The most tender and juicy Instant Pot pulled pork starts with a boneless pork shoulder, a savory dry rub, and your preferred barbecue sauce. Pressure-cooked on high for roughly 90 minutes, this method delivers fall-apart, fork-tender pork in a fraction of the time a slow cooker requires.
This is one of my favorite Instant Pot pork recipes—simple, reliable, and extremely versatile. Since first publishing this recipe in 2020, I’ve made it repeatedly. It works equally well served on a bun, in a bowl, on nachos, or inside tacos and burritos.
This Instant Pot pulled pork is:
- Tender
- Juicy
- Full of flavor
- Saucy
- Kid-friendly
- Gluten-free when using gluten-free BBQ sauce
- Easy to adapt for paleo or keto diets
What is the best cut of meat to use for pulled pork?
For the best results, use a boneless pork shoulder roast, often sold as pork butt or Boston butt. Choose a roast around 2.5–3 lb. Pork shoulder contains enough fat to remain moist and to shred beautifully after pressure cooking.
Can I use a pork tenderloin for this recipe?
Pork tenderloin is much leaner and won’t shred the same way shoulder does, so it’s not recommended for pulled pork. If you prefer tenderloin, try a dedicated pork tenderloin recipe cooked with methods suited to that cut.
How to make Instant Pot pulled pork
Make this pulled pork in the Instant Pot in six straightforward steps. The process brings out deep flavor while keeping prep minimal.
- Make the rub: Mix a homemade pork rub and use about 1/4 cup to coat the roast. A simple rub includes brown sugar, garlic powder, onion powder, coarse salt, cinnamon, dried thyme, and ground pepper.
- Sear: Use the Instant Pot’s Sauté function with olive oil and brown the roast 2–3 minutes per side. Searing adds texture and helps the pot reach pressure faster.
- Deglaze and sauté aromatics: Pour in broth to deglaze and scrape up browned bits, then sauté chopped onion and garlic for a couple of minutes.
- Pressure cook: Return the roast to the pot, seal, and cook on high pressure for 90 minutes. Allow time for the pot to come to pressure before the cooking timer starts.
- Shred: Quick-release the pressure, remove the roast, trim any large pieces of fat, and shred the meat with two forks. If the pork doesn’t shred easily, cook an additional 5–10 minutes under pressure.
- Sauce: Reserve about 1 cup of the cooking liquid, discard the rest, then combine the liquid and your favorite BBQ sauce with the shredded pork. Sauté briefly to meld flavors and serve.
How long do you cook pork in the Instant Pot?
A 2–3 lb boneless pork shoulder needs about 90 minutes at high pressure, plus time for the pot to reach pressure (usually 10–15 minutes). This recipe favors a quick release over a natural release; if you prefer, you can use a natural release, but we find quick release works well and saves time. If using a larger roast, ensure it fits in your pot and use 90 minutes as a starting point—add more cooking time if needed.
If you see a “burn” notice: it typically means the pot needs more liquid. Add a few extra tablespoons of broth, deglaze thoroughly, then resume cooking.
Make this pulled pork your own
Adjust the final texture and flavor to your preference:
- Shredding size: Pull the pork into coarse or fine shreds depending on your preference.
- BBQ sauce: Choose a gluten-free, keto, or paleo-friendly BBQ sauce if you need to meet dietary requirements. The pork will take on the BBQ sauce flavor, so pick a sauce you like.
- Amount of sauce: Add more or less BBQ sauce to suit your taste. You can also skip BBQ sauce entirely and use the shredded pork in other preparations.
How to serve Instant Pot shredded pork
This pulled pork is extremely versatile. Here are some popular serving ideas:
- On a bun: Serve with creamy coleslaw for classic pulled-pork sandwiches.
- In a meal-prep bowl: Combine with rice, roasted vegetables, or greens for balanced meal prep bowls.
- As taco filling: Skip the BBQ sauce and season for tacos or try it with traditional taco toppings.
- In a lettuce wrap: A great low-carb option—use crisp lettuce leaves as wraps.
- In chili or stews: Use the shredded pork as the meat base for chili or hearty soups.
- In burritos: Use as a filling for breakfast burritos with eggs or classic Mexican-style burritos with beans and rice.
FAQ
Can you overcook pulled pork in the Instant Pot? Yes. For a 2–3 lb roast, about 90 minutes on high pressure gives fall-apart pork; significantly longer can degrade texture.
Is pulled pork better in the Instant Pot or slow cooker? The Instant Pot yields similar tenderness in much less time, making it a convenient choice when you need speed.
What liquid is best for cooking pulled pork? Broth is ideal because it adds flavor and a bit of salt. You can also use water, beer, or a mixture, but broth is preferred.
How long should I cook pulled pork? Cook a 2–3 lb pork shoulder in the Instant Pot at high pressure for about 90 minutes, plus pressurizing time.
Storage
Store pulled pork in an airtight container in the refrigerator for 5–7 days.
Reheat: Reheat in the microwave on high or warm in a skillet over medium heat until heated through.
Ingredients
- 2–3 lb boneless pork shoulder roast (about 2.5 lb recommended)
- 1/4 cup pork rub (see notes for rub ingredients)
- 2 tablespoons olive oil
- 1 cup chicken broth (or other broth)
- 1/2 white onion, chopped
- 3 garlic cloves, smashed and minced
- 1/2 cup BBQ sauce
Instructions
- Mix the spice rub well to remove any lumps. Use about 1/4 cup to coat the roast and save the remainder for future use.
- Rub the spice mixture evenly over the entire pork roast and let it sit while you prepare the Instant Pot.
- Turn the Instant Pot to Sauté, add the olive oil, and when hot, brown the roast 2–3 minutes per side.
- Remove the roast and deglaze the pot with 1/2 cup of broth, scraping up browned bits.
- Add the chopped onion and garlic and sauté for 2–3 minutes until fragrant.
- Add the remaining broth, place the roast back into the pot, close the lid, and seal. Cook on high pressure for 90 minutes. Allow time for the pot to come to pressure before the timer starts.
- When the timer finishes, perform a quick release. Remove the roast and reserve 1 cup of the cooking liquid; discard the rest.
- Return the pork to the pot and shred with two forks. If it resists shredding, pressure cook 5–10 minutes more.
- Stir the reserved cooking liquid and BBQ sauce into the shredded pork. Turn on Sauté and warm the mixture for 2–3 minutes to meld the flavors.
- Serve immediately on buns, in bowls, tacos, or as desired.
Tips & Notes
- If you don’t have a prepared pork rub, combine 2 tablespoons brown sugar, 1/2 tablespoon garlic powder, 1 teaspoon onion powder, 1/2 tablespoon coarse salt, 1/2 teaspoon ground cinnamon, 1 teaspoon dried thyme, and 1/2 teaspoon ground pepper.
- To make this paleo: substitute coconut sugar for brown sugar and choose a paleo-friendly BBQ sauce.
- To make this keto: omit brown sugar and use a keto-friendly BBQ sauce or reduce the amount of sauce used.
Nutrition
Approximate per serving: Calories: 348 kcal; Carbohydrates: 10 g; Protein: 25 g; Fat: 21 g; Fiber: 0 g; Sugar: 5 g. Nutrition values are estimates and should be used as a guideline only.
Photography credit: The Wooden Skillet