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Instant Pot Pulled Pork is the meal I rely on whenever I need something easy yet spectacular for a crowd or weeknight. It turns out fall-apart tender every single time with hardly any effort and the homemade BBQ sauce absolutely makes it unforgettable. The combination of pork, sweet juices, and smoky homemade sauce is seriously one of the best comfort foods my family has on repeat.
I first made this recipe for a backyard birthday party and to my surprise there was not a scrap leftover. Even my picky kids devoured seconds and now request it for game days and potlucks.
Ingredients
- Pork shoulder or Boston butt: Look for one that is marbled with even fat for juicy results ask your butcher for the Boston butt cut
- Brown sugar: Gives a touch of sweetness and helps the pork caramelize as it sears use dark brown if you love a deeper molasses flavor
- Paprika: Adds a subtle smokiness to the rub Hungarian sweet paprika is best if you have it
- Garlic powder and onion powder: Offer savory depth shop organic for the boldest flavors
- Salt and black pepper: Seasoning base for any great meat
- Cumin: Brings a warm earthiness to the rub
- Chicken broth: Pick high quality low sodium broth for flavor control
- Apple cider vinegar and apple juice: These both brighten the meat help tenderize and give the sauce and pork a tangy note use unfiltered cider if available
- Homemade BBQ sauce: You can use the included sauce recipe for a smoky sweet finish or your favorite bottle in a pinch
- Olive oil or neutral oil: A must for getting a deep golden crust when you sear the pork
Instructions
- Prep the Pork:
- Pat pork shoulder dry with paper towels to help spices stick. Trim any thick extra fat but leave enough to keep meat moist.
- Mix and Apply Seasoning:
- Blend all dry spices well then spread rub on a parchment lined baking sheet. Coat pork on all sides pressing seasoning in until no bare spots remain.
- Sear the Meat:
- Set Instant Pot to sauté on high and add a generous drizzle of oil. Sear pork for about three minutes per side or until deeply golden. Searing adds tons of flavor to the finished dish.
- Deglaze the Pot:
- Remove pork and pour a little broth into the hot pot. Use a wooden spoon to quickly scrape up any browned bits. These give the final sauce bold flavor.
- Pressure Cook:
- Return pork to the pot along with broth apple juice and cider vinegar. Lock the lid and seal. Cook on high pressure for around sixty five minutes for a typical four to five pound cut. Let pressure naturally release for fifteen minutes before opening.
- Pull the Pork:
- Once cooled enough to handle use two forks to shred pork directly in the pot. Discard any large hunks of extra fat or bone as you go.
- Make the BBQ Sauce:
- Strain cooking juices well removing fat and bits. Set Instant Pot to sauté and add BBQ sauce ingredients to strained liquid. Stir as it simmers for five minutes until thickened.
- Mix and Serve:
- Stir most of the BBQ sauce through the shredded pork reserving a bit for drizzling over sandwiches or serving on the side.
Boston butt is my favorite cut for this recipe because it creates shreds that are just perfectly juicy with little effort. I will never forget my nephews sneaking bites from the pot before dinner was even on the table because the aroma drove us wild.
Storage Tips
Instant Pot Pulled Pork stores up to four days in an airtight container in your fridge. Always cool the pork fully before packing and pour some cooking juices or sauce over the meat to keep it moist when reheating. For freezing, portion into zip top bags and remove as much air as possible before sealing. Thaw overnight in the fridge for best texture.
Ingredient Substitutions
If you cannot find Boston butt or pork shoulder, use pork loin but reduce cooking time as it is leaner. For a smoky twist, add a bit of liquid smoke to the braising liquid. Swap apple juice for pineapple for a different kind of tang. Gluten free BBQ sauce works beautifully for anyone sensitive to gluten.
Serving Suggestions
Make pulled pork sliders with a tangy vinegary slaw for potlucks. Top baked potatoes with a heaping spoonful and sharp cheddar for an easy dinner. Toss leftovers in a skillet with eggs for a delicious breakfast hash or layer over nachos for the game. It even makes a great pizza topping.
Cultural and Seasonal Adaptations
Pulled pork is a staple in Southern US barbecue traditions, often cooked over wood smoke for hours. Using the Instant Pot gets you close to authentic results with a fraction of the labor and time. In the fall, add a pinch of chipotle or a splash of bourbon to the sauce to give it an autumn twist. During summer, serve with all the picnic fixings—cornbread, tomatoes, and watermelon.
This recipe is fantastic for meal prep and Sunday batch cooking. Pulled pork made in the Instant Pot is the kind of comforting dinner that brings everyone to the table.
FAQs About This Recipe
- → What cut of pork works best?
Boston butt or pork shoulder delivers juicy, tender texture and rich flavor, ideal for slow cooking methods.
- → Why sear the pork before cooking?
Searing creates a flavorful crust and locks in juices, resulting in a deeper taste and better texture after cooking.
- → Can I make it in a slow cooker?
Yes, after searing, transfer to a slow cooker, add liquids, and cook on LOW for about 8 hours until fully tender.
- → How do I store leftovers?
Cool pork to room temperature, portion into freezer bags, remove excess air, and freeze for up to 6 months.
- → What are popular ways to serve it?
Serve on buns with pickles, in tacos with slaw, atop baked potatoes, or inside casseroles and appetizers.
- → How do I reheat pulled pork?
Gently reheat in a covered pan with a splash of liquid or sauce to preserve tenderness and moisture.