Instant Pot Pulled Pork

Let’s Talk Pulled Pork (and Why I’m Slightly Obsessed)

So, you know how some dishes just sneak their way into your regular dinner rotation, almost by accident? That’s what happened with this Instant Pot Pulled Pork for me. I tried it once because I was desperate (forgot to defrost the chicken, classic me) and needed something hearty but not too fussy. Ended up loving it—and now, honestly, I make it even when I have chicken. There’s just something about how the pork magically transforms in the pressure cooker. Oh, and the aroma? My dog once tried to open the kitchen door himself. No joke.

Why You’ll Love This (or at Least Why My Crowd Does)

I make this when I’ve got a busy week and need leftovers that don’t feel like leftovers. My family goes wild for it because the pork is ridiculously tender, and you can slap it on buns, pile it into tacos, or just eat it with a fork late at night (not that I’ve done that…okay, maybe a few times). Honestly, I used to dread pulled pork because oven roasting took ages—plus, the oven made my kitchen feel like a sauna in July! The Instant Pot changed all that (plus, fewer dishes, which is always a win). And if you’ve got picky eaters, you can tweak the sauce a million ways.

What You’ll Need (Don’t Sweat the Small Stuff)

• 3 to 4 lbs pork shoulder or butt (sometimes I use pork loin if that’s what’s in the fridge—it’s a bit drier but works fine with extra sauce)
• 1 large onion, sliced (red, yellow, whatever—my grandmother insisted on sweet onions, but honestly, any will do)
• 4 cloves garlic, minced (or a big spoonful of that pre-minced jar stuff, if you’re in a rush—I won’t judge)
• 1 cup BBQ sauce (your favorite brand, or try this homemade one—I do when I’m feeling extra fancy)
• 1/2 cup chicken broth (sometimes I cheat and use water if I’m out—it just needs a bit more salt)
• 2 tbsp brown sugar (optional, but I like how it balances the tang)
• 2 tsp smoked paprika (regular works in a pinch)
• 1 tsp chili powder
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp apple cider vinegar (adds a nice zip, but skip it if you’re not a fan)

How To Make It (Step-by-Step, More or Less)

1. Prep your pork: Cut the pork into 3-4 big chunks. (It cooks faster this way, and you won’t be wrestling a giant slab out of the pot later.)
2. Sauté time: Hit the Sauté button on your Instant Pot, drizzle in a splash of oil, and toss in the onion. Let it soften for 3-4 minutes, then add garlic and stir for another minute. (This is where I usually sneak a taste—don’t tell anyone.)
3. Layer it up: Add the pork chunks on top of the onions. Sprinkle over the paprika, chili powder, salt, and pepper—don’t fuss about getting it perfect, it’ll all mix together anyway. Pour in the broth, BBQ sauce, brown sugar, and vinegar.
4. Pressure cook: Pop the lid on, seal the valve, and set to Manual (or Pressure Cook) for 60 minutes. If your pork’s on the smaller side, 50 will probably do. (Don’t worry if it looks like a weird stew right now—it always does!)
5. Natural release: Let the pressure come down naturally for 15-20 minutes (I tried quick release once—big mistake, sauce everywhere!). Then open carefully.
6. Shred & finish: Scoop out the pork, shred it with two forks (or your hands, but careful, it’s hot—I learned this the hard way). Return the meat to the pot, give everything a good mix. If you want, set Sauté again for a few mins to thicken the sauce.

Notes from My Many Attempts

• Actually, I find it works better if you don’t skimp on that natural release time—makes the pork even more tender.
• If you want deeper flavor, rub the spices into the pork chunks before browning. Sometimes I forget, and honestly, nobody’s noticed yet.
• Once, I used a sweeter BBQ sauce and skipped the brown sugar altogether—worked fine, but less tangy.

Variations I’ve Tried (and a Few That Flopped)

• Taco Night: Swap BBQ sauce for salsa, add cumin and oregano. My youngest likes it with a sprinkle of cheddar, but I’m partial to crumbled queso fresco.
• Asian-style: Used hoisin, soy sauce, and a splash of rice vinegar once—came out surprisingly good, though next time I’d skip the smoked paprika. That was a weird combo.
• “Pulled Chicken” Experiment: Okay, so, I tried chicken thighs instead of pork—wasn’t bad, but not as rich. Just don’t use breast, it gets dry as the Sahara.

What If I Don’t Have an Instant Pot?

