Instant Pot Pulled Pork
Instant Pot Pulled Pork is fork tender, juicy, and full of flavor from the BBQ Spice Rub. You won’t believe how easy it is to make this pulled pork recipe with your Instant Pot.
Have you fallen for the Instant Pot yet? If you like slow cooked foods, but hate the wait, then the Instant Pot is for you. This pulled pork recipe can be cooked in 1 1/2 hours instead of 8 hours in a slow-cooker.
If you haven’t purchased an Instant Pot yet, I have included slow-cooker directions. I promise the pork will turn out equally as good.
WHAT IS THE BEST CUT OF MEAT FOR PULLED PORK?
I prefer pork shoulder when making pulled pork.
Pork shoulder is often referred to as Boston butt or pork butt. Despite its name, this cut of meat actually comes from the upper part of the shoulder. It has a great ratio of fat and lean meat making it perfect for this Instant Pot Pulled Pork recipe.
CAN YOU OVERCOOK PULLED PORK?
It is possible to overcook meats in the Instant Pot, but more times than not this cut of meat is under cooked. To get 4 – 5 pounds of pork shoulder tender, it must be cooked for 90 minutes at pressure.
Instant Pot Pulled Pork
- 4-5 pounds Boneless Pork Shoulder
- BBQ Spice Rub
- 1 Tbsp Worcestershire Sauce
- 1 tsp Liquid Smoke
- 1/4 c Apple Cider Vinegar
- 1 c Water or Chicken Broth
- 1-2 Tbsp Olive Oil
- 1 – 2 c BBQ Sauce Use your favorite.
BBQ Spice Rub Recipe
- 2 Tbsp Smoked Paprika
- 1 tsp Garlic Powder
- 1 tsp Celery Salt
- 1 Tbsp Brown Sugar
- 1/2 tsp Dry Mustard
- 1 tsp Salt
- 1/2 tsp Pepper
- 1 tsp Onion Powder
- 1/4 tsp Cayenne Pepper
- Rinse and pat dry pork shoulder. Remove fat from bottom of shoulder.
- Cut into 7- 8 equal parts and place on baking sheet.
- Mix all dry ingredients together in bowl. Sprinkle over meat. Use your hands to work the seasoning into each piece.
- Set the Instant Pot to Saute. Add 1 – 2 Tbsp oil to pot and brown the meat in 2 – 3 batches for approximately 4-5 minutes until each side is golden. Add more oil as needed.
- Once all the meat is browned and removed from the pot, add water to de-glaze the bottom. Cancel saute function and stir the pot to remove of the burnt bits off the bottom.
- Add the apple cider vinegar, liquid smoke and Worcestershire sauce.
- Return meat to pot and top with lid. Be sure the venting knob is turned to sealing. Cook on high pressure for 75 minutes.
- Naturally release the pressure for 15 – 20 minutes.
- Turn the knob to the venting position and release any additional steam. Be sure the steam is fully released before opening the pot.
- Remove meat from pot onto a baking sheet. Let rest for 15 minutes.
- Take two forks and pulled the meat. Removing any fat.
- Put the meat back in the Instant Pot (discard any liquid) or a bowl and add favorite BBQ Sauce.
- Serve on buns.
- Pulled Pork can be refrigerated for up to 4 days or is good in the freezer for 2 – 3 months.