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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Great recipe! Easy to follow. I make it exactly as written and it is now in our regular meal rotation.
Delicious and easy!!! Big hit with the hubby and teens! Thank you very much.
This was amazing! I don’t mind tossing the cooking liquid as the flavour seems to be retrained and it reduces the fat! I love to add yellow mustard and coleslaw on top with brioche buns.
Thank you for sharing! I’ve printed this out as my permanent recipe for pulled pork!
Can you use a hormel pork loin for this recipe? It’s only 1.15lbs. If so, what would you adjust the time to in the instant pot? Hope to make this soon!
Yes, you could do that! I’d say take the cook time down to 20 minutes.
How would I adjust the cooking time if I have ~4.5 lbs of pork?
This is so good! It’s a keeper for sure.
This recipe is fantastic!!! I did not go with the hot pepper sauce for fear of scaring my three kids off and it still came out perfectly. The kids all went back for seconds and cleaned their plates. Best pulled pork I’ve ever had. Will be adding this to our monthly menu. Trying out your Mac N Cheese recipe next week Nichole!!! Thank you for posting this for others to enjoy!
Made this for Easter dinner and it was my first time using my Instapot. Total hit! I subbed white vinegar and didn’t add the cumin (I was out). I found prep time was probably closer to 15 min and it took about 20 min to let it sit, vent and shred after the 40 min cooking.
Thanks for a wonderful recipe my whole family loves! I’ll be back to your page for more ideas!
This is a delicious recipe that my entire family loves! We went to a local barbeque resturant that has really good food. My 8 year old ordered the pulled pork. When it came he tried it and disapointedly said “this doesn’t taste like yours Mom!”. Thank you for the recipe!!!
I clearly used too much liquid, but it was still delicious. But what can I do with all this leftover delicious pork “juice”? Have about 3 cups.
Strain the juice, put it in the fridge, and use it to replace the broth in instant pot chili. I make a batch of this, then a batch of chili a few days later, and it works out perfectly. You can skim the fat off after cooling or leave it on, whatever your preference is. You can even use the skimmed fat to sauté the veggies for the chili.