Instant Pot Pulled Pork
User Reviews
5.0
36 reviews
Excellent
-
Prep Time
25 mins
-
Cook Time
25 mins
-
Total Time
1 hr 20 mins
-
Servings
8 servings (see note)
-
Calories
261 kcal
-
Course
Main Course, Dinner
-
Cuisine
American
Instant Pot Pulled Pork
Report
Instant pot pulled pork is perfect for weeknight dinners or anytime you want pulled pork but are short on time. This recipe comes together in just over an hour and has the same flavor and texture as slow-cooked versions. Recipe includes a how-to video!
Share:
Ingredients
- 3-5 3-5 lbs pork shoulder cut into fist-sized pieces (if fat cap/skin is attached, trim before using)
- 1 1 Tablespoon light brown sugar
- 1 1 Tablespoon smoked paprika
- 1 ½ 1 ½ teaspoons garlic powder
- 1 1 teaspoon onion powder
- 1 1 teaspoon table salt
- 1 1 teaspoon ground black pepper
- ⅛-¼ ⅛-¼ teaspoon cayenne pepper optional
- 2 2 Tablespoons olive oil
- 1 ½ 1 ½ cups chicken or beef broth
- 2 2 Tablespoons apple cider vinegar
- 1 1 cup BBQ sauce (plus additional for after cooking, if desired. I recommend making a batch of my homemade bbq sauce)
Add to Shopping List
Instructions
- In a small dish, prepare your rub mixture by whisking together sugar, paprika, garlic powder, onion powder, table salt, black pepper, and cayenne pepper (if using).
- Sprinkle rub mixture over all sides of the pork pieces and then use your fingers to rub into the surface of the pork all over.
- Set pork aside and pour oil into the metal insert of your pressure cooker. Set pressure cooker to “saute”.
- Once pot is hot and oil is shimmering, add the pork in batches (give the meat a bit of room so the pieces are not touching), searing on all sides until deep brown on all sides (about 2-3 minutes per side, place the pork in the pot and do not move it until 2 minutes has passed, then turn to another side and repeat). After searing, remove pork to a plate and set aside.
- Drizzle chicken broth into the pot to deglaze the pan and use a wooden spoon or spatula to scrape loose any browned bits on the bottom (don’t remove these, they’ll add so much flavor!).
- Return all pork back into the pot and pour apple cider vinegar overtop then top with BBQ sauce.
- Add the lid, set to “sealing” and pressure cook for 40 minutes. Allow pressure to release naturally for 15 minutes before releasing steam, then remove pork and shred, removing and discarding any fatty pieces.
- Place pork in a serving dish and drizzle with a bit of the sauce remaining in the pot for flavor (or, if you like it juicier, just return the pork to the pot). Toss with additional bbq sauce if desired or serve with bbq sauce on the side (or enjoy as-is!). Enjoy!
Equipments used:
Notes
- How many servings you get depends on how much pork you use (I’ve made this recipe without any issue or problems with anywhere from 3-5lbs). The serving size listed above assumes a 4lb pork shoulder is used.
- Store in an airtight container in the refrigerator for up to 3-4 days. Pulled pork may also be frozen in an airtight container for 3 months.
Nutrition Information
Show Details
Serving
1serving
Calories
261kcal
(13%)
Carbohydrates
18g
(6%)
Protein
21g
(42%)
Fat
11g
(17%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
1g
Monounsaturated Fat
6g
Cholesterol
70mg
(23%)
Sodium
916mg
(38%)
Potassium
475mg
(14%)
Fiber
1g
(4%)
Sugar
14g
(28%)
Vitamin A
626IU
(13%)
Vitamin C
1mg
(1%)
Calcium
33mg
(3%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8servings (see note)
Amount Per Serving
Calories 261 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 261kcal | 13% |
| Carbohydrates | 18g | 6% |
| Protein | 21g | 42% |
| Fat | 11g | 17% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Cholesterol | 70mg | 23% |
| Sodium | 916mg | 38% |
| Potassium | 475mg | 10% |
| Fiber | 1g | 4% |
| Sugar | 14g | 28% |
| Vitamin A | 626IU | 13% |
| Vitamin C | 1mg | 1% |
| Calcium | 33mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
36 reviews
Excellent
Other Recipes
You'll Also Love
