Description
This BBQ Instant Pot Pulled Pork recipe offers tender, flavorful pulled pork made effortlessly using your Instant Pot. The pork shoulder is seasoned with a robust dry rub, browned for extra depth, and pressure cooked until juicy and shreddable. Finished with a smoky BBQ sauce, it’s perfect for sandwiches, tacos, or family dinners.
Ingredients
Scale
Dry Rub
- 2 tablespoons brown sugar
- 1 tablespoon paprika
- 1 teaspoon onion powder
- 2 teaspoons garlic powder
- 2 teaspoons sea salt
- 1 1/2 teaspoons ground cumin
- 1/4 teaspoon cayenne pepper
- 2 teaspoons chili powder
- 1 teaspoon dry mustard
- 1/2 teaspoon ground black pepper
Sauce
- 1 cup BBQ sauce
- 1 cup ketchup
- 2 tablespoons Worcestershire sauce
- 1/4 cup brown sugar
- 1/2 cup chicken broth
Main
- 4 pounds boneless pork shoulder
- 2 tablespoons olive oil
Instructions
- Prepare Dry Rub: In a bowl, combine all the dry rub ingredients—brown sugar, paprika, onion powder, garlic powder, sea salt, cumin, cayenne pepper, chili powder, dry mustard, and black pepper—mixing thoroughly to create a flavorful spice blend.
- Make Sauce: In a separate bowl, whisk together the BBQ sauce, ketchup, Worcestershire sauce, brown sugar, and chicken broth until well combined and smooth, setting aside for later use.
- Season Pork: Generously rub the prepared dry spice mixture all over the pork shoulder pieces to ensure the meat is evenly coated with the dry rub for maximum flavor.
- Brown Pork: Using the Instant Pot on sauté mode, heat olive oil and brown the seasoned pork shoulder on all sides. Browning the meat develops deeper flavors and seals in juices. Once browned, remove the pork and set aside.
- Deglaze Pot: Pour the prepared BBQ sauce mixture into the Instant Pot, stirring and scraping the bottom to loosen any browned bits, then add the browned pork back into the pot, tossing lightly to coat with the sauce.
- Pressure Cook: Seal the Instant Pot lid and set to cook on the ‘meat/stew’ setting for 90 minutes. This method cooks the pork until it is tender and easily shreddable.
- Release Pressure Naturally: Allow the Instant Pot to release pressure naturally for about 15 minutes to finish the cooking gently and retain moisture.
- Shred and Simmer: Carefully open the pot, shred the pork using two forks, then switch to sauté mode to simmer the sauce with the shredded pork, incorporating the flavors before serving.
Notes
- For more heat, increase the cayenne pepper slightly or add hot sauce to the sauce mixture.
- Leftover pulled pork freezes well for up to 3 months; thaw in the refrigerator overnight before reheating.
- Serve on buns with coleslaw for classic pulled pork sandwiches or use as a topping for baked potatoes or tacos.
- Ensure natural pressure release to keep the meat tender and prevent it from drying out.
- Using chicken broth in the sauce adds moisture and depth but can be substituted with water if preferred.
