Instant Pot Pulled Pork is a tender, flavorful pork recipe made with a boneless pork shorter, brown sugar, and spiced, then pressure cooked with apple cider vinegar and chicken broth for a juicy shreddable meat. Perfect for pork sandwiches, tacos, or nachos, this easy recipe is quick and easy.
You weren't kidding, this instant pot pulled pork was so simple and turned out really well. We piled it on slider buns and served with Cole slaw. Everyone went back for seconds.
- Megan T.
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Bailey's Thoughts ...
I know a lot of people have an Instant pot sitting in the pantry collecting dust because it feels a little ... scary. This recipe is how you get over that. It's basically a crockpot for people who forgot to start dinner 8 hours in advance. You still get pulled pork that tastes like it cooked all day, but in about an hour and a half start to finish.
The pork comes out fall-apart tender, juicy and full of flavor. It's got that little hit of smoky sweetness, a savory backbone from the spices, and just enough tang from the cooking liquid to keep things balanced.
Pile it high on soft buns, drown it in BBQ sauce, and add slaw or pickles if you're into crunch.
A couple tips: brown the pork first, it adds way more flavor. Cut into big chunks before cooking so it cooks evenly and shreds easily. And don't stress if it looks like a lot of meat, the leftovers reheat beautifully.
-Bailey
Ingredients
Brown Sugar: Light brown sugar is best, but dark works too. Substitution: Use 2 tablespoons of white sugar mixed with ½ teaspoon of molasses.
Smoked Paprika: Adds a subtle smoky flavor that mimics barbecue. Substitution: Use 2 teaspoons of regular paprika plus ⅛ teaspoon of chili powder.
Garlic Powder: Gives a concentrated garlic flavor. Substitution: Use 2 teaspoons of onion powder, or 2 cloves or fresh garlic, finely minced.
Mustard Powder: Adds a little tangy, peppery flavor to the rub. Substitution: Use 2 teaspoons of yellow or Dijon mustard (stir directly into the cooking liquid instead of the dry rub).
Cumin: Adds a warm, earthy flavor. Substitution: Use 1 teaspoon of chili powder or ground coriander.
Boneless Pork Shoulder Roast: Often labeled Boston butt. Substitution: If you can only find bone- in, buy about 5 pounds to equal 4 pounds boneless. Pork butt or picnic shoulder also work ,and pork loin roast can be used if needed (leaner, less tender). Avoid pork chops, they don't have enough fat or connective tissue to shred into tender pulled pork.
Olive Oil: Used for browning pork before cooking. Substitution: Use the same amount of vegetable oil, canola oil, or avocado oil.
Chicken Broth: Keeps the pork moist while cooking. Substitution: Use the same amount of beef broth, vegetable broth, or water mixed with 1 teaspoon of bouillon.
Apple Cider Vinegar: Adds tang to balance the richness. Substitution: Use the same amount of white vinegar, red wine vinegar, or lemon juice.
Tomato Paste: Makes the sauce thicker and richer. Substitution: Use 3 tablespoons of ketchup or 6 tablespoons of canned tomato sauce (reduce other liquid slightly).
See recipe card for quantities.
Instructions
- Make the spice rub. Mix the brown sugar and spices together in a small bowl. Rub the spice mixture onto the pork pieces.
- Sear the pork. Heat oil in the IP and brown the pork on all sides, then remove from IP and set aside.
- Add the liquid and cook. Stir in broth, vinegar, and tomato paste, scraping up the browned bits, then return the pork and cook under high pressure.
- Shred and serve. Shred the pork in a large bowl, reduce cooking liquid, toss everything together, and serve on toasted buns with sauce and toppings.
Pork Roast Size Guide
Don't stress if your pork shoulder isn't exactly 4 pounds, here's what to do.
- Larger roast: Keep the cook time the same, but make extra spice rub so that every piece gets coated. No need to double the cooking liquid, the IP only needs enough to come to pressure.
- Smaller roast: Use the full amount of rub and sauce. It will make the pork extra flavorful without affecting the cooking.
- Bone-in roast: Buy 5 pounds to equal 4 pounds boneless.
Variations
Gluten-Free: Skip the regular buns and grab gluten-free buns or serve the pork over rice, potatoes or even stuffed into baked sweet potatoes.
Nut-Free: no nuts here.
Dairy-Free: Totally dairy free as written, just be mindful of any toppings like coleslaw.
Kid-Friendly: Make sliders instead of full-size sandwiches, or serve the pork plain with BBQ sauce or ketchup on the side.
Low Carb: Ditch the buns and pile the pork onto lettuce wraps, cauliflower rice, or roasted veggies.
Storage
Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 4 days.
Freeze: Pulled pork freezes well. Let it cool completely, then transfer to a freezer-safe bag or container for up to 3 months. Thaw overnight in the fridge before reheating.
