Instant Pot BBQ Pulled Pork
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Step into the world of smoky, tangy delights with this Instant Pot BBQ Pulled Pork. Easy yet undeniably delicious, this recipe promises to be the crowning jewel of your home-cooked feasts, urging every guest to ask for seconds.
BBQ Pulled Pork In The Instant Pot
There’s something deeply personal about crafting this Instant Pot BBQ Pulled Pork. It’s a dish that resonates with cherished memories, blending the warmth of home-cooked meals with a burst of gourmet flair. The succulent pork shoulder, kissed with a balanced dry rub, invites a culinary journey that’s close to my heart and, I believe, will find a special place in yours.
You don’t have to be a professional chef to conquer this dish, as the Instant Pot does the heavy lifting. The result? A heap of juicy pulled pork that’s rich in flavor, begging to be piled high on a soft bun, and crowned with a dollop of coleslaw. Whether it’s a weeknight dinner or a special gathering, this BBQ pulled pork recipe is not just a meal; it’s an experience that brings joy to the table, compelling everyone to savor every last morsel.
Why You’ll Love This Instant Pot BBQ Pulled Pork
- Unmatched Flavor: The combination of the seasoned dry rub with the tangy and sweet sauce infuses the pork with an unmatched flavor that’s rich and satisfying.
- Ease of Preparation: Using the Instant Pot takes the intimidation out of cooking pulled pork. This method simplifies the process, making it accessible to cooks of all skill levels. The result is a gourmet meal without the need for professional kitchen equipment or extensive cooking experience.
- Versatility: This Instant Pot BBQ Pulled Pork is perfect for various occasions, from casual family dinners to festive gatherings. It’s a dish that can be dressed up or down, served with a variety of sides or on a simple bun.
- Pork shoulder – This is an important cut to use for this dish as it holds up well to our chosen method of cooking without drying out. A suitable alternative would be pork butt, also known as Boston butt. It’s actually from the same general area of the pig and has a similar fat content and texture to the shoulder, making it an excellent substitute for slow-cooked recipes like pulled pork. It will cook down in much the same way as pork shoulder, yielding tender, flavorful meat that’s perfect for shredding.
- Olive oil – This is the oil we will use to sear our meat to ensure we lock in flavor and develop a nice crust.
- Chili Powder: Adds a spicy kick; substitute with cayenne pepper or hot paprika.
- Smoked Paprika: Provides smoky flavor; plain paprika can work as a substitute.
- Garlic Powder: Adds garlic flavor; minced fresh garlic is an alternative.
- Mustard Powder: Gives tanginess; substitute with prepared mustard.
- Cayenne Pepper: For heat; adjust the amount or use red pepper flakes.
- Cumin: Brings earthy flavor; coriander is a possible substitute.
- Salt and Black Pepper: Seasoning; adjust to taste.
- BBQ Sauce: Base of the sauce; choose your favorite brand or make homemade.
- Ketchup: Adds sweetness and tang; can substitute with tomato sauce plus a little sugar.
- Honey: Sweetens the sauce; substitute with maple syrup or brown sugar.
- Apple Cider Vinegar: Gives acidity; substitute with white vinegar.
- Garlic: Flavor enhancer; garlic powder can be used.
- Brown Sugar: Adds sweetness; substitute with granulated sugar or molasses.
- Liquid Smoke: For smoky flavor; smoked paprika can be an alternative.
- Worcestershire Sauce: Adds umami flavor; substitute with soy sauce.
- Chicken Broth: Provides liquid for cooking; vegetable or beef broth are alternatives.
Get ready to whip up some delicious Instant Pot BBQ Pulled Pork. Trust me, it’s super easy to make, and it’ll fill your kitchen with the most mouth-watering aroma.
First things first, let’s get that pork ready. If there’s too much fat or any skin on that pork shoulder, go ahead and trim it off. Then cut the pork into medium-sized pieces, about 2 inches each.
Next, mix all the dry rub ingredients together and give the pork a good massage with that spice mix.
Now, let’s add some flavor by browning the pork. Turn on the Instant Pot to the high sauté setting, toss in some oil, and brown the pork in batches. Make sure to turn the pieces so they brown on all sides. This will only take about 5 minutes per batch.
While the pork is browning, grab a bowl and whisk all the sauce ingredients together. You’re going to love how these flavors come together.
