This instant pot pulled pork recipe is tender and falls apart with a fork in a fraction of the time. Mix with your favorite BBQ sauce and serve with your favorite sides!
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Pulled pork reminds me of cookouts, family gatherings, graduation parties and summer. We love it because it feeds a crowd and it satisfies even the pickiest eaters.
This instant pot version allows you to get that slow cooked, fall-apart pork in a short amount of time, so you can have that feeling on a weeknight! But if you have time on a weekend then you will not regret making this smoked pulled pork.
Stock your pantry full of spices because this recipe is not lacking in flavor!
Dry Rub Spices
- Coconut sugar (or brown sugar)
- Smoked paprika
- Salt and pepper
- Chili powder
- Garlic powder
- Onion powder
- Cumin
- Ground mustard
- Oregano
- Cayenne pepper
Instant Pot Pulled Pork Ingredients
- One batch of the dry rub (above)
- 4 lbs boneless pork shoulder (aka pork butt)
- Olive oil
- Chicken broth/stock
- Your favorite BBQ sauce
How to make BBQ pulled pork in the Instant Pot
- Make the dry rub: Mix all of the rub spices together in a medium bowl and set aside.
- Prep the pork: Trim excess fat off of the pork shoulder then cut it into 3-4 inch large chunks. Coat the pork shoulder thoroughly in the spices.
- Sear pork: Turn a 6qt instant pot to the saute setting and add the olive oil. Once it’s hot, work in two batches to sear each side of the pork, about 2 minutes per side.
- Cook: 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 then add the pork back to the Instant Pot. Pressure cook on high for 60 minutes. It will take about 8-10 minutes for it to come to pressure.
- Quick release the pressure using a wooden spoon. You can cover the vent with a kitchen towel to quiet the noise and reduce the amount of steam.
- Carefully open the lid and 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.
Instant Pot Pulled Pork: Frequently Asked Questions
Pork shoulder is ideal for pulled pork because it has a high fat content that when cooked slowly, melts and creates a tender, fall-apart pulled pork. You can buy it bone-in or boneless. Boneless is preferred, but bone-in will work. Just remove the bone when you're cutting it into chunks.
Although you can overcook pork in the instant pot, usually when the meat is tough it means it hasn't been cooked long enough. Pork butt/shoulder benefits from a long cook time to allow the meat to become tender and fall apart.
In general, you'll want to cook pork for 15 minutes per pound. This pulled pork recipe pressure cooks for 60 minutes. It takes about 10 minutes for it to come to pressure.
If you love this recipe, don't forget to leave a star rating/review and tag me on Instagram so I can see it!
More Instant Pot recipes you'll love:
- Instant Pot Country Style Ribs
- Crispy Instant Pot carnitas
- Instant Pot greek chicken and rice
- Instant Pot salsa chicken
- Instant Pot spaghetti
Recipe
Instant Pot Pulled Pork
Ingredients
For the dry rub:
- 2 tablespoons coconut sugar (or brown sugar)
- 1 tablespoon smoked paprika
- 3 teaspoons salt
- 2 teaspoons chili powder
- 1 teaspoon EACH: garlic powder, onion powder, cumin, ground mustard, dried oregano
- 1/2 teaspoon EACH: black pepper, cayenne pepper
For the pulled pork
- 4 lb boneless pork shoulder (pork butt)
- 2 tablespoons olive oil
- 1 cup chicken stock/broth
- Your favorite BBQ sauce to taste (I like Primal Kitchen's unsweetened BBQ sauce)
- For sandwiches: buns, coleslaw, and pickles
Instructions
- 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.
- Coat the pork shoulder thoroughly in the spices, using your hands to rub it in until it turns a deep red color.
- 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.
- 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.
- 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.
- Carefully open the lid and 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.
Alex says
The blog says 1 hour cook but the recipe instructions say 25 minutes- which is it? Thanks!
Lilmama509 says
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 !
Molly Thompson says
This is the best!!! So happy you loved it! Do you like the videos under each instruction?!