Easy and quick Instant Pot BBQ Pulled Pork done in a fraction of the usual time. Juicy pork shoulder cooked in the most delicious BBQ sauce and loaded with tons of flavor.
But let’s talk pulled pork, shall we? It’s the best! First of all, to get the perfect, juicy pulled pork, you must use the right meat and that is pork shoulder. This pulled pork dish is so intensely packed with flavor, is so incredibly satisfying, but best of all is ready in just over 2 hours, which is fast in pulled pork time.
Pulled Pork
When it comes to preparing this dish, as I said before picking up a pork shoulder cut is important. If you use a different cut of meat your pulled pork will be tough and will dry out, but pork shoulder becomes incredibly tender and tasty whether you slow cook it or cook it in a pressure cooker.
Getting The Most Out Of Your Pork
I first make a dry rub for that extra flavor. To avoid the dry rub rinsing away as you cook the pork in the sauce, I first sear it, also in the Instant Pot, until the meat is browned and this ensures that the rub is going to stay firm and lock in those amazing flavors. Trust me, you must sear your meat first. Which is why I love this Instant Pot even more, because it’s all done in the same pot.
Ingredients In Instant Pot BBQ Pulled Pork
Detailed measurements and instructions can be found on the printable recipe card at the bottom of the page.
Pork
- Pork shoulder – Again this is an important cut to use for this dish as it holds up well to our chosen method of cooking without drying out.
- Olive oil – This is the oil we will use to sear our meat to ensure we lock in flavor and develop a nice crust.
Dry rub
- Seasoning – The old faithful, salt and pepper.
- Spices – Cumin, chili powder, smoked paprika, garlic powder, mustard powder, and cayenne pepper.
Sauce
- BBQ sauce – Store bought works just fine as a base for our sauce today.
- Ketchup – We want some sweetness and some acidity today.
- Honey – This will help create a finger licking glaze on our pulled pork.
- Apple cider vinegar – We want to ensure our sauce is nice and tangy, white vinegar can be substituted if that’s what you have on hand.
- Garlic – Fresh is best but if jarred is all you have on hand keep in mind that 1 1/2 teaspoons equals 1 fresh clove.
- Brown sugar – This sugar will create a great depth of flavor as those molasses notes melt into our meat.
- Liquid smoke – This is a flavor secret weapon to trick our taste buds into thinking our pulled pork has been in a smoker all day.
- Worcestershire sauce – Some great savory umami flavor will be delivered to our dish through this sauce.
- Broth – Low sodium chicken broth to control our sodium and give our recipe some liquid which is essential to cooking with in an Instant Pot.
How To Make Instant Pot BBQ Pulled Pork
Detailed measurements and instructions can be found on the printable recipe card at the bottom of the page.
Prep
- Prepare the pork shoulder: If your pork shoulder has a skin and too much fat on it, remove it and cut out some of the fat. Cut the pork shoulder into medium size pieces, about 2 inches each. Set aside.
- Combine the dry rub: In a small bowl combine all the dry rub ingredients together and whisk well. Rub the dry rub spice mixture all over the pork pieces.
- Prepare the sauce: In a medium size bowl combine all the sauce ingredients together and whisk well.
- Turn on the Instant Pot: Turn the Instant Pot to the high saute setting. (See your manufacturer’s guide for detailed instructions on how to use your instant pot). Add the oil and once your instant pot reaches the desired temperature (the timer will start to count down) add the pork pieces.
Pork
- Sear the pork: Do not over crowd them in the pot, you will need to do this in two batches. Cook the pork, turning on all sides to brown. Should take about 5 minutes per batch. Transfer the first batch to a plate and repeat with the second batch. Press the keep warm/cancel button on your Instant pot.
- Combine the dish: Add all the meat to the instant pot then pour the prepared sauce over the meat and toss to make sure all the meat is coated in the sauce. There should be enough sauce to cover the meat then close the lid (follow the manufacturer’s guide for instructions on how to close the instant pot lid). Set the Instant Pot to the Meat/Stew setting and set the timer to 90 minutes.
- Remove the Instant Pot lid: Once the Instant Pot cycle is complete, wait until the natural release cycle is complete, should take about 15 minutes. Carefully unlock and remove the lid from the instant pot. Remove the pork with a slotted spoon and set aside.
- Finish the sauce: Switch the instant pot to the saute setting again (do not put the lid on) and simmer the leftover sauce until reduced by half, should take about 15 minutes. At the same time you can use a ladle to skim some of the fat that’s rising to the top. At this time, taste the sauce and season with more salt if needed.
- Finish the pork: Using 2 forks, shred the pork into small chunks. Add about 2 cups of the reduced sauce to the pork and toss well. Serve on hamburger buns by adding pulled pork, some more leftover sauce and coleslaw.
How To Serve Pulled Pork
There’s so much you can do with this dish once you’re finished cooking it. Whether you’d like to serve it up in some delicious sandwiches or spoon it over some dreamy mashed potatoes, I’m sure you’ll find a combination to fall deeply in love with.
- Slapped between two buns and topped with creamy coleslaw.
- Cook it into your breakfast omelette tomorrow morning, oh yeah it’s amazing.
- Add it to my Baked Macaroni And Cheese and you’ll be on the way to flavor town.
- Forget beef, use pulled pork as the filling for a round of scrumptious empanadas.