Time to cook! Return all the browned pork to the Instant Pot, and pour the sauce over the meat. Give it a toss, then close the lid and set it to the Meat/Stew setting for 90 minutes. Sit back and let the Instant Pot work its magic.
Once it’s done, wait for the natural release cycle to complete, around 15 minutes. Then, carefully open the lid and use a slotted spoon to transfer the pork to a bowl. Grab two forks, and shred that beautiful meat into small chunks.
Set the Instant Pot to sauté again, and simmer the leftover sauce until it’s reduced by half. Taste it and add salt if needed. Skim off any fat on top, and you’ve got yourself a tangy, rich sauce.
Now, mix about 2 cups of that reduced sauce with the shredded pork, and pile it onto some hamburger buns. Top with more sauce and coleslaw if you like. And there you have it – an incredible BBQ pulled pork sandwich, made right in your own kitchen.
Frequently Asked Questions
Can I use a different cut of pork instead of pork shoulder?
Yes, you can use a pork butt or Boston butt as a substitute for pork shoulder. These cuts are often used interchangeably for pulled pork, and they’ll give you a similarly tender and flavorful result.
What if I don’t have an Instant Pot? Can I make this recipe using a slow cooker?
Absolutely! You can brown the pork on the stovetop and then transfer it to a slow cooker with the sauce. Cook it on low for about 6 to 8 hours or until it’s tender and easily shredded with a fork.
Can I make the sauce ahead of time?
Sure! You can whisk together the sauce ingredients and store them in an airtight container in the refrigerator for up to a week. Just be sure to give it a good stir before using it in the recipe.
I like my BBQ pulled pork spicy. Can I add more heat to this recipe?
Definitely! Feel free to adjust the amount of chili powder or cayenne pepper in the dry rub or add some hot pepper flakes to the sauce. Customize the heat level to your liking.
Expert Tips
- Trim the Fat, But Not All of It: While you’ll want to remove excess fat from the pork shoulder, leaving some on will contribute to the flavor and moisture of the meat. The fat will render down during cooking, giving the pulled pork a rich and succulent texture.
- Don’t Rush the Natural Release: After the Instant Pot finishes cooking, let the pressure release naturally for about 15 minutes. This slow release helps to keep the meat tender and juicy. Quick-releasing the pressure might cause the meat to dry out.
- Shred the Pork Properly: Once cooked, the pork should be tender enough to shred easily with two forks. Make sure to shred it into bite-sized pieces, not too fine or too chunky. If you want a more textured pulled pork, you can also cut some of it into smaller chunks.
- Customize to Your Preference: Feel free to adjust the dry rub and sauce ingredients to match your preferred flavor profile. If you like a tangier sauce, add more vinegar. If you want it sweeter, increase the honey or brown sugar. The recipe is versatile, so don’t hesitate to make it your own!
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:
- Tex Mex Potato Salad
- KFC Coleslaw Recipe
- Classic Potato Salad
- Creamy Polenta
- Loaded Pub Fries
- Mashed Potatoes
Storage/Make Ahead
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.
Discover More Pork Recipes
- Crockpot Pork Carnitas
- 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
- Baked Honey Glazed Pork Ribs
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Instant Pot BBQ Pulled Pork
Video
Ingredients
- 4 pound pork shoulder (boneless)
- 2 tablespoons olive oil
For Dry Rub
- 2 teaspoons chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 tablespoon mustard powder
- ¼ teaspoon cayenne pepper
- 1½ teaspoons cumin (ground)
- 1 teaspoon black pepper (ground)
- 2 teaspoons salt
For Sauce
- 1 cup BBQ sauce (store bought)
- 1 cup ketchup
- ¼ cup honey
- 1 tablespoon apple cider vinegar
- 3 cloves garlic (sliced)
- ¼ cup brown sugar (packed)
- 1 teaspoon liquid smoke
- 1 tablespoon Worcestershire sauce
- ½ cup chicken broth (low sodium)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
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.
Equipment
Notes
- I strongly recommend reading the manufacturer’s guide for instructions on how to use your Instant Pot before attempting this recipe.
- When you’re browning the pork or reducing the sauce, DO NOT put the lid on the instant pot.
- Nutritional information does not include dinner rolls and/or coleslaw.
- Pork Cut Options: This recipe calls for pork shoulder, but pork butt can also be used. Both cuts are rich in flavor and become tender with slow cooking.
