Ultimate Instant Pot Pulled Pork: Tender, Flavorful & Ready in Under 2 Hours!
Transform a tough cut of meat into fall-apart tender, incredibly flavorful pulled pork with your Instant Pot! This recipe is the ultimate shortcut to succulent shredded pork, perfect for busy weeknights, game day gatherings, or meal prepping. Infused with a simple yet potent homemade spice rub, this Instant Pot Pulled Pork can be enjoyed in countless ways, from classic BBQ sandwiches to creative quesadillas and hearty mac and cheese. Say goodbye to all-day cooking and hello to deliciousness in a fraction of the time!
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About This Instant Pot Pulled Pork
There’s a reason pulled pork is a beloved dish across America – its rich flavor and melt-in-your-mouth texture are simply irresistible. While traditional methods like smoking or slow cooking require hours of patience, the Instant Pot revolutionizes the process, delivering equally delicious results in a fraction of the time. This Instant Pot pulled pork recipe is truly the best way to achieve that perfectly tender, juicy, and incredibly flavorful shredded pork without the all-day commitment.
I find myself constantly sneaking bites of this succulent meat straight from the cutting board as I shred it – it’s that good! The beauty of the Instant Pot is its ability to tenderize tough cuts of meat like pork shoulder quickly and efficiently, locking in moisture and flavor with high-pressure cooking. You’ll be amazed at how easily the pork shreds after just 40 minutes under pressure, making it an ideal choice for a quick weeknight dinner, a casual weekend gathering, or even impressive meal prep for the entire week.
Unlike many recipes that rely on store-bought BBQ sauce, this version uses a simple yet incredibly effective homemade spice rub, allowing the natural savory pork flavor to shine through. This versatility means you can customize the finished product with your favorite sauces or enjoy it in a myriad of dishes beyond the classic sandwich. From tacos to mac and cheese, the possibilities are truly endless, making this a staple recipe you’ll return to again and again.
Essential Ingredients for Flavorful Pulled Pork
Achieving outstanding flavor in your Instant Pot pulled pork starts with high-quality ingredients and a well-balanced seasoning blend. Here’s a breakdown of what you’ll need and why each component is crucial:
- Pork: For this recipe, I highly recommend using a boneless pork shoulder, often labeled as “pork butt” or “Boston butt.” This cut is ideal because its higher fat content and connective tissue break down beautifully under pressure, resulting in incredibly tender and juicy shredded pork. Remember to remove the tough fat cap before cutting the pork into manageable 2 to 3-inch chunks. If you prefer, your butcher can often do this for you.
- Homemade Spice Rub: The secret to this recipe’s deep, savory flavor lies in its simple yet effective homemade rub. It includes:
- Brown Sugar (Light or Dark): Adds a touch of sweetness that balances the savory notes and helps create a beautiful caramelization during searing.
- Salt (Kosher): Essential for seasoning the meat from within and enhancing all the other flavors.
- Paprika (Smoked or Regular): Smoked paprika lends a fantastic smoky depth, mimicking some of the flavors you’d get from traditional smoking. Regular paprika works well too for a milder taste.
- Chili Powder: Contributes a mild, earthy warmth and a subtle kick.
- Garlic Powder & Onion Powder: These aromatic powders are pantry staples that provide a foundational savory base, permeating the meat with classic flavor.
- Ground Cumin: Adds an earthy, slightly pungent warmth that complements pork exceptionally well.
- Cayenne Pepper: Just a touch provides a hint of heat without making it overtly spicy. Adjust to your preference!
- Black Pepper: A universal seasoning that adds pungency and a slight bite.
- Stock: I typically use chicken stock as the cooking liquid, which adds moisture and a subtle savory background. However, you can easily substitute it with beef stock for a richer flavor profile or even a light-colored beer (like a lager or pale ale) for a unique, malty undertone. Avoid thick sauces like BBQ sauce during the pressure cooking phase, as they can trigger a “BURN” warning.
- Oil: A high smoke point oil, such as canola oil or grapeseed oil, is essential for searing the pork chunks. Searing creates a delicious crust and locks in moisture, which is a key step for maximum flavor.
- Vinegar: A splash of apple cider vinegar is vital. Its acidity helps tenderize the pork further and brightens the overall flavor, cutting through the richness of the meat.
- Worcestershire Sauce: This fermented condiment offers a unique umami depth and tangy sweetness that truly enhances the pulled pork’s savory notes, making it taste more complex and robust.
