Instant Pot Pulled Pork
This Instant Pot pulled pork recipe delivers juicy, tender, and smoky shredded pork in about 90 minutes using a simple dry rub and a pressure cooker, with no need to babysit a smoker all day.
Equipment
- Instant Pot (6-quart or 8-quart) - or any electric pressure cooker
- Cutting board
- Sharp knife - for cutting the pork into chunks
- Small mixing bowl - for combining the dry rub
- Tongs - for placing pork in the pot
- Two forks or meat shredding claws - for pulling the pork
- Large mixing bowl - for shredding the pork
- Measuring spoons
- Measuring cups
- Ladle - for removing the cooking liquid
Ingredients
- 3 to 4 pounds boneless pork shoulder (pork butt) - 1.4 to 1.8 kg, cut into 3 to 4 large chunks
- 2 tablespoons brown sugar - 25g
- 2 teaspoons smoked paprika - 5g
- 1 teaspoon garlic powder - 3g
- 1 teaspoon onion powder - 3g
- 1 teaspoon chili powder - 3g
- 1 teaspoon ground cumin - 2g
- 1 teaspoon kosher salt - 5g
- 1/2 teaspoon ground black pepper - 1g
- 1/2 teaspoon ground mustard - 1g
- 1 cup low-sodium chicken broth or beef broth - 240 ml
- 1/4 cup apple cider vinegar - 60 ml
- 1 teaspoon liquid smoke - 5 ml, hickory or applewood variety works best
- 1 to 2 cups BBQ sauce - 240 to 480 ml, for finishing (store-bought or homemade)
For Serving (Optional)
- Brioche buns or potato buns - for sandwiches
- Coleslaw - for topping sandwiches
Instructions
- In a small bowl, combine the brown sugar, smoked paprika, garlic powder, onion powder, chili powder, cumin, salt, black pepper, and ground mustard. Mix until fully combined.
- Pat the pork shoulder dry with paper towels. Cut into 3 to 4 equal-sized chunks and sprinkle the dry rub generously over all sides, pressing it into the meat with your hands to adhere.
- In the inner pot of the Instant Pot, pour in the broth, apple cider vinegar, and liquid smoke. Stir briefly to combine.
- Place the seasoned pork chunks into the braising liquid. Close the lid, set the valve to "Sealing," and pressure cook on HIGH for 60 minutes.
- When the timer is done, let the pressure release naturally for 15 minutes, then carefully turn the valve to "Venting" to release any remaining pressure.
- Transfer the cooked pork to a large bowl and shred it with two forks or meat claws. Discard any large pieces of fat or connective tissue that did not render down.
- Drizzle 2 to 3 tablespoons of the reserved cooking liquid over the shredded pork and toss to coat. Add the BBQ sauce and toss well to coat every strand.
- Optionally, spread the sauced pork on a foil-lined baking sheet and broil at 425°F (220°C) for 5 to 7 minutes to caramelize the sauce and add crispy edges.
Notes
- Pork shoulder is key: Use boneless pork shoulder (pork butt) for best results. Pork loin is too lean and will be dry and tough.
- Cut into chunks: Cutting the pork into 3 to 4 pieces ensures even cooking and reduces total time. A whole shoulder takes much longer.
- Natural release is essential: Always let the pressure release naturally for at least 15 minutes to keep the meat tender and juicy. Quick release squeezes moisture out.
- Reserve the cooking liquid: The liquid left in the pot is packed with flavor. Drizzle it over the shredded pork before adding BBQ sauce to prevent dryness.
- Don't add BBQ sauce before cooking: Sugar in BBQ sauce can scorch on the bottom of the pot and trigger the burn warning. Sauce goes on after shredding.
- Frozen pork works: You can cook frozen pork shoulder directly in the Instant Pot. Increase cook time by 10 to 15 minutes, and season after shredding if needed.
- Get crispy edges: Broil the sauced pork on a baking sheet at 425°F for 5-7 minutes to caramelize the sauce and create a crispy texture. Watch closely to avoid burning.
- Meal prep friendly: This pork keeps well in the fridge for 4 days and in the freezer for up to 3 months. Reheat with a splash of broth to maintain moisture.
- Adjust heat: For spicier pork, double the chili powder and add 1 teaspoon of cayenne pepper to the dry rub. Finish with a spicy BBQ sauce.
- Flavor variations: Try replacing the broth with root beer, Dr Pepper, or apple cider for a sweeter twist. For carnitas, skip BBQ sauce and use orange juice and lime.