Juicy, tender, and bursting with smoky-sweet flavor, this Instant Pot Pulled Pork is a game-changer for busy weeknights. In just 55 minutes of cooking time, your pressure cooker transforms a humble pork shoulder into melt-in-your-mouth perfection.
The rich, caramelized exterior pairs beautifully with the succulent, shredded meat, creating a texture that’s both hearty and satisfying. Whether piled high on a bun or served alongside your favorite sides, this dish is a crowd-pleaser that feels indulgent yet surprisingly simple to make.
With a prep time of only 25 minutes, this recipe is as effortless as it is delicious. The blend of spices and a tangy barbecue sauce infuses every bite with bold, savory notes, while a hint of sweetness balances the flavors perfectly. Plus, it’s a versatile dish that’s perfect for meal prep, parties, or cozy family dinners. In under 1 hour and 20 minutes, you’ll have a dish that’s sure to become a staple in your kitchen.
What You’ll Need for Instant Pot Pulled Pork
- 3-5 lbs (1.4-2.2 kg) pork shoulder (cut into fist-sized pieces; trim fat cap/skin if attached)
- 1 Tablespoon light brown sugar
- 1 Tablespoon smoked paprika
- 1 ½ teaspoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoon table salt
- 1 teaspoon ground black pepper
- ⅛-¼ teaspoon cayenne pepper (optional, for a bit of heat)
- 2 Tablespoons olive oil (for searing)
- 1 ½ cups (354 ml) chicken or beef broth (use low-sodium if preferred)
- 2 Tablespoons apple cider vinegar
- 1 cup (236 ml) BBQ sauce (plus extra for serving; homemade or store-bought works)
How to Make Instant Pot Pulled Pork
- Prepare the rub: In a small dish, whisk together brown sugar, smoked paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper (if using).
- Season the pork: Sprinkle the rub mixture evenly over all sides of the pork pieces. Use your fingers to rub it into the surface for maximum flavor.
- Sear the pork: Pour olive oil into the Instant Pot and set it to “Sauté.” Once the oil is shimmering, add the pork in batches (don’t overcrowd). Sear each piece for 2-3 minutes per side until deep brown. Remove and set aside.
- Deglaze the pot: Pour the broth into the pot and use a wooden spoon to scrape up any browned bits from the bottom (this adds flavor!).
- Add remaining ingredients: Return all the pork to the pot. Pour apple cider vinegar over the pork, then top with BBQ sauce.
- Pressure cook: Secure the lid, set the valve to “Sealing,” and pressure cook on high for 40 minutes. Allow the pressure to release naturally for 15 minutes before manually releasing any remaining steam.
- Shred and serve: Remove the pork and shred it, discarding any fatty pieces. Drizzle with some of the sauce from the pot or toss with additional BBQ sauce if desired. Serve warm and enjoy!
Perfect Pairings: Sauce and Topping Ideas
While this pulled pork is delicious on its own, you can elevate it with creative sauces and toppings. Try drizzling with a tangy mustard-based BBQ sauce or a spicy chipotle mayo. For toppings, add a crunchy slaw, pickled red onions, or even a sprinkle of fresh cilantro for a burst of flavor. Don’t forget to serve with soft buns or cornbread for a complete meal!
Serve It Up: Creative Serving Suggestions
This pulled pork is incredibly versatile! Serve it as classic sandwiches, or get creative with tacos, nachos, or loaded baked potatoes. For a lighter option, toss it into a salad with avocado and a zesty lime dressing. It’s also perfect for meal prep—portion it out for quick lunches or dinners throughout the week.
Keep It Fresh: Storage and Reheating Tips
Store leftover pulled pork in an airtight container in the fridge for up to 4 days or freeze for up to 3 months. To reheat, warm it in a skillet with a splash of broth or BBQ sauce to keep it moist. Alternatively, use the microwave, covering the pork to prevent it from drying out. It’s just as tasty the second time around!
Mix It Up: Recipe Variations to Try
Customize this recipe to suit your taste! Swap the BBQ sauce for a teriyaki glaze or a mole sauce for a unique twist. If you prefer a smokier flavor, add a teaspoon of liquid smoke to the rub. For a leaner option, use pork tenderloin instead of shoulder—just reduce the cooking time to 20 minutes under pressure.
Instant Pot Pro Tips: Equipment Guidance
If you’re new to using an Instant Pot, don’t worry—it’s simpler than it seems! Make sure the sealing ring is properly in place before cooking, and always double-check that the valve is set to “sealing” before starting. After cooking, let the pressure release naturally for 15 minutes to keep the pork tender and juicy. Happy cooking!
Instant Pot Pulled Pork
Equipment
- Instant Pot
Ingredients
Pork and Rub
- 3-5 lbs pork shoulder cut into fist-sized pieces (if fat cap/skin is attached, trim before using)
- 1 Tablespoon light brown sugar
- 1 Tablespoon smoked paprika
- 1 ½ teaspoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoon table salt
- 1 teaspoon ground black pepper
- ⅛-¼ teaspoon cayenne pepper optional
Cooking and Sauce
- 2 Tablespoons olive oil
- 1 ½ cups chicken or beef broth
- 2 Tablespoons apple cider vinegar
- 1 cup BBQ sauce plus additional for after cooking, if desired. I recommend making a batch of my homemade bbq sauce
Instructions
- In a small dish, prepare your rub mixture by whisking together sugar, paprika, garlic powder, onion powder, table salt, black pepper, and cayenne pepper (if using).
- Sprinkle rub mixture over all sides of the pork pieces and then use your fingers to rub into the surface of the pork all over.
- Set pork aside and pour oil into the metal insert of your pressure cooker. Set pressure cooker to “saute”.
- Once pot is hot and oil is shimmering, add the pork in batches (give the meat a bit of room so the pieces are not touching), searing on all sides until deep brown on all sides (about 2-3 minutes per side, place the pork in the pot and do not move it until 2 minutes has passed, then turn to another side and repeat). After searing, remove pork to a plate and set aside.
- Drizzle chicken broth into the pot to deglaze the pan and use a wooden spoon or spatula to scrape loose any browned bits on the bottom (don’t remove these, they’ll add so much flavor!).
- Return all pork back into the pot and pour apple cider vinegar overtop then top with BBQ sauce.
- Add the lid, set to “sealing” and pressure cook for 40 minutes. Allow pressure to release naturally for 15 minutes before releasing steam, then remove pork and shred, removing and discarding any fatty pieces.
- Place pork in a serving dish and drizzle with a bit of the sauce remaining in the pot for flavor (or, if you like it juicier, just return the pork to the pot). Toss with additional bbq sauce if desired or serve with bbq sauce on the side (or enjoy as-is!). Enjoy!