This Instant Pot pulled pork is a foolproof way to get tender, flavorful pulled pork in about one hour. It’s simple to make, great for meal prep, and easy to adapt to your favorite seasonings and sauces.
My family loves pulled pork and I use it in a variety of dishes. While slow-cooker versions yield great results, they can take 8–10 hours. The Instant Pot is my go-to when I want the same tender results in a fraction of the time.
Why you’ll love this recipe:
- Pressure-cooker pulled pork is tender, juicy, and cooks much faster than traditional methods.
- Perfect for meal prep: the pork stores well in the refrigerator for several days or can be frozen for up to three months.
- Flexible recipe: swap liquids and seasonings to match your pantry or preferred flavors.
Recipe ingredients
Ingredient notes
- Pork: Pork shoulder (also called pork butt) is ideal because of its fat content and connective tissue. A 4 lb roast is used here, but slightly smaller or larger roasts work fine—adjust the cooking time modestly for much larger pieces.
- Seasoning: A simple rub of smoked paprika, brown sugar, and cumin is used here. You can adjust amounts or use a store-bought rub you prefer.
- Liquid: Apple cider vinegar diluted with water helps tenderize and add tang. Substitute with apple cider, beer, chicken or vegetable stock if you prefer.
- Sauce: The pork is flavorful on its own. Toss with your favorite barbecue sauce to serve, or leave plain and serve with condiments.
How to cook pulled pork in the Instant Pot
This recipe requires minimal prep: cut the pork so it cooks faster, season it, brown it, deglaze the pot, and pressure cook until the meat shreds easily.
Pro tip: Don’t skip the browning step. Searing creates a crust and adds depth of flavor. Depending on the pot size and roast, you may need to brown the pork in batches.
- Mix smoked paprika, brown sugar, cumin, kosher salt and black pepper in a small bowl to make the rub.
- Cut the pork shoulder into large pieces, trim excess fat if desired, and coat all sides with the spice rub.
- Set the Instant Pot to Sauté, add olive oil, and brown pork pieces for 1–2 minutes per side. Remove and set aside.
- Add apple cider vinegar and water to the pot, scraping up browned bits (deglaze), then return the pork to the pot.
- Secure the lid and cook at High Pressure for 1 hour. Expect about 10–15 minutes for the pot to come to pressure. When finished, quick-release or allow a natural release if you prefer. If the meat is not fork-tender, pressure cook an additional 15–30 minutes.
- Remove the pork, shred with forks, discard excess fat, and toss with some pan liquid or your favorite barbecue sauce to moisten. Serve warm.
FAQs
What cut of pork is best for pulled pork?
Pork shoulder (Boston butt or picnic shoulder) is best because it has ample fat and connective tissue that break down into tender meat.
Is pulled pork better in the Instant Pot or slow cooker?
Both methods work well. The slow cooker is great for set-it-and-forget-it cooking over many hours, while the Instant Pot produces tender results much faster—typically about one hour in this recipe.
How long does pork shoulder take in the Instant Pot?
A 4 lb pork shoulder cut into pieces generally needs about one hour at high pressure. Time will vary with roast size and how you cut it.
Why is my pork shoulder tough?
If the meat remains tough after the suggested time, it simply needs more cooking. Continue pressure cooking in 15–30 minute increments until it shreds easily with a fork.
Serving suggestions
This pulled pork is versatile. Try these serving ideas:
- Toss with barbecue sauce and serve on a bun with coleslaw. Add sweet potato fries or roasted sweet potatoes as a side.
- At a barbecue, serve alongside grilled corn, mac and cheese, and a crisp slaw.
- Use as a filling for baked potatoes, potato skins, or loaded nachos.
- Make tacos with tomatillo salsa and guacamole, or use as a filling for enchiladas.
- Build a burrito bowl over cilantro-lime rice with black beans, pico de gallo, and shredded pork.
Recipe notes
- Pro tip: Browning adds flavor and a better texture; do it if you can. If short on time, you can skip it but flavor will be slightly different.
- Swap the apple cider vinegar and water for beer, apple cider, or stock for a different flavor profile.
- Store cooked pulled pork in an airtight container in the refrigerator for up to 3 days, or freeze for up to 3 months.
Simple recipe card
Instant Pot Pulled Pork
Servings: 8 | Prep: 10 minutes | Cook: 1 hour | Additional time: 15 minutes | Total time: ~1 hour 35 minutes
Ingredients
- 4 lbs pork shoulder roast, cut into 4 large pieces
- 1 tbsp smoked paprika
- 1 tbsp brown sugar
- 1/2 tbsp ground cumin
- 2 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 2 tbsp olive oil
- 1/2 cup apple cider vinegar
- 1/2 cup water
- Barbecue sauce, for serving (optional)
Instructions
- Combine spices and rub all over the pork pieces.
- Sauté in the Instant Pot with olive oil to brown each side, then remove the meat.
- Deglaze the pot with apple cider vinegar and water, scraping up browned bits.
- Return pork, secure lid, and cook on High Pressure for 1 hour. Release pressure and check tenderness; cook longer if needed.
- Shred pork, discard excess fat, and toss with pan juices or barbecue sauce. Serve hot.
Nutrition (approx.)
Calories: 380 kcal | Protein: 45 g | Fat: 20 g | Carbohydrates: 2 g. Nutrition is estimated and provided as a guideline only.
Did you try this recipe? If so, leave a review to share how it turned out for you.
Note: This post was originally published in January 2019. Photos and recipe details have been updated to include step-by-step images and additional information.