When you are hosting a gathering, recipes that (a) feed a crowd, (b) are budget-friendly, (c) show from-scratch effort but (d) are easy to make is like searching for a comfortable pair of jeans: way harder than it should be. Instant Pot Pulled Pork is the perfect fit!
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Why You’ll Love This Easy Instant Pot Pulled Pork Recipe
- Perfect Pulled Pork. Fall-apart tender pork in a lightly sweet-and-smoky homemade barbecue sauce, this pressure cooker recipe is ideal anytime you need a big-batch meal, much like my Slow Cooker Pulled Pork.
- Makes a Big Batch. Be it a gathering of guests with multiple tastes (I have yet to meet someone who, in their heart of hearts, does not like BBQ), dietary restrictions (that friend who doesn’t eat carbs can skip the bun), or you happen to have a pulled-pork loving husband who delights in eating it three nights in a row, Instant Pot pulled pork hits the spot. (Instant Pot Carnitas are a winner for the same reason!)
- Freeze It for Later. Instant Pot pulled pork is also incredibly freezer friendly. Even for a small household, you can make the full amount, then portion and freeze the leftovers. Future you is already grateful.
- Homemade Sauce. I based the ingredients for the pulled pork sauce on my homemade Barbecue Sauce. It’s easy to make and once you try it, you’ll never want to go back to the bottled stuff again.
5 Star Review
“My favorite pulled pork recipe. The instant pot method makes for an easy to prepare pork that doesn’t have to cook all day, but tastes like it has.”
— Heather —
How to Make Pulled Pork in an Instant Pot
The Ingredients
- Pork. I use boneless pork loin; it’s leaner but still has adequate fat to come out satisfyingly juicy and moist. For a more traditional pulled pork, you can use pork shoulder or pork butt, which is more heavily marbled.
- Pork Rub. Garlic powder, onion powder, smoked paprika, salt, and black pepper create our smoky and richly-flavored pork spice rub.
- Beef Broth. Broth imparts deep flavor into the pork. For a 6-quart Instant Pot, you need at least 1 cup of liquid.
- Tomato Sauce + Paste. Important flavor builders for our homemade barbecue sauce.
- Apple Cider Vinegar. Adds that beloved tanginess to the sauce and helps tenderize the pork.
- Maple Syrup + Molasses. Both maple syrup and molasses give the barbecue sauce its sweetness and help it thicken. With a slight smokiness, molasses takes this sauce to the next level. You could also use brown sugar and molasss if you prefer.
- Worcestershire. Adds complexity and umami goodness.
- Sauce Spices. A blend of smoked paprika, chili powder, dry mustard, garlic powder, cayenne pepper, salt, and black pepper adds depth to the barbecue sauce. The mixture has an array of savory notes and adds a hint of spice without being too spicy.
The Directions
- Prep. Cut the pork into a few large pieces, removing any large pieces of fat. Stir the pork rub together, then rub the the spice mixture all over on the chunked pork.
- Sauté. Brown the largest pork piece in the Instant Pot. Remove the pork.
- Keep Browning. Repeat with the remaining pork. Deglaze the pot to remove any stuck on bits, then add the rest of the broth and onion.
- Cook. Return the pork to the pot. Cook on the HIGH setting for 40 minutes (using pork loin). If you’re using pork shoulder/butt, you’ll cook on HIGH for 1 hour. Let the pressure release naturally for 15 minutes.
- Reduce. Transfer the pork and onions to a bowl. Turn the Instant Pot to saute and reduce the cooking juices.
- Finish. Shred the pork, then stir it and the onions into the Instant Pot. Serve as desired and ENJOY!
How to Serve Instant Pot Pulled Pork
- Sandwich. A pulled pork sandwich with coleslaw (especially this Healthy Coleslaw) is a classic, can’t-miss option!
- Salad. Make your favorite salad extra hearty and flavorful by adding some pulled pork. Or, pair with a fresh Fruit Salad for a delicious meal.
- Quesadilla. Take a note from these Pulled Pork Quesadillas and turn your pork into a scrumptious new meal with tortillas and a sprinkle of cilantro.
- Hash. Adding this pulled pork to a hash would be delicious (especially the Sweets ‘n’ Beets Hash from The Well Plated Cookbook).
- Tacos. Give pulled pork a creative new spin by serving it taco style (like in these Slow Cooker Asian Pulled Pork Tacos and Slow Cooker Butternut Squash Pulled Pork Tacos).
Leftover Ideas
Utilize leftover pulled pork on pizza, in a pasta dish, or piled onto Crock Pot Baked Potatoes. It would also be tasty tucked into an Air Fryer Grilled Cheese.
