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Instant Pot pulled pork is made with pork butt that's dry rubbed, seared, and pressure cooked to juicy, tender pork perfection in only a few hours. Pile it up on sandwich buns or make pulled pork nachos and watch it disappear!
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Instant Pot BBQ pulled pork is a favorite in our house for game day or spontaneous gatherings. The pressure cooker is the quickest way to achieve melt-in-your-mouth pulled pork in record time!
You also won't believe how simple this pressure cooker pulled pork recipe is! Season, sear, pressure cook, and shred. It's as juicy and delectable as our favorite pork shoulder in a crockpot, yet it cooks in a fraction of the time!
Plus, it makes the best pulled pork sliders and BBQ pork sandwiches! Don’t forget to pair it with these tasty pulled pork sides!
Ingredients you'll need
- Oil - Any vegetable oil will help conduct heat when searing the pork butt to create a delicious crust on the surface.
- Pork butt or shoulder - You can use pork butt or pork shoulder, with options for bone-in or boneless cuts.
- Salt - Use sea salt or kosher salt.
- Paprika - Adds a rich, smoky flavor and vibrant color.
- Granulated garlic - Enhances the savory depth of the dish.
- Black pepper - Adds a warm, mild heat and enhances the overall flavor of the pulled pork.
- Chicken broth - This adds moisture and creates a rich, savory base that can be ladled over the pork like au jus.
- Worcestershire sauce - This adds a tangy, umami depth to the pulled pork, which boosts the flavor and complexity.
How to make pulled pork in the Instant Pot
The Instant Pot transforms pork shoulder or pork butt into a tender, flavorful dish that tastes like it simmered all day! Here's how:
First, trim the excess fat from the pork butt. Generously season the pork with salt, followed by the 3-ingredient spice rub.
Next, set the Instant Pot to "Saute". When it's ripping hot, sear all sides of the pork butt. Transfer the seared pork out of the Instant Pot. Deglaze the bottom of the pot with a splash of broth, scraping the pot to release the flavorful brown bits. Keep this "flavor gold" in the Instant Pot for the next step.
Add the pork butt back to the pot, along with the broth and Worcestershire sauce. Pressure cook on high for 15 minutes per pound of pork butt followed by a 15-minute natural pressure release (NPR). Flip the pressure release valve to release any remaining steam, then carefully open the lid.
Check the internal temperature of the pork roast with a meat thermometer; it should be around 200°F for fall-apart tenderness.
Transfer the pork to a covered dish to rest for 5 minutes, then shred into bite-sized pieces with two forks or meat claws. Save 1 to 2 cups of the juices from the Instant Pot to ladle over the pulled pork if desired.
How to serve Instant Pot pulled pork
You can serve your juicy pulled pork on a platter with serving utensils or transfer it back to the Instant Pot with the juices on the keep warm setting.
Serve pulled pork as a delicious entree with a side of Instant Pot Mac and Cheese. Or pile it up on sandwich buns with simple coleslaw–or my favorite combination of homemade BBQ sauce and Alabama white BBQ sauce.
Recipe tips
- Choose the right pork cut: Use pork butt or pork shoulder for pulled pork, as they have plenty of fat marbling that breaks down and tenderizes. Avoid lean cuts like pork tenderloin or pork loin, as they are not meant for lengthy cooking or shredding.
- Dry rub resting: The longer the dry rub sits on the pork, the deeper flavor penetration. Let it sit overnight if time permits.
- Searing tip: Ensure the Instant Pot is ripping hot before adding the pork for a good sear to ensure optimal flavor.
- Rest the seared pork: Let the pork rest after cooking to allow the juices to redistribute, ensuring a moist final product.
- Shredding technique: Use two forks or meat claws to shred the pork easily; it may need more cooking time if it resists shredding.
- Freezing instructions: cool the shredded pork and freeze it in airtight, freezer-safe containers or bags or up to 3 months or longer if vacuum sealed. To thaw, transfer to the refrigerator overnight. reheat and serve.
Recipe variations
- Add brown sugar - You can add 2 tablespoons of brown sugar to the spice rub for a hint of sweetness to compliment the savory flavors.
- Make it spicy - Add a pinch of cayenne, chili powder, or chipotle powder to the spice rub for a spicy kick.
- Make it smoky - Add a few drops of liquid smoke to the broth before pressure cooking your pork butt.
What to serve with pulled pork
📖 Recipe
Instant Pot Pulled Pork
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Note about scaling
When scaling, the light gray ingredient notes after the comma don’t change. Adjust as needed.
Ingredients
- 3-4 pounds Pork Butt or Pork Shoulder, 5-6 pounds bone-in
- Sea Salt, or Kosher salt
- 2 tablespoons Olive Oil
- 1 teaspoon Smoked Paprika
- 1 teaspoon Granulated Garlic
- ½ teaspoon Black Pepper
- 1 ½ cups Chicken Broth
- 1 teaspoon Worcestershire Sauce
Instructions
- Sprinkle a generous amount of SALT on all sides of the PORK BUTT. In a mixing bowl, toss together PAPRIKA, GARLIC, and BLACK PEPPER, then coat the pork butt generously.You can continue to the searing step immediately or cover the dry-rubbed pork and refrigerate overnight.
- Add OIL to the Instant Pot and press “Saute.” When it’s ripping hot, sear the pork butt on all sides until browned.Note: If needed, cut the pork butt into smaller pieces for easier handling.
- Transfer the pork out of the Instant Pot momentarily.Add a splash of BROTH and scrape any browned bits from the bottom of the pot.
- Return the pork to the pot, add the remaining BROTH and WORCESTERSHIRE SAUCE, secure the lid, and pressure cook on high for 15 minutes per pound (for boneless) and 20 minutes per pound (for bone-in).
- When the cooking cycle ends, allow a 15-minute natural pressure release (NPR). Then flip the valve to "venting" to release any remaining steam.
- Check that the internal temperature reaches about 200°F for fall-apart tenderness. Transfer the pork to a covered dish to rest for 5 minutes, then shred with two forks or meat claws.
- Save 1 to 2 cups of the juices leftover in the Instant Pot to ladle over the pulled pork when serving.
- To store leftovers, cool completely and refrigerate in an airtight container for up to 5 days.
Recipe Notes
Equipment
- 6-quart Instant Pot or larger size as needed
Nutrition
Nutrition facts are estimates and may vary based on brands, ingredients, and portions.
Frequently Asked Questions
Pork butt, or Boston Butt, has more fat marbling, resulting in a tender texture that shreds easily. Pork shoulder, or picnic shoulder, is a slightly leaner cut that doesn’t shred as readily but still provides fantastic flavor.
Pressure cook your Instant Pot pulled pork on high pressure for 15 minutes per pound. At the end of the cooking cycle, check the internal temperature to ensure it reaches between about 200°F for fall-apart tender pork.
D says
I was nervous to stray from my favorite crockpot recipe but short on time. This did not disappoint! So much tastier and healthier than the bbq sauce recipes, and done to perfection while I was out running errands (100 minutes for 5 lbs bone-in).
Traci says
Yayyy! So glad to hear you loved it! 🥰 Thanks for taking the time to let me know and thanks for making my recipe 💟 Enjoy!