Instant Pot Pulled Pork is incredibly tender, flavorful, easy and very quick to make with the help of a pressure cooker (Instapot). This BBQ pulled pork recipe is perfect for a weeknight meal, cookouts, summer parties and holidays.
My son tells me this is the best pulled pork recipe and I must say I agree with him. I used to make pulled pork in the slow cooker, and although it was delicious, it took almost all day to cook. This Pressure Cooker Pulled Pork takes a fraction of the time to make, which makes it perfect for hectic days and also for entertaining.
This Instant Pot Pulled Pork recipe feeds a crowd! However, I have a few ideas on dishes you can make with the leftover pulled pork. One thing you must make is pulled pork sandwiches! Trust me, juicy and tender BBQ pork and coleslaw on a toasted bun equals total deliciousness!
What Is The Best Cut Of Meat for Pulled Pork?
- Pork shoulder or pork butt are the best cuts for the most tender and juicy Instant Pot Pulled Pork. However, pork loin (not tenderloin) can also be used. Because the loin is leaner, make sure you do not trim the fat cap.
How To Make Instant Pot Pulled Pork
- Cut the pork into medium size pieces, about 2-inch chunks.
- Make a simple dry rub. No complicated ingredients, just things you probably already have at home.
- If you have time, seal the meat and spices in a resealable bag and let the meat marinate for one hour.
- Next, I mix the wet ingredients – I use store bought barbecue sauce which makes things quicker and a lot easier!
- I set the instapot to “saute” and sear the meat in batches. Browning the meat seals in the flavor. I try not to skip this step, especially since the saute and cooking can all be done in one pot!
- I return all the pork to the instapot and stir in the wet BBQ ingredients.
- I set the pressure cooker to meat and the timer for 90 minutes.
- After the cooking cycle is complete, I let it release naturally. This takes about 15 minutes. Then I use two forks to shred the meat.
I am getting a “burn” error message, what do I do?
Although this has never happened to me when making this recipe, pressure cookers are notorious for having this issue. Apparently some instant pot models are very sensitive and when the little bits of food or seasonings get stuck on the bottom of the pot, the pot detects it as a possible burn issue and displays the error message. Annoying, yes but easy to fix. Here are some things you can do:
- First, If you notice that the meat is getting too brown, too fast while searing it, simply turn the pot off by using the “cancel/warm” button. Wait a couple of minutes so the pot can cool and then go back to “saute” mode. Think of it as turning the heat of your stove all the way down to prevent burning.
- If you get a burn error: When your pot is locked and pressurized, first depressurize the pot – open the valve and release any pressure, then carefully open the lid because any escaping steam can burn you. Scrape the bottom of the pot with a wooden spoon or spatula to remove any brown bits that are stuck.
What Can I Do with Leftover Pulled Pork?
- You can freeze the leftover BBQ pork. When cool, I transfer the pork into resealable freezer bags.
- Make pulled pork totchos! Tater tots, pulled pork and loads of shredded Monterrey Jack cheese!
- Use the Instant Pot Pulled Pork to top baked potatoes.
- Make, nachos or quesadillas. Top burgers and even cheese pizza.
What Can I Serve with Pulled Pork?
