Instant Pot BBQ Pulled Pork

This Instant Pot BBQ Pulled Pork is tender, juicy, and packed with flavor! With just a few ingredients and minimal prep, you’ll have a mouthwatering, fall-apart pork that’s perfect for sandwiches, tacos, or a hearty dinner. Ready in under 2 hours, it’s a quick and easy weeknight meal that tastes like it’s been slow-cooked all day.

Personal Story & Background

There’s nothing quite like the smell of slow-cooked pulled pork, but the wait can feel like an eternity. I’m all about big flavor with minimal effort, and that’s exactly what the Instant Pot brings to the table. After making pulled pork the traditional way in the slow cooker and on the stovetop, I knew I needed a faster method without sacrificing the deliciously tender result. Enter the Instant Pot—my new best friend for making melt-in-your-mouth BBQ pulled pork in a fraction of the time.

This recipe has become a go-to in my house for family dinners, weekend gatherings, and even meal prep. The best part? It’s so versatile. Whether you’re serving it up on a bun with coleslaw or using it for tacos, pulled pork always delivers comfort and joy.

Ingredient Notes

• Pork Shoulder (or Pork Butt): The best cut for pulled pork. It’s marbled with fat, which helps keep the pork juicy and tender. If you can’t find a shoulder, you can substitute with pork loin, but keep in mind it may be leaner and less tender.
• BBQ Sauce: Choose your favorite store-bought BBQ sauce or make your own if you’re feeling adventurous. A tangy vinegar-based sauce works wonderfully for a Southern twist, while a sweet and smoky sauce will give it that classic BBQ flavor.
• Spices: A blend of salt, pepper, garlic powder, onion powder, paprika, and brown sugar creates the perfect rub that infuses the pork with flavor while it cooks. Adjust the seasonings to your preference—add cayenne pepper for a little heat, or swap in smoked paprika for an extra smoky kick.
• Apple Cider Vinegar: This adds acidity, which helps balance out the sweetness of the BBQ sauce and tenderizes the pork as it cooks. It also gives the pulled pork a tangy depth of flavor.
• Chicken Broth (or Water): A small amount of liquid is necessary for pressure cooking in the Instant Pot. The broth helps to keep the pork moist and infuses it with flavor.

Step-by-Step Instructions

1. Prepare the Pork

Start by patting the pork shoulder dry with paper towels. This helps the seasoning stick better. Then, rub the entire pork shoulder with a mixture of salt, pepper, garlic powder, onion powder, paprika, and brown sugar. Make sure to coat all sides of the pork for maximum flavor.

2. Sear the Pork (Optional but Recommended)

Set your Instant Pot to “Sauté” mode and add a little oil to the pot. Once the pot is hot, place the pork shoulder in and sear each side for about 3-4 minutes until golden brown. This step builds flavor by caramelizing the meat, but if you’re short on time, you can skip it.

3. Pressure Cook

Once the pork is seared, remove it from the pot and set it aside. Pour in the chicken broth and apple cider vinegar, scraping up any browned bits from the bottom of the pot (this is where all the flavor is). Return the pork to the pot, fat side up, and secure the lid.

Set your Instant Pot to “Manual” or “Pressure Cook” on high for 60 minutes. Make sure the valve is set to “Sealing.” After the cooking time is up, let the pressure naturally release for about 10-15 minutes, then carefully switch the valve to “Venting” to release the remaining pressure.

4. Shred the Pork

Once the pressure is released, open the lid and remove the pork shoulder. It should be so tender that it falls apart with just a fork! Shred the pork into bite-sized pieces, discarding any large chunks of fat.

5. Toss with BBQ Sauce

Return the shredded pork to the pot, adding your favorite BBQ sauce. Toss the pork until it’s well-coated in the sauce. You can set the Instant Pot to “Sauté” for a couple of minutes if you’d like the sauce to thicken up a bit. If you like your pulled pork saucy, feel free to add more BBQ sauce.

Expert Tips for the Best Results

1. Rest the Meat: After shredding the pork, let it sit in the BBQ sauce for a few minutes to absorb the flavors. This ensures every bite is full of flavor.
2. Layer Flavors: If you have time, consider marinating the pork shoulder with the seasoning overnight. This helps the flavors penetrate deeper into the meat for an even more flavorful result.
3. Customize the Sauce: If you like your pulled pork a little spicy, add a tablespoon of hot sauce or some chopped jalapeños to the BBQ sauce before mixing it in. You can also make a tangy slaw to serve alongside for a nice contrast.

Serving Suggestions

This Instant Pot BBQ Pulled Pork is perfect on soft buns for a classic BBQ sandwich. Top it with coleslaw for that extra crunch and creaminess. You can also serve it on tacos, baked potatoes, or even over rice. Pair it with grilled vegetables or a simple side salad for a complete meal.

Storage and Reheating Tips

• Storage: Store any leftover pulled pork in an airtight container in the fridge for up to 3-4 days.
• Reheating: Reheat the pulled pork in the microwave or on the stovetop over low heat. Add a little extra BBQ sauce or a splash of broth to keep it moist as it reheats.

Frequently Asked Questions

1. Can I make this ahead of time? Yes! Pulled pork actually tastes better the next day as the flavors continue to meld. Store the cooked pork in the fridge and reheat when you’re ready to serve.
2. Can I freeze the pulled pork? Absolutely! Pulled pork freezes really well. Just store it in an airtight container or freezer bag, and it’ll last for up to 3 months. Thaw it overnight in the fridge before reheating.
3. Can I use pork loin instead of pork shoulder? Yes, you can use pork loin, but keep in mind it’s leaner, so it may not be as juicy or tender as pork shoulder. It’s still a great option if you prefer a leaner cut.

Conclusion

This Instant Pot BBQ Pulled Pork is a game-changer. Tender, flavorful, and super easy to make, it’s the perfect dish for busy weeknights, casual get-togethers, or meal prepping for the week ahead. I hope you enjoy making this as much as I do—whether you’re serving it on a sandwich, over rice, or in tacos, it’s guaranteed to be a hit.

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