Reheat: Warm gently on the stovetop over medium heat with a splash of broth or barbecue sauce to keep the pork moist. You can also reheat in the microwave in 20-second intervals, stirring between each, or cover with foil and reheat in a 325°F oven until heated through.
Equipment
Instant Pot (or Electric Pressure Cooker): Required for this recipe. It cooks the pork quickly while breaking down the connective tissue so it shreds perfectly!
FAQ's
Cancel the cook cycle, release pressure, and open the pot. Stir and scrape the bottom to remove any stuck on browned bits, add ½ cup more broth and restart.
Yes, but add 40–45 minutes to the cook time. The pork must be frozen in chunks, not as one large roast, or it won’t cook evenly. You’ll also need to skip the searing step since the meat can’t brown when frozen. If possible, thaw the shoulder overnight for best results.
It should shred easily with a fork and reach an internal temperature of at least 195°F. If it doesn’t shred easily and still feels tough, return it to the Instant Pot and cook under high pressure for another 5–10 minutes, then check again.
Related
Looking for other recipes like this? Try these:
Recipe
Easy Instant Pot BBQ Pulled Pork
- Total Time: 1 hour 30 minutes
- Yield: 10 servings
Description
Instant Pot Pulled Pork is a tender, flavorful pork recipe made with a boneless pork shoulder roast, brown sugar, and spices, then pressure cooked with apple cider vinegar and chicken broth for juicy, shreddable meat.
Ingredients
- Brown sugar (2 tbsp)
- Smoked paprika (2 tsp)
- Garlic powder (2 tsp)
- Mustard powder (2 tsp)
- Cumin (1 tsp)
- Salt (2 tsp)
- Black pepper (1 tsp)
- Boneless pork shoulder roast (4 lbs), cut into large pieces
- Olive oil (2 tbsp)
- Chicken broth (1 cup)
- Apple cider vinegar (¼ cup)
- Tomato paste (3 tbsp
- Hamburger buns (10)
- Optional for serving: pickles, slaw, barbecue sauce
Instructions
- Mix brown sugar (2 tbsp), smoked paprika (2 tsp), garlic powder (2 tsp), mustard powder (2 tsp), cumin (1 tsp), salt (2 tsp), and black pepper (1 tsp) in a small bowl to create a spice rub. Coat the pork shoulder roast (4 pounds) pieces evenly with the rub.
- Heat olive oil (2 tbsp) in the Instant Pot on Sauté mode. Add the seasoned pork in batches and sear until browned on all sides. Remove the pork and set aside.
- Add chicken broth (1 cup), apple cider vinegar (¼ cup), and tomato paste (3 tbsp) to the pot. Use a wooden spoon to scrape up any browned bits from the bottom. Return the pork pieces to the pot.
- Seal the lid and cook on High Pressure for 55 minutes. Allow for a 10-minute natural release, then quick release the remaining pressure.
- Transfer the pork to a large bowl and shred with two forks, discarding any excess fat. Spoon some of the cooking liquid over the meat and toss to keep it juicy. Serve on hamburger buns with barbecue sauce, pickles, and slaw if you like.
Notes
BURN notice: Cancel the cook cycle, release pressure, and open the pot. Stir and scrape the bottom to remove any stuck on browned bits, add ½ cup more broth and restart.
Gluten-Free: Skip the regular buns and grab gluten-free buns or serve the pork over rice, potatoes or even stuffed into baked sweet potatoes.
Kid-Friendly: Make sliders instead of full-size sandwiches, or serve the pork plain with BBQ sauce or ketchup on the side.
Low Carb: Ditch the buns and pile the pork onto lettuce wraps, cauliflower rice, or roasted veggies.
Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 4 days.
Freeze: Pulled pork freezes well. Let it cool completely, then transfer to a freezer-safe bag or container for up to 3 months. Thaw overnight in the fridge before reheating.
Reheat: Warm gently on the stovetop over medium heat with a splash of broth or barbecue sauce to keep the pork moist. You can also reheat in the microwave in 20-second intervals, stirring between each, or cover with foil and reheat in a 325°F oven until heated through.
Larger roast: Keep the cook time the same, but make extra spice rub so that every piece gets coated. No need to double the cooking liquid, the IP only needs enough to come to pressure.
Smaller roast: Use the full amount of rub and sauce. It will make the pork extra flavorful without affecting the cooking.
Bone-in roast: Buy 5 pounds to equal 4 pounds boneless.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Category: Dinner
- Method: Instant Pot
- Cuisine: American
Nutrition
- Serving Size: ½ cup pork (no bun)
- Calories: 262
- Sugar: 2.6 g
- Sodium: 643.9 mg
- Fat: 7.9 g
- Carbohydrates: 3.9 g
- Protein: 41.5 g
- Cholesterol: 132.9 mg
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