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instant pot pulled pork sandwich with pickles and coleslaw on a serving tray with other sandwiches
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5 from 1 vote

Instant Pot Pulled Pork

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!
Prep Time10 mins
Cook Time1 hr
Total Time1 hr 10 mins
Course: Dinner
Cuisine: American
Keyword: BBQ, instant pot, pork butt
Servings: 6 servings
Calories: 531kcal


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


  • 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 25 minutes. 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.



*nutritional values do not include BBQ sauce


Serving: 1serving (5 ounces) | Calories: 531kcal | Carbohydrates: 7.7g | Protein: 60.7g | Fat: 27.3g | Cholesterol: 203mg | Sodium: 1480mg | Fiber: 1.1g | Sugar: 5g