Make perfectly tender, flavorful Instant Pot pulled pork with this straightforward recipe. Using a pressure cooker transforms a pork butt or pork shoulder into juicy pulled pork in about an hour. It’s quick enough for weeknight dinners and impressive enough for weekend barbecues.
This pulled pork is ideal for sandwiches, sliders, tacos, or as a hearty topping for baked or sweet potatoes.
Table of contents
- Why you’ll love this recipe
- Ingredients
- Instructions
- Ways to serve pulled pork
- Storage and reheating
- What to serve with pulled pork
- More Instant Pot recipes
I grew up eating pulled pork sandwiches in Oklahoma, where smoked pork shoulder was a weekend staple. While smoked pulled pork has an unbeatable flavor, the Instant Pot is a reliable alternative when you don’t have a smoker. This recipe aims to recreate the peppery, slightly smoky notes and melt-in-your-mouth texture of smoked pork using an electric pressure cooker.
Why you’ll love this recipe
- Incredibly tender. The pressure-cooking process breaks down connective tissue, producing juicy, pull-apart pork.
- Minimal hands-on time. Short prep, quick searing, then the Instant Pot finishes the work.
- Much faster than smoking or slow-cooking. About 15 minutes prep and roughly an hour total delivers pulled pork in a fraction of the time.
Ingredients
Below are the ingredients and suggested substitutions. For exact measurements, see the recipe card at the end of this article.
- Boneless pork butt or pork shoulder (about 3 pounds), trimmed of any very thick fat. These cuts have enough marbling to become tender and flavorful—avoid lean cuts like pork loin or tenderloin for pulled pork.
- Pulled pork rub — a mix of coarse salt, black pepper, smoked paprika, garlic powder, and onion powder works best to mimic smoky, pepper-forward Texas-style flavor.
- Olive oil for searing.
- Beef broth (or chicken broth) — beef adds a deeper savory note that complements the peppery rub.
- Worcestershire sauce (about 1 tablespoon) for umami depth.
- Apple juice (about 1/2 cup) for a touch of sweetness; omit for a sugar-free version and increase broth accordingly.
- BBQ sauce (optional) to toss with the pulled pork after cooking if you prefer sauced pork.
Tip: For extra smoky flavor without a smoker, add 1 teaspoon of liquid smoke to the cooking liquid.
Instructions
Follow these clear steps to make Instant Pot pulled pork. Searing first develops flavor, and pressure cooking turns the pork tender quickly.
- Season the pork. Cut the pork shoulder into large chunks. Place in a bowl and rub the pulled pork seasoning over all pieces until evenly coated.
- Sear the pork. Select the Sauté function on the Instant Pot and add olive oil. When hot, brown half the pieces for 2–3 minutes per side, then transfer to a cutting board. Brown the remaining pieces the same way. Pour 1/4 cup beef broth into the pot and scrape up browned bits.
- Add the pork and liquids. Return all pork to the pot. Add the remaining 1 cup beef broth, Worcestershire sauce, and apple juice. Close the lid and set the steam release valve to sealing. Cook on high pressure for 40 minutes.
- Release and shred. After cooking, allow the Instant Pot to naturally release pressure for at least 10 minutes, then carefully release any remaining pressure and open the lid. Remove pieces with tongs to a cutting board and shred with forks, tongs, or meat claws. The pork will be very tender and will pull apart easily.
- Finish and serve. Return shredded pork to the pot to soak up juices and keep warm, or mix with your favorite BBQ sauce and serve immediately.
You can shred directly in the Instant Pot if preferred, but transferring to a cutting board often makes shredding easier and less messy.
Ways to serve pulled pork
Pulled pork is versatile. Here are popular serving ideas and a few creative options for leftovers.
- Sandwiches: Serve on toasted buns with coleslaw and pickles for a classic presentation. Offer BBQ sauce on the side so guests can saucify to taste.
- Sliders: Fill small rolls with sauced pork and a spoonful of slaw for easy party food.
- Stuffed baked potatoes: Top baked potatoes with pulled pork and shredded cheese.
- Stuffed sweet potatoes: Fill roasted sweet potatoes with pork, cheese, bacon bits, and green onions; finish with a drizzle of spicy mayonnaise or chipotle sauce.
- Mac and cheese: Stir leftover pulled pork into mac and cheese for a smoky, hearty twist.
- Nachos or tacos: Use pulled pork as a topping for nachos or in warm tortillas with slaw, salsa, and lime.
Storage and reheating
Refrigeration: Store cooked pulled pork in an airtight container for up to 5 days. Freezing: Freeze in airtight containers for up to 6 months.
Reheating methods:
- Microwave: Place pork in a microwave-safe dish and cover with a damp paper towel; heat in 1–2 minute intervals until warmed through.
- Oven: Combine pork with a splash of apple juice or broth to retain moisture, cover with foil, and warm at 325°F for 20–30 minutes.
- Stovetop: Warm in a skillet over medium heat with a little apple juice or broth, stirring occasionally until heated through.
- Frozen pork: Thaw overnight in the refrigerator before reheating using one of the methods above.
What to serve with pulled pork
Complement your pulled pork with classic barbecue sides for a complete meal:
- Potato salad
- Pasta salad or coleslaw
- Grilled or roasted vegetables
- Cheesy potatoes
- Watermelon or fresh green salads for balance
More Instant Pot recipes
If you enjoy this Instant Pot pulled pork, try other pressure-cooker favorites such as Instant Pot shredded chicken, beef ragu, mashed potatoes, or ribs prepared in the Instant Pot.
Instant Pot Shredded Chicken
Instant Pot Beef Ragu
Instant Pot Mashed Potatoes
Instant Pot Ribs
Instant Pot Pulled Pork
Ingredients
- 3 pound pork shoulder or pork butt, cut into large pieces
- 3 tablespoons pulled pork rub (see notes)
- 2 tablespoons olive oil
- 1 1/4 cups beef broth, divided
- 1 tablespoon Worcestershire sauce
- 1/2 cup apple juice
- 1 cup BBQ sauce (optional)
Instructions
- Cut the pork into large pieces and coat evenly with the pulled pork rub.
- Turn the Instant Pot to Sauté and heat the olive oil. Brown half the pork pieces for 2–3 minutes on each side, then transfer to a cutting board. Brown the remaining pieces and add them to the board.
- Add 1/4 cup beef broth to the pot and scrape up any browned bits. Press Cancel.
- Return all pork to the pot. Add the remaining cup of beef broth, Worcestershire sauce, and apple juice. Close the lid and set to high pressure for 40 minutes with the valve set to sealing.
- Allow to naturally release for 10 minutes, then release any remaining pressure. Remove the pork and shred with forks or tongs.
- Return shredded pork to the pot to sit in the cooking liquid, or toss with BBQ sauce and serve.
Notes
- One 3–4 pound boneless pork shoulder yields roughly 6 cups of cooked pulled pork—about eight 3/4-cup sandwich servings.
- For a 6-quart Instant Pot, avoid using pork larger than 4 pounds. If using frozen pork, increase the high-pressure cook time to 45 minutes and ensure pieces are cut before freezing when possible.
- The apple juice adds a mild sweetness; omit it for a lower-sugar version and replace with extra broth.
- The optional BBQ sauce is best added after shredding so guests can choose sauced or unsauced portions.
Nutrition Facts (per serving)
Calories: 274 kcal | Protein: 33 g | Fat: 13 g | Carbohydrates: 4 g | Sodium: 1216 mg
Nutrition values are approximate and do not include optional BBQ sauce.