Instant pot pulled pork is incredibly flavorful and perfect for making bbq pulled pork sandwiches. This dish can be made quickly by using an instant pot rather than a slow cooker and without compromising flavor. It’s a meal your family will love!
Instant Pot Pulled Pork
This pulled pork recipe is made with beef broth, bbq sauce, and liquid smoke for wonderfully tender, smoky, and flavorful pulled pork sandwiches. By sauteing the meat before cooking, it creates a crust that adds depth to the dish.
Another great way to enjoy pork shoulder is to prepare it by braising. Braised Pork Shoulder is slow-roasted and marinated in dark beer and aromatic herbs, then combined with caramelized onions and a kick of chipotle.
How to make instant pot pulled pork
Set the Instant Pot to Sauté mode and add the vegetable oil.
Cut the roast into four large pieces and season both sides of each piece with BBQ seasoning.
Place two pieces of the roast in the Instant Pot and sear both sides.
Then, remove the pieces and add the remaining two pieces.
Sear both sides and remove the meat.
Turn off the Instant Pot and stir together one cup of the BBQ sauce with the water.
Pour half the mixture in the bottom of the pot.
Use a wooden spoon to scrape the pot to remove stuck on pieces of meat, then add the meat back into the pot.
Pour the remaining sauce mixture over the top.
Place the lid on the Instant Pot and seal the vent.
Set the to cook on high pressure for 60 minutes.
When the cook time is up, do a natural release for 10 minutes, then a quick release to remove remaining pressure.
Remove the meat from the pot and shred it, then drain all but one cup of liquid from the pot.
Return the meat to the pot and stir in the remaining sauce, then serve immediately.
Tips For Success/Variations
Here are some easy tips and variations to make this instant pot pulled pork recipe.
- Use chicken instead of pork to make bbq pulled chicken sandwiches.
- Instead of using a boneless pork shoulder, you can use pork loins or pork butt for these sandwiches.
- Rather than using barbecue sauce, rub the pork with brown sugar, salt, and pepper for a flavorful rub.
- This recipe uses beef broth, but you can use chicken broth or vegetable broth if you’d rather.
- Add a splash of apple cider vinegar for a tangy bbq pulled pork recipe.
How to serve
How to store
Refrigerator: Keep leftover pulled pork in an airtight container in the fridge for up to five days. Reheat it in the microwave in 30-second increments until it reaches 165°F.
Freezer: Freeze pulled pork in an airtight container for up to three months. This is a great way to make a meal ahead of time to serve later.
Thaw: To defrost the bbq pulled pork, place it in the refrigerator for 24 hours or microwave it on the defrost setting until it’s hot all the way through. Stir every 30 seconds so the middle of the pork heats up as well.
Can you overcook pulled pork in Instant Pot?
It is possible to overcook pulled pork in an instant pot by setting the cooking time for longer than necessary.
Is pulled pork better in Instant Pot or slow cooker?
This is completely based on the time you have to allow it to cook, which appliance you have, and your personal preference. Slow cooker pulled pork takes longer to cook but is just as tender and flavorful as instant pot pork tenderloin.
Why is my pulled pork tough in the instant pot?
Your pork will be tough if it’s not cooked long enough. It gets tender the longer it cooks in the instant pot.
How long does it take to cook pork in an Instant Pot?
This depends on how much pork you put in the pot. This recipe uses four pounds and cooks for 60 minutes and then sits for another 10 minutes to release pressure naturally.
- 4 pounds pork butt roast
- 2 tablespoons BBQ seasoning (I used Weber's seasoning)
- 1 tablespoon vegetable oil
- 2 cups BBQ sauce, divided (I used Sweet Baby Ray’s)
- 1 cup water
- 1 tablespoon liquid smoke (optional)
- Set the Instant Pot to Sauté mode and add the vegetable oil.
- Cut the roast into four large pieces and season both sides of each piece with BBQ seasoning.
- Place two pieces of the roast in the Instant Pot and sear both sides.
- Then, remove the pieces and add the remaining two pieces.
- Sear both sides and remove the meat.
- Turn off the Instant Pot and stir together one cup of the BBQ sauce with the water.
- Pour half the mixture into the bottom of the pot.
- Use a wooden spoon to scrape the pot to remove stuck-on pieces of meat, then add the meat back into the pot.
- Pour the remaining sauce mixture over the top.
- Place the lid on the Instant Pot and seal the vent.
- Set the to cook on high pressure for 60 minutes.
- When the cooking time is up, do a natural release for 10 minutes, then a quick release to remove the remaining pressure.
- Remove the meat from the pot and shred it, then drain all but one cup of liquid from the pot.
- Return the meat to the pot and stir in the remaining sauce, then serve immediately.
Amount Per Serving: Calories: 1004Total Fat: 60gSaturated Fat: 21gTrans Fat: 0gUnsaturated Fat: 33gCholesterol: 262mgSodium: 1273mgCarbohydrates: 39gFiber: 1gSugar: 32gProtein: 71g