Instant Pot Pulled Pork

★ 4.2 · Medium

Smoky, tangy pulled pork that normally takes all day in a smoker comes together in under two hours with the pressure cooker, staying juicy and ready to pile onto buns or into tacos.

15 minPrep Time

65 minCook Time

100 minTotal Time

8 servingsYield

Why You'll Love This

Ready in under 2 hours instead of an 8-hour smoke
Fork-shreddable, juicy pork with smoky-sweet flavor
Versatile for sandwiches, tacos, or bowls
Feeds a crowd from one inexpensive cut of meat

Ingredients

4 lbboneless pork shoulder, cut into 4 large chunks
2 tbspbrown sugar
1 tbspsmoked paprika
1.5 tspkosher salt
1 tspgarlic powder
1 tsponion powder
0.5 tspblack pepper
0.25 tspcayenne pepper
2 tbspvegetable oil
1 cupchicken broth
0.25 cupapple cider vinegar
2 tbspWorcestershire sauce
1yellow onion, sliced
1 cupbarbecue sauce, plus more for serving

Nutrition (estimated per serving)

410Calories

35gProtein

22gFat

16gCarbs

1gFiber

680mgSodium

Nutrition information is an estimate calculated from the ingredients listed and will vary based on the specific products used. It is not a substitute for advice from a nutrition professional.

Method

In a small bowl, mix brown sugar, smoked paprika, salt, garlic powder, onion powder, black pepper, and cayenne to make a dry rub.
Pat the pork chunks dry and rub the spice mixture evenly over all sides of the meat.
Set the Instant Pot to SAUTE, add vegetable oil, and let it heat until shimmering, about 2 minutes.
Working in batches so you do not crowd the pot, sear the pork chunks 2 to 3 minutes per side until browned, then remove to a plate.
Add chicken broth and apple cider vinegar to the pot and scrape up any browned bits from the bottom with a wooden spoon; this prevents the BURN warning.
Stir in Worcestershire sauce and sliced onion, then return the pork chunks and any accumulated juices to the pot.
Lock the lid, set the valve to SEALING, and cook on HIGH PRESSURE for 60 minutes.
Let the pressure release naturally for 15 minutes, then carefully turn the valve to VENTING to release any remaining pressure.
Open the lid once the pin drops and check that the pork shreds effortlessly with two forks; if any piece resists, it needs more time, not more liquid.
Transfer the pork to a large bowl or rimmed baking sheet, discard any large fat pieces, and shred with two forks.
Ladle out and discard all but about 1 cup of the cooking liquid from the pot, then stir in the barbecue sauce.
Return the shredded pork to the pot and toss with the sauce mixture using SAUTE on low, or stir the pork with 1 cup of the reserved cooking liquid and barbecue sauce directly in the bowl.
Taste and add more barbecue sauce as desired, then pile onto buns or serve as is.

Tips

Searing in batches on the SAUTE setting is essential for both flavor and for deglazing enough liquid to avoid a BURN error during pressurizing.
Always let this natural release for at least 15 minutes before quick releasing; venting too soon can cause hot liquid to spurt from the valve and makes the meat tougher.

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