Prep time: 20 mins | Cook time: 1 hr 30 mins | Total time: 1 hr 50 mins | Servings: 8
This is one of the recipes I am sure I’ll keep for life! It’s super easy to throw together using Instapot and promises fork-tender and flavorful pulled pork. This BBQ Pulled Pork made in an Instant Pot is an excellent dish for a weeknight meal, cookouts, social occasion, even on holidays!
Ingredients
Want to save this recipe? Enter your email below and we’ll send the recipe straight to your inbox!
2 tbsp olive oil
4 lbs boneless pork shoulder, cut into 2” pieces
Dry Rub:
1 tbsp paprika (not smoked)
1 tbsp brown sugar
2 tsp garlic powder
1 tsp onion powder
1/4 tsp cayenne pepper
2 tsp sea salt
1 1/2 tsp cumin
1/2 tsp ground black pepper
2 tsp chilli powder
1 tsp dry mustard
Sauce
1 c. ketchup
1 c. BBQ sauce (store-bought)
2 tbsp Worcestershire sauce
1/4 c. brown sugar
1/2 c. chicken broth (for this recipe, I used low sodium)
How to make Easy BBQ Pulled Pork Instant Pot
Step 1: Combine the dry rub ingredients in a small bowl until well mixed. Set aside.
Step 2: Place the sauce ingredients in a medium bowl. Mix well until blended.
Step 3: With the dry rub, season all sides of the pork.
Step 4: Set the Instant pot/pressure cooker to “Saute”. To the pot, add the oil. Once hot, add some of the pork, making sure the pan is not overcrowded. Cook the pork for about 5 minutes until brown, flipping once. To a plate, transfer the cooked meat and continue cooking the rest.
Step 5: Now, press the keep warm/cancel button on the IP. Pour in the sauce and scrape any brown bits from the bottom of the pot using a wooden spoon. Place the meat back in the pot and toss to coat. Cover and set to cook for 90 minutes on meat/stew.
Step 6: When the timer beeps, let the pressure release naturally for about 15 minutes. If in a rush, simply follow the directions for quick release of pressure.
Step 7: When done, transfer the pork to a bowl, leaving the sauce in the pot.
Step 8: Set the IP to “Saute” setting and simmer the sauce, uncovered until it has slightly reduced. In the meantime, shred the meat.
Step 9: To serve, mix the shredded pork with the sauce. Enjoy!
Tips:
Before beginning to cook, remove the skin from the pork shoulder. You should also trim any excess fat and leave only a thin layer of fat to make sure the meat won’t dry.
For this recipe, you can also use pork butt.
If you decided to use pork loin, there is no need to trim off the fat cap as loins are very lean and we would want to keep some of the fat.
Nutrition Facts:
Calories: 459kcal (23%) | Carbohydrates: 33g (11%) | Protein: 52g (104%) | Fat: 11g (17%) | Saturated Fat: 2g (13%) | Cholesterol: 136mg (45%) | Sodium: 1451mg (63%) | Potassium: 1134mg (32%) | Fiber: 1g (4%) | Sugar: 27g (30%) | Vitamin A: 840IU (17%) | Vitamin C: 3.1mg (4%) | Calcium: 50mg (5%) | Iron: 3.2mg (18%)
Ingredients
- 2 tbsp olive oil
- 4 lbs boneless pork shoulder, cut into 2” pieces
- Dry Rub:
- 1 tbsp paprika (not smoked)
- 1 tbsp brown sugar
- 2 tsp garlic powder
- 1 tsp onion powder
- 1/4 tsp cayenne pepper
- 2 tsp sea salt
- 1 1/2 tsp cumin
- 1/2 tsp ground black pepper
- 2 tsp chilli powder
- 1 tsp dry mustard
- Sauce
- 1 c. ketchup
- 1 c. BBQ sauce (store-bought)
- 2 tbsp Worcestershire sauce
- 1/4 c. brown sugar
- 1/2 c. chicken broth (for this recipe, I used low sodium)
Instructions
Step 1: Combine the dry rub ingredients in a small bowl until well mixed. Set aside.
Step 2: Place the sauce ingredients in a medium bowl. Mix well until blended.
Step 3: With the dry rub, season all sides of the pork.
Step 4: Set the Instant pot/pressure cooker to “Saute”. To the pot, add the oil. Once hot, add some of the pork, making sure the pan is not overcrowded. Cook the pork for about 5 minutes until brown, flipping once. To a plate, transfer the cooked meat and continue cooking the rest.
Step 5: Now, press the keep warm/cancel button on the IP. Pour in the sauce and scrape any brown bits from the bottom of the pot using a wooden spoon. Place the meat back in the pot and toss to coat. Cover and set to cook for 90 minutes on meat/stew.
Step 6: When the timer beeps, let the pressure release naturally for about 15 minutes. If in a rush, simply follow the directions for quick release of pressure.
Step 7: When done, transfer the pork to a bowl, leaving the sauce in the pot.
Step 8: Set the IP to “Saute” setting and simmer the sauce, uncovered until it has slightly reduced. In the meantime, shred the meat.
Step 9: To serve, mix the shredded pork with the sauce. Enjoy!
Notes
Before beginning to cook, remove the skin from the pork shoulder. You should also trim any excess fat and leave only a thin layer of fat to make sure the meat won’t dry. For this recipe, you can also use pork butt. If you decided to use pork loin, there is no need to trim off the fat cap as loins are very lean and we would want to keep some of the fat.