Instant Pot Pulled Pork (Quick + Easy)
Instant Pot Pulled Pork is adapted from the classic recipe you love, but with even less time to get it on the table! If smoky, sweet, and savory pork is your kind of meal, make a big batch to serve in sandwiches, bowls, nachos, and more. Get juicy, tender results with just a few minutes of prep!
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What’s To Love About This Recipe
- This recipe was produced from popular demand! The slow cooker variation is a fan favorite, and you can also get the same delicious results on a faster timeline with the Instant Pot. It turns out just as flavorful and tender!
- You only need a handful of ingredients to make a super flavorful pulled pork that’s ready to serve in a variety of meal options. By keeping the base recipe simple, you can dress up the servings with BBQ sauce or however you like.
- Make a big batch of pulled pork as the perfect meal prep protein. It’s great for sandwiches, tacos, nachos, bowls, and freezer meals.
- You won’t need to think too far in advance for this meal. No marinating is necessary, and you can have it ready in under a couple of hours.
- This might be your new go-to option for feeding a crowd or stocking the freezer!
Ingredients Needed
- Pork shoulder (boneless) – At the store, pork shoulder can also be labeled pork butt, or you can find either part of the shoulder, including “picnic shoulder” and “Boston butt.” Boneless pork shoulder works well here because it has enough fat and connective tissue to add tasty flavor and keep the meat tender. With the extra juices, the meat doesn’t dry out and is easy to shred later.
- Paprika – Paprika adds warmth and a rich color to the meat. Try smoked paprika for an even smokier flavor in your pork.
- Brown sugar – Brown sugar balances the savory elements and creates a caramelized effect during slow cooking. It adds a slight glaze to the cooking juices and brings just the right amount of sweetness.
- Black pepper – Add another touch of heat with regular ground black pepper.
- Cayenne pepper – Cayenne brings the spiciness, which is delicious for serving with BBQ sauce. Try less to begin with if you aren’t sure how much heat you’ll prefer!
- Garlic powder and onion powder – These aromatics bring depth to the pork.
- Kosher salt – The texture of kosher salt acts as a rub to stick to the meat and draw out the natural flavors.
- Apple cider vinegar – A small amount of vinegar helps tenderize the pork and balance the flavors.
- Water – Add water to create the steam pressure needed in the Instant Pot.
- Optional: Add a splash of liquid smoke or Worcestershire sauce for deeper, richer flavor.
How To Make Pulled Pork In The Instant Pot
- Cut the pork into 3-4 pieces for even cooking.
- Mix together all of the dried spices and sugar, and rub the mixture into all sides of the pork.
- Place vinegar and water in the bottom of the Instant Pot and add the pork.
- Cover, seal, and set to high pressure for 60 minutes.
- Allow a natural pressure release until the pin drops, then manually release any remaining pressure.
- Remove the pork and shred with two forks or meat shredder claws. Add a little juice from the pot back to the meat if desired and discard the remainder (don’t use too much or else the pork will become soggy).
Pro Tips
- To shred or “pull” the pork, use these handy meat claws, or a hand mixer on low in a deep bowl.
- Searing is an optional step that won’t impact tenderness, but it does add caramelized flavor. In the Instant Pot, it’s easy to sear for a few minutes on sauté mode with olive oil or butter before adding water and vinegar.
- Marinating is not required for this recipe since the flavor infuses well during pressure cooking.
- Tips for Cooking Time:
- For a 3-4 pound pork shoulder cut into chunks, cook approximately 50-60 minutes on high pressure and allow a full natural release.
- For larger chunks of pork, increase the time; for smaller pieces, decrease the time. Adjust as needed.
Recipe Substitutions and Variations
Pork Cuts:
- The best choice will be boneless pork shoulder (also called Boston butt or pork butt).
- Another option that can work is a bone-in shoulder, provided the bone is removed after cooking.
- Pork loin or tenderloin are not recommended since they are too lean and can dry out.
Seasoning Variations:
- Try adding Cajun Seasoning for spicy pulled pork.
- Add a brown sugar rub for a sweeter version.
- Use dry ranch mix or Homemade Taco Seasoning for a twist.
Liquid Options:
- Vary the flavor slightly with apple cider, cola, or root beer for a sweet finish.
- Beer or broth with Worcestershire will create a more savory version.
- Avoid using only BBQ sauce since it can burn in the Instant Pot.
(If you’re looking for a slower version, try Slow Cooker Pulled Pork here.)
How To Serve Instant Pot Pulled Pork
A pulled pork sandwich and coleslaw is definitely a classic option, but there are lots of other ways to make a meal from this tasty meat! Make a big batch and serve throughout the week with some of these meal ideas:
- Pulled Pork Mac & Cheese – Stir in a scoop of meat with your cheesy mac or serve it on top of your bowl.
- Pork Nachos – Create a layered spread of tortilla chips, cheddar, pulled pork, and sliced jalapeños.
- Pork Burrito Bowls – Dish up a loaded bowl of rice, charro beans, salsa, and avocado. Your topping options are endless!
- Loaded Sweet Potatoes – Serve roasted sweet potatoes with a scoop of pork and an extra drizzle of BBQ sauce.
And if you need even more delicious sides, try these homestyle options!
- Slow Cooker Cheesy Potatoes
- Slow Cooker Corn On The Cob
- Savory Mashed Sweet Potatoes In The Slow Cooker
Storing and Reheating
How To Best Store Leftovers
Fridge:
Store leftover pork with juices in an airtight container in the fridge for up to 4 days.
Freezer:
Freeze in small portions with liquid to keep the meat moist. Use within 2-3 months.
