This Instant Pot Pulled Pork is so tender, juicy and easy to make – enjoy it as a sandwich or pair it with coleslaw for a low carb meal!
Ingredients and substitutions
For the spice rub
- Brown sugar – combine white sugar and molasses to make your own brown sugar.
- Smoked paprika – chipotle or chili powder are good substitutes here.
- Garlic powder – you could also use fresh minced garlic.
- Onion powder – try grinding up onion flakes in the blender or leave this out altogether.
- Chili powder – make your own using paprika, cumin, garlic powder, onion powder, oregano and cayenne.
- Cumin – coriander would be a good substitute since it comes from the same spice family.
- Salt & pepper – I recommend using black pepper.
- Cayenne – if you don’t have cayenne, add more paprika or chili powder.
- Mustard powder – ground mustard seeds or horseradish powder would be good substitutes.
For the pork
- Pork shoulder – pork butt or roast are the best alternatives. You could also substitute the pork for chicken breasts if you don’t eat pork.
- Avocado or canola oil – any other kind of neutral cooking oil like grapeseed, vegetable or sunflower oil.
- Beef broth – vegetable broth would also work, although the flavour will be slightly different.
- Apple cider vinegar – white wine vinegar can be used, but apple cider vinegar provides the best taste.
- BBQ sauce – use a sweet tomato-based sauce or make your own using ketchup, brown sugar, white wine vinegar, Worcestershire sauce and paprika.
- Worcestershire sauce – soy sauce and ketchup or hoisin sauce would work.
- Liquid smoke – smoked paprika or chipotle powder can be used in a pinch.
How to make pulled pork in the Instant Pot
Step 1: Cut the pork.
Cut up pork shoulder into 4-5 large, equally-sized pieces.
Step 2: Rub on the spices.
Mix all of the spice rub ingredients in a small bowl. Rub all sides with spice rub blend.
Step 3: Brown the pork.
Turn Instant Pot on to saute mode and add oil. Once the oil is heated and shimmering, add in pork and brown all sides, about 1-2 minutes on each side. Don’t crowd the pot – this will steam the meat instead of browning. Brown the pork in multiple batches if needed.
Step 4: Add the sauce.
Remove pork from the Instant Pot and use half of the broth to deglaze the pan, scraping up any browned bits with a wooden utensil. Turn off saute mode. Stir in remaining broth, apple cider vinegar, bbq sauce, Worcestershire sauce, and liquid smoke.
Step 5: Cook on high pressure.
Add the pork back into the Instant Pot, replace the lid, and set the steam vent to closed. Pressure cook on manual mode for 45 minutes at high pressure, then natural release for 20 minutes. After the 20 minutes is up, open the vent to release any excess pressure quickly.
Step 6: Shred and then serve!
Remove the pork and place it into a large bowl or serving platter. Shred with two forks and serve with a side of bbq sauce.
What to serve with pulled pork
One of the classic ways to enjoy pulled pork is as a sandwich! Serve the pulled pork on some nice buns for a delicious meal. If you’re looking for a low-carb option, you could serve it on its own with some coleslaw.
This Instant Pot pulled pork recipe makes 12 serving, so unless you’re making it for a party, you’re bound to have some leftovers. Here are some ideas on what to do with leftover pulled pork:
- Sandwiches
- Tacos
- Burritos
- Nachos
- Lettuce wraps
Frequently Asked Questions
If you find that your instapot pulled pork is tough after cooking, it’s likely because you did a quick pressure release instead of a natural pressure release. Make sure you do a natural pressure release for 2 minutes before opening the vent.
Pork shoulder is the best cut of meat for this pulled pork Instant Pot recipe because it’s super tender and great for shredding. Pork butt or pork roast can also be used, but they’re a bit tougher than the shoulder and might not be as tender.
The great part about making pulled pork in the Instant Pot is that it’s ready a lot faster than the traditional method of making it in the slow cooker. Instead of having to wait all day for your pulled pork to be ready, it’s ready in 1.5 hours from start to finish. You’ll still get the same amazing tenderness, but without all the extra time.
Storing and reheating
This Instant Pot pulled pork is great for meal prep and can be stored in the fridge for up to 4 days in glass meal prep containers. When you’re ready to reheat, warm up the pulled pork on the stovetop over low to medium heat. You can also reheat it in the microwave, just make sure to sprinkle some water over top so the pork doesn’t dry out.
Can you freeze pulled pork?
This pulled pork Instant Pot recipe freezes beautifully for up to 3 months. Let it cool completely before freezing it in airtight glass containers or freezer-friendly Ziploc bags. Make sure to add all the liquid from the Instant Pot to the container with the pulled pork so that the meat stays moist and doesn’t dry out. Let it thaw in the fridge overnight before reheating on the stovetop or in the microwave.
More freezer-friendly Instant Pot recipes
- Korean-Inspired Instant Pot Short Ribs
- Instant Pot Pasta {Perfect Every Time}
- Instant Pot Flank Steak Tacos
Meal prep tools for this recipe
- The Instant Pot DUO Plus 60
is the version I use in this recipe. - Grab some glass meal prep bowls if you plan on turning this pulled pork into your weekly lunches.
- Get a meat thermometer to make sure your pork is cooked through.
- Freeze this recipe in glass microwave-safe bowls up to 3 months.
- You can buy liquid smoke online.
is the version I use in this recipe.
Instant Pot Pulled Pork {Fall Apart Tender}
Ingredients
For the spice rub
- 3 tbsp brown sugar
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp chili powder
- 1 tsp cumin
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/8 tsp cayenne
- 1/4 tsp mustard powder
For the pork
- 3-4 lb pork shoulder
- 2 tbsp avocado or canola oil
- 2 cups beef broth, divided
- 1/4 cup apple cider vinegar
- 1/4 cup sweet tomato-based bbq sauce, plus more for serving
- 2 tbsp Worcestershire sauce
- 1 tsp liquid smoke
Instructions
- Mix all of the spice rub ingredients in a small bowl.
- Cut up pork shoulder into 4-5 large, equally-sized pieces and rub all sides with spice rub blend.
- Turn Instant Pot on to saute mode and add oil. Once the oil is heated and shimmering, add in pork and brown all sides, about 1-2 minutes on each side. Don’t crowd the pot – this will steam the meat instead of browning. Brown the pork in multiple batches if needed.
- Remove pork from the Instant Pot and use half of the broth to deglaze the pan, scraping up any browned bits with a wooden utensil. Turn off saute mode.
- Stir in remaining broth, apple cider vinegar, bbq sauce, Worcestershire sauce, and liquid smoke.
- Add the pork back into the Instant Pot, replace the lid, and set the steam vent to closed. Pressure cook on manual mode for 45 minutes at high pressure, then natural release for 20 minutes. After the 20 minutes is up, open the vent to release any excess pressure quickly.
- Remove the pork and place it into a large bowl or serving platter. Shred with two forks and serve with a side of bbq sauce.
