Instant Pot Pulled Pork

This Instant Pot pulled pork brings together tender meat and bold barbecue flavors with only a fraction of the effort you would expect. Pork shoulder is transformed into saucy perfection in under two hours making this recipe a game changer for busy weeknights and weekend gatherings. You will love how the seasoning and homemade BBQ sauce come together for every unforgettable bite.

The first time I tried making pulled pork in my Instant Pot was for a last minute birthday party. Everyone raved and not a single bite was left behind. Now it is my go-to for any summer barbecue.

Ingredients

• Pork butt or pork shoulder: These cuts have the perfect balance of fat and meat for juicy texture. Look for marbling and avoid pre flavored options.
• BBQ seasoning blend: Adds layers of flavor to the pork. You can use your favorite or blend chili powder paprika garlic powder onion powder salt and pepper for a homemade version.
• Brown sugar: Slight sweetness deepens the flavor and balances the tangy notes in the sauce. Choose light brown sugar for a mellow taste.
• Apple juice: Brightens the flavor and tenderizes the pork. Squeeze your own apples or use a high quality store bought juice.
• Apple cider vinegar: A little tang that wakes up the sauce and tenderizes the pork. Look for raw unfiltered varieties when possible.
• Chicken broth: Adds moisture while cooking and helps infuse the meat. Go for low sodium so you can control salt levels.
• Yellow mustard: Provides a mild sharpness that boosts the homemade barbecue sauce.
• Ketchup: Builds the base of the BBQ sauce and brings gentle sweetness.
• Worcestershire sauce: Adds depth and umami to the meat and sauce.
• Salt and black pepper: Key for seasoning. Always taste and adjust according to your preference.
• Oil: For searing the pork. Neutral oils like canola or avocado work best.

Instructions

Prepare the Pork:

Pat the pork shoulder dry with paper towels. If your pork comes tied in a roast you may cut it in half for easier searing if needed. Rub the seasoning blend all over the pork on all sides making sure every bit is evenly coated.

Sear the Pork:

Heat oil in the Instant Pot using sauté mode until just shimmering. Place the pork in the pot and brown each side for about three to five minutes turning with tongs. Searing locks in juices and boosts the overall flavor.

Add Cooking Liquids:

Remove the seared pork and set aside briefly. Pour in apple juice apple cider vinegar and chicken broth. Scrape the bottom of the pot with a wooden spoon to loosen any browned bits. Return the pork to the liquid.

Pressure Cook:

Secure the lid and set the valve to seal. Cook on high pressure for sixty minutes using the manual or pressure cook setting. Let pressure naturally release for ten to fifteen minutes then carefully turn the valve to vent.

Make the BBQ Sauce:

While pork cools enough to handle strain the cooking juices through a fine mesh strainer. Return strained juices to the pot and add mustard ketchup brown sugar Worcester sauce salt and pepper. Simmer using sauté mode stirring frequently until the sauce thickens.

Shred the Pork:

Using two forks pull the pork apart directly in the pot discarding any large bits of fat or membrane. Toss the shredded pork in the warm sauce to coat thoroughly.

Serve and Enjoy:

Pile the pork onto buns tacos or baked potatoes and drizzle with extra sauce. Store any leftovers for easy lunches or future meals.

No one in my family can resist the tang from apple cider vinegar in the sauce. My favorite way to enjoy it is piled on a soft bun while my kids love to stuff it into potato skins.

Storage Tips

Leftover pulled pork keeps well in an airtight container in the refrigerator for up to four days. Make sure pork is fully cooled before storing to prevent condensation. For freezing let the pork cool completely then pack into zip top bags removing as much air as possible and keep for up to six months. Thaw slowly in the fridge overnight for best results.

Ingredient Substitutions

If you cannot find pork butt pork shoulder works just as well and both yield tender pulled pork. For a different twist use pineapple juice in place of apple juice or swap in turkey breast for a leaner version though it will not be quite as rich. Smoked paprika can replace sweet paprika if you want extra smoky flavor.

Serving Suggestions

Classic slider buns with pickles and coleslaw Warm tortillas topped with fresh cabbage for street style tacos Over baked potatoes with sharp cheddar and green onions Piled on fries for loaded BBQ nachos Inside quesadillas with Monterey Jack cheese melted to perfection

Cultural and Historical Context

Pulled pork traces its roots to Southern barbecue traditions where pork is slow cooked until fork tender then served with tangy sauce. The Instant Pot brings this tradition to modern kitchens without sacrificing the classic flavor. The Boston butt or pork shoulder cut is preferred because its marbling guarantees juicy bites.

Seasonal Adaptations

In summer serve piled high in soft buns at picnics or barbecues In winter pair with roasted root vegetables or baked sweet potatoes During holidays use in sliders for festive party trays

Success Stories

I have made this pulled pork for everything from family reunions to school potlucks and it never disappoints. A friend once texted for the recipe the day after tasting it at a football party and sent a photo of her own barbecue dinner the following week.

Freezer Meal Conversion

This recipe is a freezer friendly superstar. Simply make as directed then portion into small containers or bags once cooled. Write the date on each package. Frozen portions make last minute dinners and sandwiches a breeze whether you add sauce before or after thawing.

Save some extra sauce for serving and savor the flavor in every bite. Enjoy making weeknight dinners and celebratory feasts easier than ever.

Common Recipe Questions

→ What cut of pork works best for Instant Pot pulled pork?

Pork shoulder or Boston butt are preferred for their marbling, which creates tender, juicy pulled pork under pressure.

→ Why should I sear the pork before pressure cooking?

Searing helps develop rich, caramelized flavors and creates a delicious outer crust on the meat.

→ Can I make homemade BBQ sauce using Instant Pot juices?

Yes, simmering the strained cooking juices with BBQ ingredients produces a rich, smoky sauce with deep flavor.

→ Is it possible to freeze pulled pork for later use?

Absolutely. Cool thoroughly, portion into freezer bags, remove air, and freeze up to six months for easy reheating.

→ What are creative ways to serve pulled pork?

Try sliders, tacos, stuffed baked potatoes, casserole fillings, or as a topping for nachos and fries.