Honestly, the Instant Pot’s great, but if you’ve only got a slow cooker, just toss everything in and cook on low for 8 hours. You won’t get that same deep flavor from sautéing, but it’ll do in a pinch. Or, you can use a heavy Dutch oven on the stovetop (or even in the oven at 300°F) for 3-4 hours—just keep an eye so it doesn’t dry out.

How Long Will It Keep?

In theory, you can store it in an airtight container in the fridge for 3-4 days, or freeze for up to 3 months. But honestly, in my house, it never lasts more than a day! (I once hid a portion at the back of the fridge behind the broccoli—didn’t work, they found it anyway.)

How I Like to Serve It

Well, my lot loves it on toasted buns with a bit of slaw (this slaw recipe is my go-to), but I’ve been known to just eat it straight from the bowl. My cousin swears by adding pickled jalapeños and chips on top—sounds odd, but give it a go. For a not-so-traditional twist, try spooning it over creamy mashed potatoes (don’t knock it until you’ve tried it).

Lessons Learned (So You Don’t Have to Make My Mistakes)

• I once tried rushing the natural release—regretted it because the meat was tough and the sauce splattered everywhere. Patience, grasshopper.
• Actually, don’t skip browning the onions. I did once out of laziness, and the flavor was just kind of…flat.

Your Questions, Answered (Because I’ve Been Asked These!)

• Can I make this with frozen pork? Yup! Just add 10-15 mins to the cook time, and maybe cut back slightly on the broth. It’ll take longer to come to pressure, but it works.
• What if I don’t like BBQ sauce? You can use tomato sauce with extra spices, or even salsa. Someone once told me they use teriyaki sauce, and while I haven’t tried it, I’m intrigued.
• I don’t have all the spices—is it ruined? Not at all. Salt, pepper, and a bit of garlic will get you most of the way there. The rest is just extra personality.
• How do I keep it from getting too watery? If yours is a bit soupy, just use Sauté at the end to simmer it down, or drain some liquid first. I had to learn that one the messy way.
• What sides go well? Oh, the classics—coleslaw, chips, pickles, even mac and cheese. Or, you know, just a cold beer.

By the way—did you know there’s a whole subreddit just for Instant Pot recipes? If you ever want to go down a rabbit hole, check out r/instantpot. It’s kind of addictive.

So there you have it—my not-so-polished, slightly rambling, but truly favorite way to make Instant Pot Pulled Pork. If you end up with leftovers (doubtful, but possible), try making sliders the next day. Or toss it in a quesadilla. The only rule in my kitchen: don’t take the last portion without asking. My family’s got long memories when it comes to pork.

★★★★★ 4.30 from 147 ratings

Instant Pot Pulled Pork

yield: 6 servings

prep: 20 mins

cook: 20 mins

total: 50 mins

Tender, flavorful pulled pork made quickly and easily in the Instant Pot. Perfect for sandwiches, tacos, or serving with your favorite sides.

🖨️ Print Pin Recipe

Ingredients

• 3 lbs pork shoulder (boneless), cut into large chunks
• 1 tablespoon olive oil
• 1 cup barbecue sauce
• 1/2 cup chicken broth
• 1 tablespoon brown sugar
• 1 tablespoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Instructions

1. 1
   In a small bowl, mix together smoked paprika, garlic powder, salt, black pepper, and brown sugar. Rub the spice mixture all over the pork shoulder pieces.
2. 2
   Set the Instant Pot to ‘Sauté’ mode. Add olive oil and brown the pork pieces on all sides, working in batches if necessary.
3. 3
   Pour in chicken broth and barbecue sauce. Stir to combine, scraping up any browned bits from the bottom of the pot.
4. 4
   Close the lid, set the valve to sealing, and cook on high pressure for 60 minutes. Allow a natural pressure release for 10 minutes, then quick release any remaining pressure.
5. 5
   Remove the pork from the pot and shred with two forks. Return the shredded pork to the pot and stir to coat with sauce. Serve warm.

CLICK FOR NUTRITION INFO ↑

Approximate Information for One Serving

Serving Size: 1 serving

Calories: 410 caloriescal

Protein: 35gg

Fat: 22gg

Saturated Fat: 0g

Trans Fat: 0g

Cholesterol: 0mg

Sodium: 0mg

Potassium: 0mg

Total Carbs: 18gg

Fiber: 0g

Sugar: 0g

Net Carbs: 0g

Vitamin A: 0

Vitamin C: 0mg

Calcium: 0mg

Iron: 0mg

Nutrition Disclaimers

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

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