Instant Pot Pulled Pork – This is some SERIOUS deliciousness! Perfectly tender pieces of pork in a tangy BBQ sauce. Super easy (only 5 minutes prep time) and very versatile. You can whip up one batch of Instant Pot Pulled Pork and serve it multiple ways for multiple meals.
Why cook pulled pork in the Instant Pot?
Pressure cooking is a fantastic, quicker option for tougher cuts of meat ( like pork shoulder) which are traditionally cooked long and slow to bring out their tenderness. By cooking in the Instant Pot (pressure cooker) the combination of pressure cooking with liquids means the meat becomes perfectly tender much quicker. (about 1 hour in the Instant Pot vs. 6-8 hours in a slow cooker).
What kind of pork to use for Instant Pot Pulled Pork?
You’ll need about 3 lbs. of pork shoulder roast ( sometimes called “pork butt ”) You’re going to be cutting the pork into 4 pieces (for even cooking) so I find the boneless pork shoulder roast to be easiest.
How to make Instant Pot Pulled Pork
- Trim any excess fat from pork and cut into 4 even pieces.
- Combine spice mix ingredients (brown sugar, chili powder, salt, garlic powder, onion powder, cumin and cinnamon) in a small bowl. Rub spice mixture all over the pork.
- Turn the Instant Pot to the SAUTE setting. Add olive oil and allow to get hot. Working in batches (2 pieces of pork per batch) add pork to the Instant Pot and allow to brown on all sides (about 5 minutes per batch). Remove pork and set aside.
- Turn Instant Pot off (CANCEL). Add ½ cup water and use a wooden spoon to deglaze (scrape the brown bits from) the bottom of the pot. Whisk in 1 cup chicken broth and 1 cup BBQ sauce. Add pork pieces.
- Lock lid, set vent to SEALING. Select MANUAL/PRESSURE COOK and set to 45 minutes on HIGH PRESSURE. When cooking cycle is complete, allow Instant Pot to NATURAL RELEASE for 10 minutes and then do a QUICK RELEASE to release any remaining pressure.
- Transfer pork to a large bowl (retaining cooking liquids). When pork is cool enough to work with, use the tines of two forks to shred pork.
- Allow cooking liquid to stand for at least 10 minutes. Use a spoon or ladle to remove any fat from the top of the liquid. Reserve 2 cups of liquid ( in a small bowl or measuring cup) and discard any additional liquid (or use for another purpose) from the Instant Pot. Add shredded pork and remaining 1 cup of BBQ sauce back to the Instant Pot. Add as much of the reserved cooking liquid as necessary to obtain desired consistency (you may not need the full 2 cups).
How to serve Instant Pot BBQ Pulled Pork
Here are a few ideas on how to serve pulled pork:
Sandwiches– sandwich pulled pork on toasted hamburger buns and top with coleslaw
Potatoes– top baked potatoes or baked sweet potatoes with pulled pork and extra BBQ sauce
Tacos– serve pulled pork in corn tortillas and top with slaw and fresh cilantro
Mac and Cheese– comfort food x 2! Top your favorite Mac and Cheese recipe with a scoop BBQ pulled pork (extra protein and extra delicious!)
Sliders– serve pulled pork in slider buns for a perfect game day fare.
Quesadillas– layer pulled pork and cheese between two flour tortillas. Heat in a skillet and top with sour cream and guacamole for an easy appetizer or light meal.
Lettuce cups – keep things low carb and serve BBQ pulled pork in lettuce cups.
Instant Pot BBQ Pulled Pork
Ingredients
- 3 lb. boneless pork shoulder also known as pork butt
- 1 Tbsp packed brown sugar
- 2 tsp chili powder
- 2 tsp salt
- 2 tsp garlic powder
- 1 tsp onion powder
- ½ tsp cumin
- ¼ tsp cinnamon
- 2 Tbsp. olive oil or coconut oil
- ½ cup water
- 1 cup low-sodium chicken broth
- 2 cups BBQ sauce divided
Instructions
- Trim excess fat from pork and cut into 4 pieces.
- Combine brown sugar, chili powder, salt, garlic powder, onion powder, cumin and cinnamon in a small bowl. Rub spice mixture all over the pork.
- Turn the Instant Pot to the SAUTE setting. Add olive oil and allow to get hot. Working in batches (2 pieces of pork per batch) add pork to the Instant Pot and allow to brown on all sides (about 5 minutes per batch). Remove pork and set aside.
- Turn Instant Pot off (CANCEL). Add ½ cup water and use a wooden spoon to deglaze (scrape the brown bits from) the bottom of the pot. Whisk in 1 cup chicken broth and 1 cup BBQ sauce. Add pork pieces.
- Lock lid, set vent to SEALING. Select MANUAL/PRESSURE COOK and set to 45 minutes on HIGH PRESSURE. When cooking cycle is complete, allow Instant Pot to NATURAL RELEASE for 10 minutes and then do a QUICK RELEASE to release any remaining pressure.
- Transfer pork to a large bowl (retaining cooking liquids). When pork is cool enough to work with, use the tines of two forks to shred pork.
- Allow cooking liquid to stand for at least 10 minutes. Use a spoon or ladle to remove any fat from the top of the liquid. Reserve 2 cups of liquid and discard any additional liquid (or use for another purpose) from the Instant Pot. Add shredded pork and remaining 1 cup of BBQ sauce back to the Instant Pot. Add as much of the reserved cooking liquid as necessary to obtain desired consistency (you may not need the full 2 cups).
- Serve in hamburger buns with extra BBQ sauce and coleslaw. Or, top baked potatoes and garnish with shredded cheddar cheese and sliced green onions
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