Instant Pot Pulled Pork

This Instant Pot pulled pork is a game-changer for weeknights and gatherings alike because it brings deep savory flavors and melt-in-your-mouth texture in a fraction of the usual time. The homemade BBQ sauce and perfect seasoning take it to the next level and guarantee rave reviews from friends and family.

This method rescued me on my son’s birthday when our oven broke halfway through cooking. The pork was ready in less than two hours and my family said it tasted even better than the traditional way.

Ingredients

• Pork butt or Boston butt: Gives the best pulled pork due to its marbling and juicy finish. Choose a well-marbled piece for maximum tenderness
• Smoked paprika: Brings a rich smoky undertone. Look for a deep rust color which signals freshness
• Brown sugar: Adds sweetness and helps form a caramelized crust. Opt for dark brown for added molasses depth
• Garlic powder and onion powder: Impart big flavors without chopping. Freshness is key so avoid clumpy powders
• Kosher salt and cracked black pepper: Allow you to season evenly. Taste your salt to ensure it's not too harsh
• Apple cider vinegar: Balances the richness and cuts through the fat. Use organic unfiltered if possible for added tang
• Apple juice: Infuses subtle sweetness and moisture. Grab pure juice without additives for the cleanest flavor
• Chicken broth: Supports braising and deepens the savory notes. Choose low sodium broth to control seasoning
• Homemade BBQ sauce: Ties everything together with tang heat and sweetness. If making your own use quality ketchup and real honey for the best results

Instructions

Prep and Season the Meat:

Pat the pork dry with paper towels. Combine salt pepper smoked paprika garlic powder onion powder and brown sugar in a bowl. Roll the pork in the seasoning mixture on a parchment-lined baking sheet until coated on all sides. This step guarantees every bite is flavorful and avoids extra mess

Sear the Pork:

Turn your Instant Pot to sauté mode and add a drizzle of oil. Sear the seasoned pork on all sides for about two minutes per side until deep golden brown. This builds a rich foundation and locks in moisture

Add Liquids:

Pour apple juice apple cider vinegar and chicken broth into the bottom of the pot. This liquid will help tenderize the pork and become the base for your homemade BBQ sauce later

Pressure Cook:

Close the Instant Pot lid set it to seal and select the high pressure cook mode. Cook for about sixty to seventy minutes for a four to five pound roast. Allow the pressure to naturally release for ten to fifteen minutes before venting the rest manually. Use a towel for safety when releasing pressure

Rest and Shred:

Transfer the pork to a large mixing bowl and let it rest for several minutes. Once cool enough to handle shred the meat using two forks or your hands discarding any large pieces of fat or membranes. The pork should come apart effortlessly

Make the BBQ Sauce:

Strain the cooking juices through a fine mesh strainer into a saucepan or back into the empty Instant Pot on sauté mode. Add homemade BBQ sauce ingredients and simmer gently for five to ten minutes stirring often until thickened and glossy. This extra step incorporates all those savory juices for deep flavor

Combine and Serve:

Toss the shredded pork with some of the BBQ sauce or serve the sauce on the side. Leftover pork will stay moist if mixed with a splash of sauce before storing

Pork butt is my favorite cut because it always yields succulent results even if you overcook it a bit. One of my most special kitchen memories is making pulled pork sliders for my daughter’s graduation party and watching everyone go back for seconds.

Storage Tips

Pulled pork stores well in airtight containers in the refrigerator for up to four days. Cool the pork completely before sealing to avoid condensation and sogginess. For longer storage portion into freezer safe bags remove excess air and freeze flat for up to six months. For best results thaw overnight in the refrigerator and reheat gently with a splash of broth or sauce to keep it moist.

Ingredient Substitutions

If you cannot find pork butt pork shoulder works nearly as well just trim any excessive outer fat. In place of apple juice try pineapple juice for a fun tropical spin or simply use extra broth if you prefer less sweetness. For the BBQ sauce swap in maple syrup for honey or use store bought sauce in a pinch though homemade really shines in this dish.

Serving Suggestions

Piled high on toasted slider buns with tangy coleslaw is classic and never fails. Stuff baked potatoes or layer over nachos for a hearty twist. I love using the leftovers for quick tacos or loading up a grain bowl with pulled pork pickled onions and greens.

Cultural and Seasonal Context

Pulled pork is a staple in American barbecue especially in the South where it is often paired with tangy vinegar based sauce. This version brings these flavors into your kitchen no matter the weather. In summer serve it at picnics and cookouts in winter it is the ultimate comfort food.

Seasonal Adaptations

Add summer corn or diced jalapeno to the BBQ sauce for a warm weather kick Stir in roasted root vegetables in autumn for added sweetness and heartiness Serve with crispy apple slaw in fall or zesty citrus slaw in winter for brightness

Success Stories

Friends have told me this recipe made them Instant Pot believers and several have entered pulled pork contests using it with top results. I once brought it to a work potluck and it was gone in minutes with colleagues asking for the recipe before dessert was even out.

Freezer Meal Conversion

Pulled pork is the ultimate freezer meal candidate. Portion cooled pork into individual bags with a bit of sauce before freezing. Reheat gently in the microwave or stovetop for last minute dinners or party sliders. Make extra sauce and freeze in small containers for future batches.

This pulled pork is sure to become a new favorite for busy weeknights or festive occasions. Enjoy every tender bite and the smiles it brings to your table.

Common Recipe Questions

→ What cut of pork works best?

Boston butt or pork shoulder is ideal since the marbled fat keeps the meat juicy and tender during pressure cooking.

→ Why should I sear the meat before pressure cooking?

Searing helps develop a rich, deep flavor and creates a savory crust on the pork, enhancing its final taste.

→ Can I make it in a slow cooker?

Absolutely! Sear the pork first, then cook with liquids on LOW for 8 hours. Finish by shredding and adding BBQ sauce.

→ How should I serve pulled pork?

Serve on buns, with coleslaw, over baked potatoes, in tacos, or use as a filling for quesadillas and sliders.

→ Is it freezer-friendly?

Yes, let the pork cool, portion into bags, and freeze for up to six months. Thaw overnight in the fridge before reheating.