If you’re craving rich, saucy pulled pork but don’t have all day to slow cook, this Instant Pot Pulled Pork is your weeknight hero. Made with a bold dry rub, a tangy-sweet BBQ sauce, and fall-apart tender pork shoulder, this recipe brings all the depth of traditional pulled pork in a fraction of the time — thanks to pressure cooking magic. ✨
Whether you’re piling it into sandwiches, tacos, wraps, or even over a sweet potato, this recipe delivers flavor-packed comfort food with minimal effort. 🙌
💛 Why You’ll Love This Pulled Pork
- Fall-Apart Tender – Pressure cooking transforms tough pork into juicy shreds
- Flavorful Sauce – Smoky, sweet, tangy — it hits every note
- Hands-Off Cooking – The Instant Pot does the hard work
- Versatile Meal Base – Sandwiches, bowls, tacos, nachos — it’s endlessly adaptable
- Make-Ahead & Freezer Friendly – Prep once, eat all week!
🛒 Ingredients You’ll Need
🧂 For the Spice Rub:
- 1 tbsp brown sugar – Adds a touch of sweetness and helps with browning
- 1 tbsp chili powder – For smoky heat
- 2 tsp paprika – Adds depth and color
- 1 tsp garlic powder – For a savory punch
- 1 tsp onion powder – Mellow, sweet base
- 1 tsp ground cumin – Warm and earthy
- ½ tsp salt – Essential seasoning
- ½ tsp freshly ground black pepper – Balances and enhances flavors
🐖 For the Pork & Sauce:
- 3–4 lb boneless pork shoulder (or pork butt) – Marbled with fat for maximum tenderness
- 2 tbsp olive oil – For browning the meat
- 1 cup low-sodium chicken broth – Adds moisture and richness
- 1 cup BBQ sauce – Choose your favorite brand or homemade blend
- 2 tbsp apple cider vinegar – For tang and balance
- 2 tbsp honey or brown sugar – Optional sweetness to enhance the sauce
🌟 To Thicken the Sauce:
- 1 tbsp cornstarch + 1 tbsp water – To finish with a silky, clingy texture
🍔 For Serving:
- 8 burger buns, toasted if desired
- Extra BBQ sauce, pickles, slaw, or crispy onions – Customize your sandwich game!
👩🍳 How to Make Instant Pot Pulled Pork
Step 1: Make the Spice Rub
In a small bowl, mix all spice rub ingredients together.
Step 2: Prep the Pork
Cut pork shoulder into 4 large chunks, trimming excess fat. Rub the spice mix generously over all sides.
Step 3: Sear the Pork
Turn on Sauté mode on the Instant Pot. Once hot, add olive oil and sear pork in batches until browned on all sides. Transfer to a plate.
Step 4: Deglaze the Pot
Turn off sauté mode. Pour in ½ cup broth and scrape up any browned bits with a wooden spoon (important for avoiding a burn warning). Then add the remaining broth, BBQ sauce, vinegar, and honey. Stir to combine.
Step 5: Pressure Cook
Return the pork to the pot. Secure the lid, set valve to Sealing, and cook on High Pressure for 60 minutes. Allow a 20-minute natural release, then quick release any remaining pressure.
Step 6: Thicken the Sauce (Optional)
Transfer pork to a bowl. In a separate small bowl, whisk together cornstarch and water. Turn Instant Pot back to Sauté, stir in slurry, and simmer sauce 4–5 minutes until thickened.
Step 7: Shred & Serve
Shred the pork using two forks, discarding excess fat. Return the meat to the sauce and stir to coat. Serve warm on buns with extra BBQ sauce, pickles, or coleslaw. 🤤
💡 Pro Tips for Pulled Pork Perfection
✅ Don’t skip the sear – Browning adds deep flavor
✅ Trim fat but leave some marbling – It keeps the meat juicy
✅ Use a flavorful BBQ sauce – It’s the backbone of the final taste
✅ Deglaze well – Prevents burn errors on the Instant Pot
✅ Add extras – A splash of hot sauce or smoked paprika can deepen flavor even more
🧊 Storage & Reheating Tips
- Fridge: Store cooled pork in an airtight container up to 4 days
- Freezer: Freeze in portioned containers (with sauce) for up to 3 months
- Reheat: Gently warm in a covered saucepan with a splash of broth or extra BBQ sauce, or use microwave in short bursts to prevent drying
- Make it a meal: Serve leftovers in rice bowls, quesadillas, nachos, or even on a baked potato 🥔
❓ FAQs About Instant Pot Pulled Pork
Q: Can I use bone-in pork?
