Instant Pot Pulled Pork (Printer-Friendly)

Tender shredded pork with tangy BBQ sauce, cooked quickly in the Instant Pot for amazing flavor.

# What You'll Need:

→ Pork

01 - 4 pounds boneless pork shoulder or Boston butt

→ Seasoning Rub

02 - 2 tablespoons brown sugar
03 - 1 tablespoon smoked paprika
04 - 1 tablespoon garlic powder
05 - 1 tablespoon onion powder
06 - 1 teaspoon kosher salt
07 - 1 teaspoon black pepper
08 - 1 teaspoon ground mustard
09 - 1/2 teaspoon cayenne pepper

→ Cooking Liquid

10 - 1 cup apple juice
11 - 1/2 cup low-sodium chicken broth
12 - 1/4 cup apple cider vinegar

→ Homemade BBQ Sauce

13 - 1 1/2 cups reserved cooking juices
14 - 1 cup ketchup
15 - 1/4 cup brown sugar
16 - 2 tablespoons apple cider vinegar
17 - 1 tablespoon Worcestershire sauce
18 - 1 teaspoon garlic powder
19 - 1 teaspoon smoked paprika
20 - 1/2 teaspoon black pepper
21 - 1/8 teaspoon cayenne pepper

# Steps to Follow:

01 - Trim excess fat from the pork shoulder. If needed, cut the pork in half to fit the Instant Pot.
02 - Combine brown sugar, smoked paprika, garlic powder, onion powder, kosher salt, black pepper, ground mustard, and cayenne pepper in a bowl.
03 - Rub the seasoning evenly over all sides of the pork, ensuring a thorough coating.
04 - Set the Instant Pot to 'Sauté' mode. Using tongs, sear pork shoulder on all sides until browned, about 2–3 minutes per side. Remove and set aside.
05 - Add apple juice, chicken broth, and apple cider vinegar to the pot. Scrape any browned bits off the bottom.
06 - Return pork to the pot. Close lid and set valve to 'Seal'. Pressure cook on high for 60 minutes.
07 - Allow pressure to release naturally for 15 minutes, then carefully perform a manual release.
08 - Remove pork and transfer to a large bowl. Discard excess fat and shred meat using two forks.
09 - Pour cooking liquid through a fine mesh strainer into a bowl. Reserve 1 1/2 cups for the BBQ sauce.
10 - Restart 'Sauté' mode on the Instant Pot. Add reserved cooking juices, ketchup, brown sugar, apple cider vinegar, Worcestershire sauce, garlic powder, smoked paprika, black pepper, and cayenne. Simmer for 8–10 minutes, stirring frequently, until thickened.
11 - Return shredded pork to the pot with the sauce and stir to coat evenly. Serve warm.

# Extra Suggestions:

01 - Allow the pork to cool slightly before shredding for easier handling and better texture. Pork can be frozen in portions for up to 6 months.

Go Back