Instant Pot Pulled Pork
Instant Pot pulled pork is going to become your new favorite way to achieve perfectly cooked pulled pork in an hour and a half start to finish.
Sometimes it’s hard to write a whole bunch of words about a recipe. I just asked my kids, what should I write about this pulled pork? My little man, N, who is 6 said, “write pulled pork is gross!”
Thanks a lot, kid.
He likes hardly anything…it’s really a blast.
Almost everyone likes pulled pork though…his loss! I love pulled pork for parties, for giving to families in need, or for a good weeknight dinner that will probably feed us for three nights. Pulled pork is a jack of all trades. Make it in your smoker/grill (really no replacement for that, but sometimes that method isn’t feasible), make it in your slow cooker, or make it in your Instant Pot!
Here’s what I’ll say. I’ve used my slow cooker maybe 2 or 3 times since buying my Instant Pot, and I’ve had it for probably a couple of years now. If I had to choose between slow cooker pulled pork and Instant Pot pulled pork, it would be an easy decision and the Instant Pot would win every time. Here’s why:
- It’s faster! Instant Pot pulled pork is ready in less than an hour and a half. Even if you cook it on high in the slow cooker, you’ll need at least four hours.
- The texture is better. I feel like everything tastes the same when it comes out of the slow cooker and just has a generally mushy texture.
About this Instant Pot Pulled Pork
The great thing about this recipe is that it’s super versatile. You can use a few different types of pork, you can use any type of barbecue sauce you like (I recommend homemade BBQ sauce), you can use the spice mixture I outline in this recipe or you can use a BBQ rub.
You can put the onions in for added flavor, or you can leave them out. You can mix the cooked onions into the pulled pork after cooking, or you can discard them.
You can brown the meat before pressure cooking it, or you can skip that step (I skip it!).
You can swap out the broth for Dr. Pepper or root beer if that’s your thing.
You can 100% make this pork exactly the way your family likes it, and that is the beauty of this easy pulled pork recipe.
What kind of pork should I used for pulled pork?
Okay here’s the thing. IT’S UP TO YOU! The classic choice is a pork shoulder or a pork butt. Oddly enough, they’re nearly the same thing…don’t know what genius came up with the names, but it is what it is. They are a little bit different, but there’s a good chance that you’re going to find one or the other at your grocery store, not both. Either one will work great for this recipe. I always use pork shoulder or pork butt when I’m using my smoker to make pulled pork, or when I’m serving a crowd. Because it really is the best and tastiest choice.
The next most common choice is a pork loin. Pork loin is more lean — there is less fat marbling. It will be slightly more dry, but it is a lower calorie option. It will still pull apart just fine, but might not fall apart quite as easily as a pork shoulder or pork butt will. A pork loin is usually my go-to when I’m only serving my family.
The third option is a pork tenderloin. To be fair, I wouldn’t really typically consider or recommend a pork tenderloin for pulled pork. It’s a more expensive cut and shines on its own (try this spice rubbed pork tenderloin, it is amazing!). HOWEVER, my Shipt shopper brought me one by accident on the day I was shooting this recipe, so I ran with it. Not surprisingly, it was delicious! Still wouldn’t be my first choice for pulled pork, but I wanted you to know that it works.
What to do with leftover pulled pork
It seems like there is always pulled pork leftover. It makes a lot! Thankfully, this recipe freezes great and will be just fine in your freezer for up to a couple of months.
Other options? Try it:
- in Pulled Pork Nachos
- on pizza
- on salad with homemade ranch dressing
- on a burrito bowl, like these bbq chicken burrito bowls
For the Rub:
- 2 tablespoons dark brown sugar
- 2 teaspoons kosher salt
- 2 teaspoons paprika
- 2 teaspoons chili powder
- 1 teaspoon ground mustard
- 1 teaspoon ground black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
For the Pork:
- 3 pound pork shoulder or pork loin, cut into 3-4 equal size chunks
- 1 cup chicken or beef broth
- 1/4 cup apple cider vinegar
- 1 teaspoon liquid smoke
- 2 cups BBQ sauce, divided
- One large yellow onion, cut into 1/2-inch thick slices (keep rings intact)
- Mix rub ingredients together in a small bowl.
- Cut pork into three equal pieces. Rub all over with spice mixture.
- In the insert of your Instant Pot or pressure cooker, whisk together broth, vinegar, liquid smoke, and 1 cup of BBQ sauce.
- Place onions carefully into liquid mixture. Set pork on top of onions.
- Turn valve to "seal" and set pressure cooker for high pressure ("manual" or "pressure cook" mode). Set time for 60 minutes.
- When finished cooking, let pressure release naturally for 10 minutes (just leave it alone, don't vent the pressure).
- After 10 minutes, vent any remaining pressure. Remove pork from liquid mixture and use two forks to shred. Add any cooking liquid as desired. Add remaining 1 cup (or less) of BBQ sauce to achieve desired sauciness.
- Enjoy immediately or dump remaining liquid out of the Instant Pot and return pork to Instant Pot on warm to keep warm until ready to serve.
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Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 710 Total Fat: 40g Saturated Fat: 14g Trans Fat: 0g Unsaturated Fat: 22g Cholesterol: 177mg Sodium: 1521mg Carbohydrates: 36g Fiber: 1g Sugar: 29g Protein: 48g