Introduction
Tired of dry, bland pulled pork? Get ready to revolutionize your weeknights and weekend BBQs with this incredibly simple and unbelievably delicious Instant Pot Pulled Pork recipe. Forget hours of slow cooking; this method delivers fall-apart tender, succulent pork in a fraction of the time, packed with smoky, savory flavor. It’s the ultimate comfort food, made easy!
Recommended Kitchen Tools
To make this recipe easier and more efficient, here are some tools I recommend:
-
Instant Pot Pressure Cooker
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-
Tongs
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-
Forks for Shredding
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Why You’ll Love This Recipe
This Instant Pot Pulled Pork recipe is a game-changer! It’s incredibly fast, requires minimal effort, and yields consistently perfect results every single time. The pressure cooking locks in moisture, ensuring your pork is incredibly tender and flavorful. Plus, it’s versatile enough for countless meals, from classic sandwiches to vibrant taco bowls.
Ingredients
- 3-4 lb boneless pork shoulder (Boston butt)
- 1 tablespoon olive oil
- 1 large onion, roughly chopped
- 3 cloves garlic, minced
- 1 cup chicken broth or beef broth
- 1/2 cup barbecue sauce (your favorite kind)
- 2 tablespoons Worcestershire sauce
- 1 tablespoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper (optional, for a little heat)
Instructions
- Pat the pork shoulder dry with paper towels. In a small bowl, mix together the smoked paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper (if using). Rub this spice mixture all over the pork shoulder.
- Set your Instant Pot to the ‘Sauté’ function. Add the olive oil and let it heat up. Once hot, carefully place the seasoned pork shoulder into the Instant Pot and sear it on all sides until nicely browned, about 2-3 minutes per side. This step adds a significant depth of flavor.
- Remove the pork shoulder from the Instant Pot and set it aside. Add the chopped onion to the pot and sauté for about 3-4 minutes until softened, scraping up any browned bits from the bottom of the pot. Add the minced garlic and cook for another minute until fragrant.
- Pour in the chicken broth (or beef broth), barbecue sauce, and Worcestershire sauce. Stir to combine, ensuring the onions and garlic are well incorporated.
- Carefully place the seared pork shoulder back into the Instant Pot, nestling it into the liquid. Make sure the liquid level does not exceed the max fill line of your Instant Pot.
- Secure the lid and set the valve to ‘Sealing’. Select the ‘Manual’ or ‘Pressure Cook’ setting and set the cooking time to 60 minutes on high pressure.
- Once the cooking cycle is complete, allow the pressure to release naturally for at least 15 minutes (this is called Natural Pressure Release or NPR). After 15 minutes, carefully perform a quick release for any remaining pressure.
- Carefully remove the pork shoulder from the Instant Pot and place it on a large cutting board or in a shallow dish. It should be incredibly tender. Using two forks, shred the pork, discarding any large pieces of fat.
- Return the shredded pork to the Instant Pot. Stir in about 1/2 cup of the cooking liquid and more barbecue sauce if desired, to moisten the pork and coat it evenly. Stir well to combine.
Tips
- For extra flavor, you can add a splash of liquid smoke to the cooking liquid.
- Don’t skip the searing step! It adds a crucial layer of flavor and color.
- Natural Pressure Release is key for tender pork. Allowing it to release slowly helps keep the meat moist.
- Adjust the amount of barbecue sauce after shredding to your preference. You can also add a touch of brown sugar or honey for sweetness.
- If you prefer a saucier pulled pork, reserve more of the cooking liquid before shredding.
Serving Suggestions
- Serve on toasted hamburger buns for classic pulled pork sandwiches.
- Pile it high on a baked potato or sweet potato.
- Use it as a filling for tacos, burritos, or quesadillas.
- Add it to mac and cheese for an indulgent meal.
- Serve alongside coleslaw and pickles for a traditional BBQ experience.
- Incorporate into rice bowls with your favorite toppings.
Storage Tips
Store leftover pulled pork in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop, in the microwave, or in a low oven, adding a little extra liquid or barbecue sauce to keep it moist.
FAQ
How long does it take to cook pulled pork in an Instant Pot? This recipe takes about 60 minutes of cook time, plus natural pressure release time (around 15-20 minutes), making it significantly faster than traditional methods.
Can I use a pork butt with the bone in? Yes, you can use a bone-in pork shoulder. You may need to increase the cooking time by about 10-15 minutes.
What if my pork isn’t tender enough? If your pork isn’t as tender as you’d like after the initial cook time, you can return it to the Instant Pot and cook on high pressure for an additional 10-15 minutes with natural pressure release.
Can I freeze pulled pork? Absolutely! Once cooled, store pulled pork in freezer-safe bags or containers for up to 3 months. Thaw overnight in the refrigerator before reheating.
Nutrition Information
- Calories: 450 kcal
- Protein: 35g
- Fat: 28g
- Carbohydrates: 15g
The BEST Instant Pot Pulled Pork Recipe (Juicy & Tender!)
Ingredients
Method
- Pat the pork shoulder dry with paper towels. In a small bowl, mix together the smoked paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper (if using). Rub this spice mixture all over the pork shoulder.
- Set your Instant Pot to the 'Sauté' function. Add the olive oil and let it heat up. Once hot, carefully place the seasoned pork shoulder into the Instant Pot and sear it on all sides until nicely browned, about 2-3 minutes per side. This step adds a significant depth of flavor.
- Remove the pork shoulder from the Instant Pot and set it aside. Add the chopped onion to the pot and sauté for about 3-4 minutes until softened, scraping up any browned bits from the bottom of the pot. Add the minced garlic and cook for another minute until fragrant.
- Pour in the chicken broth (or beef broth), barbecue sauce, and Worcestershire sauce. Stir to combine, ensuring the onions and garlic are well incorporated.
- Carefully place the seared pork shoulder back into the Instant Pot, nestling it into the liquid. Make sure the liquid level does not exceed the max fill line of your Instant Pot.
- Secure the lid and set the valve to 'Sealing'. Select the 'Manual' or 'Pressure Cook' setting and set the cooking time to 60 minutes on high pressure.
- Once the cooking cycle is complete, allow the pressure to release naturally for at least 15 minutes (this is called Natural Pressure Release or NPR). After 15 minutes, carefully perform a quick release for any remaining pressure.
- Carefully remove the pork shoulder from the Instant Pot and place it on a large cutting board or in a shallow dish. It should be incredibly tender. Using two forks, shred the pork, discarding any large pieces of fat.
- Return the shredded pork to the Instant Pot. Stir in about 1/2 cup of the cooking liquid and more barbecue sauce if desired, to moisten the pork and coat it evenly. Stir well to combine.
