Instant Pot Pulled Pork
This Instant Pot pulled pork turns out incredibly tender and full of mouthwatering flavor, thanks to a bold blend of spices and a sweet, tangy BBQ sauce. Using the pressure cooker drastically cuts down on cooking time, so you can enjoy slow-cooked taste without spending hours in the kitchen. Whether you're planning a quick weeknight dinner or a casual get-together, this pulled pork is a versatile option — perfect for stuffing into sandwiches, loading into tacos or wraps, or piling onto a baked sweet potato for a hearty twist.
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
To use a bone-in pork butt or shoulder, cut the meat into 4–5 pieces and leave the bone in one of the chunks for extra flavor. Follow the original cook time.
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.
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.