If you want tender, fall-apart pulled pork without babysitting a smoker all day, this Instant Pot pulled pork deliversl. It’s juicy, deeply seasoned, and shreds effortlessly when cooked properly under pressure.
I use a balanced smoky dry rub and a short pressure cook time that breaks down connective tissue so the pork pulls apart easily. No dry, stringy meat. And definitely no bland flavor.
It’s the fastest way to get classic pulled pork texture on a busy weeknight!
You’ll love these Instant Pot Country Style Ribs and this recipe for Instant Pot Carnitas if you’re a fan of tender, fall-apart pork.
How Long to Cook Pulled Pork in the Instant Pot
Cook pork shoulder in the Instant Pot for 15 minutes per pound on high pressure.
For a 4-pound pork shoulder, that equals 60 minutes of pressure cook time, plus 8–10 minutes to come to pressure.
If the pork doesn’t shred easily with two forks, it needs more time. Add 5–10 additional minutes of pressure cooking.
Tender pulled pork is not about hitting 145°F. Pit experts recommend it needs to reach around 195–205°F internally so the connective tissue fully breaks down.
Using the Instant Pot means you can achieve that deliciously juicy, fall-apart-with-a-fork texture in a fraction of the time. You can make it into sandwiches piled high on a toasted bun with coleslaw or serve it in tacos, on top of salads, or as the protein for grain bowls.
Just like baked BBQ chicken thighs and crock pot bbq chicken, this recipe truly brings the BBQ experience to your table with less stress, less time, and tons of flavor.
Want more Instant Pot recipes? Try Instant Pot country style ribs or crispy Instant Pot carnitas next.
Ingredients You Need
- Brown Sugar: Adds a touch of caramelized sweetness.
- Smoked Paprika: Brings in that smoky BBQ flavor.
- Chili Powder, Cumin, Garlic Powder, Onion Powder: These add depth and warmth.
- Ground Mustard & Dried Oregano: Mustard adds a tangy undertone; oregano gives herbal balance.
- Salt, Black Pepper & Cayenne Pepper: Just a hint of heat.
- Pork Shoulder (Pork Butt): This cut becomes incredibly tender under pressure.
- Chicken Stock/Broth: Adds moisture to bring the Instant Pot to pressure and keeps the pork juicy.
If you’’re looking for a low sugar sauce option , use an unsweetened BBQ sauce like Primal Kitchen or stir some of the cooking liquid back in before adding sauce to keep flavor high without relying on sugar.
How to Make Instant Pot Pulled Pork
Step 1. Season the Pork. Cut the pork shoulder into large chunks and coat thoroughly in the spice rub. Press the seasoning into every surface so it adheres well.
Step 2. Sear for Flavor: Turn the Instant Pot to sauté and brown the pork in batches. This step builds depth and prevents the finished pork from tasting flat.
Step 3. Deglaze & Pressure Cook: Add chicken broth and scrape the bottom of the pot to prevent a burn warning. Return pork to the pot and cook on high pressure for 60 minutes.
Step 4. Quick Release & Shred: Quick release the pressure. Transfer pork to a sheet pan and shred with two forks. It should fall apart easily. If it resists shredding, return it to the Instant Pot and cook 5–10 more minutes.
Why Is My Pulled Pork Tough?
Pulled pork is usually tough because it has not cooked long enough. The first couple of times I tested this, that happened to me until I increased the cooke time!
Pork shoulder needs enough time to break down collagen. If it slices instead of shreds, it needs more pressure cook time.
Overcooked pork in the Instant Pot is rare. Undercooked is much more common!
How to Keep Pulled Pork Juicy
After shredding, stir some of the cooking liquid back into the meat before adding BBQ sauce.
This keeps the pork moist and flavorful, especially if you are meal prepping or reheating later.
Make it In the Slow Cooker
After seasoning and searing in a skillet, transfer everything to the slow cooker and cook on low for 8–10 hours until shreddable.
Serving Ideas
- BBQ Sandwiches: Piled high on toasted buns with coleslaw.
- Taco Night: Tucked into tacos with avocado crema.
- Over Rice: for easy grain bowls like my beef taco bowls.