Homemade Baked Beans with Bacon
Creamy Cilantro Lime Coleslaw
Mexican Street Corn Salad
Check out these other recipes made with pork shoulder/pork butt:
Slow Cooker Cuban Mojo Pork
Slow Cooker Pork Carnitas
Here are some other Pressure Cooker recipes
Pressure Cooker Whole Chicken “Rotisserie Style”
Pressure Cooker Split Pea Soup with Ham
Instant Pot Brisket
Creamy Instant Pot Mashed Potatoes
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Instant Pot Pulled Pork
Ingredients
- 4 pounds boneless pork shoulder, cut into 2-inch pieces *see notes
- 2 tablespoons olive oil
For the Dry Rub
- 1 tablespoon brown sugar
- 1 tablespoon paprika (not smoked)
- 1 teaspoon onion powder
- 2 teaspoons garlic powder
- 2 teaspoons sea salt
- 1 1/2 teaspoons cumin
- 1/4 teaspoon cayenne pepper
- 2 teaspoons chili powder
- 1 teaspoon dry mustard
- 1/2 teaspoon ground black pepper
For the Sauce
- 1 cup BBQ sauce (store bought)
- 1 cup ketchup
- 1/4 cup brown sugar
- 2 tablespoons worcestershire sauce
- 1/2 cup chicken broth (I use low sodium)
Instructions
- In a small bowl, combine all the dry rub ingredients. Mix well and set aside.
- In a medium bowl, whisk together all the sauce ingredients.
- Season the pork pieces all over with the dry rub.
- Turn the instant pot/pressure cooker to “saute”. Add the oil and allow it to get hot. Add some of the pork to the pot making sure you do not overcrowd the pot. Brown the meat for about 5 minutes, turning the pork to all sides. Transfer the first batch of cooked meat to a plate and continue to brown the rest of the pork.
- Press the keep warm/cancel button on the instant pot. Pour the sauce into the pot and with a wooden spoon scrape any brown bits that may be stuck at the bottom of the pot. Return all the meat to the pot and toss well making sure the meat is well coated. Close the lid. Set the instant pot to meat/stew and set the timer to 90 minutes.
- Once the cooking cycle is complete, allow the pressure to release naturally (it should take about 15 minutes). However in a rush, follow instructions for quick release.
- Carefully unlock and remove the the lid. Using a slotted spoon, transfer the pork to a bowl.
- Switch the instant pot to the “saute” setting. Do not cover the pot. Simmer the sauce while you shred the meat. The sauce will reduce a little bit. Mix the shredded pork with the sauce. Use as much or as little as you want.
Video
Chef’s Tips
Nutrition
Amanda says
This was my first time making a pulled pork recipe, and overall was a pretty seamless process. The flavor was excellent! I end up using pork butt instead of pork shoulder (the store didn’t have any). I cooked the pork by browning/sautéing, followed by cooking for the 90 mins as directed, but after shredding the meat ultimately came out a little dry. Any suggestions for next time?
Kathy says
Hi Amanda, I am so sorry to hear that. May I ask how big was the pork shoulder? Did it have some fat in it or was it trimmed (like very very trimmed from all fat). Usually it’s incredibly hard to dry up pork shoulder – but nothing is ever impossible! 🙂
I will suggest you cook the pork a little less next time. Even 5 minutes can make a difference. Again I am sorry the dish didn’t turn out as good as expected.
Tascha says
The flavour of the rub was AMAZING! Unfortunately though, adding it back into the reduced sauce shredded was a mistake. It was so concentrated, although still very liquidy, I could barely eat it. So potent, even on a fresh baked bun with butter. It was great when the chunks were cooking in the sauce so it had a little on it but it wasn’t overpowering.
Will make it again but won’t put it back into the sauce after and instead use it for other things (rice bowl or fajitas) cuz that rub was the best ever! I used a boneless loin roast. Was a tad dry as expected but I couldn’t find a shoulder or butt.
Kathy says
Sorry to hear that. I have made it many times without that issue. It seems your sauce reduced to much. I am sorry again.
A loin definitely needs less cooking time as it is very lean.
Natalia says
I always use a different pulled pork recipe mostly because I haven’t found one I loved. But I have to say this is one is a keeper and sticking with it from now on!
I made it for a my friend’s surprise birthday party and everyone loved it. Sharing the recipe.
Kathy says
Thanks Natalia! You made my day! So happy to hear that. Belated birthday wishes to your friend.
Deana says
What if my pork tenderloin is only 1.5 pounds. Should I cook it for the same time? Same amount of liquid?
Thank you!
