So tender you can eat it with a spoon, this Instant Pot Pulled Pork is destined to become a favorite.
In a household like mine, where I often end up feeding extra friends or family who stop by, pulled pork is a standby. It is easy to make, versatile, and easily serves a crowd. Oh yes, and it’s mouthwateringly delicious! Piled high on a toasted bun, topped with a little coleslaw (don’t judge me—IYKYK), it’s just about the perfect sandwich, any time of year.
Pulled pork is traditionally cooked outdoors using a smoker. The low, slow heat allows the pork to become super tender until it easily falls off the bone. While I’ve enjoyed pulled pork cooked this way, I don’t have a smoker, so I resort to using my slow cooker. Yes, it is pretty easy and turns out moist, fork-tender meat, but the cooking time is quite long. My new favorite? Instant Pot pulled pork. I get all of the great texture and flavor in a fraction of the time.
You will love Instant Pot pulled pork because it’s ready in under two hours. This is a recipe that you can shop for and complete on a Saturday afternoon when you need dinner that night! During the cook time, you can get the sides and rest of your meal together. Whether to feed a crowd or store leftovers for another meal, Instant Pot pulled pork is a guaranteed win.
What goes into a barbecue rub?
If you’ve always purchased prepackaged barbecue seasoning or sauce, you might be surprised by the long list of ingredients in this recipe. Don’t worry, it’s worth it, and nearly all of them are likely already in your pantry. What’s the secret to a good barbecue rub? Basically, you need something to help the meat caramelize and brown (brown sugar), some spice (paprika and chili powder), and aromatic seasonings to heighten the flavor (cumin, garlic powder, and onion powder). Mix in some salt and pepper, and you’re done! This combination, rubbed directly onto the pork shoulder before searing, is the first step toward flavorful meat. The liquid smoke and barbecue sauce added later give that classic outdoor smoky taste with a tangy sweetness.
How do I store leftovers?
Storing leftover Instant Pot pulled pork is easy. Once the meat and juices have cooled, place them into an airtight container and refrigerate for up to 4 days. You can also freeze leftovers for up to 2 months in a Ziploc bag or freezer-safe container. Thaw overnight in the fridge. To reheat, simply place in a nonstick saucepan set on the stove; it should take about 15 minutes on low to reheat (you may want to add a little extra sauce or a splash of broth to refresh).
Serving suggestions
Place some oversized sesame sandwich buns on your grill or in the broiler to lightly toast and pile on the pulled pork to serve. We love placing a scoop of coleslaw made with homemade Coleslaw Dressing atop the meat before capping it off with the top bun. While pulled pork sandwiches are the most popular way to serve this dish, sandwiches are not the only option. Consider serving on top of Stovetop Macaroni And Cheese for a hearty, filling main. You can also serve it rolled up in flour tortillas with shredded cheese, lettuce, and onion as a delicious wrap. For side dishes, go with comfort food classics like green beans, cornbread, or the delicious, make-ahead 7-Layer Salad.
Instant Pot Pulled Pork
Ingredients
- 2 1/2 tablespoons brown sugar
- 1 teaspoon paprika
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 1/2 teaspoons salt
- 1/2 teaspoon black pepper
- 3 to 4 pounds boneless pork butt roast
- 2 tablespoons vegetable oil
- 1 1/2 cups chicken broth
- 2 1/2 teaspoons Worcestershire sauce
- 1 teaspoon liquid smoke
- 3/4 cup barbecue sauce plus more, to taste
Instructions
- In a small bowl, mix the brown sugar, paprika, chili powder, cumin, garlic powder, onion powder, salt, and black pepper.
- Trim the fat from pork roast and cut into four chunks. Rub the spice mixture over all sides of the pork.
- Set the Instant Pot to ‘Sauté’ mode and add the vegetable oil.
- Once hot, add and sear pork pieces for 2-3 minutes per side. Cook in batches if needed.
- Turn off ‘Sauté’ mode. Remove the pork and set it aside.
- Pour the chicken broth, Worcestershire sauce, and liquid smoke into the pot. Stir, scraping up any browned bits from the bottom.
- Return the pork to the pot.
- Secure the lid and set the Instant Pot to cook on high pressure for 75 minutes.
- When the cooking time is up, let the pressure release naturally for 20 minutes, then carefully release any remaining pressure.
- Remove the pork from the pot and shred it using two forks. Mix in the BBQ sauce.
- If desired, mix the shredded pork with some of the cooking liquid or extra barbecue sauce.
- Serve the pulled pork on buns with your favorite sides.
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