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Instant Pot Pulled Pork is incredibly easy to make and always yields meat that’s so tender it really just falls apart! The pressure cooker prevents the pork from drying out and it also makes the cooking process quick and oh so simple. This foolproof recipe takes just one hour from the Instant Pot to the table!
I’ve tested this recipe with lean pork loin as well as richer pork shoulder, and the Instant Pot keeps the meat juicy, tender, and easy to shred without needing an all-day cook time. It’s one of my favorite low-stress recipes for weeknight dinners, parties, potlucks, and casual entertaining because the pork stays warm after shredding and everyone can build their own sandwiches.
Table of Contents
Kellie’s Note
Pulled Pork in an Instant
I don’t know if making homemade pulled pork has ever been this quick and easy! While the slow cooker also yields tender and delicious results, I don’t love having to wait hours for my dinner to cook.
When I don’t have that kind of time, I plug in the Instant Pot! The prep time is just about 15 minutes and it cooks to perfection in a fraction of the time.
When you cook pork in the Instant Pot, it really seals in the moisture in the best way. It’s a pretty big no-no to serve dried out pulled pork, and you’re going to be able to tell it’s dry no matter how much sauce you slather it with.
The reason this method works so well is that the sealed pressure-cooking environment traps steam around the pork, helping it stay moist as it cooks. A short natural release gives the meat time to settle before shredding, which helps keep the pork juicy instead of dry. The result is tender pulled pork that tastes like it cooked for hours, but it’s ready much faster.
It’s not just weeknight family dinners that this recipe is perfect for, either. I make it for parties, potlucks, and everything in-between! It’s a low-stress pork recipe that I love whipping up just before I head out the door or have guests come over. It’s the ultimate crowd pleaser as well. After all, who doesn’t love tender, flavorful, and filling pulled pork sandwiched between two buns?!
Ingredients for Instant Pot Pulled Pork
You only need a few simple ingredients to make flavorful Instant Pot pulled pork.
- Pork – Pork loin keeps this recipe a little leaner and still shreds well after pressure cooking. Pork shoulder or Boston butt will be richer and more traditional because they contain more fat and connective tissue. If using pork shoulder or butt, sear it first and increase the cook time as noted below.
- Seasonings – Smoked paprika gives the pork a subtle BBQ-style smokiness, while garlic powder, onion powder, chili powder, cayenne, salt, and pepper build savory flavor. A little brown sugar adds sweetness and helps balance the vinegar and barbecue sauce.
- Barbecue Sauce – Use your favorite bottled BBQ sauce or homemade barbecue sauce. A smoky, sweet, or spicy sauce all work well here.
- Apple Cider Vinegar – Apple cider vinegar adds brightness and helps balance the richness of the pork and sweetness of the sauce. Champagne vinegar or red wine vinegar can also work in a pinch.
- Water – The Instant Pot needs liquid to come to pressure. Be sure to add the water listed in the recipe card so the pork cooks properly. For more flavor, swap the water with Chicken Stock.
For the full ingredient list and exact measurements, see the recipe card below.
How to Make Instant Pot Pulled Pork
Here’s a quick look at how to make tender pulled pork in the Instant Pot. For exact measurements and full instructions, scroll to the recipe card below.
- Season the pork. Stir together the brown sugar, paprika, garlic powder, onion powder, chili powder, cayenne, salt, and pepper. Rub the seasoning mixture all over the pork.
- Add the liquid. Pour the water into the Instant Pot, then add the pork and apple cider vinegar. The liquid helps the Instant Pot come to pressure and keeps the pork moist.
- Pressure cook. Lock the lid in place, turn the valve to sealing, and cook on high pressure for 35 minutes for pork loin.
- Let it naturally release. Let the pressure release naturally for 10 minutes, then carefully quick release the remaining pressure. This short natural release helps keep the pork juicy.
- Shred the pork. Transfer the pork to a bowl and shred it with two forks. The pork should pull apart easily. If it feels tough or resists shredding, return it to the Instant Pot and cook for another 5 to 10 minutes.
- Sauce and warm through. Stir in the barbecue sauce. Return the shredded pork to the Instant Pot with some of the cooking liquid and warm it on the lowest setting until ready to serve.
Tip: If you sear the pork first, add a splash of liquid and scrape the bottom of the pot with a wooden spoon before pressure cooking. This keeps all those flavorful browned bits in the sauce and helps prevent the Instant Pot burn notice.
Equipment You’ll Need
You’ll need a 6-quart or larger Instant Pot or electric pressure cooker for this recipe. A pair of tongs and two forks also make it easy to transfer and shred the pork.
I love the versatility of this Instant Pot because it’s a multi cooker with an easy to use pressure cook function. Cost effective and cuts cooking time down for so many things like soups, stews and roasts.
Choosing the Right Cut of Pork
Pork loin is the cut I use most often for this recipe because it’s leaner, easy to find, and cooks quickly in the Instant Pot. The pressure cooker keeps it juicy enough to shred, even though it has less fat than traditional pulled pork cuts.
You can also use pork shoulder or Boston butt for a richer, more classic pulled pork texture. These cuts have more fat and connective tissue, so they become extra tender when pressure cooked. Just be sure to sear them first for the best flavor and increase the cook time to about 60 minutes with a 15-minute natural release.
Quick guide:
- Pork tenderloin: Very lean and delicate. It can work, but watch it closely so it doesn’t overcook.
