Instant Pot Pulled Pork Recipe
This Instant Pot pulled pork uses pork shoulder, a smoky dry rub, and 60 minutes of pressure cooking to create tender, fall-apart shredded pork in a fraction of the traditional time. Perfect for BBQ sandwiches, tacos, meal prep, and freezer-friendly dinners!
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Servings: 6 servings
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
Slow Cooker: follow the instructions to dry rub the pork then sear it in a large skillet on the stove. Instead of the Instant Pot, add everything to the slow cooker and cook on low for 8-10 hours. Shred and mix with your favorite BBQ sauce.
Storage: Store shredded pork in an airtight container in the fridge for up to 4 days.
Meal Prep Tip: Stir some of the cooking liquid back into the shredded pork before storing to keep it moist when reheated.
Freezer Tip: Freeze in airtight containers for up to 3 months with a few tablespoons of cooking juices for best texture after thawing.
Nutritional values do not include BBQ sauce
Nutrition
Serving: 1serving (5 ounces) | Calories: 531kcal | Carbohydrates: 7.7g | Protein: 60.7g | Fat: 27.3g | Cholesterol: 203mg | Sodium: 1480mg | Fiber: 1.1g | Sugar: 5g
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