Instant Pot Pulled Pork
A pork shoulder rubbed with spices and pressure cooked until it shreds, then tossed in its own juices and barbecue sauce. Eight servings in 105 minutes.
Where This Goes Wrong
Cut the shoulder into chunks so it cooks evenly.
Keep the liquid at the base to one cup.
Natural release keeps the meat moist.
Skim the fat from the juices before using them.
Cooking Instant Pot Pulled Pork
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Mix the sugar, paprika, salt, garlic powder and pepper and rub all over the pork.
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Set the pot to sauté. Heat the oil and brown the pork for 3 minutes per side. Remove, then add the stock and scrape the base.
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Put the onion in the pot and the pork on top. Lock the pressure cooker lid and pressure cook on high for 90 minutes. Let the pressure release naturally for 15 minutes.
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Shred the pork with two forks, skim the fat from the juices and toss the meat with 120 ml of the juices and the barbecue sauce.
What's Going On Here
Pork shoulder is full of connective tissue, which is tough when cooked briefly and turns to gelatine under long, wet heat. A pressure cooker gets there in 90 minutes, where a slow cooker needs eight hours.
Cut the shoulder into four large chunks. Smaller pieces cook faster, and more surface takes more rub. Season with the paprika, sugar, salt and garlic powder and press the spices on. Brown the chunks on the sauté setting for 3 minutes per side, which gives the meat a roasted flavour.
The liquid at the base is only a cup of stock. The pork gives off plenty of its own juice, and too much stock makes a boiled, bland result.
After cooking, let the pressure release naturally. Shred the meat, skim the fat from the juices and toss the pork in some of them. Add barbecue sauce at the end. The shredded pork reheats well in its juices and fills rolls, tacos or a baked potato, so one shoulder gives several meals.
Leftovers, Reheating and Keeping
Keeps in the fridge for up to 4 days in its juices. Freezes for up to 3 months. Reheat gently, covered.
Ingredient Swaps
- Vegetable stock in place of the chicken stock makes this meat-free without changing the method, if that is what you need.
Serving Instant Pot Pulled Pork
- Soft rolls
- Coleslaw
- Baked beans
- Corn on the cob
Questions and Answers
How long does Instant Pot Pulled Pork take to make?
About 1 hour 45 minutes in total — 15 minutes of preparation and 1 hour 30 minutes of cooking. The recipe serves 8.
What are the key tips for making Instant Pot Pulled Pork?
Cut the shoulder into chunks so it cooks evenly. Keep the liquid at the base to one cup. Natural release keeps the meat moist. Skim the fat from the juices before using them.
What should I serve with Instant Pot Pulled Pork?
Soft rolls; Coleslaw; Baked beans; Corn on the cob.
Can Instant Pot Pulled Pork be made ahead or frozen?
Keeps in the fridge for up to 4 days in its juices. Freezes for up to 3 months. Reheat gently, covered.
Is Instant Pot Pulled Pork suitable for a special diet?
This recipe is high-protein and low-carb. Those labels are checked against the ingredient list, so a dish is only marked when nothing in it contradicts the claim.
How many calories are in Instant Pot Pulled Pork?
About 509 kcal per serving, with 41 g protein, 12 g carbohydrate and 33 g fat. The figures are calculated from the ingredient list and are an estimate.
The Numbers per Serving
Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.
Reader Reviews
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Written and tested by Turab
One person, one kitchen — no test kitchen, no team. How every recipe on this site is checked before it goes up.
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