This Instant Pot pulled pork is smoky, juicy, and packed with layers of flavor from a delicious dry rub and tender cooking. It’s the ultimate fix for a quick yet mouthwatering meal, and it pairs perfectly with a generous drizzle of BBQ sauce. Serve it up on buns with a side of coleslaw and pickles!
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.
Table of Contents
Using the Instant Pot means you can achieve that deliciously juicy, fall-apart 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 all the flavor you crave.
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; swap with coconut sugar if you prefer.
- 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: To round out the seasoning with spice and a hint of heat.
- Pork Shoulder (Pork Butt): This cut becomes incredibly tender under pressure.
- Olive Oil: Essential for searing the pork.
- Chicken Stock/Broth: Adds moisture to bring the Instant Pot to pressure and keeps the pork juicy.
- BBQ Sauce: For that classic finishing flavor.
How to Make Instant Pot Pulled Pork
Here are the simple steps, with photos, to make this caesar salad chicken pasta. Skip to the recipe card for the printable version.
Step 1. Season the Pork. Combine the dry rub ingredients in a bowl and thoroughly coat the pork shoulder on all sides, rubbing it into the meat.
Step 2. Sear the Pork: Set the Instant Pot to sauté. Add olive oil, and once it’s hot, sear each side of the pork for 2 minutes, in batches if needed.
Step 3. Deglaze & Pressure Cook: Cancel sauté, add the chicken stock, and scrape any browned bits from the bottom. Add the pork back in, close the lid, and set to sealing. Pressure cook on high for 1 hour.
Step 4. Release & Shred: Quick-release pressure, remove the pork to a sheet pan, and shred. Toss with BBQ sauce and serve.
How to Make it In the Slow Cooker
Sear the pork on the stove, then transfer it to a slow cooker with the stock and cook on low for 6-8 hours.
Tips for Perfect Pulled Pork
- Scrape the Pot: Browned bits add extra flavor to the broth and the meat.
- Cover the Vent: For a quieter release, cover the vent with a towel.
Recipe FAQs
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.
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 shoulder benefits from a long cook time.
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.
Serving Suggestions
- BBQ Sandwiches: Serve on buns with coleslaw and pickles.
- Taco Night: Perfect with tortillas, pico de gallo, and avocado crema.
- Over Rice: Enjoy it over rice for a grain bowl similar to this harvest bowl.
- On a Salad: Serve it over greens with the toppings from the BBQ chicken salad and creamy jalapeno ranch.
- Potatoes: serve it inside an air fryer baked potato or alongside rosemary roasted sweet potatoes.
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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 EACH: garlic powder, onion powder, cumin, ground mustard, dried oregano
- 1/2 teaspoon EACH: black pepper, cayenne pepper
- 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 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.
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!