Instant Pot Pulled Pork
Fall-apart tender pork shoulder coated in smoky BBQ sauce, pressure cooked to perfection in just one hour instead of the usual eight.
Pulled Pork (Pork Shoulder / Butt)
3–4 lb bone-in pork shoulder, seasoned and seared, 1 cup liquid
instant-pot Timer
Set for 60 mins @ High Pressure (239°F / 115°C)
Ingredients
Base recipe calibrated for 8 adults.
Get to the Point Execution
Rub 4 lbs pork shoulder with brown sugar, smoked paprika, garlic powder, onion powder, cumin, salt, and pepper.
Place in Instant Pot with 1/2 cup chicken broth and 2 tbsp apple cider vinegar. Lock lid.
Cook on High Pressure for 60 minutes. Natural release 15 minutes, then quick release.
Shred with two forks, toss with 1 cup BBQ sauce, and serve on buns.
Step-by-Step Guided Instructions
Mix 2 tablespoons brown sugar, 1 tablespoon smoked paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon cumin, 1 teaspoon salt, and 1/2 teaspoon pepper in a small bowl. Cut 4 lbs pork shoulder into 4 equal chunks and rub the spice mixture generously over all sides.
Cutting the roast into chunks exposes more surface area to the spice rub and cuts cooking time without sacrificing tenderness.
Pour 1/2 cup chicken broth and 2 tablespoons apple cider vinegar into the Instant Pot. Place the seasoned pork chunks in the liquid. Lock the lid and set the valve to Sealing.
The vinegar breaks down connective tissue and gives the pork that tangy pulled pork flavor you get from a real smoker.
Cook on High Pressure for 60 minutes. When the timer finishes, let the pressure release naturally for 15 minutes, then turn the valve to Venting for quick release of remaining pressure.
Sixty minutes on high pressure converts all the tough collagen in pork shoulder into gelatin, making it effortlessly shreddable.
Transfer pork to a cutting board and shred with two forks. Discard the cooking liquid or strain and save for another use. Toss shredded pork with 1 cup of your favorite BBQ sauce. Serve on toasted buns with coleslaw.
Mix in the sauce while the pork is still hot so it absorbs into every fiber instead of just coating the outside.
Make a massive batch and freeze in portions. Pulled pork freezes beautifully and reheats for sliders, tacos, loaded baked potatoes, nachos, and pizza toppings all week long.
Use a sweeter, milder BBQ sauce without too much heat. Serve on slider buns for little hands and let kids add their own toppings.
- Classic coleslaw
- Corn on the cob
- Baked beans
Reheat in a covered pot over medium-low heat with a splash of broth and extra BBQ sauce to keep it moist.