Easy Instant Pot BBQ Pulled Pork

Unlock the secret to incredibly tender, flavor-packed BBQ pulled pork right in your kitchen with this ultimate Instant Pot recipe. Say goodbye to long hours of slow cooking and hello to succulent, fall-apart pork that’s ready in a fraction of the time. This guide will walk you through transforming a humble pork shoulder or pork butt into a culinary masterpiece, infused with tangy apple cider vinegar and a rich, smoky homemade BBQ sauce. Whether you’re planning a family dinner, a backyard cookout, or meal prepping for the week, this Instant Pot BBQ Pulled Pork is effortlessly delicious and versatile enough to be served in sandwiches, tacos, salads, or alongside your favorite comforting sides. Prepare to impress with minimal effort!

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This post was originally published in 2019 and has been comprehensively updated to provide the most current tips, tricks, and details for perfect Instant Pot BBQ Pulled Pork.

Living in Kansas City, Missouri, means being surrounded by some of the best barbecue on the planet. For us, BBQ isn’t just food; it’s a way of life, enjoyed year-round, rain or shine, summer or winter. My Instant Pot has become an indispensable tool in bringing that authentic, smoky BBQ flavor into my home kitchen whenever the craving strikes, regardless of the weather outside. It simplifies the process of creating incredibly tender meats, making it possible to enjoy delicious pulled pork without firing up the smoker for hours on end. This recipe captures the essence of classic BBQ with the convenience of modern pressure cooking, ensuring a satisfying meal every time.

What’s the Best Cut of Pork to Use for Pulled Pork?

For truly exceptional pulled pork, the cut of meat is paramount. You’ll want to opt for a pork shoulder, also commonly known as a Boston butt or pork butt. These cuts are ideal because they are rich in marbling and connective tissue, which break down beautifully under pressure or slow cooking, resulting in incredibly tender and juicy meat. Both bone-in and boneless varieties work wonderfully for this recipe. If you choose a bone-in cut, don’t worry – the bone adds extra flavor during cooking. Simply cut the meat into manageable chunks around the bone before searing. For boneless cuts, slicing into smaller pieces is even easier and helps the pork cook more evenly and absorb flavors deeper.

Is Pork Butt the Same as Pork Shoulder?

Yes, this is a common point of confusion for many home cooks! Despite its name, a “pork butt” actually comes from the upper part of the pig’s shoulder, not the rear end. The term “butt” originates from the barrels (or “butts”) that colonial Boston butchers used to pack these cuts. So, when a recipe calls for pork butt or Boston butt, you are indeed looking for a specific section of the pork shoulder. Both “pork butt” and “pork shoulder” are excellent choices for pulled pork due to their fat content and connective tissues, which yield that desirable tender texture when cooked properly. For a deeper dive into different cuts of pork, you can explore resources like Modern Farmer’s guide to pork cuts.

How to Make Instant Pot Pulled Pork

Creating delicious pulled pork in your Instant Pot is a straightforward process that yields incredible results. Here’s a simplified breakdown of the steps:

1. Prepare the Pork: Start by seasoning your pork shoulder or butt generously with salt and pepper. This initial seasoning is crucial for building deep flavor.
2. Sear for Flavor: Using the Instant Pot’s sauté function, sear the pork chunks in a little olive oil until beautifully browned on all sides. This step is optional but highly recommended as it creates a rich crust and locks in moisture, adding significant depth of flavor to your finished pulled pork. Remove the seared pork and set it aside.
3. Deglaze and Sauté Aromatics: Add a splash of chicken broth to the hot pot and use a wooden spoon to scrape up all those flavorful brown bits from the bottom. This process, known as deglazing, prevents a “burn” notice and incorporates all the delicious fond into your sauce. Then, sauté minced garlic and chopped onions until fragrant, softening them to release their sweet aromas.
4. Combine Ingredients: Return the seared pork to the Instant Pot. Pour in the remaining chicken broth and your chosen BBQ sauce mixture, ensuring the pork is partially submerged in the liquid.
5. Pressure Cook to Perfection: Secure the lid, set the Instant Pot to high-pressure cook, and let the magic happen. The high pressure quickly tenderizes the pork, transforming tough connective tissues into gelatin.
6. Shred and Serve: Once cooked, carefully remove the tender pork from the pot. It should be so tender that it practically falls apart. Use two forks to easily shred the pork into strands. Toss with more BBQ sauce if desired and get ready to enjoy!

Optimal Cook Time for Perfect Pulled Pork

For a 3-4 pound pork shoulder or butt, I recommend cooking it for 45 minutes on Manual (or Pressure Cook) at High Pressure. The secret to achieving truly juicy, tender, and easily shreddable pulled pork lies not just in the cooking time, but also in the pressure release method. After the pressure cooking cycle is complete, resist the urge to quick release the pressure. Instead, allow the steam to release naturally for at least 15 minutes. This natural release method allows the muscle fibers to relax slowly, reabsorbing the flavorful juices and resulting in incredibly moist pork. A quick release can sometimes cause the meat to dry out slightly. After 15 minutes of natural release, you can then perform a quick release of any remaining pressure before carefully opening the lid.

