got so much better. Enjoy your pulled pork on a sandwich, in a slider, on nachos, in tacos, and so much more!
I’m pulling out my Instant Pot when I’m craving pulled pork from now on. After testing this Instant Pot Pulled Pork recipe, I’m officially hooked on the hands-off, time-saving cooking method and tender, juicy results.
Making pulled pork in a pressure cooker transforms a recipe that usually takes hours into a foolproof, 90-minute process. The entire recipe, from the sear to the cook, is done in your Instant Pot and leaves you with a big batch of saucy BBQ pulled pork that looks and tastes like it spent hours in the smoker. If you’ve tried my slow cooker pulled pork recipe, you need to try this version, too!
Ingredients
Pork – Pork shoulder (also called Boston butt, pork butt, or picnic shoulder) is best for pulled pork recipes because it has a great balance of fat and connective tissue, which helps it become tender, juicy, and shreddable after pressure cooking. Pork loin can be used as a substitute, but it’s a leaner cut and won’t become as rich or succulent.
Spices – I seasoned the pork with a simple blend of coarse salt, garlic powder, and smoked paprika. Another dry BBQ seasoning mix you like can also be used.
Brown sugar – Adding brown sugar to the pork seasoning blend helps create a gorgeous caramelized crust around the outside. Feel free to use coconut sugar instead of brown sugar for a refined sugar-free version.
Apple cider vinegar – A splash of apple cider vinegar adds just enough tang to cut through the richness of the pork. Plus, the bright, slightly sweet note is unbeatable. If you don’t have ACV, use white vinegar or lemon juice instead.
Barbecue sauce – I typically go with a classic smoky, slightly sweet store-bought BBQ sauce. If you need a substitute, use a tangy mustard-based BBQ sauce instead. Or, to keep things wholesome, look for a sauce with no added refined sugars or make your own at home.
See the recipe card below for full information on ingredients and quantities.
Variations
- Extra spicy – Add a pinch of cayenne pepper or chipotle powder to the dry rub, or stir 1 to 2 tablespoons of hot sauce into the barbecue sauce before cooking.
- Extra smoky – For that “just off the smoker” taste, add a few drops of liquid smoke to the cooking liquid.
- Sweet & tangy – Swap some or all of the barbecue sauce for honey mustard or a Carolina-style vinegar-based BBQ sauce to give the pork a lighter, tangier flavor.
How to Make Pulled Pork in the Instant Pot
Step 1: Season. Rub this spice blend all over the pork until it’s evenly coated.
Step 2: Sear. Sear the seasoned pork in the Instant Pot on Sauté mode until it’s browned on all sides. Transfer the seared pork to a plate.
Step 3: Deglaze the pot. Pour the broth and apple cider vinegar into the pot and use a wooden spoon to scrape up any browned bits stuck to the bottom.
Step 4: Pressure cook. Return the pork to the pot, add the BBQ sauce, and secure the lid. Set the valve to Seal and cook on High Pressure for 1 hour. Allow the pressure to release naturally for 10 minutes before turning the valve to Venting.
Step 5: Shred. Remove the lid and use two forks to shred the meat. Serve and enjoy!
Erin’s Tips and Tricks
- Cutting your pork shoulder into 3 or 4 large chunks makes it easier to sear and speeds up the pressure cooking process.
- Always sear the pork. The golden, crisp crust locks in the flavor and adds more texture to the final dish. If the pork is overcrowded in your Instant Pot, sear it in two batches instead.
- Let the Instant Pot release pressure naturally for at least 10 minutes. This helps the pork fibers relax and makes the meat more tender and easier to shred. If you do a quick release, the meat can seize up and be slightly tougher.
My Pro Tip
Recipe Tip
You’ll know the pulled pork is cooked to perfection when it shreds with almost no effort. If there’s still resistance when you go to shred it with the forks, seal the Instant Pot and cook it on High Pressure for another 10 to 15 minutes. Pork is considered fully cooked at 190ºF to 195°F, but for true fall-apart tenderness, aim for an internal temperature closer to 200ºF to 205°F.
Pulled Pork FAQs
From start to finish, this recipe will take 1 hour and 45 minutes total. However, the actual pressure cook time is 1 hour, with an additional 10 minutes of letting the pressure release naturally.
Yes! Just make sure your Instant Pot is large enough to fit the pork pieces comfortably (they shouldn’t rise above the “Max Fill” line). The cooking time stays the same, but the pot will take a bit longer to come to pressure.
Frozen pork does work here, but I recommend defrosting it in the fridge first. Once it’s thawed, you can apply the spice rub and sear it as normal (you’d lose a lot of flavor without this).
I like to keep things classic by piling the BBQ pulled pork onto buns with my homemade coleslaw for sandwiches or sliders. It’s also a perfect filling for tacos, burritos, nachos, pizza, and more.
Need a meaty main dish for a Southern BBQ platter-style? Pair the pulled pork with cornbread, vegan baked beans, vegan mac and cheese, or healthy potato salad for a complete comfort food feast.
Storage
Refrigerator: Refrigerate the leftover pulled pork in an airtight container with the cooking liquid for up to 4 days.
Freezer: Once it has cooled, portion the pork into freezer-safe bags or containers (with the cooking liquid) and freeze for up to 3 months. Thaw the leftovers in the fridge overnight before reheating.
Reheating: For best results, reheat the pork on the stovetop over medium-low heat or in the microwave. Add a splash of broth or extra barbecue sauce to keep the pork juicy and flavorful if needed.
More Instant Pot recipes
If you made this recipe, be sure to leave a comment and star rating below. Thanks!
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In a small bowl, stir the salt, garlic powder, smoked paprika, and brown sugar together, then season the pork with the dry rub, making sure it’s completely coated.
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Add the olive oil to your Instant Pot, then press “saute” and set it for 5 minutes. Sear the pork on all sides until browned, then remove to a plate.
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Pour in the apple cider vinegar and chicken broth and use a wooden spoon to scrape up the brown bits on the bottom of the pot. Then, add the pork back in, along with the barbecue sauce.
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Place the lid on top, ensuring the valve on top is in the “seal” position. Pressure cook on high for 1 hour, then natural release for 10 minutes. Remove the lid, then use two forks to shred. Enjoy!
*Calories are per serving and are an estimation
Calories: 122kcal | Carbohydrates: 25g | Protein: 1g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Cholesterol: 0.4mg | Sodium: 958mg | Potassium: 153mg | Fiber: 1g | Sugar: 20g | Vitamin A: 251IU | Vitamin C: 0.3mg | Calcium: 22mg | Iron: 0.5mg
