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Instant Pot Pulled Pork Recipe Easy Tender Juicy Pulled Pork Made Perfect

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This Instant Pot pulled pork recipe delivers tender, juicy, and flavorful pulled pork in under 90 minutes, perfect for busy weeknights or gatherings. It combines simple pantry ingredients with pressure cooking magic for a crowd-pleasing comfort food.

Ingredients

Scale
  • 3 to 4 pounds pork shoulder (Boston butt), trimmed of excess fat but not too lean
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 2 teaspoons paprika (smoked paprika preferred)
  • 2 tablespoons brown sugar
  • 1 tablespoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon chili powder
  • 1/4 cup apple cider vinegar (60 ml)
  • 1 cup chicken broth or water (240 ml)
  • 1/2 cup BBQ sauce (120 ml), store-bought or homemade, optional

Instructions

  1. Trim the pork shoulder by removing any thick layers of fat but leave some marbling for moisture. Pat the meat dry with paper towels to help the spice rub stick better. (Time: 5 minutes)
  2. In a bowl, mix garlic powder, onion powder, smoked paprika, brown sugar, salt, black pepper, and chili powder. Stir well to combine all the flavors evenly.
  3. Rub the spice mixture all over the pork shoulder, pressing gently to adhere. For deeper flavor, let it rest in the fridge for a few hours or overnight, but it’s fine to cook right away.
  4. Turn your Instant Pot to ‘Sauté’ mode and heat olive oil. Once shimmering, carefully place the pork shoulder in and sear each side until golden brown and caramelized—about 4-5 minutes per side.
  5. Remove the pork and set aside. Pour chicken broth (or water) and apple cider vinegar into the pot, scraping up any browned bits from the bottom with a wooden spoon.
  6. Return pork shoulder to the pot, close the lid, and seal the valve. Set the Instant Pot to ‘Manual’ or ‘Pressure Cook’ on high for 60 minutes (for a 3-4 pound roast). Once done, let the pressure release naturally for 15 minutes, then carefully perform a quick release for any remaining pressure.
  7. Transfer the pork to a large plate or cutting board. Use two forks or shredding claws to pull apart the meat—it should be fall-apart tender and juicy.
  8. Optional: Pour your favorite BBQ sauce over the pulled pork and mix gently to coat. Taste and adjust seasoning if needed.
  9. Serve warm on buns, over rice, or alongside your favorite sides.

Notes

Searing the pork before pressure cooking adds flavor and helps retain moisture. Let the pressure release naturally for 15 minutes to keep the meat juicy. Use a meat thermometer to ensure internal temperature reaches 195°F for best shredding texture. Adjust cooking time based on pork size. For gluten-free, verify broth and BBQ sauce labels. Leftovers store well in the fridge for up to 4 days or freeze for up to 3 months.

Nutrition

Keywords: Instant Pot pulled pork, pulled pork recipe, easy pulled pork, pressure cooker pork, tender pulled pork, BBQ pulled pork, quick pulled pork

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