BBQ Instant Pot Pulled Pork
User Reviews
4.7
60 reviews
Excellent
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Prep Time
20 mins
-
Cook Time
1 hr 20 mins
-
Additional Time
15 mins
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Total Time
1 hr 50 mins
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Servings
8 servings
-
Calories
459 kcal
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Course
Main Course, Dinner
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Cuisine
American
BBQ Instant Pot Pulled Pork
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This Instant Pot Pulled Pork is incredibly tender, flavorful, easy and very quick to make with the help of a pressure cooker (Instapot). This BBQ pulled pork recipe is perfect for a weeknight meal, cookouts, summer parties and holidays.
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Ingredients
- 4 pounds boneless pork shoulder, cut into 2-inch pieces *see notes
- 2 tablespoons olive oil
For the Dry Rub
- 1 tablespoon brown sugar
- 1 tablespoon paprika (not smoked)
- 1 teaspoon onion powder
- 2 teaspoons garlic powder
- 2 teaspoons sea salt
- 1 1/2 teaspoons cumin
- 1/4 teaspoon cayenne pepper
- 2 teaspoons chili powder
- 1 teaspoon dry mustard
- 1/2 teaspoon ground black pepper
For the Sauce
- 1 cup BBQ sauce (store bought)
- 1 cup ketchup
- 1/4 cup brown sugar
- 2 tablespoons Worcestershire sauce
- 1/2 cup chicken broth (I use low sodium)
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Instructions
- In a small bowl, combine all the dry rub ingredients. Mix well and set aside.
- In a medium bowl, whisk together all the sauce ingredients.
- Season the pork pieces all over with the dry rub.
- Turn the instant pot/pressure cooker to "saute". Add the oil and allow it to get hot. Add some of the pork to the pot making sure you do not overcrowd the pot. Brown the meat for about 5 minutes, turning the pork to all sides. Transfer the first batch of cooked meat to a plate and continue to brown the rest of the pork.
- Press the keep warm/cancel button on the instant pot. Pour the sauce into the pot and with a wooden spoon scrape any brown bits that may be stuck at the bottom of the pot. Return all the meat to the pot and toss well making sure the meat is well coated. Close the lid. Set the instant pot to meat/stew and set the timer to 90 minutes.
- Once the cooking cycle is complete, allow the pressure to release naturally (it should take about 15 minutes). However in a rush, follow instructions for quick release.
- Carefully unlock and remove the the lid. Using a slotted spoon, transfer the pork to a bowl.
- Switch the instant pot to the "saute" setting. Do not cover the pot. Simmer the sauce while you shred the meat. The sauce will reduce a little bit. Mix the shredded pork with the sauce. Use as much or as little as you want.
Equipments used:
Notes
- *If your pork shoulder has skin remove it. Also trim any excess fat. You do want to leave a thin layer of fat to prevent the meat from drying.
- *Pork butt can also be used.
- *If using pork loin, do not trim off the fat cap. The loin is very lean and you want to keep some of the fat.
- Read the pressure cooker manufacturer's guide for instructions on how to use your instant pot before using it.
Nutrition Information
Show Details
Calories
459kcal
(23%)
Carbohydrates
33g
(11%)
Protein
52g
(104%)
Fat
11g
(17%)
Saturated Fat
2g
(10%)
Cholesterol
136mg
(45%)
Sodium
1451mg
(60%)
Potassium
1134mg
(32%)
Fiber
1g
(4%)
Sugar
27g
(54%)
Vitamin A
840IU
(17%)
Vitamin C
3.1mg
(3%)
Calcium
50mg
(5%)
Iron
3.2mg
(18%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 459 kcal
% Daily Value*
| Calories | 459kcal | 23% |
| Carbohydrates | 33g | 11% |
| Protein | 52g | 104% |
| Fat | 11g | 17% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 136mg | 45% |
| Sodium | 1451mg | 60% |
| Potassium | 1134mg | 24% |
| Fiber | 1g | 4% |
| Sugar | 27g | 54% |
| Vitamin A | 840IU | 17% |
| Vitamin C | 3.1mg | 3% |
| Calcium | 50mg | 5% |
| Iron | 3.2mg | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
60 reviews
Excellent
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