- On a Salad: Added to salads for extra protein. It would be so good on this BBQ chicken salad with creamy jalapeno ranch.
- Potatoes: on top of baked sweet potatoes, air fryer baked potatoes, or alongside rosemary roasted sweet potatoes.
This is one of those batch-cook proteins that turns into three different dinners during the week. That’s why I love it for busy family schedules.
Storage and Meal Prep
Store shredded pork in an airtight container in the fridge for up to 4 days.
Freeze in portions for up to 3 months. For best results, freeze with some of the cooking juices so it reheats tender and juicy.
Recipe FAQs
Pork shoulder, also called pork butt, is best because it contains enough fat to stay tender under pressure cooking and shreds easily with a fork.
It is difficult to overcook pork shoulder in the Instant Pot. If it is tough, it likely needs more cook time.
Quick release works well for this recipe. The pork stays tender and shreds easily.
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Instant Pot Pulled Pork Recipe
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Ingredients
- 2 tablespoons brown sugar or coconut sugar
- 1 Tablespoon smoked paprika
- 3 teaspoons salt
- 2 teaspoons chili powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon cumin
- 1 teaspoon ground mustard
- 1 teaspoon oregano
- 1/2 teaspoon black pepper
- Cayenne pepper to taste, optional
- 4 lb boneless pork shoulder (pork butt)
- 2 Tablespoons olive oil
- 1 cup chicken broth
- BBQ sauce to taste (I like Primal Kitchen's unsweetened BBQ sauce)
- For sandwiches: buns, coleslaw, and pickles
Instructions
- Mix the dry rub: Mix all of the rub spices together in a medium bowl and set aside. Trim excess fat off of the pork shoulder then cut it into 3-4 inch large chunks.2 tablespoons brown sugar, 1 Tablespoon smoked paprika, 3 teaspoons salt, 2 teaspoons chili powder, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon cumin, 1 teaspoon ground mustard, 1 teaspoon oregano, 1/2 teaspoon black pepper, Cayenne pepper
- Season the pork: Coat the pork shoulder thoroughly in the spices, using your hands to rub it in until it turns a deep red color.4 lb boneless pork shoulder
- Sear for flavor: Turn a 6qt instant pot to the saute setting and add the olive oil. Allow to heat for a few minutes until it shimmers. Once it’s hot, work in two batches to sear each side of the pork, about 2 minutes per side.2 Tablespoons olive oil
- Pressure cook: Cancel the saute, remove the pork to a plate and add the chicken stock. Use a wooden spoon to scrape any brown bits off the bottom of the pan. Add the pork back to the instant pot (it’s ok if they overlap then close the lid and make sure the vent is set to the sealing position. Pressure cook on high for 1 hour. It will take about 8-10 minutes for it to come to pressure.1 cup chicken broth
- Quick release: When the time is up, quick release the pressure. To do this, use a wooden spoon to open the vent and release the steam. You can cover the vent with a kitchen towel to quiet the noise and reduce the amount of steam.
- Shred: Carefully open the lid and check the internal temperature. For shreddable pulled pork, the internal temperature should reach approximately 195–205°F so the connective tissue fully breaks down. If the pork does not shred easily, return it to pressure for 5–10 more minutes. Use tongs to remove the pulled pork to a baking sheet. The internal temperature of the pork shoulder should be 145°F. Stir with your favorite BBQ sauce and serve.
Notes
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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This recipe sounds great! Is there any particular reason why you do quick release. I’ve read that it’s better to do slow release with meat, so was curious. I’m looking forward to trying this.
Hey Connie! That’s a great question. I’ve tested this both ways and didn’t see much of a difference in the actual recipe so I chose quick-release to make the recipe faster lol!
Our whole family LOVES how the pork turns out using this recipe. There never seem to be leftovers. I use this recipe in a crockpot, and it turns out perfect every time!
Thanks, Brittany! We make this all the time too and our kids love when we put it in sweet potatoes! Thanks for taking the time to share.
Just made this and oh my gosh – AMAZING !!!! I’ve never been able to make yummy pulled pork but I did tonight with this recipe !
This is the best!!! So happy you loved it! Do you like the videos under each instruction?!
The blog says 1 hour cook but the recipe instructions say 25 minutes- which is it? Thanks!