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–+ servings
instant pot pulled pork drizzled with bbq sauce on a sheet pan.

Instant Pot Pulled Pork Recipe

5 from 6 votes
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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Prep Time10 minutes
Cook Time1 hour
Total Time1 hour 10 minutes
Servings: 6 servings
Author: Molly Thompson

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

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 leftover Instant Pot pulled pork in an airtight container in the fridge for up to 4 days or freeze for up to 3 months. 
*This recipe was originally published April 2021 and updated with new photos. 
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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