There is something truly magical about authentic, low-and-slow pulled pork. That smoky, melt-in-your-mouth tenderness is the stuff of legend, but it’s often seen as an all-day weekend project involving hours of smoking or slow-cooking. But what if you could achieve that same incredible, fall-apart texture and deep, savory flavour in just a fraction of the time, right on your countertop?

Enter the magic of the pressure cooker. This recipe is your ultimate guide to making the most succulent, flavour-packed Instant Pot pulled pork you’ve ever had. By using a flavourful homemade spice rub and the power of pressure cooking, we’re going to transform a tough pork shoulder into a tender, shreddable masterpiece in just over an hour. Get ready to make weeknight pulled pork sandwiches a delicious reality!

What You’ll Need: Ingredients

This recipe starts with a fantastic homemade spice rub that creates a deep, savory crust on the pork. The final dish is finished with your favorite BBQ sauce to make it your own.

Component	Ingredient	Amount/Quantity
For the Spice Rub	Brown sugar, packed	3 tablespoons
	Kosher salt	4 teaspoons
	Paprika (sweet or smoked)	1 tablespoon
	Chili powder	2 teaspoons
	Dried oregano	1 teaspoon
	Garlic powder	1 teaspoon
	Ground mustard	1 teaspoon
	Cayenne pepper	½ teaspoon
	Ground cumin	½ teaspoon
	Black pepper	½ teaspoon
For the Pork	Pork shoulder (Boston butt)	4 pounds
	Canola oil	1 tablespoon
	Chicken stock	1 cup
	Apple cider vinegar	6 tablespoons, divided
	Your favorite BBQ sauce	1 (18-ounce) bottle

Timing

Achieve the flavour of an all-day cookout in a fraction of the time! This recipe is a true game-changer for busy schedules.

Preparation Time: 15 minutes
Cook Time: Approximately 1 hour (including searing and pressure cooking)
Total Time: Approximately 1 hour, 20 minutes

Step-by-Step Guide to Your Instant Pot Pulled Pork

Follow these simple steps to build layers of flavour and achieve perfectly tender, shreddable pork. Don’t skip the searing step—it’s worth it!

Step 1: Create Your Homemade Spice Rub

In a small bowl, combine all the dry rub ingredients: the brown sugar, salt, paprika, chili powder, oregano, garlic powder, ground mustard, cayenne pepper, cumin, and black pepper. Whisk them together until they are evenly mixed. This rub creates a perfect balance of sweet, savory, and smoky flavours.

Step 2: Season and Sear the Pork

First, prepare your pork. Trim any large pieces of excess fat from the pork shoulder and cut the meat into large, 3-inch chunks. Generously season all sides of the pork chunks with your prepared brown sugar spice mixture, rubbing it in gently.

Now, turn your 6-quart Instant Pot to the high sauté setting. Once the pot is hot, add the canola oil. Working in two batches, add the pork to the pot and cook until evenly browned on all sides, about 3-4 minutes.

Pro Tip: Don’t overcrowd the pot! Searing the pork in batches allows it to develop a deep, brown crust, which is the foundation of a rich, savory flavour.

Step 3: Deglaze the Pot and Set to Cook

Once all the pork is browned, return it to the Instant Pot. Pour in the chicken stock and 4 tablespoons of the apple cider vinegar. Use a wooden spoon to scrape up any delicious browned bits that are stuck to the bottom of the pot. This step, called deglazing, is crucial for preventing a “burn” notice and adds a ton of flavour to the final dish.

Step 4: Pressure Cook the Pork

Secure the lid on your Instant Pot, making sure the steam release valve is in the “Sealing” position. Select the manual or pressure cook setting, adjust the pressure to high, and set the time for 40 minutes. Now, let the Instant Pot work its magic!

Step 5: Quick Release, Shred, and Serve

When the 40-minute cooking time is up, carefully perform a quick release of the pressure by moving the steam release valve to the “Venting” position (follow your manufacturer’s directions for safety). Once the float valve has dropped, carefully open the lid.

Remove the pork chunks from the Instant Pot and place them in a large bowl. The meat will be incredibly tender. Shred the meat using two forks—it should fall apart with very little effort. Stir in the remaining 2 tablespoons of apple cider vinegar and season with a little more salt and pepper, if you think it needs it. To finish, toss the shredded pork with your favorite BBQ sauce and serve immediately!

Nutritional Information

Here is an estimated nutritional breakdown per serving of the cooked pork, without BBQ sauce or a bun. This recipe makes about 10 servings.