Choosing the Right BBQ Sauce for Your Pulled Pork

The BBQ sauce you choose can significantly influence the final flavor profile of your Instant Pot Pulled Pork. Since this recipe allows for plenty of sauce to be added both during and after cooking, selecting your favorite is key! Whether you prefer a sweet, smoky, tangy, or spicy sauce, the choice is entirely yours. Many classic pulled pork recipes feature a rich, robust sauce. For those who enjoy a healthier option or are mindful of sugar intake, I highly recommend an unsweetened BBQ sauce, such as the unsweetened BBQ sauce from Primal Kitchen. It’s a personal favorite that delivers authentic flavor without added sugars. Feel free to experiment with different brands or even try making your own homemade BBQ sauce from scratch for a truly personalized touch.

Can You Cook a Frozen Pork Roast in the Instant Pot?

Yes, one of the fantastic advantages of the Instant Pot is its ability to cook meat directly from frozen! This is a huge time-saver when you forget to thaw your roast or need a last-minute meal. When cooking a frozen pork roast, you will need to adjust the cooking time. For a typically sized 3-4 pound frozen pork shoulder or butt, add an additional 30 minutes to the high-pressure cooking time, bringing the total to 75 minutes. Ensure the roast fits comfortably in the Instant Pot and there’s enough liquid to come to pressure. Always check the internal temperature of the pork with a meat thermometer to ensure it reaches at least 200-205°F (93-96°C) for optimal shreddability.

Freezing Tips for Leftover Pulled Pork

Pulled pork freezes exceptionally well, making it perfect for meal prep or enjoying delicious leftovers later. To maximize freshness and flavor, store your cooked and shredded pork in sealable plastic bags or airtight containers. It can be safely kept in the freezer for up to 3 months. When you’re ready to enjoy it again, I recommend defrosting the pulled pork overnight in the refrigerator. This slow thawing process helps maintain the texture and juiciness of the meat much better than a quick microwave defrost. Once thawed, gently reheat on the stovetop over low heat with a splash of broth or extra BBQ sauce to prevent it from drying out. This ensures your reheated pulled pork tastes just as good as it did fresh!

Expert Recipe Tips for Instant Pot Pulled Pork

Achieving perfectly tender and flavorful Instant Pot BBQ Pulled Pork is easy with these expert tips:

• Fat Trimming: You have the option to trim excess fat from the pork shoulder either before or after cooking. Many prefer to trim it after cooking, as the fat renders during the cooking process, contributing to moisture and flavor, and then it’s easier to remove any large pieces before shredding.
• Searing for Flavor: While optional, searing the pork chunks before pressure cooking creates a caramelized crust and adds a significant depth of flavor to the final dish. This extra step is highly recommended for a richer taste. If you’re short on time, you can skip searing, and the pork will still be delicious.
• BBQ Sauce Personalization: The beauty of pulled pork is its adaptability to your favorite BBQ sauce. Feel free to use any store-bought sauce you love, or embark on a culinary adventure by crafting your own homemade version.
• Adjusting Sweetness: If you prefer your BBQ sauce and pork on the sweeter side, consider adding an extra tablespoon or two of brown sugar or your preferred brown sweetener to the sauce mixture.
• Balancing Tanginess: For a more vinegar-based or tangy flavor profile, simply increase the amount of apple cider vinegar in the recipe. Start with a little extra and adjust to your taste.
• Taste and Adjust Seasoning: The best time to fine-tune the flavors of your pulled pork is after the meat has been cooked and shredded. Taste a small portion and adjust with additional salt, pepper, spices, sweetener, or vinegar as needed until it meets your perfect flavor balance.
• Embrace Liquid Smoke: To impart that authentic, outdoor-grilled, smoky BBQ flavor without needing a smoker, liquid smoke is your secret weapon. A small amount goes a long way in enhancing the depth and complexity of the pork.

Delicious Side Dishes to Pair with Pulled Pork

Pulled pork is incredibly versatile and pairs wonderfully with a wide array of classic BBQ side dishes. Here are some of my top recommendations to complement your Instant Pot BBQ Pulled Pork:

• Southern Coleslaw
• Southern Homemade Cornbread
• Southern Baked Beans
• Easy Spaghetti Salad
• Southern Macaroni Salad
• Bacon Ranch Pasta Salad
• Southern Mustard Greens
• Instant Pot Corn on the Cob
• Air Fryer Corn on the Cob

More Irresistible BBQ Main Dishes

If you love the ease and flavor of Instant Pot BBQ Pulled Pork, you’ll definitely want to explore these other delicious BBQ main dishes for your Instant Pot or air fryer:

• Instant Pot Ribs
• Instant Pot Brisket
• Air Fryer Ribs
• Instant Pot Pulled Chicken

Instant Pot BBQ Pulled Pork

By Brandi Crawford

This Instant Pot BBQ Pulled Pork is made with pork shoulder, pork butt, or pork roast and with apple cider vinegar and homemade BBQ sauce. Add this to your cookout menu and serve with sandwiches if you wish!