- Pork loin: Leaner, lighter, and quick-cooking. Great for weeknight pulled pork.
- Pork shoulder: Richer, juicier, and more traditional for pulled pork.
- Boston butt: Very flavorful and tender, with more fat for classic BBQ-style pulled pork.
Recipe Variations
There are plenty of easy ways to change up the flavor of this Instant Pot pulled pork.
- Extra Saucy Pulled Pork – Stir in additional barbecue sauce after shredding until it reaches your preferred sauciness.
- Spicy Pulled Pork – Add extra cayenne, hot sauce, or chipotle peppers in adobo for more heat.
- Sweet BBQ Pulled Pork – Use a sweeter barbecue sauce or add a splash of pineapple juice to the cooking liquid.
- Chipotle Pulled Pork – Stir chopped chipotle peppers into the sauce for a smoky, spicy flavor.
- Carnitas-Style Pulled Pork – After shredding, crisp the pork in a hot skillet and serve it in tortillas with onions, cilantro, and lime.
How To Serve Pulled Pork
My favorite way to serve pulled pork is piled onto soft sandwich buns with pickles, sliced white onions, and extra barbecue sauce. For a classic BBQ plate, serve it with corn on the cob, Southern coleslaw, and BBQ baked beans with bacon.
Leftovers are just as versatile. Try pulled pork in:
- Sliders
- Tacos
- Quesadillas
- BBQ nachos
- Rice bowls
- Baked potatoes
- Pizza
- Main dish salads
- Lettuce wraps
- Carnitas-style tortillas
It’s also great for parties because you can keep the pork warm in the Instant Pot and let everyone build their own sandwiches.
How to Store, Freeze, and Reheat Leftovers
- Store leftover pulled pork in an airtight container in the refrigerator for up to 3 days. For the juiciest leftovers, store the pork with a little extra cooking liquid or barbecue sauce so it doesn’t dry out.
- To freeze, transfer the cooled pulled pork to a freezer-safe bag or container. Add a little sauce or cooking liquid, squeeze out as much air as possible, and freeze for up to 6 months.
- To thaw, transfer the frozen pulled pork to the refrigerator overnight. Reheat gently in the microwave or in a skillet over low heat with a splash of water, broth, or barbecue sauce to bring back moisture.
Instant Pot Pulled Pork Recipe
Equipment
- Instant Pot
- measuring cup
- measuring spoon
Ingredients
- 2 tablespoons brown sugar
- 2 teaspoons paprika
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- ¼ teaspoon cayenne pepper
- 1 teaspoon Sea Salt
- 1 teaspoon black pepper
- 2 cups barbecue sauce
- ¼ cup apple cider vinegar
- 3-5 pounds pork loin
- 1 cup water, or chicken stock
Instructions
- In a small bowl, mix together the brown sugar, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper.
- Pour the water into the Instant Pot. Add the pork loin, then pour the apple cider vinegar over the meat.
- Rub the spice mixture evenly over the pork.
- Lock the lid in place, turn the steam release valve to sealing, and pressure cook on high for 35 minutes.
- When the cooking time is complete, allow the pressure to release naturally for 10 minutes, then carefully quick release the remaining pressure.
- Remove the pork from the Instant Pot and shred it with two forks.
- Stir the barbecue sauce into the shredded pork. Return the pork to the Instant Pot with some of the cooking liquid and warm on the lowest setting until heated through.
- Serve on buns, bread, sliders, tortillas, or your favorite pulled pork base.
Notes
- Pork cut note: Pork loin is leaner and cooks quickly. For pork shoulder or Boston butt, sear the pork pieces first, then pressure cook for about 60 minutes with a 15-minute natural release.
- If the pork is tough: Return it to the Instant Pot and pressure cook for another 5 to 10 minutes.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days with a little sauce or cooking liquid.
- Freezing: Freeze pulled pork with some sauce or cooking liquid for up to 6 months.
- Reheating: Reheat gently with a splash of water, broth, cooking liquid, or barbecue sauce.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
More Easy Instant Pot Recipes
- Instant Pot Pork Chops in a Dijon Pan Sauce
- Instant Pot Bolognese Sauce
- Instant Pot Pot Roast Recipe (Pressure Cooker Pot Roast)
- Instant Pot Chili
- Instant Pot Corned Beef and Cabbage
- Instant Pot Shredded Chicken
- Instant Pot Red Beans and Rice
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If the pork does not shred easily, it likely needs more time under pressure. Return it to the Instant Pot and cook for another 5 to 10 minutes, then let the pressure release naturally for a few minutes before shredding.
Yes, as long as your Instant Pot is not filled past the max fill line. You may need to sear the pork in batches if using pork shoulder or Boston butt. Keep the pork cut into evenly sized pieces so it cooks properly.
Yes. Make the pork, shred it, and store it with some of the cooking liquid or barbecue sauce. Reheat gently before serving so the pork stays moist.
Yes. Pulled pork freezes well for up to 6 months. Freeze it with some sauce or cooking liquid for the best texture after reheating.
Yes. You can serve the shredded pork with some of the seasoned cooking liquid instead of barbecue sauce, or add sauce only to individual servings.
Add a splash of water, broth, cooking liquid, or barbecue sauce before reheating. Warm it gently instead of overheating it, which can dry out the pork.
If you make this Instant Pot pulled pork, I’d love for you to leave a rating and comment below. It helps other readers know what worked for you, especially if you used pork loin, pork shoulder, or Boston butt.
