Instant Pot Pulled Pork Recipe | Easy Juicy Pork Dinner Idea
This Instant Pot pulled pork turns a budget-friendly shoulder into tender, juicy shreds with a balanced sweet-smoky rub and a built-in sauce. Perfect for sandwiches, tacos, bowls, and easy meal prep.
Ingredients
Ingredients
- 3–4 pounds boneless pork shoulder (Boston butt), trimmed of excess hard fat
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 2 teaspoons smoked paprika
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoon ground cumin
- 2 tablespoons brown sugar (light or dark)
- 1 tablespoon chili powder (mild)
- 1 tablespoon oil (for sautéing, optional)
- 1 cup low-sodium chicken broth or beef broth
- 1/2 cup apple cider vinegar
- 1/2 cup barbecue sauce (plus more for serving)
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Dijon mustard
- Soft brioche or potato buns (for serving)
- Coleslaw (store-bought or homemade, for serving)
- Pickles, jalapeños, or red onion (for serving)
- Extra barbecue sauce (for serving)
Instructions
Instructions
- Cut the pork shoulder into 3–4 large chunks for even cooking and easier shredding.
- Combine salt, black pepper, smoked paprika, garlic powder, onion powder, cumin, brown sugar, and chili powder to make the rub.
- Pat the pork dry and coat all sides with the rub, pressing to help it adhere.
- Optional: Set the Instant Pot to Sauté on High, add the oil, and sear the pork pieces 2–3 minutes per side in batches until lightly browned; transfer to a plate.
- Pour the broth and apple cider vinegar into the pot and scrape up any browned bits to deglaze.
- Stir in the barbecue sauce, Worcestershire sauce, and Dijon mustard, then return the pork to the pot in an even layer.
- Lock the lid and set the valve to Sealing; cook on Manual/Pressure Cook High for 60 minutes.
- Allow a natural pressure release for 15 minutes, then quick release any remaining pressure and open the lid.
- Transfer the pork to a large bowl, remove any large fatty pieces, and shred with two forks.
- Set the Instant Pot to Sauté and reduce the cooking liquid for 8–10 minutes until slightly thickened.
- Toss the shredded pork with 1/2 to 1 cup of the reduced liquid and additional barbecue sauce to taste, adding gradually until juicy but not soupy.
- Serve the pulled pork on toasted buns with coleslaw and pickles, or use for tacos, bowls, or other dishes.
Notes
Cook time is for a 3–4 lb shoulder; larger pieces may need more time. If the pork isn’t tender, pressure cook an additional 10–15 minutes and rest again. Keep at least 1.5 cups total liquid to avoid burn notices and ensure pressure. Store leftovers with some cooking liquid: up to 4 days in the fridge or 3 months in the freezer. Reheat gently with a splash of broth or sauce. Flavor variations: add chipotles in adobo for smoky heat, use mustard and extra brown sugar for Carolina-style, add pineapple juice and liquid smoke for Hawaiian-style, or stir in gochujang and soy for Korean-inspired.