Instant Pot BBQ Pulled Pork
Capture the smoky goodness of classic BBQ pulled pork right from your kitchen with this foolproof Instant Pot recipe. Succulent pork shoulder meets a perfect blend of spices and a tangy homemade sauce for a meal that's sure to satisfy your cravings.
Servings: 8
Calories: 485kcal
Equipment
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
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.
Video
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
Serving: 1serving | Calories: 485kcal | Carbohydrates: 41g | Protein: 53g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.03g | Cholesterol: 136mg | Sodium: 1390mg | Potassium: 1113mg | Fiber: 1g | Sugar: 34g | Vitamin A: 540IU | Vitamin C: 2mg | Calcium: 53mg | Iron: 3mg