This instant pot pulled pork recipe is truly effortless and super quick to make in comparison to oven baked or slow cooked recipes. This recipe is ready in under 2 hours and all you need to do is season the meat with your favorite spices. Pulled pork is such a popular recipe because it’s not only super delicious but is so versatile and can be used in so many different ways not to mention the tasty recipes you can make with leftovers.
And if you love using the Instant Pot as much as I do be sure to check out my Instant Pot Shredded Chicken, Instant Pot Meatloaf, and, Instant Pot Spaghetti and Meatballs. You can make your favorite comfort food classic in half the time!
Some Ingredient notes
Pork – I like to use Boston Butt or pork shoulder to make pulled pork. It’s tender and shreds beautifully because of the perfect marbling of fat throughout it. If you can’t find Boston butt in your grocery store, pork shoulder will work fine. Make sure to bring the meat out of the fridge around 10-20 minutes before cooking so it’s not cold, this helps the meat stay tender and prevents it from tightening up.
Pork rub – This recipe uses the perfect combination of smoked paprika, cumin, chili, garlic and brown sugar for added sweetness but you can easily adapt the seasonings to your preference whether you want to add more heat with red pepper flakes or chili powder or add in different herbs or citrus zest.
Chicken stock – The pork cooks in chicken stock which adds a ton of delicious flavor. Make sure to use low-sodium chicken stock if possible so you can control the amount of salt that’s added.
How to make Instant Pot Pulled Pork
1. First, mix the spice mix together in a bowl then rub it all over the Boston butt.
2. Turn the Instant Pot to saute and add the pork.
3. Brown the pork on all sides then add the garlic.
4. Add the chicken stock then cook the pork on high pressure.
5. After cooking is complete, let the pressure release naturally.
6. Shred the meat then return it to the Instant pot and stir together with reserved cooking juices.
pro tips for making this recipe
- When shopping for a Boston butt for this recipe, be sure to stick to the specified size to guarantee it cooks properly.
- If your Boston butt is too large to fit into the InstantPot to sear properly, cut it into large chunks, and sear the pieces in batches. If you have to cut the pork into chunks to sear it properly, reduce the initial cook time by 5 to 10 minutes.
- Because there’s a lot of collagen in Boston butt, the resulting cooking liquid will develop a jelly-like texture when refrigerated. Don’t worry—that just means it’s extra good for you, like a nice bone broth.
Frequently Asked Questions
How do you pull the pork?
Pulled pork is another name for slowly cooked pork that’s been shredded. It’s super easy to do, all you need to two forks to shred the pork into pieces it’s so tender after cooking that it just falls apart so easily, there’s no effort involved! See photo 6 above for how it should look in the instant pot!
How do I drain the fat from the cooking liquid?
Draining the fat from the cooking liquid is an optional step, but it translates into a more concentrated flavor, and a healthier finished dish. If you don’t have a fat separator, carefully pour the cooking liquid into a heatproof bowl, and refrigerate until the fat has solidified enough to scoop off and discard.
What can I serve this with?
Enjoy this pulled pork in barbecue sandwiches (with your favorite barbecue sauce), in tacos, salads, over potatoes, or added to your favorite recipes, such as enchiladas, mac and cheese, or baked beans.
Can I freeze leftovers?
Absolutely, pulled pork freezes really well. My tip is to freeze it in smaller portions (freezer bags are better for saving space) then bring it out and thaw as needed. This is also a great idea for meal prep! Leftovers will also store well in the fridge 3-4 days just make sure to seal it in a suitable container.
If you love this recipe try these out!
If you’ve tried this Instant Pot Pulled Pork recipe then don’t forget to leave a rating and let me know how you got on in the comments below, I love hearing from you!
Instant Pot Pulled Pork
Ingredients
- 1 Tbsp. kosher salt plus more to taste
- 1 tsp. smoked paprika
- 1 tsp. chili powder
- 1 tsp. ground cumin
- 1 tsp. brown sugar
- ½ tsp. ground black pepper
- ¼ tsp. cayenne pepper
- 3 ½ lb. Boston butt
- 3 Tbsp. olive oil
- 2 cups low-sodium chicken stock
- 4 smashed garlic cloves
- Barbecue sauce optional
Instructions
- In a small bowl, stir together salt, paprika, chili powder, cumin, sugar, black pepper, and cayenne pepper.
- Rub spice mixture all over Boston butt. Set aside.
- Set InstantPot to saute; add olive oil. When oil is hot, add Boston butt.
- Cook until browned on both sides, about 3 minutes per side.
- Add chicken stock and garlic to InstantPot with pork.
- Place top on InstantPot; twist to seal and lock. Turn Steam Release Valve to “sealing.” Set InstantPot to cook at High Pressure for 65 minutes.
- After cooking is complete, let pressure release naturally (approximately 40 minutes). After
- that, manually release the pressure by turning the Steam Release Valve to “venting.”
- If desired, remove Boston butt from InstantPot; pour cooking juices into a fat separator. Skim off extra fat, and discard. Reserve remaining cooking juices.
- Using two forks, shred meat, discarding fat and bones. Return shredded pork to InstantPot; stir together with reserved cooking juices. Season with additional salt, if desired. Serve with barbecue sauce, if desired.
Notes
- When shopping for a Boston butt for this recipe, be sure to stick to the specified size to guarantee it cooks properly.
- If you can’t find Boston butt in your grocery store, pork shoulder will work fine.
- If your Boston butt is too large to fit into the InstantPot to sear properly, cut it into large chunks, and sear the pieces in batches.
- If you have to cut the pork into chunks to sear it properly, reduce the initial cook time by 5 to 10 minutes.
- Draining the fat from the cooking liquid is an optional step, but it translates into to a more concentrated flavor, and a healthier finished dish.
- If you don’t have a fat separator, carefully pour the cooking liquid into a heatproof bowl, and refrigerate until the fat has solidified enough to scoop off and discard.
- Because there’s a lot of collagen in Boston butt, the resulting cooking liquid will develop a jelly-like texture when refrigerated. Don’t worry—that just means it’s extra good for you, like a nice bone broth.
- Enjoy this pulled pork in barbecue sandwiches, in tacos, over potatoes, or added to your favorite recipes, such as enchiladas, mac and cheese, or baked beans.
Jenifer says
Can you adapt this recipe for a slow cooker?
Luisa says
I used this recipe to make a big batch for my weekly meal plan and it was amazing!