Instant Pot Pulled Pork

If you’ve been looking for a no-fuss pulled pork recipe, this one is for you. It’s simple, it’s quick compared to traditional methods, and the result is incredibly tender.

I used to think great pulled pork required a smoker and an entire afternoon. Turns out, the Instant Pot gets you really close to that slow-smoked flavor in a fraction of the time.

The spice rub gives the pork a nice depth of flavor, and the apple cider vinegar adds just a bit of tang that balances everything out perfectly.

You only need a handful of pantry staples and about an hour of pressure cooking time. Most of that is hands-off, so you can relax while it cooks.

This recipe makes a big batch too, so it’s perfect for meal prep or serving at a get-together.

What Makes This Recipe So Good

Layers of Flavor – Searing the pork first and then deglazing with apple cider vinegar builds a deep tangy flavor you won’t get from just dumping everything in.

Fraction of the Time – You get fall-apart pulled pork in about 90 minutes instead of the 8 to 12 hours a traditional smoker or slow cooker takes.

Feeds a Crowd – Four pounds of pork shoulder makes enough pulled pork to serve 8 to 10 people so it is perfect for parties or meal prep.

Ingredients

• 4 lb Boneless Pork Shoulder, cut into 4 chunks
• 1 tablespoon Smoked Paprika
• 1 tablespoon Brown Sugar
• 1 teaspoon Garlic Powder
• 1 teaspoon Onion Powder
• 1 teaspoon Chili Powder
• 1 teaspoon Salt
• 1/2 teaspoon Black Pepper
• 1 tablespoon Olive Oil
• 1 large Yellow Onion, sliced
• 4 cloves Garlic, minced
• 1 cup Apple Cider Vinegar
• 1/2 cup Chicken Broth
• 1 1/2 cups BBQ Sauce
• Hamburger Buns, for serving

Directions

Step 1

In a small bowl, combine the smoked paprika, brown sugar, garlic powder, onion powder, chili powder, salt, and black pepper. Pat the pork shoulder chunks dry with paper towels, then rub the spice mixture generously all over each piece.

Step 2

Set the Instant Pot to saute mode and add the olive oil. Once hot, sear the pork in batches until browned on all sides, about 3 minutes per side. Remove and set aside.

Step 3

Add the sliced onion to the pot and cook for 3 minutes, stirring occasionally. Add the garlic and cook for 30 seconds until fragrant. Pour in the apple cider vinegar and chicken broth, scraping the bottom of the pot to deglaze any browned bits.

Step 4

Return the pork to the pot and pour 1/2 cup of the BBQ sauce over the top. Lock the lid in place and set the valve to sealing. Pressure cook on high for 60 minutes.

Step 5

When the cook time is complete, allow a natural pressure release for 15 minutes, then carefully switch the valve to venting to release any remaining pressure. Remove the lid once the pin drops.

Step 6

Transfer the pork to a large bowl or cutting board. Using two forks, shred the meat, discarding any large pieces of fat.

Step 7

Drain most of the liquid from the pot, leaving about 1/2 cup behind. Return the shredded pork to the pot and add the remaining 1 cup of BBQ sauce. Stir everything together and set to saute mode for 3 to 4 minutes, letting the sauce thicken and coat the pork.

Step 8

Serve the pulled pork piled high on hamburger buns with extra BBQ sauce on the side if desired.

Pro Tips

Don’t Skip Searing the Pork

It’s tempting to just toss everything in the pot and hit start, but searing the pork first makes a huge difference. That browning builds a deep, caramelized flavor that you can’t get any other way.

Make sure you sear in batches so each piece has room to actually brown. If you crowd the pot, the pork will steam instead of sear and you’ll miss out on all that flavor.

Also, pat each chunk really dry with paper towels before it goes in. Any moisture on the surface will fight against browning and you’ll just get gray, steamed meat.

Deglaze the Pot Thoroughly

After you cook the onions and garlic, those browned bits stuck to the bottom of the pot are packed with flavor. When you pour in the apple cider vinegar and broth, use a wooden spoon or spatula and really scrape every bit off the bottom.

This step isn’t just about flavor. If those bits stay stuck, the Instant Pot can give you a burn notice and stop cooking partway through. A clean bottom means a smooth cook with no interruptions.

Cut the Pork Into Even Chunks

When you cut the pork shoulder into 4 pieces, try to make them roughly the same size. If one chunk is way bigger than the others, it won’t cook at the same rate and you could end up with some pieces that are tough to shred.

Aim for chunks that are about the same thickness. That way everything finishes at the same time and shreds easily with two forks.

Related Recipes

• Slow Cooker Pulled Pork
• Instant Pot BBQ Ribs
• Slow Cooker Carnitas
• Instant Pot Pork Ragu
• Instant Pot Honey Garlic Pork Tenderloin

Frequently Asked Questions

Can I use a bone-in pork shoulder instead of boneless?

Yes, bone-in pork shoulder works great and many people actually prefer it because the bone adds extra flavor during pressure cooking. Just keep the cook time the same at 60 minutes on high pressure – the bone won’t slow things down.

When you’re ready to shred the meat, the bone should slip right out easily. Just pull it out and discard it along with any large fat pieces before you start shredding with your forks.