Recipe Tips and Tricks
- Don’t Do a Quick Release. No matter which cut of pork you use, DO NOT release the pressure right away. The slow release will keep the meat tender. An immediate release can be why your Instant Pot pulled pork is tough. It will cause the meat to seize and toughen.
- Avoid Using Pork Tenderloin. Don’t use pork tenderloin, which is far too lean for pulled pork. It will turn out dry!
- Know How Long to Cook It. The amount of time you need to cook pork in the Instant Pot will vary based on the cut. For a 4-to-5-pound pork loin, pressure cook for 40 minutes on high, then let the pressure release naturally for 15 minutes. For a 4-to-5-pound pork shoulder or pork butt, cook the pork for 1 hour on high pressure, then let the pressure release naturally for 15 minutes.
Instant Pot Pulled Pork Video
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Instant Pot Pulled Pork
Prep: 10 minutes
Cook: 1 hour
Total: 1 hour 10 minutes
Servings: 8 servings
This easy, juicy Instant Pot Pulled pork is fall-apart tender pork in a sweet and smoky barbecue sauce, and perfect for a crowd!
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Ingredients
FOR THE PORK:
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 2 teaspoons smoked paprika
- 2 teaspoons kosher salt
- 1 teaspoon ground black pepper
- 4 to 5 pounds boneless pork loin or pork shoulder/butt*, cut into 3 evenly sized chunks
- 2 tablespoons vegetable oil
- 1 (15-ounce) can low sodium beef broth or chicken broth, divided
- 1 yellow small onion chopped
- Whole wheat hamburger buns for serving
- Your favorite coleslaw for serving (check out this Asian Slaw for a homemade option)
- Pickled Onions for serving
FOR THE SAUCE**:
- 1 (8-ounce) can tomato sauce
- 1 (6-ounce) can tomato paste
- ¼ cup apple cider vinegar
- 3 tablespoons pure maple syrup
- 2 tablespoons molasses
- 2 tablespoons Worcestershire sauce
- 2 teaspoons smoked paprika
- 1 teaspoon chili powder
- 1 teaspoon dry mustard
- 1 teaspoon garlic powder
- ¾ teaspoon ground black pepper
- ½ teaspoon kosher salt
- ⅛ to ¼ teaspoon cayenne pepper
Instructions
- COOK THE PORK: In a bowl, stir together the garlic powder, onion powder, smoked paprika, salt, and black pepper. Rub it all over the outside of the pork.
- Add the oil to the Instant Pot and turn to SAUTE. Once the oil is hot, add the largest of the pork pieces and brown on two sides. This will take about 2 minutes per side. If your Instant Pot issues a “hot” or “burn” warning, turn the heat down (if you have that option), or if not, turn it off entirely and sear the pork in the residual heat. If the pot cools too much to brown, turn it back on. Remove the pork to a plate. Repeat with the remaining 2 pieces—you can cook the last 2 pieces at the same time as long as they do not overlap. Remove to the plate.
- Add half of the broth to the Instant Pot. With a wooden spoon, scrape up all of the stuck-on bits of food and seasoning.
- Add the remaining broth and the onion.
- Return the pork to the Instant Pot. Cover, seal, and cook on HIGH (manual) pressure for 40 minutes (for pork loin) or 1 hour (for pork shoulder/butt).
- Once the pressure has built and the cook time has elapsed, allow the pressure to release naturally for 15 minutes (do not open right away or the meat may be tough). Vent to release any remaining pressure then carefully open the Instant Pot.
- Remove the pork to a large bowl. With a slotted spoon, scooped out most of the onions and add them to the bowl with the pork. Carefully pour all but 1 cup of the pork cooking juices into an extra-large measuring cup or bowl with a spout. Keep the extra liquid handy.
- PREPARE THE BBQ SAUCE: Turn the Instant Pot to SAUTE. Whisk in the tomato sauce, tomato paste, vinegar, syrup, molasses, Worcestershire, paprika, chili powder, mustard, garlic powder, black pepper, salt, and cayenne. Cover the pot loosely with the Instant Pot lid, still leaving some room for steam to escape (this sauce loves to splatter). Let simmer, whisking every few minutes, until thickened, about 5 minutes.
- Once cool enough to handle, shred the pork with two forks or with your fingers. Stir the shredded pork, onions, and any juices at the bottom of the bowl into the pot with the sauce. If the sauce is too tight to easily coat the pork, splash in additional cooking juices so that the pork is nicely coated with sauce. Taste and adjust seasoning as desired. Pile onto buns, top with slaw, and enjoy!
