Instant Pot Pulled Pork in a white bowl
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5 from 14 votes

Instant Pot Pulled Pork

This 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.
Course Dinner, Main Course
Cuisine American
Keyword BBQ shredded pork, Instant Pot Pulled Pork, Pressure Cooker Pulled Pork, Pressure Cooker Recipes
Prep Time 20 minutes
Cook Time 1 hour 30 minutes
15 minutes
Total Time 1 hour 50 minutes
Servings 8 servings
Calories 459kcal
Author Kathy McDaniel

Ingredients

  • 4 pounds boneless pork shoulder, cut into 2-inch pieces *see notes
  • 2 tablespoons olive oil

For the Dry Rub

For the Sauce

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

*If your pork shoulder has skin remove it. Also trim any excess fat. You do want to leave a thin layer of fat to prevent the meat from drying. 
*Pork butt can also be used.
*If using pork loin, do not trim off the fat cap. The loin is very lean and you want to keep some of the fat.
Read the pressure cooker manufacturer's guide for instructions on how to use your instant pot before using it.

Nutrition

Calories: 459kcal | Carbohydrates: 33g | Protein: 52g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 136mg | Sodium: 1451mg | Potassium: 1134mg | Fiber: 1g | Sugar: 27g | Vitamin A: 840IU | Vitamin C: 3.1mg | Calcium: 50mg | Iron: 3.2mg