This easy perfectly-tender Instant Pot Pulled Pork is buttery-soft, incredibly juicy and super tasty. I have a science degree in food and I know the secret to fall-apart-tender pulled pork… in just 1 hour 🤫
Instant Pot Pulled Pork
This recipe is ridiculously easy and yields the most tender pork I’ve ever had. It’s the easy pressure cooker pulled pork recipe of my dreams!
It is utterly delicious, succulent, and brimming with bright flavors.
Need more reasons to love it? Here you go:
- The sealed environment traps flavors, ensuring that the spices and seasonings deeply penetrate the pork for a rich taste.
- With simple ingredients and minimal prep, making pulled pork in the Instant Pot is a hassle-free cooking experience.
- Instant Pot pulled pork stores well, making it perfect for meal prep or leftovers that can be enjoyed throughout the week.
Try my Shredded Beef recipe too, if you love melt-in-your-mouth meat.
Instant Pot Pulled Pork Ingredients
These ingredients are classic pork partners. Round them up and get cooking:
- Pork shoulder or pork butt: You can use bone-in pork roast or boneless pork butt or shoulder for this recipe. See note below on the difference.
- Smoked paprika: Gives the pork the color it needs, plus a little smokiness.
- Garlic powder: Infuses the pork with a warm, savory flavor without needing fresh garlic. Easy peasy.
- Onion powder: Provides a subtle sweetness and aromatic depth to the seasoning mix.
- Chicken broth: Acts as the liquid base in the Instant Pot, adding flavor and moisture to help tenderize the pork during pressure cooking. You could also use beef broth.
- Apple cider vinegar: The vinegar helps tenderize the meat while adding brightness.
- Brown sugar: Adds sweetness and caramel-like notes. So yummy!
- Optional: BBQ sauce to make pulled pork sandwiches.
Pork Butt vs. Pork Shoulder
Pork shoulder and pork butt come from the same general area of the pig (the upper part of the front leg), but they have a few differences.
Pork butt (also called Boston butt) is higher on the foreleg, closer to the pig’s back. It’s well-marbled with fat, making it great for slow-cooking or smoking, like for pulled pork. It tends to be a bit more tender and flavorful due to the fat content.
Pork shoulder (sometimes called picnic shoulder) is lower on the foreleg, closer to the pig’s front hoof. It’s a tougher cut because it has more muscle, but it’s still great for slow cooking. It often comes with the skin on and may have more connective tissue.
Both cuts are ideal for low-and-slow cooking methods, but pork butt is more popular for pulled pork because it has more fat, which adds flavor and tenderness. For recipes like stews, pulled pork, or slow roasts, they work just fine as substitutes.
Variations and Substitutions
You can play around with this recipe to change it up a bit or a lot.
- Spicy pulled pork: Add diced jalapeños, chili powder, cayenne pepper or red pepper flakes to the seasoning mix for an extra kick. You can also mix some hot sauce or spicy barbecue sauce into the cooking liquid towards the end.
- Hawaiian pulled pork: Add pineapple juice or diced pineapple into the broth for a sweet and tangy flavor. Serve with teriyaki sauce.
- Chipotle pulled pork: Add chopped chipotle peppers in adobo sauce to the seasoning mix for a smoky, spicy flavor. This pairs well with fresh lime juice and cilantro.
How to Make Instant Pot Pulled Pork : An Easy Guide
Check out this step-by-step guide to making this recipe:
Prep the pork
In a bowl, combine smoked paprika, garlic powder, onion powder, salt, and pepper. Rub the mixture over the pork pieces.
Sear the pork
Set the Instant Pot to “Sauté” mode and heat olive oil. Sear each pork piece for 2-3 minutes on each side until browned. Remove and set aside.
Deglaze the pot
Add chicken broth and vinegar to the pot. Scrape any browned bits from the bottom of the pot with a wooden spoon.
Pressure cook
Return the pork to the pot, sprinkle with brown sugar, close the lid, set the valve to “Sealing,” and cook on high pressure for 60 minutes.
Natural release
Allow the pressure to release naturally for 15 minutes, then switch to “Venting” to release any remaining pressure.
Shred the pork
Remove the pork and shred it with two forks, discarding any excess fat if desired.
Mix with sauce
Return the shredded pork to the pot and stir into the cooking liquid. Add BBQ sauce for extra sauciness if desired.
5 Common Mistakes When Making A Pressure Cooker Pork Butt Recipe
Here are five common mistakes to avoid when making Instant Pot pulled pork:
- Not searing the meat: Skipping the searing step can result in less yummy pork. Searing creates a caramelized crust that enhances the overall taste.
