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.
- Cook temp
- 239°F
- 115°C · preheat
- Total time
- 85 min
- 10 prep · 60 cook
- Pull at
- 205°F
- USDA safe minimum
Instant Pot Pulled Pork Saves Time and is Delicious · Sugar Spun Run
Sam demonstrates seasoning pork shoulder chunks with dry rub and cider vinegar before pressure cooking and shredding for pulled pork.
- Target //Cook at High Pressure (239°F / 115°C) for 85 mins.
- Doneness //Pull when internal temperature reaches 205°F (USDA safe minimum).
- Golden Rule //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.
- Family Tweak //Use a sweeter, milder BBQ sauce without too much heat. Serve on slider buns for little hands and let kids add their own toppings.
Ingredients
- 4 lbsPork Shoulder, bone-in or boneless
- 1 cupBBQ Sauce
- 2 tbspApple Cider Vinegar
- 2 tbspBrown Sugar
- 1 tbspSmoked Paprika
- 1 tspGarlic Powder
- 1 tspOnion Powder
- 1 tspGround Cumin
- 1 tspKosher Salt
- 1/2 tspBlack Pepper
- 1/2 cupChicken Broth
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Get to the point
- 1
Rub 4 lbs pork shoulder with brown sugar, smoked paprika, garlic powder, onion powder, cumin, salt, and pepper.
- 2
Place in Instant Pot with 1/2 cup chicken broth and 2 tbsp apple cider vinegar. Lock lid.
- 3
Cook on High Pressure for 60 minutes. Natural release 15 minutes, then quick release.
- 4
Shred with two forks, toss with 1 cup BBQ sauce, and serve on buns.
Step by step
Tap a step to cross it offSeason the Pork Shoulder
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.
WhyCutting the roast into chunks exposes more surface area to the spice rub and cuts cooking time without sacrificing tenderness.
Set Up the Instant Pot
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.
WhyThe vinegar breaks down connective tissue and gives the pork that tangy pulled pork flavor you get from a real smoker.
Pressure Cook and Release
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.
WhySixty minutes on high pressure converts all the tough collagen in pork shoulder into gelatin, making it effortlessly shreddable.
Shred and Sauce
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.
WhyMix in the sauce while the pork is still hot so it absorbs into every fiber instead of just coating the outside.
- Dad pro tip
- 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.
- Kid & toddler adjustment
- Use a sweeter, milder BBQ sauce without too much heat. Serve on slider buns for little hands and let kids add their own toppings.
- Serve with
- Classic coleslaw · Corn on the cob · Baked beans
- Reheating
- Reheat in a covered pot over medium-low heat with a splash of broth and extra BBQ sauce to keep it moist.
- Calories
- 380
- Protein
- 38 g
- Carbs
- 16 g
- Fat
- 18 g
Nutrition source: USDA FoodData Central #168380. Cook-time basis: Instant Pot on High Pressure for 60 minutes with 15-minute natural release. USDA FSIS pork shoulder pullable tenderness target 205°F.
Frequently Asked Questions
How do you reheat leftover instant pot pulled pork without ruining the texture?
Reheat in a covered pot over medium-low heat with a splash of broth and extra BBQ sauce to keep it moist.
What is the target internal temperature for this recipe?
Confirm internal core temperature reaches 205°F using an instant-read digital probe thermometer inserted into the thickest part.
How do I adapt this meal for picky kids or toddlers?
Use a sweeter, milder BBQ sauce without too much heat. Serve on slider buns for little hands and let kids add their own toppings.
What are the best side dishes to serve with this?
Recommended sides include Classic coleslaw, Corn on the cob, Baked beans.