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.
Instant Pot Pulled Pork
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.
HOW TO MAKE INSTANT POT PULLED PORK
Rinse and pat dry pork shoulder. Trim as much of the fat from the outside of the pork as possible.
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 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 the Saute function and stir to loosen the burnt bits off the bottom. Those bits are full of flavor.
Add the apple cider vinegar, liquid smoke and Worcestershire sauce.
Return the meat to pot and top with lid. Be sure the venting knob is sealed. Cook on high pressure for 75 minutes.
Naturally release the pressure for 15 – 20 minutes.
Next, 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 pull the meat. You’ll find some fat that should be discarded.
Put the meat back in the instant pot (discard any liquid) or a bowl and add favorite BBQ Sauce.
Serve on buns.
USING A SLOW-COOKER INSTEAD OF AN INSTANT POT
Follow the directions until you get to #4. Here you will sear the pork in a skillet. Once all the meat is browned, add it to the slow cooker with all liquid ingredients. Put the lid on and cook for 8 hours on low. Do not remove the lid during cooking.
After 8 hours, it’s time to pull the pork. Add BBQ Sauce and serve.
ALL THE WAYS TO USE PULLED PORK
- Pork Burritos – To a flour tortilla, add: pork, salsa, sour cream, cilantro and green onions. Bake covered for 20 – 30 minutes or until warmed through. Another option is to heat in a skillet. The outside will get crispy and the inside all hot and delicious.
- Instant Pot Pulled Pork Sandwiches are sent over the top with my Sweet Creamy Cole Slaw Recipe. Add pork to bottom bun, add a layer of slaw and top with a drizzle of BBQ Sauce. SO good! Want to ditch the bun? Add the slaw to your plate, pile on the pork. then drizzle with a little more BBQ sauce. Yum!
- Pulled Pork Pizza – Follow my BBQ Chicken Pizza recipe, but substitute pork for the chicken.
- Pulled Pork Nachos – Layer a baking sheet with tortilla chips, top with pork and Colby Jack cheese. Bake at 350 degrees until cheese is melted. Add a dollop of sour cream and your favorite garnishes. Serve with Easy Mexican Salsa. This is a perfect quick and easy weeknight dinner!
INSTANT POT PULLED PORK
I would love to have you RATE and COMMENT below.
Also, if you do make this recipe, don’t forget to tag me on Instagram.
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.