Description
This BBQ Instant Pot Pulled Pork recipe delivers tender, flavorful pulled pork in a fraction of the traditional cooking time using the Instant Pot. Seasoned with a robust dry rub and simmered in a tangy BBQ sauce, this dish is perfect for gatherings or a hearty family meal. Serve it on buns, tacos, or alongside your favorite sides for a delicious southern-style BBQ experience.
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
BBQ Sauce
- 1 cup BBQ sauce
- 1 cup ketchup
- 1/4 cup brown sugar
- 2 tablespoons Worcestershire sauce
- 1/2 cup chicken broth
Main Ingredients
- 4 pounds boneless pork shoulder
- 2 tablespoons olive oil
Instructions
- Prepare the Dry Rub: Mix all the dry rub ingredients in a bowl until well combined to ensure even seasoning for the pork.
- Make the BBQ Sauce: Whisk together the BBQ sauce, ketchup, brown sugar, Worcestershire sauce, and chicken broth in a separate bowl to create a rich, tangy sauce base.
- Season the Pork: Thoroughly coat the pork shoulder pieces with the dry rub, making sure every surface is covered to maximize flavor penetration.
- Sauté the Pork: Heat olive oil in the Instant Pot on the sauté setting and brown the pork pieces on all sides to develop a caramelized crust, then set the pork aside temporarily.
- Deglaze the Pot: Pour the prepared BBQ sauce mixture into the Instant Pot to deglaze, scraping up any browned bits from the bottom to incorporate flavor and prevent burning.
- Pressure Cook the Pork: Return the pork to the pot, toss to coat in the sauce, seal the lid, and cook on the ‘meat/stew’ setting for 90 minutes for tender, fall-apart pork.
- Release Pressure and Shred: Allow the pressure to release naturally for about 15 minutes before opening the lid; then shred the pork using two forks.
- Simmer Sauce and Combine: Switch the Instant Pot back to sauté mode and simmer the sauce a few minutes to thicken; mix the shredded pork into the sauce thoroughly before serving.
Notes
- For extra smoky flavor, consider adding a few drops of liquid smoke to the BBQ sauce mixture.
- Leftover pulled pork can be refrigerated up to 4 days or frozen for up to 3 months.
- Adjust the cayenne pepper to control the heat level according to your preference.
- This pulled pork pairs well with coleslaw, corn on the cob, or baked beans for a classic BBQ meal.
- Using natural pressure release helps keep the pork moist and tender.