A: Yes! Just cut it into large pieces and leave the bone in for added flavor. Same cook time applies.
Q: What if I use pork tenderloin?
A: Reduce cook time to 45 minutes and keep a close eye — it’s a leaner cut and cooks faster.
Q: Can I make this ahead of time?
A: Absolutely. In fact, the flavors deepen overnight. Perfect for prepping ahead of a party or busy week.
Q: What’s the best BBQ sauce to use?
A: It depends on your preference — smoky, sweet, tangy, or spicy. Or make a custom blend!
✨ Final Thoughts
This Instant Pot Pulled Pork is everything we love about comfort food — rich, bold, saucy, and deeply satisfying — but streamlined for modern kitchens. No long oven bakes or hours of tending a smoker. Just 90 minutes (with hands-off cooking!) and you’re feasting on juicy, fall-apart pork perfection. 💥
Its versatility makes it a meal-prep dream — load it into sandwiches today, tacos tomorrow, and nachos by the weekend. The flavor-packed sauce clings to every bite, and the leftovers? Somehow even better.
Whether you’re hosting a casual dinner or just treating yourself to a hearty meal, this recipe delivers that BBQ magic with zero stress. It’s one of those recipes that once you try it, you’ll wonder how you lived without it. 🐷🔥
Short version
Instant Pot Pulled Pork
Ingredients
For the spice rub:
- 1 tablespoon brown sugar
- 1 tablespoon chili powder
- 2 teaspoons paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon ground cumin
- ½ teaspoon salt
- ½ teaspoon black pepper
Remaining ingredients:
- 3-4 pound boneless pork shoulder/pork butt*
- 2 tablespoons olive oil
- 1 cup reduced sodium chicken broth
- 1 cup barbecue sauce plus more for serving
- 2 tablespoons apple cider vinegar
- 2 tablespoons honey or brown sugar
- 1 tablespoon cornstarch
- 1 tablespoon water
- 8 burger buns for serving toasted if desired
Instructions
- In a small bowl, mix the spice rub ingredients until well combined.
- Cut the pork into four pieces, trimming off any excess fat. Rub the spice mixture all over the pork.
- Add olive oil to the Instant Pot and turn on sauté mode. Once hot, brown the pork on all sides, working in two batches if needed. Transfer the browned pork to a plate.
- Turn off the Instant Pot. Pour in half of the chicken broth and scrape up any browned bits from the bottom. Add the remaining broth, barbecue sauce, apple cider vinegar, and honey or brown sugar. Stir to combine.
- Return the pork to the pot. Close the lid, set the valve to sealing, and pressure cook on high for 60 minutes.
- It will take about 15 minutes to pressurize before cooking begins. After the cook time, let the pressure release naturally for 20 minutes, then quick release any remaining pressure carefully.
- Transfer the pork to a large bowl.
- In a small bowl, mix cornstarch and water until smooth. Stir it into the sauce, then turn on sauté mode and cook for 4–5 minutes until slightly thickened. Turn off the Instant Pot.
- Shred the pork with two forks, then stir it back into the sauce. Serve on burger buns with extra barbecue sauce if desired.
Notes
If using pork tenderloin, no need to cut it — just reduce the cook time to 45 minutes on high pressure.
Leftover pulled pork keeps well in the fridge for up to 3 days. Reheat it gently on the stove with some sauce or use the microwave.
To freeze, store the pork with a bit of sauce in an airtight container just big enough to fit it. Too much air space increases the risk of freezer burn. Freeze for up to 3 months. Thaw overnight in the fridge, then reheat slowly in a covered saucepan over low heat.
Nutrition info is for the pulled pork only and doesn’t include buns.