Recipe Must-Haves (Equipment)
To make this Instant Pot Pulled Pork recipe a breeze, you’ll need a few essential kitchen tools:
- Instant Pot: Naturally, a reliable electric pressure cooker is your primary tool. I personally use an Instant Pot Ultra, but popular models like the Instant Pot Duo or Instant Pot Pro are also excellent choices and will yield fantastic results. Any 6-quart or 8-quart model will work perfectly for this recipe.
- Cutting Board & Chef’s Knife: A sturdy plastic cutting board and a sharp chef’s knife are indispensable for trimming the fat cap from your pork shoulder and cutting it into uniform 2-3 inch chunks. Uniform pieces ensure even cooking.
- Measuring Cups and Spoons: Accurate measurements for the spice rub and liquids are crucial for consistent flavor.
- Tongs: A good pair of heat-resistant tongs will be your best friend for safely searing the pork in batches and for easily removing the cooked meat from the Instant Pot for shredding.
- Two Forks or Meat Claws: Once cooked, the pork will be incredibly tender. Two forks are sufficient for shredding, but if you make pulled pork frequently, consider investing in a pair of meat claws for even faster and more efficient shredding.
How to Make Easy Instant Pot Pulled Pork
Making delicious pulled pork in your Instant Pot is incredibly straightforward. Follow these steps for tender, flavorful results every time:
1. Make the Homemade Rub
In a small bowl, combine all your dry rub ingredients: brown sugar, salt, paprika, chili powder, garlic powder, onion powder, ground cumin, cayenne pepper, and black pepper. Whisk or stir them together thoroughly until well combined. This ensures every piece of pork gets a consistent coating of flavor. Take your pork chunks and generously coat them on all sides with this homemade rub. Don’t be shy – this is where the primary flavor comes from!
2. Sear the Pork
Set your Instant Pot to the “Sauté” function on high heat. Add the canola oil (or grapeseed oil) to the inner pot. Once the oil is shimmering and hot, carefully add the seasoned pork chunks in batches. It’s important not to overcrowd the pot, as this will steam the meat rather than sear it. Sear each batch until golden brown on all sides, usually about 3 to 4 minutes per side. This crucial step develops a rich, savory crust through the Maillard reaction, adding immense depth of flavor to your pulled pork. Once all pork is seared, turn off the Instant Pot and remove all the browned pork chunks, setting them aside.
Next, add the chicken stock (or your chosen liquid) to the hot Instant Pot insert. Immediately use a wooden spoon to scrape up all the flavorful browned bits that have stuck to the bottom of the pot. This process, known as deglazing, is vital. Not only does it incorporate those delicious caramelized flavors into your cooking liquid, but it also prevents the dreaded “BURN” warning during pressure cooking.
3. Pressure Cook
Stir in the Worcestershire sauce and apple cider vinegar into the deglazed liquid. Then, carefully return all the seared pork chunks to the Instant Pot. Secure the lid, ensuring the sealing ring is properly in place and the vent is set to “Sealing.” Set the Instant Pot to “Manual” or “Pressure Cook” on High pressure for 40 minutes. The Instant Pot will take some time to build pressure before the 40-minute cooking cycle begins. Once the cooking time is complete, perform a quick manual release of the pressure by carefully turning the vent knob to “Venting” (use a kitchen towel or oven mitt to protect your hand from the steam). This allows the pressure to escape rapidly, preventing the pork from overcooking and becoming dry.
4. Shred the Pork
Once the pressure has fully released and the float valve has dropped, carefully open the lid. Remove the incredibly tender pork chunks from the Instant Pot and transfer them to a large cutting board or a sturdy bowl. Using two forks (or specialized meat claws), effortlessly shred the pork. It should fall apart with very little effort. If desired, you can stir some of the flavorful cooking liquid back into the shredded pork to keep it extra moist and infuse it with more taste. Serve as desired and prepare for rave reviews!
Tips for Perfect Pulled Pork
Achieving consistently delicious Instant Pot pulled pork is simple with a few key tips:
- Don’t Skip the Sear: While it might seem like an extra step, searing the pork chunks is crucial for developing deep, complex flavors. The caramelization created on the surface adds incredible richness that you won’t get from simply boiling the meat.
- Deglaze Thoroughly: After searing, always add your liquid and scrape up every browned bit from the bottom of the Instant Pot. This not only prevents the dreaded “BURN” error but also incorporates those concentrated flavors back into your cooking liquid.
- Cut Pork Evenly: Ensure your pork shoulder is cut into roughly 2 to 3-inch chunks. This promotes even cooking and ensures the meat becomes tender throughout in the specified cooking time. Larger pieces will require more cooking time.