- Using lean cuts: Opting for lean cuts like pork loin instead of pork shoulder can lead to dry and tough results. Pork shoulder has the right amount of fat and connective tissue for tender pulled pork. If you’ve got a pork loin, try my juicy crockpot pork loin recipe instead!
- Ignoring the natural pressure release: Quick releasing pressure can cause the meat to dry out. Allowing for a natural release helps retain moisture and tenderness.
- Failing to deglaze the pot: Not scraping the browned bits from the bottom can lead to a burn warning. Deglazing adds flavor and prevents cooking issues.
- Overcooking the pork: Cooking the pork for too long can make it mushy and unappetizing. Stick to the recommended cooking time to ensure optimal texture and tenderness.
Instant Pot Pulled Pork Make Ahead and Storage
You can prepare the spice rub and store it in an airtight container. For the pulled pork, you can marinate the pork with the rub and refrigerate it overnight for enhanced flavor.
Store leftover pulled pork in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze in portions for up to 3 months.
Reheat pulled pork gently by adding a little broth or water to a pan and warming it over low heat, or use the microwave with a splash of liquid to retain moisture.
You can also reheat it in the Instant Pot using the sauté function with extra sauce or broth.
How to Serve This Instant Pot Pulled Pork Recipe
Pile juicy pork onto warm corn tortillas for instant pot carnitas, topping it off with fresh taco salsa. Or try my Spicy Pork Tacos recipe.
Create mouthwatering pork sandwiches, layering them with crunchy pickles and a slather of mustard for a flavor-packed bite. Don’t forget the coleslaw!
Toss the pork with smoky BBQ sauce and serve up on soft buns to make irresistible pulled pork sliders. Layer tortilla chips with melted cheese, tender pork, and all your favorite fixings for a loaded nacho feast. Try adding them to my sweet potato nachos recipe (or try one of these stellar game day nachos recipes!)
Stuff cheese quesadillas with savory pork and melted cheese, grilling them to a golden, crispy perfection.
Final Notes, Pro Tips + Science-Based Secrets
Steal these pro tips for the juiciest, most flavorful pulled pork you’ve ever locked lips with:
- Pork’s secret to tenderness: With its rich fat and connective tissue, pork butt and shoulder become melt-in-your-mouth tender when cooked under pressure.
- Pressure cooking boosts tenderness: The Instant Pot’s high pressure accelerates collagen breakdown, transforming tough connective tissue into gelatin much faster than traditional methods.
- Moisture stays locked in: The sealed environment traps steam, keeping the pork from drying out, leading to juicier results compared to dry heat cooking.
- Natural pressure release is key: Allowing the pressure to release naturally helps retain moisture. Quick release can cause the meat fibers to tense up, resulting in drier pork.
- Let it rest: Resting the pork before shredding allows the juices to settle and redistribute, ensuring your pulled pork stays juicy and tender.
FAQs About Instant Pot Pulled Pork
Just whizzing through this recipe post? Here are a few highlights:
Tough pulled pork may result from insufficient cooking time, using lean cuts instead of pork shoulder, or a quick pressure release, which can cause the meat to seize up. Ensure you cook the pork for the recommended time, use the right cut, and allow natural pressure release for the best results.
A 3-4 lb pork shoulder typically takes about 60-70 minutes of high-pressure cooking, followed by a natural pressure release of about 15-20 minutes. The total time, including prep and pressure buildup, is around 90 minutes.
Yes, you can cook frozen pork in the Instant Pot, but it will take longer to reach pressure, and the cooking time may increase by 10-15 minutes. You won’t be able to sear the meat if it’s frozen, but it will still turn out tender.
If your pulled pork turns out too watery, you can use the Instant Pot’s sauté function after pressure cooking to reduce the liquid. This will concentrate the flavors and thicken the sauce for better texture.
Yes, you can double the recipe, but make sure not to fill your Instant Pot past the “max fill” line. The cooking time remains the same, but it may take longer for the Instant Pot to come to pressure.
Yes, you can adapt this recipe for a slow cooker. Simply cook on low for 8-10 hours or on high for 4-6 hours, or braise in the oven at 300°F for 3-4 hours until the pork is tender enough to shred.
Pulled pork in the Instant Pot cooks faster, typically taking around 60-70 minutes, while the Crock Pot requires several hours on low heat. Both methods yield tender meat, but the Instant Pot is ideal for quicker preparation, while the Crock Pot allows for convenient, hands-off cooking throughout the day.
