Instant Pot Pulled Pork is a reliable way to get tender, flavorful pulled pork in about one hour of pressure cooking. It’s simple to make, great for meal prep, and easily adapts to a variety of sauces and serving ideas.
My family loves pulled pork, so I make it often and use it in sandwiches, tacos, bowls, and more. While slow-cooker versions deliver great flavor, they can take 8–10 hours. The Instant Pot gives the same tender results in a fraction of the time, so I can make pulled pork any day of the week without starting early in the morning.
Why you’ll love this recipe:
- Tender, juicy pulled pork made in about one hour of pressure cooking.
- Excellent for meal prep — the cooked pork keeps well in the refrigerator and freezes nicely for months.
- Easy to customize: swap the braising liquid or spice rub to match your taste.
Recipe ingredients
Ingredient notes
- Pork: Pork shoulder (pork butt) is ideal because the fat and connective tissue break down into tender, flavorful meat. A 4 lb roast is used here, but the recipe adapts to slightly smaller or larger roasts.
- Seasonings: A simple rub of smoked paprika, brown sugar, and cumin adds great flavor. Use your favorite rub or a store-bought blend if you prefer.
- Liquid: Apple cider vinegar plus water creates a tangy braising liquid that helps tenderize the pork. You can substitute apple cider, beer, chicken or vegetable stock.
- Sauce: The pork is delicious on its own, but tossing it with your favorite barbecue sauce finishes it beautifully.
How to cook pulled pork in the Instant Pot
This recipe requires minimal prep. Cut the pork into large pieces for faster, even cooking, season well, brown to develop flavor, then pressure cook until the meat shreds easily with a fork.
Pro tip: Browning the pork before pressure cooking creates a flavorful crust and improves overall flavor. If your roast is large, brown in batches so the pan isn’t crowded.
- Mix the smoked paprika, brown sugar, cumin, kosher salt and black pepper in a small bowl.
- Cut the pork shoulder into four large pieces (trim excess fat if desired) and rub the spice mixture on all sides.
- Set the Instant Pot to Sauté. Add olive oil and brown the pork 1–2 minutes per side; work in batches if needed. Remove the pork.
- Deglaze the pot with apple cider vinegar and water, scraping up browned bits from the bottom.
- Return the pork to the pot, secure the lid and cook on High Pressure for 1 hour. The pot will take about 15 minutes to come to pressure. Quick release when the time is up, or allow a natural release if preferred. If the pork isn’t easily shredded, cook an additional 15–30 minutes.
- Remove pork to a cutting board and shred with forks. Discard excess fat, then toss the shredded meat with some of the cooking liquid or warmed barbecue sauce to moisten.
FAQs
Pork shoulder (often sold as pork butt or picnic shoulder) is the preferred cut because its fat and connective tissue melt down during cooking, producing tender, flavorful meat.
Is pulled pork better in the Instant Pot or Crock Pot?
Both methods work well. The Crock Pot yields classic slow-cooked flavor but takes many hours. The Instant Pot delivers comparable tenderness in about one hour, which is a big advantage when time is limited.
How long to cook pork shoulder in the Instant Pot?
A 4 lb pork shoulder cut into four pieces typically takes about one hour at high pressure. Adjust cooking time for significantly larger or smaller roasts.
Why is my pork shoulder still tough?
If the meat is not shredding after the recommended time, it needs more cooking. Continue pressure cooking in 15–30 minute increments until it shreds easily.
Serving suggestions
There are many delicious ways to serve this pulled pork. Here are some favorites:
- Toss with barbecue sauce and serve on a sandwich with coleslaw, plus a side of fries or roasted sweet potatoes.
- Offer it at a barbecue alongside grilled corn, mac and cheese, and a crisp slaw.
- Use it to fill loaded baked potatoes or potato skins.
- Serve as tacos with salsa and guacamole, or use as a filling for enchiladas and burritos.
- Make a bowl with cilantro-lime rice, black beans, pico de gallo and shredded pork.
Recipe notes
- Do not skip browning: Searing the meat adds flavor and texture. Browning in batches may be necessary for large roasts.
- You may skip browning if pressed for time, but the flavor will be less developed.
- Substitute the apple cider vinegar and water with beer, apple cider, or broth if you prefer.
- Storage: Refrigerate cooked pork in an airtight container for up to 3 days, or freeze for up to 3 months.
Recipe card
Instant Pot Pulled Pork
Servings: 8
Prep time: 10 mins • Cook time: 1 hr • Additional time: 15 mins • Total: 1 hr 35 mins
Ingredients
- 4 lbs pork shoulder roast, cut into 4 large pieces and trimmed of excess fat
- 1 tablespoon smoked paprika
- 1 tablespoon brown sugar
- 1/2 tablespoon ground cumin
- 2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons olive oil
- 1/2 cup apple cider vinegar
- 1/2 cup water
- Barbecue sauce, for serving (optional)
Instructions
- Combine smoked paprika, brown sugar, cumin, salt and pepper. Rub all over the pork pieces.
- Set the Instant Pot to Sauté and heat the olive oil. Brown pork 1–2 minutes per side; remove to a plate.
- Add apple cider vinegar and water to deglaze the pot, scraping up browned bits.
- Return pork to the pot, secure the lid, and cook on High Pressure for 1 hour (allow ~15 minutes to come to pressure). Quick release or let pressure release naturally. If pork is not tender, cook an additional 15–30 minutes.
- Transfer pork to a board, shred with forks, discard excess fat, and toss with cooking liquid or warmed barbecue sauce as desired.
Notes
- Browning adds flavor; skip only if you’re short on time.
- Swap the braising liquid for beer, cider or broth if preferred.
- Refrigerate up to 3 days or freeze up to 3 months.
Nutrition (per serving, estimated)
Calories: 380 kcal • Carbohydrates: 2 g • Protein: 45 g • Fat: 20 g • Saturated Fat: 6 g • Sodium: 757 mg
Did you try this recipe? If so, leave a review and share how you served it. Tag @flavorthemoments if you post photos on social media.
Note: This recipe was originally published in January 2019. Photos and details have been updated to include step-by-step images and additional recipe information.