Instant Pot Pulled Pork

At a glance

What stands out: Instant Pot pulled pork is going to become your new favorite way to achieve evenly cooked pulled pork. It’s meltingly tender and ready to serve in just 1½ hours, start to finish.

How long it takes: 1 ½ hours
Equipment you’ll need: Instant Pot, small bowl, sharp knife, measuring utensils
Servings: 6 (depends on how much you put on each bun)

Sometimes it’s hard to write a whole bunch of words about a recipe. We just asked our kids what we should write about this pulled pork. Our little man, N, who is 6, said, “Write pulled pork is gross!”

Thanks a lot, kid.

We feel like almost everyone else likes pulled pork though. We love pulled pork for parties, for giving to families in need of a helping hand, or for a good weeknight dinner that will probably feed us for three nights.

Instant Pot Pulled Pork

Why use an Instant Pot pressure cooker to make pulled pork? If we had to choose between slow cooker pulled pork and Instant Pot pulled pork, we think our Instant Pot would win. Here’s why:

It’s faster. Instant Pot pulled pork is ready in less than an hour and a half. Even if you cook it on high in the slow cooker, you need at least four hours. That being said, sometimes a slow cooked meal fits into your schedule better. It’s so nice to start the meal in the morning and it’s ready to eat at dinner time.

It has better texture. Sometimes pork that’s been cooked for hours and hours seems kind of mushy or even kind of stringy. We don’t know, we do love our mango bourbon slow cooker pulled pork so maybe it’s just our current infatuation with our Instant Pot that makes us say that.

What kind of pork should we use for pulled pork?

Okay, here’s the thing. IT’S UP TO YOU! Here are the options:

Pork Shoulder or Pork Butt

This is the classic choice and a standby choice. They are a little bit different, but there’s a good chance that you’re going to find one or the other at your grocery store, not both. Either one will work great for this recipe. We always use pork shoulder or pork butt when we're using our smoker to make pulled pork, or when we're serving a crowd. It is a standby and tastiest choice.

Pork Loin

Pork loin is the next most common choice. Pork loin is more lean; there is less fat marbling. It will be slightly more dry, but it is a lower calorie option. It will still pull apart just fine, but might not fall apart quite as easily as a pork shoulder or pork butt will. A pork loin is usually our go-to when we're only serving our family. We love to make a pork loin roast in our Instant Pot, too.

Pork Tenderloin

The third option is a pork tenderloin. We wouldn’t consider or recommend a pork tenderloin for pulled pork, but it’s your kitchen! It’s a more expensive cut and shines on its own (try this spice rubbed pork tenderloin, it is memorable!).

Level Up

Take it to the next level! Try topping this pulled pork with from-scratch lighter coleslaw, pickled red onions, or pickled radishes. Make crispy air fryer French fries to serve with the pulled pork sandwiches.

Ways to change it

• Switch up the BBQ sauce. You can use any type of barbecue sauce you like (we recommend from-scratch BBQ sauce or cherry chipotle BBQ sauce). You can use the spice mixture we outline in this recipe, or a BBQ rub, or your favorite rub.
• Onions or no onions. You can put the onions in for added flavor, or you can leave them out. You can mix the cooked onions into the pulled pork after cooking, or you can discard them.
• Swap out broth. You can swap out the broth for Dr. Pepper or root beer if that’s your thing.
• Try pork carnitas. We also love Instant Pot pork carnitas, which is the popular Mexican version of pulled pork.

Keeping leftovers

Refrigerate: It seems like there is always pulled pork left over. It makes a lot! Store leftovers in a covered container in your fridge for three to four days.

Freeze: Additionally, this recipe freezes great and will be just fine in your freezer for up to a couple of months. Thaw it overnight in the fridge for best results. It’s reliable for another dinner on a busy night!

Reheat: Reheat pulled pork in a saucepan or skillet on the stove, or smaller portions in your microwave.

• Yield: 6
• Prep: 10 minutes
• Cook: 1 hour
• Total: 1 hour 30 minutes

Ingredients

For the Rub:

• 2 tablespoons dark brown sugar
• 2 teaspoons kosher salt
• 2 teaspoons paprika
• 2 teaspoons chili powder
• 1 teaspoon ground mustard
• 1 teaspoon ground black pepper
• ½ teaspoon garlic powder
• ½ teaspoon onion powder

For the Pork:

• 3 pounds pork shoulder (preferred) or pork loin
• 1 cup low sodium chicken or beef broth
• ¼ cup apple cider vinegar
• 1 teaspoon liquid smoke
• 2 cups BBQ sauce, divided
• one large yellow onion, cut into ½ -inch thick slices, keeping rings intact

Method

1. Mix rub ingredients together in a small bowl.
2. Cut pork into three or four equally-sized pieces. Rub all over with spice mixture (see note).
3. In the insert of your Instant Pot or pressure cooker, whisk together broth, vinegar, liquid smoke, and 1 cup of BBQ sauce.
4. Place onions carefully into liquid mixture. Set pork on top of onions.
5. Turn valve to seal and set Instant Pot to Pressure Cook ( or manual, HIgh Pressure depending on your model). Set time for 60 minutes.
6. When finished cooking, let pressure release naturally for 10 minutes (just leave it alone, don’t vent the pressure).
7. After 10 minutes, carefully vent any remaining pressure. Remove pork from liquid mixture and use two forks to shred. Add cooking liquid as desired. Stir in remaining 1 cup (or less) of BBQ sauce to achieve desired sauciness.
8. Enjoy immediately, or discard remaining liquid from the Instant Pot and return pork to Instant Pot on warm setting, to keep pork warm until ready to serve.

Notes

Browning the pork: If desired for additional flavor, you can use the Sauté function of the Instant Pot to brown the pork in a small amount of oil before pressure cooking it.

Onions: You can put the onions in for added flavor, or you can leave them out. You can mix the cooked onions into the pulled pork after cooking, or you can discard them.

Freezing instructions: This recipe freezes great and will keep in an airtight container in your freezer for 2 to 3 months.

Broth alternatives: You can swap out the broth for Dr. Pepper or root beer if that’s your thing.

Nutrition note: Nutrition information does not include buns. Reduce sodium by using no-salt-added broth, and from-scratch barbecue sauce.