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The BEST Instant Pot Pulled Pork Recipe (Juicy & Tender!)

Discover the easiest way to make incredibly juicy and tender pulled pork with this foolproof Instant Pot recipe. Perfect for weeknight dinners and gatherings!
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 2 hours 10 minutes
Servings: 6 -8
Course: Dinner Recipes
Calories: 450
Ingredients Method

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

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. Pour in the chicken broth (or beef broth), barbecue sauce, and Worcestershire sauce. Stir to combine, ensuring the onions and garlic are well incorporated.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.