Calories: 410 kcal
Protein: 45 g
Fat: 24 g (Saturated Fat: 8 g)
Carbohydrates: 3 g

Healthier Alternatives

While pulled pork is a naturally rich dish, here are a few simple swaps to make it a bit lighter:

Leaner Pork: While pork shoulder is best for tenderness, you can use a leaner cut like pork loin. Note that the result will not be as moist or fall-apart tender.
Trim the Fat: Be meticulous about trimming as much visible fat as possible from the pork shoulder before cooking.
Low-Sugar Options: Use a sugar-free brown sugar substitute in the spice rub and choose a low-sugar or sugar-free BBQ sauce to significantly reduce the overall sugar and carbohydrate count.

Serving Suggestions

The possibilities for serving this delicious and versatile pulled pork are nearly endless!

Classic Pulled Pork Sandwiches: Pile the saucy pork high on a toasted brioche or potato bun. Top it with a scoop of creamy coleslaw and some pickles for the perfect sandwich.
Pulled Pork Tacos: Serve the shredded pork in warm tortillas with your favorite taco toppings like shredded cabbage, pickled red onions, and a drizzle of crema.
Loaded Nachos or Potatoes: Use the pulled pork as a topping for a giant platter of nachos or a fluffy baked potato for an ultimate comfort food meal.
BBQ Plates: Serve it as the star of a classic barbecue plate with sides like mac and cheese, cornbread, and collard greens.

Common Mistakes to Avoid

Follow these tips to ensure your Instant Pot pulled pork is a guaranteed success.

Skipping the Searing Step: It’s tempting to just dump the raw pork in the pot to save time, but you will be missing out on a massive layer of deep, savory flavour.
- Solution: Always take the extra 10 minutes to sear the pork. The caramelization created during this step is what makes the final dish taste like it cooked all day.
Getting a “Burn” Error: This is a common Instant Pot issue that can happen if there are bits of food stuck to the bottom of the pot without enough liquid.
- Solution: Deglaze, deglaze, deglaze! After searing, make sure you use the chicken stock to scrape up every single browned bit from the bottom of the pot before you start pressure cooking.
Using a Whole Pork Roast: Cooking a 4-pound pork shoulder whole will not allow it to become fall-apart tender in just 40 minutes.
- Solution: Follow the recipe and cut the pork into large, 3-inch chunks. This increases the surface area and allows the pressure and heat to penetrate the meat more effectively, resulting in perfectly tender pork.

Storing and Reheating Tips

Pulled pork is a fantastic make-ahead meal and the leftovers are just as delicious.

Storing: Store any leftover pulled pork in an airtight container in the refrigerator for up to 4 days.
Freezing: Pulled pork freezes exceptionally well. Let it cool completely, then store it in freezer-safe bags or containers for up to 3 months. It’s a good idea to freeze it with some of its cooking liquid to keep it moist.
Reheating: Reheat the pulled pork gently in a saucepan over low heat, in the microwave, or in a 350°F (175°C) oven until warmed through.

Conclusion

This Easy Instant Pot Pulled Pork recipe is a true game-changer, delivering all the fall-apart tenderness and rich, savory flavour of traditional low-and-slow barbecue in a fraction of the time. It’s a simple, foolproof method that will give you the confidence to make incredible pulled pork any night of the week. This is more than just a recipe; it’s your new secret weapon for easy, crowd-pleasing meals.

We are so excited for you to try this amazing recipe. Give it a go for your next game day or family dinner and let us know what you think in the comments below! Don’t forget to rate the recipe and subscribe for more easy and delicious Instant Pot ideas.

FAQs

Q1. What is the best cut of pork for pulled pork?

The absolute best cut is pork shoulder, which is also frequently sold as a pork butt or Boston butt. It has the perfect amount of fat and connective tissue that breaks down during cooking, resulting in incredibly moist, tender, and flavourful meat.

Q2. Can I make this recipe in a slow cooker instead?

Yes, absolutely! Follow the steps for making the rub and searing the pork in a skillet on the stovetop. Transfer the seared pork to your slow cooker, deglaze the skillet with the stock and vinegar and pour it in, then cook on low for 6-8 hours or on high for 3-4 hours.

Q3. What does “quick-release” mean on an Instant Pot?

A “quick release” means you are manually releasing the pressure from the pot as soon as the cooking time is up by moving the steam release valve to the “Venting” position. This is different from a “natural release,” where you would let the pressure come down on its own over time. Always be careful of the hot steam when performing a quick release.