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Instant Pot Pulled Pork

Succulent pulled pork is made unbelievably tender in the Instant Pot. Pile atop buns with coleslaw, or serve on nachos, salads, rice bowls, or tacos.

Total Time

1 hr 25 min

1 hr 25 min

Prep Time

10 minutes

10 min

Cook Time

1 hr 15 min

1 hr 15 min

Total Time

1 hr 25 min

1 hr 25 min

Prep Time

10 minutes

10 min

Cook Time

1 hr 15 min

1 hr 15 min

Ingredients

for 6 servings

  • 1 boneless pork shoulder, cut into 3 in (7.6 cm) pieces
  • 1 tablespoon kosher salt
  • 2 teaspoons freshly ground black pepper
  • 2 tablespoons light brown sugar
  • 1 teaspoon paprika
  • 2 teaspoons ground cumin
  • ½ teaspoon ground mustard
  • 1 tablespoon grapeseed oil
  • 1 cup BBQ sauce (336 g), plus more for serving
  • 1 cup chicken stock (240 mL)
  • bun, for serving
  • coleslaw, for serving

Nutrition Info

    Calories 304
    Fat 16g
    Carbs 33g
    Fiber 0g
    Sugar 20g
    Protein 6g

Estimated values based on one serving size.

Preparation

  1. On a cutting board, pat the pork shoulder dry with paper towels.
  2. In a small bowl, mix together the salt, pepper, brown sugar, paprika, cumin, and ground mustard. Rub the spice mixture all over the pork shoulder pieces.
  3. Add the grapeseed oil to the Instant Pot and set to sauté. Once the oil begins to shimmer, add the pork shoulder, working in batches to avoid overcrowding, and brown on all sides, about 3 minutes per side. Transfer the browned pork to a large bowl.
  4. Return all of the pork to the Instant Pot, then pour in the barbecue sauce and chicken stock. Secure the lid of the Instant Pot and set to pressure cook on high for 1 hour. Once the timer is up, adjust the pressure release valve to quick release.
  5. Transfer the pork to a cutting board and shred with 2 forks.
  6. Set the Instant Pot to sauté and reduce the liquid to 1 cup, about 15 minutes.
  7. Return the shredded pork to the sauce and stir to combine.
  8. Serve the pulled pork on buns with coleslaw and more barbecue sauce.
  9. Enjoy!

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