- Don’t Overfill: Adhere to your Instant Pot’s maximum fill line. Overfilling can lead to improper pressure building and may affect cooking times.
- Season Liberally: The homemade rub is essential. Don’t be afraid to thoroughly coat the pork chunks, ensuring every surface is seasoned for maximum flavor penetration.
- Toast Buns for Sandwiches: If you’re serving your pulled pork on buns (brioche buns are highly recommended for their buttery richness!), take an extra minute to toast them. This adds texture, prevents sogginess, and enhances the overall sandwich experience.
- Taste and Adjust Seasoning: After shredding, taste the pulled pork. If it feels a little bland, you can always add more salt, pepper, or a pinch of any of the rub spices to brighten the flavor. You can also mix in some of the cooking liquid for extra moisture and flavor.
- Rest the Meat (briefly): While not strictly necessary for Instant Pot cooking, allowing the shredded pork to rest for 5-10 minutes before serving allows the juices to redistribute, resulting in even juicier meat.
- Freeze Leftovers: Cooked pulled pork freezes beautifully. This recipe is perfect for meal prep, allowing you to enjoy flavorful meals throughout the week or month. See below for detailed storage and reheating instructions.
More Instant Pot how-to’s to try: Instant Pot Poached Eggs | Instant Pot Buffalo Chicken | How I Do My Freezer Meal Prep
What’s the Best Cut of Pork for Pulled Pork?
The absolute best cut of pork for achieving that classic, fall-apart tender pulled pork texture, especially in a pressure cooker, is a boneless pork shoulder. You might also find it labeled as “pork butt” or “Boston butt” at your grocery store. Despite the name, pork butt actually comes from the shoulder of the pig, specifically the upper part of the front leg and shoulder area.
This cut is ideal because it has a good amount of intramuscular fat and connective tissue. During the high-pressure cooking process in the Instant Pot, this fat renders, and the tough collagen in the connective tissue breaks down into gelatin. This is what gives pulled pork its signature succulent, juicy, and incredibly tender consistency, making it easy to shred with just two forks. Avoid leaner cuts like pork loin or tenderloin, as they will dry out and become tough under the same cooking conditions.
How Long Does Pork Cook in an Instant Pot?
For a 3 to 4-pound boneless pork shoulder cut into 2 to 3-inch chunks, the total high-pressure cook time in the Instant Pot is 40 minutes. It’s important to remember that this 40-minute duration is the actual time the meat spends cooking under high pressure. It does not include the time it takes for your Instant Pot to build pressure (which can vary from 10-15 minutes depending on the volume and temperature of ingredients) nor the time for pressure release. When planning your meal, factor in this additional time, making the total process from prep to shredding approximately 1 hour to 1 hour 15 minutes.
Why is My Instant Pot Pulled Pork Tough?
If your Instant Pot pulled pork turns out tough, the most common reason is simple: it’s not done cooking! Pork shoulder requires a significant amount of cooking to break down its connective tissues and render it tender enough to shred. Unlike leaner cuts that toughen with overcooking, pork shoulder actually becomes *more* tender the longer it cooks under pressure, up to a point. If after the initial 40 minutes, your pork still feels resistant to shredding, simply leave the meat in the pressure cooker and cook it for additional 5-minute increments under high pressure until it’s perfectly fall-apart tender. Always allow for natural pressure release (NPR) for 10-15 minutes or quick release (QR) after each additional cooking cycle.
A crucial note: This recipe calls for the pork shoulder to be cut into 2 to 3-inch chunks. If you cooked the pork shoulder whole, or in significantly larger pieces, it will definitely require a longer cooking time than specified in this recipe to become tender. Always ensure your meat is cut to the recommended size for optimal results and accurate cooking times.
What Liquid Can You Add to Pulled Pork?
For this Instant Pot pulled pork recipe, chicken broth is my preferred main cooking liquid. It adds a subtle savory base without overpowering the homemade spice rub. However, you have several excellent alternatives:
- Beef Broth: For a richer, deeper flavor profile, beef broth is an excellent choice.
- Beer: A light-colored beer, such as a lager or pale ale, can add fantastic depth and a slightly malty flavor to your pulled pork. The alcohol cooks off during the pressure cooking process, leaving behind complex notes.
Important consideration: Avoid using thick liquids like BBQ sauce as the primary cooking liquid in the Instant Pot during the pressure cooking phase. Thick sauces, especially those with high sugar content, can easily scorch on the bottom of the pot, triggering a “BURN” warning and potentially ruining your meal. If you want to add BBQ sauce, it’s best to mix it in *after* the pork is cooked and shredded, or reduce the cooking liquid with BBQ sauce on the sauté function once the pork is removed.
