Instant Pot BBQ Pulled Pork
User Reviews
4.6
189 reviews
Excellent
-
Prep Time
25 mins
-
Cook Time
1 hr 55 mins
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Total Time
2 hrs 20 mins
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Servings
8
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Calories
485 kcal
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Course
Main Course, Dinner
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Cuisine
American
Instant Pot BBQ Pulled Pork
Report
This Instant Pot BBQ Pulled Pork recipe uses a boneless pork shoulder rubbed with a robust blend of chili powder, smoked paprika, garlic and mustard powders, cayenne, cumin, black pepper, and salt. After browning the meat in the Instant Pot, it’s pressure cooked with a tangy sauce made from BBQ sauce, ketchup, honey, apple cider vinegar, garlic, brown sugar, liquid smoke, Worcestershire sauce, and chicken broth, resulting in tender, flavorful pulled pork.
Description
The recipe starts by trimming excess fat and cutting the pork shoulder into pieces which are rubbed with a spice mixture including chili powder, smoked paprika, garlic powder, mustard powder, cayenne, cumin, black pepper, and salt to build a deep, smoky flavor. The meat is browned in batches in the Instant Pot to develop caramelized edges before combining all pieces in the pot.
A sauce combining store-bought BBQ sauce, ketchup, honey, apple cider vinegar, sliced garlic, brown sugar, liquid smoke, Worcestershire sauce, and low sodium chicken broth provides a balance of sweetness, acidity, and smokiness. The pork is pressure cooked until tender enough to shred easily.
This pulled pork can be served on sandwiches, with coleslaw, or alongside dinner rolls. The sauce can be adjusted for more tang, heat, or sweetness to taste. Leftover sauce can be stored for dipping or other uses. It’s advisable to read the Instant Pot manual before use and avoid closing the lid during browning or sauce reduction steps.
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Ingredients
- 4 pound pork shoulder boneless
- 2 tablespoons olive oil
For Dry Rub
- 2 teaspoons chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 tablespoon mustard powder
- ¼ teaspoon cayenne pepper
- 1½ teaspoons cumin ground
- 1 teaspoon black pepper ground
- 2 teaspoons salt
For Sauce
- 1 cup BBQ sauce store bought
- 1 cup ketchup
- ¼ cup honey
- 1 tablespoon apple cider vinegar
- 3 cloves garlic sliced
- ¼ cup brown sugar packed
- 1 teaspoon liquid smoke
- 1 tablespoon Worcestershire sauce
- ½ cup chicken broth low sodium
Instructions
- If your pork shoulder has a skin and too much fat on it, remove it and cut out some of the fat. Cut the pork shoulder into medium size pieces, about 2 inches each. Set aside.
- In a small bowl combine all the dry rub ingredients together and whisk well.
- In a medium size bowl combine all the sauce ingredients together and whisk well.
- Rub the dry rub spice mixture all over the pork pieces.
- Turn the Instant Pot to the high saute setting. (See your manufacturer's guide for detailed instructions on how to use your instant pot). Add the oil and once your instant pot reaches the desired temperature (the timer will start to count down) add the pork pieces. Do not over crowd them in the pot, you will need to do this in two batches. Cook the pork, turning on all sides to brown. Should take about 5 minutes per batch. Transfer the first batch to a plate and repeat with the second batch. Press the keep warm/cancel button on your Instant pot.
- Add all the meat to the instant pot then pour the prepared sauce over the meat and toss to make sure all the meat is coated in the sauce. There should be enough sauce to cover the meat. Close the lid (follow the manufacturer's guide for instructions on how to close the instant pot lid). Set the Instant Pot to the Meat/Stew setting and set the timer to 90 minutes.
- Once the Instant Pot cycle is complete, wait until the natural release cycle is complete, should take about 15 minutes. Follow the manufacturer's guide for quick release, in in a rush. Carefully unlock and remove the lid from the instant pot.
- Using a slotted spoon, transfer all the pork to a bowl.
- Switch the instant pot to the saute setting again (do not put the lid on) and simmer the leftover sauce until reduced by half, should take about 15 minutes. At the same time you can use a ladle to skim some of the fat that's rising to the top. At this time, taste the sauce and season with more salt if needed.
- Using 2 forks, shred the pork into small chunks. Add about 2 cups of the reduced sauce to the pork and toss well.
- Serve on hamburger buns by adding pulled pork, some more leftover sauce and coleslaw.
Equipments used:
Notes
- Read your Instant Pot's manual before starting for safe and proper use.
- Brown pork pieces in batches to prevent overcrowding and promote even searing.
- Do not close the lid during browning or while reducing the sauce.
- Adjust the sauce ingredients to suit your taste preferences.
- Leftover sauce can be saved for dipping or frozen for future recipes.
- Pork butt can substitute shoulder if preferred; both yield tender results.
Nutrition Information
Show Details
Serving
1serving
Calories
485kcal
(24%)
Carbohydrates
41g
(14%)
Protein
53g
(106%)
Fat
12g
(18%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
6g
(30%)
Trans Fat
0.03g
(2%)
Cholesterol
136mg
(45%)
Sodium
1390mg
(58%)
Potassium
1113mg
(24%)
Fiber
1g
(4%)
Sugar
34g
(68%)
Vitamin A
540IU
(11%)
Vitamin C
2mg
(2%)
Calcium
53mg
(5%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 485 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 485kcal | 24% |
| Carbohydrates | 41g | 14% |
| Protein | 53g | 106% |
| Fat | 12g | 18% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 136mg | 45% |
| Sodium | 1390mg | 58% |
| Potassium | 1113mg | 24% |
| Fiber | 1g | 4% |
| Sugar | 34g | 68% |
| Vitamin A | 540IU | 11% |
| Vitamin C | 2mg | 2% |
| Calcium | 53mg | 5% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.6
189 reviews
Excellent
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