There’s nothing quite like the ease and comfort of Instant Pot pulled pork—it’s one of those magical recipes that makes you feel like a culinary genius without actually requiring much effort at all. This tender, juicy pulled pork comes together in a fraction of the time it would take using traditional slow-cooking methods, and the results are absolutely phenomenal. The beauty of this recipe lies in its simplicity and versatility; you can serve it on soft buns for sandwiches, pile it onto nachos, toss it into tacos, or add it to your favorite barbecue sides.
What I absolutely love about making pulled pork in the Instant Pot is how the pressure cooking method breaks down the connective tissues in the meat, creating that fall-apart texture we all crave. The pork shoulder, also known as pork butt, is the perfect cut for this application because it’s well-marbled with fat that keeps the meat incredibly moist throughout the cooking process. When combined with a flavorful sauce and the right seasonings, you’ll have a restaurant-quality dish that tastes like it simmered for hours, when in reality it took just a fraction of that time.
I’ve been perfecting this recipe for years, and I’m thrilled to share my tips and tricks with you. Whether you’re preparing this for a casual weeknight dinner, a summer gathering, or meal prep for the week ahead, this Instant Pot pulled pork recipe will become a staple in your kitchen. It pairs beautifully with classic sides like coleslaw, baked beans, and cornbread, or you can get creative and use it in unexpected ways. Check out my Best Tasty Pudding Cake Recipe for a sweet ending to your pulled pork dinner.
The key to the best instant pot pulled pork is using a quality cut of meat, not skimping on the seasonings, and allowing proper natural release time so the meat stays tender. I also love that you can customize the sauce to your preference—whether you prefer a vinegar-based, mustard-based, or tomato-based barbecue sauce, this recipe adapts beautifully. Many people are intimidated by pressure cookers, but once you make this recipe a few times, you’ll gain confidence and realize just how reliable and convenient the Instant Pot truly is.
For more delicious comfort food recipes, don’t miss my Best Carrot Cake Recipe with Cream Cheese Frosting, which makes an excellent dessert after a pulled pork feast. I’m confident that once you master this recipe, you’ll find yourself making it regularly. The combination of tender pork, savory seasonings, and rich sauce is simply unbeatable, and your family and friends will be asking for seconds.
Ingredients
- 1 bone-in pork shoulder (8-10 pounds), skin removed
- 2 tablespoons paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon brown sugar
- 2 teaspoons black pepper
- 2 teaspoons salt
- 1 teaspoon cayenne pepper (optional)
- 1 cup chicken broth or beef broth
- 1 cup barbecue sauce (your favorite brand or homemade)
- 1/2 cup apple cider vinegar
- 2 tablespoons Worcestershire sauce
- 1 tablespoon mustard
- 2 tablespoons butter
- Soft sandwich buns for serving
- Coleslaw for topping (optional)
Instructions
- Pat the pork shoulder dry with paper towels. This helps the rub adhere better and promotes browning.
- In a small bowl, combine paprika, garlic powder, onion powder, brown sugar, black pepper, salt, and cayenne pepper to create your dry rub.
- Generously rub the entire pork shoulder with the spice mixture, making sure to coat all sides evenly. Don’t be shy with the seasonings.
- Set your Instant Pot to the sauté function and allow it to heat for about 2 minutes.
- Add butter to the pot and allow it to melt completely.
- Carefully place the seasoned pork shoulder into the Instant Pot. Sear for 3-4 minutes on each side until a golden-brown crust forms. This develops flavor through the Maillard reaction.
- Remove the pork from the pot and set aside on a clean plate.
- In the same pot, combine the broth, barbecue sauce, apple cider vinegar, Worcestershire sauce, and mustard, stirring well to combine and deglaze the bottom of the pot.
- Return the pork shoulder to the Instant Pot, nestling it into the liquid. It’s okay if the top isn’t completely submerged.
- Close the lid and set the valve to the sealing position.
- Press the high pressure button and set the timer for 90 minutes for an 8-10 pound pork shoulder. Adjust time slightly if your pork is smaller or larger.
- While the pork cooks, you can prepare your sides or coleslaw topping.
- When the timer beeps, allow the pressure to release naturally for at least 20 minutes. This is crucial for keeping the meat tender.
- After 20 minutes of natural release, you can manually release any remaining pressure by carefully turning the valve to the venting position.
- Carefully open the lid, tilting it away from you to avoid steam burns.
- Remove the pork shoulder from the pot and place it on a cutting board or large plate.
- Using two forks or meat shredders, pull the pork apart into bite-sized pieces, discarding any large fat chunks or bones.
- Skim off excess fat from the cooking liquid if desired, leaving some for flavor.
- Return the shredded pork to the Instant Pot and stir well to combine with the sauce.
- Set the Instant Pot to the sauté function and allow the pulled pork to simmer for 5 minutes, stirring occasionally.
- Taste the pulled pork and adjust seasonings as needed—add more salt, pepper, or barbecue sauce to your preference.
- Serve the pulled pork on soft buns with coleslaw, pickle chips, and extra sauce on the side.