Other Instant Pot Recipes You’ll Love
There’s nothing quite like an easy-going Instant Pot recipe to make midweek life easier.
- Instant Pot Ham
- Fall apart, utterly tender Instant Pot steak sound good? I know, right?
- I love this aromatic tasty Mexican rice as a jazzed-up rice side.
- Instant Pot chicken chili is a cheerful and sunny recipe for an easy way to cook chicken.
- This Beef and barley soup is loaded with savory flavors and warming veggies.
- Want to cook chicken frozen in your instant pot? Here’s how.
Instant Pot Pulled Pork (Fall-Apart Tender + Juicy)
Video
Ingredients
- 3-4 lb pork butt or shoulder , boneless or bone-in
- 2 tbsp olive oil
- 1 tbsp smoked paprika
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tbsp kosher salt or 1 1/2 tsp table salt
- ½ tsp black pepper
- 1 cup chicken broth
- ½ cup apple cider vinegar
- ¼ cup brown sugar
Instructions
- Prep the Pork: Cut the pork into 4 pieces. In a small bowl, mix smoked paprika, garlic powder, onion powder, salt, and pepper. Rub the spice mix all over the pork pieces.
- Sear the Pork: Set the Instant Pot to “Sauté” mode and add olive oil. Once hot, sear each pork piece for 2-3 minutes on each side until browned. Remove the pork and set it aside.
- Note: Garlic and onion powder burn quickly so watch carefully.
- Deglaze the Pot: Add chicken broth and vinegar to the pot. Scrape up any browned bits stuck to the bottom with a wooden spoon (this adds flavor and prevents the burn warning).
- Pressure Cook: Return the pork to the pot and sprinkle brown sugar over the top. Close the lid, set the valve to “Sealing,” and cook on high pressure for 60 minutes.
- Natural Release: Let the pressure release naturally for 15 minutes, then carefully switch to “Venting” to release any remaining pressure.
- Shred the Pork: Remove the pork pieces and shred them using two forks. Discard any excess fat if desired.
- Mix with Sauce: Return the shredded pork to the pot and stir it into the cooking liquid.
- Pour in a tablespoon or two of BBQ sauce if you like saucier sauce.
- Recipe Notes
- Choosing the right cut: For the best results, use pork shoulder or pork butt. These cuts have the right balance of fat and connective tissue, ensuring tender and flavorful pulled pork.
- Storage tips: Allow leftovers to cool completely before storing them in an airtight container. They can be refrigerated for up to 4 days or frozen for up to 3 months.
- Reheating: To reheat pulled pork, add a splash of broth or water to keep it moist. Use the microwave or stovetop for gentle reheating.
- Thickening the sauce: If the cooking liquid is too thin after cooking, use the Instant Pot’s sauté function to reduce it to your desired consistency before mixing it with the shredded pork.
Notes
- Choosing the right cut: For the best results, use pork shoulder or pork butt. These cuts have the right balance of fat and connective tissue, ensuring tender and flavorful pulled pork.
- Storage tips: Allow leftovers to cool completely before storing them in an airtight container. They can be refrigerated for up to 4 days or frozen for up to 3 months.
- Reheating: To reheat pulled pork, add a splash of broth or water to keep it moist. Use the microwave or stovetop for gentle reheating.
- Thickening the sauce: If the cooking liquid is too thin after cooking, use the Instant Pot’s sauté function to reduce it to your desired consistency before mixing it with the shredded pork.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I followed the recipe to a “T” and it was delicious and oh so tender. Will definitely make again.
Pulled pork is one of my favorites and this recipe is so easy and so good. I like it saucy and this is perfect right after cooking, I didn’t need to add more barbecue sauce. The meat is so versatile. You can have it with rice and beans, or make sliders, or have it with tortillas. This is a keeper that I’ve shared with other people.
Amazin!!! Thank you so much. The one thing i will add next time is LIQUID SMOKE! Just a few drops though. And maybe some mushrooms. Awesome either way.
I’ve been making pulled pork the traditional way for over 40 years, and I just can’t wrap my head around how an Instant Pot can do the job just as well. Great recipe, thanks!
The best pulled pork recipe I’ve tried! The meat fell off the bone and melted in your mouth. This is a keeper!
pork butt vs shoulder? as if there’s a huge difference lol just eat whatever’s cheaper guys. Good recipe tho.
Just wanted to give a huge shoutout to Jenn for this Instant Pot Pulled Pork recipe! As a mom of three under 10, finding time to cook something so delicious (that everyone actually eats) is amazing for me. Will definitely be making this again!