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Instant Pot Pulled Pork

Tender, juicy, and packed with smoky-sweet flavor, this Instant Pot pulled pork comes together in a fraction of the time of traditional slow-cooked versions, making it a true weeknight hero for busy families.
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Prep Time 10 minutes
Cook Time 1 hour
Servings: 8
Calories: 310
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3-4 lbs pork shoulder (bone-in or boneless)
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon cumin
  • ½ teaspoon chili powder
  • 1 cup BBQ sauce
  • ½ cup apple cider vinegar
  • ½ cup chicken broth
  • 2 tablespoons brown sugar

Method
 

Season the Pork
  1. Combine the salt, pepper, smoked paprika, garlic powder, onion powder, cumin, and chili powder in a small bowl.
  2. Pat the pork shoulder dry with paper towels to help the spices cling to the meat.
  3. Rub the spice mixture generously all over every surface of the pork, ensuring an even coat.
Sear for That Golden Crust
  1. Set your Instant Pot to the Sauté function and add the olive oil.
  2. Once the oil shimmers and is hot, carefully place the pork in the pot.
  3. Sear each side for about 2–3 minutes until a rich, golden-brown crust forms.
Add the Liquid
  1. Remove the pork and set it aside briefly.
  2. Pour in the chicken broth and apple cider vinegar, using a wooden spoon to scrape up all the caramelized bits from the bottom of the pot.
  3. Stir in the brown sugar, then nestle the pork back into the pot.
  4. Pour half the BBQ sauce over the top of the pork.
Pressure Cook
  1. Secure the lid and set the valve to Sealing.
  2. Select Pressure Cook (or Manual) on High for 60 minutes.
  3. When the timer goes off, allow a 15-minute natural pressure release before carefully switching the valve to Venting.
Shred and Sauce
  1. Transfer the pork to a large cutting board or bowl.
  2. Use two forks to shred the pork into long, tender strands.
  3. Skim any excess fat from the cooking liquid, then pour a few spoonfuls back over the shredded pork to keep it moist.
  4. Toss with the remaining BBQ sauce and serve immediately.

Notes

Mix your dry rub the night before and store it in a small jar to save time. Pork loin can replace pork shoulder but is leaner and less rich. Apple juice can substitute for apple cider vinegar for a milder flavor. Add most BBQ sauce after shredding to avoid a burn warning. If pork isn't shredding easily, pressure cook for an additional 10–15 minutes. For frozen pork shoulder, skip searing and add 20–30 extra minutes to cook time, ensuring internal temperature reaches 195–205°F. Store leftovers in an airtight container in the refrigerator for up to 4 days, or freeze in zip-lock bags for up to 3 months. Reheat gently in a skillet over medium-low heat with a splash of broth.