Tender Instant Pot Pulled Pork

This Instant Pot Pulled Pork recipe transforms a tough cut into tender, flavorful meat in under an hour, ideal for a quick weeknight dinner or a weekend gathering. Using a homemade spice rub and soda for cooking, it perfectly balances sweetness and smokiness. The pork comes out juicy and shreddable, making it great for sandwiches topped with classic Southern coleslaw.

This recipe quickly became a family favorite. I remember the first time I made it, my kids devoured the sandwiches and kept asking for more pulled pork dinners every week

Ingredients

• Brown sugar: to add sweetness and caramelization, choose light or dark depending on your preference
• Smoked paprika: provides smoky depth, and Spanish smoked paprika is especially flavorful
• Coarse ground black pepper: adds a mild heat and texture
• Kosher salt: essential for seasoning and bringing out meat flavor
• Chili powder: warms the rub with subtle spice
• Garlic powder: boosts savory notes
• Onion powder: adds sweetness and aroma
• Cayenne powder: adds a gentle kick adjust to taste
• Boneless pork butt: known for its marbling and tenderness when cooked low and slow
• Soda (root beer, Dr Pepper, or CocaCola): helps tenderize and adds subtle sweetness, select your favorite for unique flavor
• Apple cider vinegar: balances sweetness with acidity and helps break down fibers for tenderness
• Your favorite BBQ sauce: for finishing and serving

Instructions

Sourcing and Preparing the Pork:

Pull the pork butt out of the refrigerator a few hours before cooking to come to room temperature. Remove packaging carefully over the sink to avoid mess, and use paper towels to pat the pork completely dry to help the rub adhere better.

Mixing the Rub and Applying:

Combine all the dry seasoning ingredients thoroughly. Sprinkle the rub evenly over all sides of the pork, massaging it in well. For deeper flavor, wrap the seasoned pork tightly in plastic wrap and refrigerate overnight, then take it out a couple of hours before cooking to return to room temperature.

Adding Liquids and Cooking:

Pour the soda and apple cider vinegar into the bottom of your Instant Pot and stir gently. Place the rub coated pork butt into the pot, ensuring it is sitting in the liquid. Pour half of your BBQ sauce over the meat to start layering the flavor.

Pressure Cooking:

Seal the Instant Pot lid and make sure the pressure valve is set to seal. Select the manual high pressure setting and set the timer for 60 minutes, estimating approximately 20 minutes per pound of meat.

Releasing Pressure and Shredding:

When the cooking finishes, allow the pressure to release naturally for 10 minutes. This helps the pork relax and remain tender. After 10 minutes, carefully open the valve for a quick release of any remaining pressure. Remove the pork from the pot, discard the cooking liquid, then shred the meat with two forks, removing any fatty bits as desired.

Finishing Touches:

Mix the shredded pork with the remaining BBQ sauce for a saucy finish. Serve it piled high on soft hamburger buns topped with your favorite coleslaw.

Growing up, pulled pork was always a weekend barbecue treat, but this Instant Pot version has made it easy enough for any day and keeps the family eagerly coming back for seconds.

Storage Tips

Store any leftover pulled pork in an airtight container in the refrigerator for up to four days. To keep it juicy, add a splash of the leftover cooking liquid or some extra BBQ sauce before reheating. Pulled pork also freezes exceptionally well; portion it into freezer safe bags or containers and freeze for up to three months. Thaw overnight in the refrigerator and warm gently on the stove or in the microwave.

Ingredient Substitutions

If you cannot get pork butt, pork shoulder is a good alternative as it will still shred nicely with proper cooking. For soda, if you prefer to avoid sugary drinks, substitute with apple juice mixed with a teaspoon of baking soda to mimic the acidity and carbonation effects. If you do not have smoked paprika, regular paprika combined with a small pinch of liquid smoke or chipotle powder can provide a similar smoky flavor.

Serving Suggestions

Pulled pork sandwiches are classic served on soft buns with coleslaw, but this meat also shines in tacos with fresh cilantro and lime. You can layer it over nachos with cheese and jalapeños or mix it into macaroni and cheese for a comforting twist. For a lighter option, serve atop a green salad with crunchy vegetables and a tangy dressing.

Serve warm and enjoy with your favorite sides. Leftovers reheat well and make great quick meals.

Common Recipe Questions

→ What seasonings enhance pulled pork flavor?

A mix of brown sugar, smoked paprika, garlic and onion powders, chili powder, cayenne, salt, and black pepper creates a balanced and flavorful rub that complements the pork's richness.

→ Why add soda when cooking pork?

Soda adds subtle sweetness and acidity that tenderizes the meat during cooking, making it more juicy and tender without overpowering flavor.

→ Can pork shoulder be used instead of pork butt?

Yes, pork shoulder can be used. It’s leaner and thinner but both cuts come from the shoulder area and work well when cooked slowly to shredding tenderness.

→ How long should the pork cook in the pressure cooker?

Cooking time is about 15-20 minutes per pound on high pressure. After cooking, a 10-minute natural pressure release helps maintain juiciness.

→ What’s the best way to shred cooked pork?

Using two forks to pull the pork apart while warm helps create tender, shredded meat perfect for sandwiches or other dishes.

→ What sides pair well with pulled pork?

Classic sides include southern-style cole slaw, baked beans, cornbread, or mac and cheese to complement the smoky flavors.