How To Best Reheat Leftovers
Reheat leftover pork in a saucepan over low heat with some of the juices. You can also microwave single servings in intervals, covered with a damp paper towel.
Another option is to reheat in a covered dish in the oven at 300 ℉ until warmed through.
Instant Pot Pulled Pork (Quick + Easy)
Instant Pot Pulled Pork is adapted from the classic recipe you love, but with even less time to get it on the table! If smoky, sweet, and savory pork is your kind of meal, make a big batch to serve in sandwiches, bowls, nachos, and more. Get juicy, tender results with just a few minutes of prep!
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Equipment
- Instant Pot
Ingredients
- 4 pound pork shoulder
- 2 tablespoons paprika try smoked paprika for more of that smoked flavor
- 2 tablespoons brown sugar
- 1 teaspoon pepper
- 1 teaspoon cayenne pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon kosher salt
- 1/4 cup apple cider vinegar
- 3/4 cup water
Instructions
- Cut pork into 3-4 pieces for even cooking
- Mix together dried spices and sugar, and rub mixture into all sides of the pork
- Place vinegar and water in bottom of Instant Pot and add pork
- Cover, seal, and set to high pressure for 60 minutes
- Allow a natural pressure release until pin drops, then manually release any remaining pressure
- Remove pork and shred with two forks or meat shredder claws, and add back a little juice from pot, if desired
Notes
- Store pork with juices in an airtight container in the fridge for up to 4 days.
- Freeze in small portions with liquid and use within 2-3 months.
- Reheat on the stovetop with some of the juices, or microwave covered with a damp paper towel. Additionally, reheat in a covered dish at 300 ℉ until warmed through.
- To shred, use two forks, meat claws, or a hand mixer on low in a deep bowl.
- Searing is optional, but adds flavor. Use the sauté mode in the Instant Pot with a bit of olive oil before adding liquids.
Nutrition
Calories: 181kcalCarbohydrates: 4gProtein: 22gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 74mgSodium: 320mgPotassium: 429mgFiber: 1gSugar: 3gVitamin A: 781IUVitamin C: 1mgCalcium: 24mgIron: 2mg
Tried this recipe?Mention @slowcookergourmet or tag #slowcookergourmet!
Important nutritional disclaimerInstant Pot Pulled Pork FAQs
- Why is my pulled pork tough in the Instant Pot? Pulled pork may be tough if it is not cooked long enough or the pressure is released too soon. Always do a full natural release for best results. It’s also important for the pork to reach 205 ℉ for easy shredding that doesn’t feel tough.
- Is pulled pork better in the slow cooker or Instant Pot? Both methods work wonderfully! It’s really a matter of preference – the Instant Pot is faster and still gives great tenderness, while the slow cooker is more “hands-off” for all-day cooking.
- Can this recipe be doubled? Yes, this recipe is easy to double for the Instant Pot! Simply double all ingredients, but keep the total volume under the max fill line on the pot. The cooking time stays the same, but it will take longer to come to pressure and begin cooking.
Do you trim the fat before cooking or leave it on? There is a thick “fat pad” on the bottom of it.
Totally up to your preference. For added flavor you could leave it in and then remove when shredding.
This recipe is SO delicious!! I put a little more cayenne pepper than I should have as it was a little warm for me but hubby loved it. Had it for like 3 days and never tired of it it has so much flavor.
Sounds delicious, thanks for the comment!
Hi Jennifer, I’ve seen several recipes that say to sear the meat first… do you ever sear first? Thanks, can’t wait to try this!
I do occasionally but the whole idea of the slow cooker to me is less steps and less dishes so for the most part I skip it and don’t notice a difference.
I always sear my roasts for increase flavor profile, not necessary, but yummy. if using your instant pot, I sear on saute mode 5 min on ea side then hit pressure as per recipe. only one pot no extra clean̈ up…just fyi…
Great tip! Searing the roast definitely adds an extra depth of flavor—thanks for sharing your method! Using the Instant Pot sauté mode is such a smart way to keep things simple with fewer dishes
I have very little experience with my Instant Pot. This recipe was easy to follow and the results are wonderful! It has been printed out and added to my collection.
I’m confused. Is the cook time 60 min or 130 min?
Hi! The cook time is 60 minutes. The 1 hour and 30 minutes you see also includes the pressurize and natural pressure release time which I include to help you plan the overall time it will take.
Do you use the “Slow Cook” option on the Instant Pot?
You will cook this on high pressure.
How much time would you add for a 7 pound roast? Thanks.
Just a guess since I haven’t tested it but I’d probably cut into smaller chunks and add 10-15 minutes.
Could you follow the same recipe and substitute chicken?
I haven’t tried it so I can’t really say for sure. The recipe would likely need some adjustments to both seasonings, liquid ratios and cooking time.
Just tried this recipe tonight and totally LOVED IT!!!!!! Home run for sure!
Really enjoyed the flavor. Simple with pressure cooker. Thanks so much!
so glad you loved it!
Do you use the Instant Pot Rack or place the pork directly on the bottom of the pan?
Just place directly in the pan/liner.
I am confused with converted recipe for Pulled pork using both the: Instant Pot & Pressure cooking in one recipe at same time.
What is the actual recipe for the “INSTANT POT” cooking, only.
as in your recipe it mentions Instant pot converting to pressure cooking.
Am trying to understand where does the Instant pot directions start to use only the Instant Pot ?? Am new to using Instant Pot. Any help will be grateful.
Olga
Hi Olga! The Instant Pot is just a particular brand of electric pressure cooker, so the directions are for an Instant Pot or any other brand you have. Just make sure you read the manual for safety instructions first if new to using it!!