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Instant Pot Pulled Pork is so juicy and tender, it tastes like it cooked all day! Serve pulled pork with or without BBQ sauce as an entree, or make the best pulled pork sandwiches.
Pressure cooker pulled pork for the win!
This Instant Pot pulled pork recipe is sure to become your go-to for mouthwatering pulled pork when it's party time. Compared to other methods, it's a quicker way to cook pork butt or shoulder and get the same juicy results.
Pressure cooker pulled pork is as easy as seasoning, searing, pressure cooking, and shredding – and watching everyone devour it. It's as juicy as slow cooker pulled pork, but cooks in fractions of the time.
- oil - use any cooking oil
- pork butt or pork shoulder - pork butt is recommended for fall-apart results; use bone-in or boneless
- salt - use sea salt or kosher salt
- smoked paprika - or classic paprika
- garlic powder
- black pepper
- chicken broth - or preferred broth or stock
- Worcestershire sauce - This adds a beautiful subtle umami flavor and could be considered a secret weapon ingredient.
Pork butt vs pork shoulder
The Instant Pot takes an inexpensive, tough cut of meat like pork shoulder or pork butt, and turns it into a masterpiece that tastes and feels like it cooked all day! If you're wondering which one to use, there are some differences, but either will work for this recipe.
Pork butt, or Boston Butt, has more fat marbling that benefits from slow cooking and pressure cooking which tenderizes and falls apart when it's pulled or shredded.
Pork shoulder, or picnic shoulder, has less fat marbling, so it's a leaner cut that doesn't fall apart as easily as pork butt, but will still work for this recipe.
How to season pulled pork for the Instant Pot
The dry rub for this pressure cooker pulled pork recipe consists of paprika, garlic powder, salt, and pepper. There's NO sugar and it’s not spicy at all, so it’s family-friendly and super versatile to use any way you like. Of course, you can make it spicy by adding cayenne pepper or chipotle powder to the dry rub.
How I make this recipe
Pulled pork is super easy to make in the Instant Pot and turns out the juiciest, crowd-pleasing, delicious grub in a few simple steps.
To start, trim the pork and cut into pieces if it's too large for your Instant Pot like I did in these photos. Season the pork with salt and pepper. Then combine the dry rub spices and coat the pork on all sides.
Sear all sides of each piece of pork using the 'Saute' setting in the Instant Pot. Deglaze the pot by adding a splash of broth and scrape the brown bits off the bottom. This is "liquid gold").
Pressure cook the pork on HIGH for 45 min pressure cook with 15 min natural pressure release (NPR).
Transfer pork pieces to a tray or bowl. Shred the pork into smaller, bite-sized pieces with meat claws or two forks. Serve warm.
Pork roast pressure cooker time per pound
According to the Instant Pot cooking time chart, pork roast gets 15 minutes of pressure cook time per pound. My recipe uses 3 lbs of pork and pressure cooks for 45 minutes, which yields perfectly cooked, delectable pork that melts in your mouth.
Can I freeze this recipe?
Yes! Freezing pulled pork is a great way to stretch your dollars and your time! Allow the shredded pork to cool completely and package into airtight freezer-safe containers. Freeze up to 3 months, or longer if vacuum sealed. To thaw, transfer to the refrigerator for an overnight stay, then heat and serve.
Side dishes you'll love with this recipe
- Garlicky Roasted Mushrooms
- Creamy Cucumber Salad
- Smashed Potatoes
- Instant Pot Corn on the Cob
- Red Potato Salad with Dill
- Instant Pot Mashed Potatoes
- Shaved Brussels Sprout Salad
- Macaroni Salad
Instant Pot Pulled Pork (With or Without BBQ Sauce)
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- 2 tablespoons Olive Oil
- 3 pounds Pork Butt (bone-in or boneless) or pork shoulder
- 1 teaspoon Sea Salt
- 1 teaspoon Smoked Paprika
- 1 teaspoon Garlic Powder
- ½ teaspoon Black Pepper
- 1 ½ cups Chicken Broth
- 1 teaspoon Worcestershire Sauce
- 6-quart Instant Pot or larger size
- serving platter
- two forks or other utensils to shred the pork
- Sprinkle SALT on all sides of PORK.
- Combine PAPRIKA, GARLIC POWDER, and BLACK PEPPER in a mixing bowl and generously coat PORK.Note: At this point, you can proceed with cooking OR cover and refrigerate pork overnight.
- Add OIL to the Instant Pot and press “Saute”.
- When the display reads “Hot”, sear both sides of PORK pieces and transfer to a plate.
- Pour CHICKEN BROTH and WORCESTERSHIRE SAUCE into the pot, scraping the browned bits off the bottom to deglaze.Increase broth to 2 cups if using 8 or 10 quart pressure cooker.
- Add the seared PORK pieces back to the cooker, secure the lid, and press “Manual” or “Pressure Cook” on HIGH for 45 minutes.
- When pressure cook cycle is done, allow a 10-minute natural pressure release (NPR). Flip the pressure valve to the "venting" position and release any remaining steam.
- Transfer pork to a plate or tray. Use two forks to pull the pork into smaller pieces.
- Serve warm scooped onto sliders or sandwiches, nachos, tacos, pasta, you name it!
Storage and Freezing Instructions
- Allow pulled pork to cool completely and refrigerate in an airtight container up to 5 days, or freeze up to 90 days (longer if vacuum sealed). To thaw, transfer pork to the refrigerator for an overnight stay, then heat and serve.
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