Last updated on May 24th, 2019 at 02:41 pm
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 Kind of Meat to Use to Make 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.
What To 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 To 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. Return all the meat to the pot and pour over the sauce. 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
Notes
Nutrition
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If you’ve tried this or any other of my recipes, don’t forget to rate the recipe and to leave me a comment. I love hearing from you!
Manuela says
January 13, 2019 at 4:05 pmHello, 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.
Lynn says
May 6, 2019 at 3:39 pmFirst 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
May 6, 2019 at 11:05 pmHi 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!!!