Instant Pot Pulled Pork
Incredibly juicy and tender Instant Pot pulled pork bursts with flavor as if it simmered for hours. Enjoy as an entree with sides or pile it on a bun for the best pulled pork sandwiches!
Servings: 8 cups
Calories: 261kcal
Equipment
- 6-quart Instant Pot or larger size as needed
Ingredients
- 3-4 pounds Pork Butt or Pork Shoulder 5-6 pounds bone-in
- Salt or Kosher salt
- 2 tablespoons Olive Oil
- 1 teaspoon Smoked Paprika
- 1 teaspoon Garlic Powder
- 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.
Video
Notes
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.
Nutrition
Serving: 0.5cup | Calories: 261kcal | Carbohydrates: 1g | Protein: 32g | Fat: 13g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 102mg | Sodium: 570mg | Potassium: 630mg | Fiber: 1g | Sugar: 1g | Vitamin A: 125IU | Vitamin C: 3mg | Calcium: 29mg | Iron: 2mg