Can I Skip Searing the Meat?
Technically, yes, you can skip searing the meat, but I strongly advise against it! Searing is a fundamental step that significantly contributes to the overall flavor and texture of your pulled pork. Here’s why:
- Flavor Development: Searing creates a delicious golden-brown crust on the surface of the pork through the Maillard reaction. This process caramelizes the sugars and amino acids in the meat, developing hundreds of complex flavor compounds that boiling or steaming alone cannot achieve. It adds a depth of savory richness that elevates the entire dish.
- Moisture Retention: While not a complete “seal” as often believed, searing does help create a crust that contributes to retaining moisture within the meat during the pressure cooking process.
While skipping the sear might save you a few minutes, the difference in the final taste is considerable. For the best, most flavorful Instant Pot pulled pork, invest those extra 10-15 minutes in searing your meat in batches. It’s a small effort for a huge flavor payoff!
Need some more inspiration for instant pot recipes? Check out my instant pot recipes page!
Creative Ways to Serve This Instant Pot Pulled Pork
One of the best aspects of this Instant Pot pulled pork recipe is its incredible versatility. Since it’s not pre-cooked in BBQ sauce, you have full control over the flavor profile, allowing you to get truly creative with how you serve it. Here are some of my absolute favorite ideas:
- Classic Pulled Pork Sandwiches: The timeless favorite for a reason! Load up toasted brioche buns with plenty of tender pork, your favorite BBQ sauce (homemade or store-bought), and a generous scoop of creamy coleslaw. A sprinkle of fresh cilantro can add a nice touch.
- Quesadillas, Burritos, or Tacos: Shredded pork is fantastic in Mexican-inspired dishes. Fill tortillas with pulled pork, cheese, and your preferred toppings like guacamole, spicy salsa, pickled onions, or a squeeze of lime juice.
- Hearty Breakfast Hash: Stir leftover pulled pork into your morning breakfast hash at the end of cooking, adding a savory, protein-packed punch to your eggs and potatoes.
- Gourmet Pizza Topping: Pulled pork on pizza is a culinary delight in my house! Combine it with red onion, cilantro, and a drizzle of BBQ sauce on your homemade or store-bought pizza crust. For a unique twist, try this Avocado Pulled Pork Flatbread with Grilled Tomatillo Salsa.
- Loaded Nachos or Fries: Pile shredded pork onto a bed of crispy tortilla chips or French fries, then smother with cheese sauce, jalapeños, sour cream, and any other favorite nacho toppings for an ultimate comfort food experience.
- Stuffed Sweet Potatoes: A healthier option! Bake sweet potatoes until tender, then split them open and fill with pulled pork, a dollop of Greek yogurt or sour cream, and a sprinkle of chives.
- Creative Appetizers: Don’t limit yourself to main courses! Consider making unique appetizers like Pulled Pork Chipotle Arancini or savory Shredded Pork Korean BBQ Wraps with Kimchi Slaw. The options truly are endless when you have such a versatile base.
If you’re aiming for that classic BBQ flavor, I highly recommend exploring homemade BBQ sauces. Try a unique Bourbon Peach BBQ Sauce for a sweet and tangy kick, or venture into the world of White BBQ Sauce for a creamy, zesty alternative. And to complete your casual feast, a big batch of refreshing Raspberry Vodka Lemonade makes the perfect cocktail pairing!
What to Serve with Instant Pot Pulled Pork
When it comes to pairing sides with Instant Pot pulled pork, especially if you’re serving traditional BBQ sandwiches, there’s a wealth of delicious options to complement the rich, savory meat. My absolute go-to is always a crisp, creamy coleslaw – it offers a refreshing crunch that perfectly balances the tender pork.
Beyond coleslaw, consider these crowd-pleasing side dishes:
- Pasta Salad: A light and tangy Summer Lemon Pasta Salad provides a zesty contrast.
- Potato Salad: A classic creamy potato salad or a lighter, vinegar-based version is always a hit.
- French Fries: Crispy fries, perhaps with a unique twist like Spicy Garlic Cilantro Fries with Curry Ketchup, are a perfect casual pairing.
- Cornbread: Sweet, buttery cornbread is excellent for soaking up any extra juices.
- Baked Beans: Classic slow-cooked or Instant Pot baked beans offer a sweet and savory counterpoint.
- Macaroni and Cheese: Creamy, cheesy macaroni and cheese is the ultimate comfort food side.
