Instant Pot Pulled Pork is seasoned to perfection, and mouthwateringly tender! Make this easy and super flavorful pulled pork using a pork loin roast and have your family’s new favorite instant pot pork recipe on the table in an hour!
How Do You Make Pulled Pork?
Pulled pork is a very simple dish to make at home, and there are a few ways to make it even more quick and easy.
Pulled pork recipes start with basic seasonings that you probably already have at home. I like to use a mixture of brown sugar, salt, garlic and onion powder, paprika, pepper, and cumin.
Once you have seasoned your meat, you will mix up your wet ingredients. I prefer to use broth over water for added flavor. Use your favorite type of barbecue sauce, and then a bit of apple cider vinegar. The vinegar not only adds great flavor, but, the acid helps to tenderize the meat as it cooks!
After you have seasoned your meat, and mixed up your wet ingredients it’s time to get cooking!
This recipe, in particular, is for the Instant Pot. If you don’t have an instant pot, I highly recommend that you try out my Crockpot Bourbon Bacon Pulled Pork and you can find the recipe for that right HERE.
Instant Pot Pulled Pork Recipe:
As far as meat, I typically use a pork loin roast. You can also use a pork shoulder if that is your preference. A lot of people worry about a pork roast becoming tender enough. As long as you use the right method and ingredients, it turns out absolutely perfect every time!
My general method has always been to slow cook pulled pork, like in the recipe I linked to above. But, since I’ve become a huge fan of my instant pot, I wanted to try cooking it that way. Happy to say it turned out great!
If you have time you will add your rub to your cubed pork roast, seal it in a bag, and let it marinate for a good 30-60 minutes before cooking for maximum flavor. When I make pulled pork in my crockpot, I find that marinating isn’t necessary because all of those flavors slow cook together for hours. However, for instant pot pulled pork, marinating really is the way to go.
Next, you will heat up your oil right in your pot, sear the meat in batches until browned on all sides. It won’t need to be cooked through at that point.
Then, you will want to use a small amount of beef broth to deglaze the bottom of your pot. If you don’t you may end up with that dreaded “burn” warning during cooking.
To deglaze, you’ll simply pour the broth right into the bottom of the instant pot and use a wooden spoon to scrape all of those brown bits off. This also adds great flavor to continue seasoning your meat as it cooks.
After you deglaze simply add everything into your instant pot, close the lid and valve to sealing. Then, you will cook as directed below for 40 minutes. After your cooking time is up, allow the instant pot to natural release for 10 minutes, then you can quick release.
After your quick release, you are ready to shred your meat, and serve on soft hamburger buns, with your favorite toppings!
Remember if you are looking for the slow cooker method of making pulled pork you can find it HERE. I also happen to adore this Slow Cooker Pulled Pork Chili!
Enjoy!
~Nichole
Check out our video for this recipe below, and be sure to follow along on Facebook where we’re always sharing the best recipes!
Instant Pot Pulled Pork
Ingredients
- 1 Tablespoon Packed Brown Sugar
- 2 Teaspoons Paprika
- 2 Teaspoons Garlic Powder
- 2 Teaspoons Onion Powder
- 1 Teaspoon Salt
- 1 Teaspoon Pepper
- 1/2 Teaspoon Cumin
- 1/4 Teaspoon Cayenne, Optional
- 3 Pound Boneless Pork Roast, Cut into 3-4 inch cubes
- 2 Tablespoons Olive Oil
- 1/3 Cup Apple Cider Vinegar
- 2 Cups Barbecue Sauce, Divided
- 1 1/4 Cup Chicken or Beef Broth
- 1 Teaspoon Hot Pepper Sauce, Optional
Instructions
- In a small bowl mix together the brown sugar, paprika, garlic powder, onion powder, salt, pepper, cumin, and cayenne.
- Season the cubed pork with the spice mixture and set aside.
- In a medium bowl whisk together the apple cider vinegar, one cup of the barbecue sauce, the hot pepper sauce if using, and one cup of the broth.
- Turn your instant pot to the saute setting. Add the olive oil and allow it to get hot.
- Add half of the cubed pork to the hot oil and saute for 5 minutes, turning to brown on all sides. Remove the browned pork to a plate and repeat with the remaining half of the cubed pork.
- Turn the instant pot off. Use the remaining 1/4 cup of beef broth and a wooden spoon to deglaze (scrape the brown bits) from the bottom of the pot.
- Add all of the meat along with the barbecue sauce mixture to the instant pot.
- Close the lid and set to sealing.
- Cook on manual high pressure for 40 minutes. Once the cooking time is up, allow the pressure to release naturally for 10 minutes, then do a quick release.
- Remove the meat from the instant pot and shred. Stir in the remaining cup of bbq sauce and serve on buns as desired.
I have made this twice (so far!) and it is a keeper for sure. I used pork shoulder roasts from Costco, and I was worried they’d be too fatty, but ebverything rendered out and was perfect.
Made this today and my fiancé raves about it. I used pork butt because that’s all the butcher had. It was a little fatty. I’ll give myself more time to find another cut next time, but this was tender and delicious nonetheless!
Still pretty new to instant pot, if I do a half recipe, do I pressure cook for half the time? or still for 40 minutes?
My husband and I just made this for dinner and Wow’ delicious!!!!we have so much leftover to use for a few nights. HIGHLY RECOMMEND
3-4 inch cubes – does this mean 3 or 4 inch or 3/4 inch?
3 to 4 inch cubes.
Why do you have to cut up into cubes. You can’t cook it whole? Can’t wait to try this recipe
I tried a whole pork butt once (by accident). It wasn’t fully cooked at the time specified in the recipe. Cubing the pork allows for increased surface area for the heat and pressure to penetrate the meat and tenderize it. Plus browning all the cubes makes for a nicer product in the end.
I cooked a 3.5 pound pork whole it was amazingly soft shredded great .
Sorry, got it all figured out with my insta pot.
What is hot pepper sauce? Sriracha? Hot sauce?
Hot sauce….like Tabasco, Cholula, Franks Red Hot, Tapatio….
Made this tonight and it was amazing! I used a half pork butt and after shredding it (which was so easy I did it with a pair of tongs) I only added a few squirts of BBQ sauce vs the additional full cup. Served on toasted brioche buns with a side of slaw and fresh sweet corn. Tons left for leftovers. Thanks for the recipe, it’s definitely a new ‘go to recipe’ for me 🙂
I don’t usually leave comments but this was so good and easy, I had to. I made this the other night and then tonight I used the left over on nachos. Amazing!!!!
This was easy to make and delicious!! I forgot the black pepper, but it was not missed. I didn’t have paprika or cayenne on hand, so I substituted red pepper flakes to give it a little kick. It ended up a bit funnier than I expected, so I didn’t add the extra cup of BBQ sauce at the end. The teenagers loved it, so that’s a win for me!
So easy to shred:)
Question: If I’m going to marinate, do I just season with the dry ingredients and only add the wet when cooking, or do I marinate dry and wet together?
Followed the recipe exactly. It was amazing!! My whole family loved it, even my super picky kid. Thanks for sharing!
If I double the recipe do I double the liquid?
I am going to cook 16lbs of pork shoulder. I have the larger Instant Pot, do I need to adjust the cook time?
I’m not usually one to leave reviews, but wow, this turned out awesome! The seasoning, flavor, and texture of the pulled pork was perfect. Definitely one of the best things I’ve made in our instant pot to date. My kids are pretty picky eaters and both really liked the pulled pork. Thanks!
Thanks! I’m glad you enjoyed it and decided to come back and leave a review! 🙂
If I double the recipe do I double the liquid?
Yes
Did you double the time?