Entrees

Instant Pot Pulled Pork

Tender, juicy pulled pork cooked to perfection in the Instant Pot, infused with a flavorful blend of spices, and finished with a tangy BBQ sauce. Perfectly paired with coleslaw and served on soft brioche buns for a delicious, crowd-pleasing meal!

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Average Rating: 0

Prep

15 minutes

Cook

60 minutes

Total

1 hour 15 minutes

Serves

people

Author

Cody Landry

This Instant Pot pulled pork recipe is great because it combines a rich blend of spices with the pressure cooking method, ensuring the pork becomes tender, flavorful, and ready in a fraction of the time compared to traditional slow-cooking methods. The spice rub and searing lock in flavor, while the apple cider vinegar adds a nice tangy contrast that enhances the barbecue sauce.

Substitutions:

Pork Shoulder: You can use pork butt or even boneless pork loin if you prefer leaner meat.
Apple Cider Vinegar: Swap with white vinegar or apple juice for a milder flavor.
Chicken Broth: Substitute with beef broth, vegetable broth, or water in a pinch.
Olive/Canola Oil: Use any neutral cooking oil, such as avocado or grapeseed oil.

Best BBQ Sauce for Pulled Pork:

Stubbs Original BBQ Sauce: Less sweet with a hint of spice, great for a balanced flavor.
Trader Joe's Organic Kansas City Style BBQ Sauce: Thick, smoky, and slightly spicy.
Lillie’s Q Gold: This mustard-based sauce has a tangy, slightly sweet flavor with a hint of spice, making it perfect for those who enjoy a South Carolina-style BBQ twist on their pulled pork.
Blues Hog Original: Known for its thick texture and sweet, smoky flavor, Blues Hog is a favorite among BBQ enthusiasts. It adds a rich and complex taste to pulled pork, with a mix of molasses, brown sugar, and spices.
Stubb's Original: This sauce offers a balanced combination of tangy, smoky, and slightly spicy flavors. It’s less sweet than others, making it a great choice if you want the pork's natural flavor to shine through.
George’s BBQ Sauce: A classic vinegar-based sauce with a touch of heat, George's is ideal for those who prefer a North Carolina-style BBQ flavor. It's thinner than the others and offers a nice tang that cuts through the richness of the pork.

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Ingredients

3-4 lb pork shoulder (pork butt), bone in

1 1/2 cup chicken broth

1/2 cup apple cider vinegar

1/2 cup barbecue sauce (plus more for serving)

2 tbsp olive oil

2 tbsp brown sugar

2 tbsp paprika

1 tsp cumin

1 tsp onion powder

1 tsp garlic powder

1 tsp smoked paprika (optional)

1 tsp salt

1/2 tsp black pepper

1/2 tsp cayenne pepper (optional, for heat)

2 Tbsp Canola oil

Directions

Mix all spices and sugar together in a small bowl
Cut off excess fat on the pork shoulder. Usually the bottom has quite a bit to cut off.
Spread the spice mixture evenly on the pork shoulder.
Put instant pot on high saute mode and add oil.
Carefully add the pork shoulder to the pot. Sear each side for about a minute or until browned
Once each side is seared, carefully take the pork shoulder out of the pot.
Turn the instant pot off and add the chicken broth and apple cider to the pot. Use a spatula to scrap the browned bits off the bottom of the pot.
Add the pork back to the pot. Pressure cook for 50 minutes with a 10 minute natural release.
Carefully remove the pork and add it to a large bowl. Remove the meat from the bone using a couple forks and separate large clumps of meat.
Add your favorite BBQ sauce. Serve with our coleslaw and some brioche buns!