Instant Pot Pulled Pork

Name: Instant Pot Pulled Pork
Prep time: 10 min
Cook time: 80 min
Total time: 90 min
Ingredients: 2 tablespoons brown sugar; 2 teaspoons garlic powder; 2 teaspoons onion powder; 2 teaspoons smoked paprika; 1 teaspoon ground cumin; 1 teaspoon chili powder; 1 teaspoon dried oregano; 2 teaspoons salt; ½ teaspoon ground black pepper; 3-4 pound boneless pork butt or pork shoulder (excess fat trimmed, cut into 3-4 inch pieces.); 1 tablespoons vegetable or canola oil; ½ cup chicken stock; 2 tablespoons apple cider vinegar; ¾ cup BBQ sauce (plus extra for serving)

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By: Diana Posted: 8/28/21 Updated: 2/10/23

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Making Instant Pot Pulled Pork at home just got a whole lot easier and faster! In a fraction of the time of traditional low and slow cooking, you’ll have tender, juicy, saucy pulled pork seasoned to perfection and ready to be used on sandwiches and salads, in tacos, as a pizza topping, you name it!

Pulled pork in a slider with slaw and pickles

Pulled pork in the Instant Pot is one of my favorite ways to make this classic comfort food. I get that there is a time and place for low and slow cooking, but even my Instant Pot ribs are unmatched using this method! There is nothing like using a pressure cooker to tenderize the meat so that it not only imparts an incredible flavor that permeates into every fiber but also makes it tender, juicy, and fall apart like nothing you’ve ever tried.

Using a pressure cooker comes in handy for all kinds of pulled meat dishes. It works just as well for my Instant pot carnitas and my Instant Pot beef barbacoa as it does for chicken tinga and salsa chicken. Each uses completely different meat and has a different flavor profile, but all so tender and melt in your mouth. It’s the perfect shortcut when there’s no time for a low and slow oven, bbq, or crockpot.

This is one of those times where you can’t quite figure out what makes the dish. Is it the flavorful meat and the homemade rub? Or the mouthwatering sweet, smoky, and tart finger-lickin’ sauce? I’d say you can’t have one without the other! There’s a beautiful balance of flavors in the dish that rivals anything you get at your favorite BBQ takeout spot.

This recipe makes enough to serve about 8 people so there’s potential for leftovers. It also freezes well, so there’s nothing that goes to waste. I like to keep it simple by serving it on a lightly toasted bun topped with coleslaw and crunchy dill pickles, but this classic dish is so versatile you can enjoy it on its own with a side or two. Keep reading for more ways to serve it.

Instant Pot pork shoulder makes the most incredibly juicy, flavorful, but saucy and not so dainty, pulled pork. However you decide to enjoy it, make sure to have a stack of napkins ready and dig in!

For more delicious Instant Pot recipes, check out my Instant Pot recipe collection.

Why You’ll Love This Recipe

Pulled pork made in a fraction of the time as traditional oven or slow cooker methods is so convenient.
It’s loaded with flavor from the meat itself as well as the delicious sauce.
It’s a kid-friendly meal that the entire family will enjoy.
Leftovers. This pork recipe can make leftovers for a few days and then freezer-friendly leftovers for weeks. It’s great to be able to pull it out the night before and just reheat the next day.
A versatile comfort food classic that you can serve at game day parties, BBQs, potlucks, birthday parties, or for any busy weeknight or casual weekend dinner.

Ingredients Used

Ingredients needed to make pulled pork including pork shoulder, and seasonings

Dry rub – A combination of brown sugar, garlic and onion powder, smoked paprika, ground cumin, chili powder, dried oregano, and salt and pepper will coat the outside of the pork helping to give it a nice flavorful crust when browned on all sides. This dry rub has a balance of sweet, salty, herbaceous, and smoky. It’s amazing.

Pork – Boneless pork butt or pork shoulder results in juicy flavorful pulled meat and that’s what you want. Pork is a typically leaner meat, so some cuts just won’t work.
Oil – Vegetable or canola oil is needed just to ensure the pork doesn’t stick to the bottom of the pot while it’s browning.

Chicken stock – There always needs to be a liquid added to the Instant Pot to create steam, otherwise, things burn. This not only provides this but is also needed to deglaze the bottom of the pan.
Apple cider vinegar – A little goes a long way. Adds a bit of tartness to an otherwise sweet BBQ sauce. The acid will also help to break down the fibers in the pork making it even more tender.
BBQ sauce, plus extra for serving – Use whatever you’ve got on hand or grab a jar of your favorite one!

Complete list of ingredients and amounts can be found in the recipe card below.

