Instant Pot Pulled Pork
User Reviews
5
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Prep Time
25 mins
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Cook Time
55 mins
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Total Time
1 hr 20 mins
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Servings
8 servings (see note)
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Calories
261 kcal
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Course
Main Course, Dinner
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Cuisine
American
Instant Pot Pulled Pork
Description
This recipe begins by preparing a spice rub of brown sugar, smoked paprika, garlic powder, onion powder, salt, black pepper, and optional cayenne for heat. The rub is massaged over trimmed pork shoulder pieces. The pork is seared in batches in the Instant Pot on sauté mode until deeply browned, creating caramelized flavor that enhances the final dish.
Deglazing the pot with broth lifts flavorful browned bits from the bottom. The pork is returned to the pot with broth and apple cider vinegar, then pressure cooked until it becomes tender enough to pull apart easily. The pulled pork is combined with barbecue sauce to add tang and sweetness, yielding a moist, flavorful filling perfect for sandwiches or plates.
Portion sizes depend on the amount of pork shoulder used, typically around 4 pounds for the given serving estimates. Pulled pork stores well refrigerated for several days and freezes for longer-term storage, making it suitable for meal prep or batch cooking.
Ingredients
- 3-5 lbs pork shoulder cut into fist-sized pieces (if fat cap/skin is attached, trim before using)
- 1 Tablespoon light brown sugar
- 1 Tablespoon smoked paprika
- 1 ½ teaspoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoon table salt
- 1 teaspoon black pepper ground
- ⅛-¼ teaspoon cayenne pepper optional
- 2 Tablespoons olive oil
- 1 ½ cups chicken broth or beef broth
- 2 Tablespoons apple cider vinegar
- 1 cup BBQ sauce (plus additional for after cooking, if desired. I recommend making a batch of my homemade bbq sauce)
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!
Notes
- Use 3 to 5 pounds of pork shoulder; serving size is based on approximately 4 pounds.
- Store pulled pork in an airtight container in the refrigerator for 3 to 4 days.
- Pulled pork freezes well for up to 3 months in airtight containers.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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