How to Make the Perfect Instant Pot Pulled Pork
American · Medium · 90 min · 8 servings
Incredibly tender and juicy pulled pork infused with smoky barbecue flavors made in a fraction of the traditional slow cooker time. It is perfect for sandwiches, tacos, or serving alongside coleslaw at your next gathering.
Why this recipe works
This Instant Pot Pulled Pork recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 90 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 450 calories with 42g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 6 simple ingredients that you can find at any grocery store:
- 3 lbs pork shoulder (butt), cut into large chunks
- 1 cup barbecue sauce, plus more for serving
- 0.5 cup apple cider vinegar
- 2 tbsp smoked paprika
- 2 tbsp brown sugar
- 1 medium yellow onion, sliced
Step by step instructions
Step 1: Season the Pork
Combine the smoked paprika, brown sugar, 1 teaspoon salt, and 1 teaspoon black pepper in a small bowl. Rub this spice mixture all over the pork shoulder chunks until evenly coated.
Step 2: Saute for a Crust
Set the Instant Pot to Saute mode and add a drizzle of oil. Sear the pork chunks in batches for 2 to 3 minutes per side until browned. Remove and set aside.
Step 3: Deglaze and Pressure Cook
Add the sliced onion to the pot and cook for 2 minutes. Pour in the apple cider vinegar and scrape up any browned bits from the bottom. Add the pork back in and pour the barbecue sauce over the top. Secure the lid and cook on High Pressure for 60 minutes, then natural release for 15 minutes.
Step 4: Shred and Finish
Remove the pork from the pot and shred it using two forks or bear claw shredders. Skim excess fat from the cooking liquid and stir some liquid back into the pork. Toss with additional barbecue sauce if desired.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- apple cider vinegar → chicken broth for a milder less tangy flavor
- pork shoulder → beef chuck roast for pulled beef
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Skipping the searing step results in pulled pork that lacks depth and a caramelized flavor
- Not fully deglazing the bottom of the pot after searing causes the burn notice to trigger
Nutrition facts
Per serving: 450 calories, 42g protein, 18g carbs, 20g fat, 1g fiber.
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