5 out of 5 stars from 10 ratings

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Prep Time: 10 mins

Cook Time: 55 mins

Natural Release of Steam: 15 mins

Total Time: 1 hr 20 mins

Course: Dinner, Lunch

Cuisine: American

Servings: 5 servings

Calories: 493 kcal

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Equipment

• Instant Pot

Ingredients

• 1 teaspoon liquid smoke
• 2 cups BBQ sauce (Divided)
• 2 tablespoons apple cider vinegar
• ⅓ cup brown sweetener (or brown sugar)
• 3-4 pound boneless pork shoulder or pork butt (cut into 3 chunks)
• Salt and pepper to taste
• 1 teaspoon olive oil
• 1 cup chicken broth or beef broth
• 1 cup chopped onion
• 2 garlic cloves, minced

Instructions

Instant Pot Instructions

1. Combine 1 cup of BBQ sauce, the liquid smoke, apple cider vinegar, and brown sugar or sweetener in a small bowl. Stir well and set aside.
2. Generously season the pork shoulder chunks with salt and pepper on all sides.
3. Place the Instant Pot on the “Saute” function. Add the olive oil and allow it to heat up.
4. Sear both sides of each pork chunk until browned, about 3-4 minutes per side. Remove the pork and set it aside.
5. Add half of the chicken broth to the pot and deglaze by scraping up all the flavorful brown bits from the bottom.
6. Add the chopped onions and minced garlic to the pot. Sauté for 2-3 minutes until fragrant and softened.
7. Add the remaining chicken broth to the pot, then return the seared pork shoulder chunks.
8. Drizzle the prepared BBQ sauce and brown sugar mixture evenly over the top of the pork shoulder.
9. Secure the lid on the Instant Pot and seal the venting knob. Cook for 45 minutes on Manual (or Pressure Cook) > High Pressure.
10. Once the cooking cycle is complete, allow the steam to release naturally for 10-15 minutes. Then, manually release any remaining pressure before carefully opening the lid.
11. Remove the tender pork from the pot and transfer it to a large cutting board or shallow dish. Shred the pork effortlessly using two forks or knives.
12. Drizzle the remaining 1 cup of BBQ sauce over the shredded pork, toss to coat, and serve immediately with your favorite sides.

Slow Cooker Instructions

1. Combine 1 cup of BBQ sauce, the liquid smoke, apple cider vinegar, and brown sweetener in a small bowl. Stir and set aside.
2. Sear the pork on all sides in a skillet on medium-high heat with the olive oil for added flavor, about 3-4 minutes per side.
3. Add the seared pork to your slow cooker along with the remaining ingredients (chicken broth, onions, garlic) and the prepared BBQ sauce mixture.
4. Cover and cook on High for 4-6 hours or on Low for 10-12 hours, until the pork is fork-tender and easily shreddable.
5. Remove the pork from the slow cooker. Shred it with forks or knives.
6. Drizzle the remaining 1 cup of BBQ sauce onto the shredded pork, toss to combine, and serve.

Recipe Notes

• You can choose to trim the fat from the pork either before or after cooking. Trimming after cooking can sometimes be easier and allows the fat to contribute to moisture during the cooking process.
• Searing the pork beforehand is optional but highly recommended to add a rich, caramelized flavor. However, the pork will still be delicious if you skip this step.
• This recipe is highly adaptable to your preferred BBQ sauce. Feel free to use any store-bought or homemade sauce that you enjoy most.
• If you prefer a sweeter pulled pork, you can add an additional tablespoon or two of brown sugar or sweetener to the sauce mixture.
• For a tangier, more vinegar-based sauce, simply increase the amount of apple cider vinegar according to your taste.
• The ideal time to taste and adjust the flavor is after the pork has been cooked and shredded. Add more seasonings, sweetener, or vinegar as needed.
• Liquid smoke is included to give the pulled pork an authentic smoky flavor, reminiscent of traditional grilled BBQ.
• Macros listed assume a zero-calorie brown sweetener is used. Please perform your own calculation based on the specific ingredients and brands you choose.

Nutrition Facts

Serving: 1 serving | Calories: 493 kcal | Carbohydrates: 15g | Protein: 54g | Fat: 18g

Nutrition Data

Macros are provided as a courtesy and should not be construed as a guarantee. This information is calculated using MyFitnessPal.com. To obtain the most accurate nutritional information for a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.

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