- Use as the filling for tacos, burritos, quesadillas, or enchiladas. I can promise you won’t run out of ways to transform these leftovers!
What To Serve With Instant Pot BBQ Pulled Pork
Some of my favorite sides to pair with this dish include:
How Else Can You Make Pulled Pork?
If you haven’t picked up an Instant Pot yet, fear not there’s other methods to achieve this drool worthy dish!
Oven
My Perfect Pulled Pork gives a great guide on cooking this cut low and slow in the oven.
Slow cooker
Create your sauce and dry rub just the same then place the pork shoulder in your slow cooker. Add about 1/2 cup of water to the slow cooker, close the lid and cook the pulled pork on low for 8 to 10 hours or high for 6 hours.
Want To Maximize Flavor? Try Brining Your Meat
Brining your pork shoulder overnight will not only lock in flavor, but it will ensure a really juicy and moist end product.
Brine solution
- 1/2 cup of salt
- 1/2 cup packed brown sugar
- 8 cups of cold water
- 2 bay leaves
- 3 tablespoons of your dry rub mix
Brine your pork
In a big pot prepare the brine solution and add the pork shoulder to the brine, throw in a couple bay leaves, cover the pot and put in the fridge overnight. You can also place the brine solution and pork in a big ziploc bag. In the morning, take the meat out and pat it dry. Put the meat in your Instant Pot and start rubbing in the dry rub all over the meat.
Want To Make Instant Pot BBQ Pulled Pork Ahead Of Time?
You can definitely make this dish ahead and store it in either the fridge or freezer, depending on how soon you want to snack.
Fridge
This pulled pork will keep fresh for 3 – 4 days in an airtight container in the fridge.
Freezer
To freeze just wrap the meat, unpulled, in plastic wrap and aluminum foil before freezing for 3 – 4 months. Just be sure to thaw overnight in the fridge before warming in the oven and shredding.
Craving More Pork? Try These Delicious Recipes:
- Crockpot Pork Carnitas
- Perfect Pulled Pork
- Pork Chops with Pistachio Salmuera
- Korean Bulgogi Pork
- Instant Pot BBQ Pork Ribs
- Ranch Pork Chops With Potatoes Sheet Pan Dinner
- Perfect Pork Tenderloin
Instant Pot BBQ Pulled Pork
Ingredients
- 4 lb pork shoulder boneless
- 2 tbsp olive oil
For Dry Rub
- 2 tsp chili powder
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tbsp mustard powder
- 1/4 tsp cayenne pepper
- 1 1/2 tsp cumin ground
- 1 tsp black pepper ground
- 2 tsp salt
For Sauce
- 1 cup BBQ sauce store bought
- 1 cup ketchup
- 1/4 cup honey
- 1 tbsp apple cider vinegar
- 3 cloves garlic sliced
- 1/4 cup brown sugar packed
- 1 tsp liquid smoke
- 1 tbsp Worcestershire sauce
- 1/2 cup chicken broth low sodium
Instructions
- If your pork shoulder has a skin and too much fat on it, remove it and cut out some of the fat. Cut the pork shoulder into medium size pieces, about 2 inches each. Set aside.
- In a small bowl combine all the dry rub ingredients together and whisk well.
- In a medium size bowl combine all the sauce ingredients together and whisk well.
- Rub the dry rub spice mixture all over the pork pieces.
- Turn the Instant Pot to the high saute setting. (See your manufacturer's guide for detailed instructions on how to use your instant pot). Add the oil and once your instant pot reaches the desired temperature (the timer will start to count down) add the pork pieces. Do not over crowd them in the pot, you will need to do this in two batches. Cook the pork, turning on all sides to brown. Should take about 5 minutes per batch. Transfer the first batch to a plate and repeat with the second batch. Press the keep warm/cancel button on your Instant pot.
- Add all the meat to the instant pot then pour the prepared sauce over the meat and toss to make sure all the meat is coated in the sauce. There should be enough sauce to cover the meat. Close the lid (follow the manufacturer's guide for instructions on how to close the instant pot lid). Set the Instant Pot to the Meat/Stew setting and set the timer to 90 minutes.
- Once the Instant Pot cycle is complete, wait until the natural release cycle is complete, should take about 15 minutes. Follow the manufacturer's guide for quick release, in in a rush. Carefully unlock and remove the lid from the instant pot.
- Using a slotted spoon, transfer all the pork to a bowl.
- Switch the instant pot to the saute setting again (do not put the lid on) and simmer the leftover sauce until reduced by half, should take about 15 minutes. At the same time you can use a ladle to skim some of the fat that's rising to the top. At this time, taste the sauce and season with more salt if needed.
- Using 2 forks, shred the pork into small chunks. Add about 2 cups of the reduced sauce to the pork and toss well.
- Serve on hamburger buns by adding pulled pork, some more leftover sauce and coleslaw.
Honey says
April 28, 2019 at 11:35 amThis is the best pulled pork I ever had! Not too sweet which I much prefer. I only had a problem accessing your website it kept on taking me to an unprotected site (with the virus warning and all) which was pretty annoying. Hope you fix this problem, but this recipe will be on my daughter’s birthday party in June. Thank you so much.
Nicole Beaulieu says
April 29, 2019 at 11:52 amThat’s interesting, definitely shouldn’t have any redirects. We’ll look into it!