Kathy says
Deana, this recipe uses pork shoulder not tenderloin. You cannot long a tenderloin for that long. It would be ruined, A tenderloin cooks in 5-7 minutes with a natural pressure release of 10 minutes. Not the best cut for pulled pork. Hope this helps!
Sonia De La Rosa says
It was my first time ever making this and we loved it!
Kathy says
I LOVE to hear that!! Thanks for the feedback!
Judy says
It’s in the oven now so we’ll see how it turns out. I don’t have an instant pot but I do have a pressure cooker. It’s snowing out and I wanted to slow cook in the oven and have a kitchen day! This sounded like a great recipe. I didn’t put all the sauce in because it seems like so much. I will check in a couple hours and adjust so it flavors all the sauce. Has anyone else done it this way?
Jody says
I made this tonight and I will say this…….It’s better thank the Kraft one that I usually make. I will from now on make your recipe……Thank you 😊
Kathy says
Glad you liked it!! Thanks!
Mark Noyon says
I want to cook this tonight, and then reheat and serve tomorrow – will it be ok?
Kathy says
Absolutely!!! Even better! 🙂 Shred it and store it covered with the sauce.
Michele says
Do I st the temp to low or high fo the 90 minutes?
Kathy says
High pressure
Lynn says
First time Ultra Instant Pot user. I did get the Burn message and panic did set in. I wish I read your comments sooner, lol. Stirring it up solved the problem. The recipe turned out great. The only problem I had was during searing process. The oil got so hot, it kept spattering. Next time I’ll use the medium heat setting instead of the high. And I’ll have my spatter shield out and ready.
Kathy says
Hi Lynn! The oil can get very hot! Yes, the burn message is very common. I actually added it to most of my other IP recipes. Time to add a warning to this one. Thank you!!!
Isabel Gunter says
I try to make it today and keep getting the burn message even when I stir it so I end up putting it in the crock pot. When I sautéed the rub was burnt in the bottom and that is when the problem start it. I could not get it to work without giving me the burn message.
Kathy says
Hi Isabel, I am so sorry this happened to you. I feel so bad for the inconvenience that this may have caused you. Having to do extra dishes would have put me in a mood!
So Instant Pots are notorious for having this issue. A quick search on google reveals it’s something that unfortunately happens quite often. It has never happened to me but I had a reader tell me it happened when they made my Instant Pot Brisket recipe.
So here is what to do (for next time)
If you get a burn error: When your pot is locked and pressurized, first depressurize the pot – open the valve and release any pressure, then carefully open the lid because any escaping steam can burn you. Scrape the bottom of the pot with a wooden spoon or spatula to remove any brown bits that are stuck.
I also made some adjustments on the recipe to hopefully prevent this issue.
I really appreciate your feedback so I can actually add notes that will help others in the future.
Once again, I am so sorry and hope you give this recipe another chance. Please take a look at the post itself and the recipe so you can see the update!
Manuela says
Hello, Thank you so much for taking the time to publish this recipe!! I didn’t follow it exactly but the dish came out perfect!! I followed your recommendation for cutting up the meat and making the dry rub (which I ultimately eyed out) and Browned as recommended in pressure cooker. For the sauce I didn’t use ketchup and only used 1 cup BBQ Sauce with the chicken stock and brown sugar and the other suggested ingredients. I cooked for as long as you said and let it naturally release in the cooker. Once I removed the meat from the sauceI used a handheld mixer to shred the meat literally shredded in 5seconds. I do this because shredding meat with a fork is sooooo tedious! There was a lot of juice left over I could only imagine how much would be left I added another cup of wet ingredients but glad I didn’t and don’t think there is a need for 2 cups wet ingredients you could totally use 1/2 each to total one cup. I spooned the maybe 1/4 of the remaining sauce on the pork and it was perfect!! All in all this is a great recipe. Thanks again for sharing!! I already know I will be using this recipe time and time again.