- Green Salad: A simple mixed green salad with a vinaigrette can add freshness and cut through the richness.
- Fruit Salad: A light and refreshing fruit salad provides a palate cleanser, especially during warmer months.
For a comprehensive list of ideas, check out my curated list of the tastiest pulled pork side dishes!
How to Store and Reheat Leftovers
This Instant Pot pulled pork recipe makes a generous amount, making it perfect for meal prepping or having delicious leftovers on hand. Proper storage and reheating ensure it stays just as tender and flavorful as when it was first made.
- Storing in the Refrigerator: Once the pulled pork has cooled down to room temperature, transfer it to an airtight storage container. It will keep beautifully in the refrigerator for up to 3 to 4 days. For best results, store it with a little bit of its cooking liquid to maintain moisture.
- Reheating:
- Stovetop: The best method for reheating. Place the pulled pork in a large pot or skillet over medium-low heat. Add a splash of water, broth, or even a little BBQ sauce to help rehydrate and prevent drying. Stir occasionally until heated through.
- Microwave: For smaller portions, the microwave is a quick option. Place the pulled pork in a microwave-safe dish, add a tablespoon or two of liquid, cover loosely, and heat in 30-60 second intervals, stirring in between, until hot.
- Oven: For larger batches, place pulled pork in an oven-safe dish with a splash of liquid, cover with foil, and reheat at 300°F (150°C) for 15-20 minutes, or until warmed through.
- Freezing: Pulled pork freezes exceptionally well, making it a fantastic candidate for future meals. Allow the pork to cool completely, then transfer it to a freezer-safe airtight container or heavy-duty freezer bags. For convenience, freeze in individual portion sizes. It will stay fresh in the freezer for up to 2 to 3 months. When ready to use, thaw overnight in the refrigerator before reheating and serving using one of the methods above.
If you try this Instant Pot shredded pork, please take a moment to leave a rating or a comment below! I absolutely love hearing about your cooking experiences and genuinely appreciate your feedback. Don’t hesitate to ask any questions you might have, as I make sure to respond to every comment. And if you share your culinary creations on Instagram, please tag me! Seeing these recipes come to life in your kitchens truly makes my day.
Instant Pot Pulled Pork
Equipment
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8-Inch Chef’s Knife
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Utility Cutting Board
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9-Inch Tongs
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Instant Pot Max
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Instant Pot Ultra
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Instant Pot DUO
Ingredients
- 3 Tbsp brown sugar (light or dark)
- 4 tsp kosher salt
- 1 Tbsp paprika (smoked for extra depth, or regular)
- 2 tsp chili powder
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp ground cumin
- 1/2 tsp cayenne pepper
- 1/2 tsp black pepper
- 3 to 4 lb boneless pork shoulder (fat cap removed and cubed into 2 to 3-inch chunks)
- 1 Tbsp canola oil (or grapeseed oil)
- 1 1/4 cups chicken stock (or beef stock or light beer like lager/pale ale)
- 1 Tbsp Worcestershire sauce
- 3 Tbsp apple cider vinegar
Instructions
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Prepare the Rub: In a small bowl, combine brown sugar, kosher salt, paprika, chili powder, garlic powder, onion powder, ground cumin, cayenne pepper, and black pepper. Stir well to combine. Generously season the pork chunks on all sides with this homemade rub and set aside.
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Sear the Pork: Set your Instant Pot to the “Sauté” function on High. Add canola oil to the inner pot. Once the oil is shimmering, sear the pork chunks in batches until beautifully golden brown on all sides, about 3 to 4 minutes per batch. Do not overcrowd the pot. After searing, turn off the Instant Pot.
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Deglaze and Add Liquids: Remove all seared pork from the Instant Pot and set aside. Add the chicken stock to the hot pot and use a wooden spoon to vigorously scrape up all the browned bits stuck to the bottom of the insert. This is crucial to avoid a “BURN” warning and to build flavor. Stir in the Worcestershire sauce and apple cider vinegar. Return all the seared pork chunks to the Instant Pot.
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Pressure Cook: Secure the lid on the Instant Pot, ensuring the sealing valve is set to “Sealing.” Select the “Manual” or “Pressure Cook” function and set the cooking time to High pressure for 40 minutes. Once the cooking cycle is complete, carefully perform a quick manual release of the pressure.
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Shred and Serve: Once the pressure has fully released and the float valve has dropped, carefully open the lid. Remove the tender pork from the Instant Pot and transfer it to a cutting board. Using two forks or meat claws, shred the pork until it’s perfectly pulled. Serve immediately with your favorite sauces and sides, or store for later use.