Instant Pot Pulled Pork

Instant pot pulled pork is extremely easy to make and creates tender, flavorful BBQ pulled pork. It’s perfect for all of your BBQ needs.

The instant pot is one of our favorite way to make shredded pork because the meat is so juicy and tender. It is also extremely easy and fairly quick! Try putting this irresistible BBQ on Homemade Brioche Buns, and pairing it with Sesame Coleslaw Salad, or with Best Buttermilk Cornbread

Instant Pot BBQ Pulled Pork in a white bowl

A Classic in the Instant Pot

Shredded pulled pork is oh so delish. It is a simple meal that goes great at BBQs or really any kind of gathering. We love to serve it over a fluffy seeded bun topped with coleslaw.

Everyone needs a good pulled-pork recipe, and this is the BEST! While it can be made in a crock pot, smoker, or in the oven…the instant pot is a great go to option. It can come together in much less time. If you are anything like me, there are plenty of nights when you realize you didn’t plan dinner and need to make something yummy fast! That is where the pressure cooker saves the day. 

This instant pot pulled pork is fall apart tender, juicy, and packed with flavor from the perfect seasoning! 

Ingredients for Instant Pot BBQ Pork

Meat + Flavoring Tips

What cut of meat is best to use? You need to use a boneless pork roast (either butt or shoulder). The meat is tender and works great for this recipe!

Flavoring/seasonings/rub? You can do whichever flavorings and seasonings you love most, but here are a few suggestions.

  • Brown sugar (to add some sweetness)
  • Cumin
  • Cayenne pepper
  • Garlic
  • Onion 
  • Paprika 
  • Hot sauce
  • BBQ sauce (your favorite flavor – we love Sweet Baby Ray’s)

Seasoned pork cooking in the instant pot

How to Make IP Pulled Pork

PREP. In a small bowl, whisk together the brown sugar, paprika, garlic powder, onion powder, salt, pepper, and cumin. Rub the spice mixture over the pieces of the pork roast. In a small bowl, whisk together the vinegar, 1 cup of barbecue sauce, and 1 cup of beef broth.

BROWN. Heat the oil in the instant pot on sauté mode. Add the pork pieces to the pot, a few at a time, being careful not to crowd the pot. Cook 2-3 minutes per side, until browned, then remove to a plate. Repeat with remaining pork.

ADD TO POT. Pour the remaining 1/4 cup of beef broth into the pot and scrape up any browned bits from the bottom. Add the pork back into the pot, and pour the barbecue sauce mixture over the pork.

PRESSURE COOK. Put the lid on the pot, and turn the knob to seal. Cook on manual high pressure for 40 minutes. After cooking, let the pressure release naturally for ten minutes, then quick release the remaining pressure.

SHRED & SERVE. Pull the pork pieces out of the pot and shred with two forks, then return to the pot. Add the remaining cup of barbecue sauce and stir to combine. Serve hot.

Recipe Tips

How to shred? You can use two forks to easily shred the pork, or you can even use a hand blender to shred the pork.  

Cooking from frozen? The instant pot is great at cooking frozen meat, just make sure to add an extra 5 minutes per pound of meat. So the normal cook time is around 15 minutes per pound, but if its frozen cook it for 20 minutes per pound.

Slow cooker directions? After seasoning your pork you can cook it on low for 8 hours and then shred it from there. You can still add some dr pepper and brown sugar to the crockpot to add that sweetness and liquid that keeps the meat moist.

Cooked pork inside the instant pot

FAQ – Variations, Storing, Sides Ideas + More

Flavor is easy to change out based on your seasonings, but here are a few more suggestions…

  • Smoked? If you want to use liquid smoke in the instant pot you can use some of that in substitution for water. This little change of liquid will make a huge flavor change!
  • Dr pepper? Dr Pepper or other cola-based sodas help tenderize the meat and make deliciously tender pulled pork

STORE your leftover meat in the fridge in an airtight container for 3-5 days. I recommend storing it in a little bit of “juice” or cooking liquid so that it doesn’t dry out in the fridge. You can easily FREEZE your leftover shredded pork in an airtight freezer bag for 6-8 months. Let it thaw in the fridge overnight and then REHEAT in the microwave or in the oven.

What to serve with? This pulled pork works well in just about any recipe! 

What to do with leftovers? You can use leftover instant pot pulled pork for any recipe you want to! Nachos doesn’t need much meat, so it’s great for leftovers. You can also incorporate it into a salad.
 Instant Pot Pulled Pork on a bun topped with coleslaw

Other pork recipes:

 

Instant Pot Pulled Pork Recipe

Instant pot pulled pork is extremely easy to make and creates tender, flavorful BBQ pulled pork. It's perfect for all of your BBQ needs.
5 from 2 votes
Pin Rate
Course: Main Course
Cuisine: American
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hr
Servings: 12
Calories: 253kcal
Print Recipe

Ingredients

  • 1 tablespoon brown sugar
  • 2 teaspoons paprika
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 teaspoon cumin
  • 3 pound boneless pork roast - cut into 3-4 inch pieces
  • 1 tablespoon oil
  • 1/3 cup apple cider vinegar
  • 2 cups barbecue sauce - divided
  • 1 1/4 cup beef broth - divided

Instructions

  • In a small bowl, whisk together the brown sugar, paprika, garlic powder, onion powder, salt, pepper, and cumin. Rub the spice mixture over the pieces of the pork roast.
  • In a small bowl, whisk together the vinegar, 1 cup of barbecue sauce, and 1 cup of beef broth.
  • Heat the oil in the instant pot on sauté mode. Add the pork pieces to the pot, a few at a time, being careful not to crowd the pot. Cook 2-3 minutes per side, until browned, then remove to a plate. Repeat with remaining pork.
  • Pour the remaining 1/4 cup of beef broth into the pot and scrape up any browned bits from the bottom. Add the pork back into the pot, and pour the barbecue sauce mixture over the pork.
  • Put the lid on the pot, and turn the knob to seal. Cook on manual high pressure for 40 minutes. After cooking, let the pressure release naturally for ten minutes, then quick release the remaining pressure.
  • Pull the pork pieces out of the pot and shred with two forks, then return to the pot. Add the remaining cup of barbecue sauce and stir to combine. Serve hot.

Nutrition

Calories: 253kcal | Carbohydrates: 21g | Protein: 26g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 71mg | Sodium: 834mg | Potassium: 573mg | Fiber: 1g | Sugar: 17g | Vitamin A: 271IU | Vitamin C: 1mg | Calcium: 26mg | Iron: 1mg