- Sauce Adjustment: Feel free to tweak the sauce ingredients to suit your taste buds. More vinegar for tanginess, extra honey for sweetness, or additional chili powder for heat can all personalize the dish.
- Leftover Sauce Usage: Don’t toss the leftover sauce! It can be used as a dipping sauce, or you can freeze it for future use in other recipes.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
I’m in the process of making this right now. I haven’t read all of the comments but I have read the directions thoroughly several times. Shouldn’t the pot be deglazed after browning the meat?! The bottom of my pot was solid fond. 99% of the time I use the manual setting on my IP. Would using the “meat/stew” setting negate the need for deglazing? I deglazed with some wine. Looking forward to dinner and I’ll rate the recipe then
You’ve got a great point about deglazing – it’s a wonderful way to incorporate all those flavorful bits into the sauce, though it’s not strictly necessary for this recipe. The liquid in the recipe should generally be enough to avoid the ‘burn’ warning, but adding a deglazing step like you did with wine can absolutely enhance the flavors. It’s a fantastic tip for those who want to elevate the dish even more. I hope your dinner is as amazing as it sounds, and I can’t wait to hear how you rate the recipe after you’ve enjoyed it!
Easy, quick way to make pulled flavorful pulled pork. The tangy sauce thickened up nicely.
I think I am the only one who brined my pork first following your recipe and it came out salty to me! Were you supposed to rinse then pat dry or just pat dry per your instructions?
I’m sorry to hear that the pulled pork came out too salty. When brining, it’s usually not necessary to rinse the meat after removing it from the brine, as most of the salt should stay in the brining solution. However, if you find the meat to be too salty after brining, you can certainly rinse it off before patting it dry and proceeding with the rest of the recipe.
Also, it’s worth noting that the saltiness can depend on the type of salt used in the brine, and how long the meat was left in the brine. If you decide to brine again in the future, you could also try reducing the amount of salt in the brine, or reducing the brining time.
I hope this helps and that your next batch of BBQ pulled pork turns out perfectly to your taste!
thank you!
My 3rd time making this recipe! A family favourite!
What’s the max amount of pork I can place in my Instant Pot? Not sure if it’s safe to double this recipe for a larger gathering.
As long as your instant pot is big enough, sure!
I cooked 3lbs for 80 minutes. It was perfect! Thank you so much. Great recipe.
My only addendum would be that I found it easier to separate the fat after it cooked.
Question: is it an issue that the meat is not fully submerged in liquid? In my experience I find that I can only get that falling apart texture if it’s submerged. Just need a little reassurance here…can’t wait to try this recipe!
It really shouldn’t be a problem, because of the high pressure and steam in the IP, but feel free to add a bit more liquid until the meat is fully submerged in the liquid.
Thanks so much for your help! I made this last night for a family of six and it turned out absolutely delicious. No problems with liquid, there was plenty!
WOW! The only pulled pork recipe you need.
Turned down the heat by not using cayenne pepper.
Omitted ketchup.
Added pickle juice.
Excellent recipe.
You were not kidding when you said the best!!
I have now made this numerous times and it is always a huge crowd pleaser and I love that you can make it before guests arrive!
Is there a way to modify the dry rub to not be spicy? What ingredients could I use?
You can take out the cayenne pepper and cut down on the paprika and chili powder. Play around with it until you get your desired flavors!
Hi. I am planing to make this for my dad for his birthday. Can I substitute and use beef stock instead of the chicken broth? Thank you
sure can!
We made this recipe for Father’s Day and it was delicious. We followed the recipe Exactly and it was so tasty. Highly recommend this
I want to make this recipe using the slow cooker setting on my instant pot. Should I use the rub and searing method first? Then slow cook? Or skip the searing method if I am slow cooking?
There’s actually a section on how to do this in the actual post already! Create your sauce and dry rub just the same!
Do you cut the pork into 2 in. cubes? I wasn’t sure what you meant by 2 in. each…
Yes, cubes/ pieces. We’ve said “cut the pork into pieces, about 2 inches each”, as in each piece is 2 inches.
If making in a Ninja Foodi, would I cook for 90 min on Hi Pressure? It doesnt have the Meat/Stew Preset so I wanted to make sure that Hi Pressure was the same?Thanks!!
Yes high pressure is perfect!