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
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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.
Made this for my sisters baby shower. I doubled it (10 lbs of pork butt) and made it in 2 different batches. The second batch I cooked in the leftover juice. I left out the BBQ sauce since not everyone in my family likes it and just had some out for those who did. It was so good, I had no leftovers!
Love if you share your bourbon bacon recipe or if you have a link? I want to try it:)
Hands down the best pulled pork recipe I’ve ever had. Easy peasy!
I typed in for a easy pulled pork dish. It is/was awesome. I had no apple vinegar so I just used plain vinegar. I had no paprika so, I omitted it. I work for a really, really picky man (in house care giver and he loved it. Next on the list is pulled pork chili and bourbon, bacon pulled pork. Thank You
I didn’t have time to marinade, and couldn’t saute, but this was still some of the best pulled pork I’ve had! I can only imagine how amazing it will be when I have time to do a proper job of it. Definitely making this again!
Fantastic recipe. I have to cook in steps to avoid exhaustion. Mix up spices evening before, put cubed meat in gallon size bag with spices, mix well, put in refrigerator until ready to cook. Use same bowl that I mixed spices in to mix wet ingredients. (Less dishes to wash). Do not skip deglaze step, very important. Rest while instant pot works it’s magic. Shred meat, mixed with the extra BBQ sauce and pot liquid. Serve on soft buns and enjoy a taste sensation.
Thanks for this great recipe
Hi, I could only find a bone in cut, how would you recommend adjusting the cooking time? Thanks
Bone in will be the same
I made this for our family Labor Day get together. I did not make any adjustments to the original recipe and it came out delicious! What a treat not to have to slow cook meat for 8 hours or bake for 2-1/2! Even my picky little granddaughter ate two sandwiches!
We make this recipe once a week or once every other week and don’t change a thing. It is the best comfort food. Thank you!
Thanks for this recipe! It was delicious, and will be a go-to in my home. I cut the brown sugar to 3/4 tbsp, and since I didn’t have any bbq sauce at home, I used 1.5 tbsp of a balsamic vinegar glaze (way less sugar, also). I still used the ACV, low sodium beef broth & hot sauce. It was delicious! Thanks again!
I’m so glad to hear somebody else didn’t have barbecue sauce but used the broth and vinegar — although I used apple cider vinegar.
I’m making mine right now so I’m hoping it turns out. I’m going to see if I can get hold of barbecue sauce while this cooks. But I noticed in the restaurants they don’t cook with BBQ sauce either so I bet this will work.
Mine turned out great without BBQ sauce. I just made it again tonight, but I‘m trying to reduced the sugar/carbs even further with less balsamic vinegar, substituted monk fruit for some of the brown sugar, and 4 tbsp of a good sugar-free bbq sauce. Waiting for it to finish now!
This is one of my favorite recipes, I dont change a thing. The meat is so tender and easy to shred, really deep flavor. We have made pulled pork sandwiches with coleslaw, and tonight we made a home made pulled pork pizza. It was delicious!