How to Make Pressure Cooker Pulled Pork

Collage of four images showing how to season and sear pork in the instant pot

Mix spices. Combine dry rub ingredients in a small bowl and season the pork on all sides.

Tip!

If you’re not quite ready to cook your pork yet, there’s no harm in allowing it to sit in the dry rub to marinate for a while. It doesn’t at all need it, but it never hurts to get a little more flavor in there while you can!

Sear the pork. Set the Instant pot on SAUTE-NORMAL and when it reads “HOT” add the oil and brown the pork from all sides, about 2 minutes per side. You’ll need to work in batches. Transfer pork to a plate.

Collage of four images showing to deglaze the instant pot, pressure cook the pork and shred it with 2 forks

Deglaze. Pour in the chicken stock and deglaze the bottom of the pot with a wooden spoon. Scrape off the flavorful bits that may be stuck. Cancel the sauté setting.
Add the sauce. To the pot, add in the vinegar and pour in the BBQ sauce. Return the pork to the Instant Pot.
Pressure cook. Place the lid on and set the vent to SEALING. Set the PRESSURE COOK/MANUAL-HIGH for 45 minutes. Once done, allow the pressure to naturally release for 10 minutes before doing a quick release for the rest.

Tip!

The total time takes into account the time it takes to build pressure and release pressure, which is approximately 10 minutes for each. Then, it’s just 45 minutes of pressure cooking time! So, keep in mind the total time and the cooking time are not the same thing!

Remove pork. Carefully remove the lid and remove the pork and place on a cutting board or baking sheet. Use a pair of tongs and don’t worry if it falls apart as you take it out. It makes your job easier!
Shred. Pull the meat apart using 2 forks and shred it into bite-sized pieces. Any larger tough pieces can be cut using a knife, but discard any pieces of fat.
Simmer. Set the Pot back on the sauté setting and allow the remaining sauce to simmer until thickened. This will take about 15 minutes. Return the shredded pork back to the pot and submerge it in that delicious sauce.
Serve immediately with a little extra barbecue sauce if desired!

Overhead shot of sliders served on a white platter

Tips and Tricks

You’ll need 3 or 4 lbs of pork for your Instant Pot pork roast. Cutting them into pieces that fit helps to cut down on cooking time, but if you want to cook it whole you can. Just consider the size of your pot.
Smoked paprika really adds a depth of flavor but if you have trouble finding it in your local grocery store, by all means, use regular paprika.
For an alternative to brown sugar, you can swap with raw honey for a little less refined sugar. The BBQ sauce will probably have enough of it!

Frequently Asked Questions

Can you make pulled pork with pork loin?

You can! Although I recommend using a fattier cut like the pork butt or shoulder, pork loin can definitely be used for pulled pork. Although some people might wonder if it results in the same tender juicy outcome that pork butt or shoulder does, you can rest assured using the Instant Pot will help to achieve that.

Can I make pulled pork in the slow cooker?

If you have yet to jump on the Instant Pot train or you’d prefer the old-fashioned crockpot method, you’re in luck. This recipe works in the slow cooker as well. Season the roast with dry rub and place in the slow cooker with the stock, vinegar, and BBQ sauce and slow cook on low for 10-12 hours.

What if my pork doesn’t shred easily?

The altitude where you live can have an effect on your pressure cooker as can the fact that your valve wasn’t fully set to the sealing position. If you find that your pulled pork doesn’t fall apart easily, pop it back in there for another 10-15 under pressure and that should do the trick.

What to serve with Pulled Pork

I’m a fan of keeping it simple, myself. As mentioned earlier give me a pulled pork sandwich on a lightly toasted bun, a little extra barbecue sauce, a scoop of coleslaw, and a couple of slices of pickles. It makes a great light dinner or hearty lunch!

If you’re eating it as a meal on its own, let’s get you some sides to go along with it.

Instant Pot mac and cheese, and Instant Pot corn on the cob are classic sides to pulled pork but you can always take it up a notch with twice-baked potatoes or chipotle cilantro lime rice. Have a basket of Texas Roadhouse rolls on the table and don’t forget a salad option like a healthy kale salad with lemon vinaigrette or a tasty Strawberry Spinach Salad.

Storing and Freezing

Fully cooked and cooled leftovers can be kept in the fridge for up to 5 days in an airtight container. If you’re wanting to freeze some right away for later on, it can be kept frozen for up to 3 months in freezer-friendly bags.

To reheat, thaw in the fridge overnight and reheat on the stovetop simmering on low. You may need to add a splash of liquid (stock or bbq sauce) to get things moving again as it may have dried out a little.

I know you’re going to LOVE this quick and easy, and basically hands off recipe the next time you’ve got a crowd to serve. Let me know in the comments how you served your pulled pork!

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