Video
Notes
- *Pork shoulder (or depending upon what your grocery store calls it, pork butt) is the fattier cut of meat and will result in the most moist pulled pork. For a leaner option, use pork loin (it will be slightly dryer and not fall apart as easily but will still be tasty—this is the cut we use most often at home). I do not recommend pork tenderloin for pulled pork, as it is too lean and will turn out tough prepared per this recipe. Make my Instant Pot Pork Tenderloin instead.
- **This sauce recipe is based on my Homemade Barbecue Sauce. If you prefer to skip the homemade version, you can shred the pork, then stir it together with 1 1/2 to 2 cups of your favorite barbecue sauce instead.
- TO STORE: Refrigerate pork in an airtight storage container for up to 3 days.
- TO REHEAT: Rewarm leftovers in a Dutch oven on the stovetop over medium-low heat or in the microwave.
- TO FREEZE: Freeze pulled pork in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Nutrition
Serving: 1(of 8); with sauceCalories: 416kcalCarbohydrates: 19gProtein: 54gFat: 13gSaturated Fat: 6gCholesterol: 143mgPotassium: 1475mgFiber: 2gSugar: 13gVitamin A: 1033IUVitamin C: 8mgCalcium: 60mgIron: 3mg
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I have hypertension and am supposed to monitor/limit my sodium intake. I wish you would include the amount of sodium in your recipes.
thanks!
Kevin
Hi Kevin! I stopped including sodium info because it can vary so much depending upon what products you used, and I found a lot of conflicting info online, so ultimately I didn’t feel comfortable publishing it because sometimes it wasn’t even in the ballpark. If you’d like to calculate it yourself, there are lots of free tools online (myfitnesspal.com is popular). I hope that helps!
How would you do this in the crockpot? Looks delicious 😋thanks!
Hi Tammy! I’ve only tested the recipe as written, so I don’t have any specific advice to offer for the slow cooker. However, I do have crockpot pulled pork recipes in the pork section of my website that you might enjoy trying!
So I accidentally bought bone in pork shoulder.. is there a way to use it instead of boneless for this recipe?
Hi Allison! I’ve only tested the recipe with boneless pork, so you’d be experimenting. If you decide to try it, I’d love to hear how it goes!
I am confused with step 7. I understand that you may need juices for pork and sauce if too dry… But….. you pour ALL but one cup into a spouted bowl… for use later. What do you do with the ‘all but one cup’ .. ie the one cup ? very confusing… do you throw it away or what ?
“Remove the pork to a large bowl. With a slotted spoon, scooped out most of the onions and add them to the bowl with the pork. Carefully pour all but 1 cup of the pork cooking juices into an extra-large measuring cup or bowl with a spout. Keep the extra liquid handy”
Hi Greg! You will use the remaining of the juices in step 9. Only if you need it. Step 9 says “If the sauce is too tight to easily coat the pork, splash in additional cooking juices so that the pork is nicely coated with sauce.” Hope that helps!
Best pulled pork ever! Have made twice now with shoulder and loin and both work great (loin is a little harder to shred but tasted great mixed with the sauce). This will be my new go to for entertaining and hubby loves it too!
That makes me so happy Taylor! Thank you for this kind review!
Made it for the first time a few weeks ago. Will be making it again on Father’s Day because everyone loved it! I used a bone-in pork shoulder roast and extended the cooking time by 30 minutes. I was only able to cut it into 2 pieces because of the bone but I knew this was important for the cooking time. I usually reduce the amount of salt added to about half, depending on the amount that’s already in the broth. I saved the extra liquid and added about a 1/4 to 1/3 cup of it to the pulled pork each time I heated a batch for the 2 of us. Gave some to my son and he’s asked me to make him a batch for just him…he loved it so much. Thanks for a great recipe!
Hi Martha! So glad you enjoyed it! Thank you for this kind review!
Do you know about how long it takes to get to pressure? Thanks!
Hi Tim! Typically it will take anywhere from 10-15 minutes to get to pressure. Hope this helps!
Hi Erin, I am just learning to use my new Instant Pot Duo Evo Plus 6 qt. I am fixing pulled pork this weekend for a family get together — and would love to try your Instant Pot Pulled Pork recipe which calls for a 4-5 lb roast. I have a 7.38 lb pork shoulder I’d like to fix, could I saute it in batches (as you do in your video) then fit it in the 6 qt Instant Pot, or should I just resort to your crock pot recipe that will cook for several hours? 🤔? Thanks for your help!
Hi Brian, the biggest thing you want to keep in mind is this, are your ingredients under the fill line? If they aren’t then it’s too much for the instant pot. Also you should be able to saute in batches but you will need to add some additional cook time when you put it under pressure. I’ve only cooked this with the size suggested so I am not able to advise how much time you need to add. Hope this helps!
This was, hands-down, the best pulled pork I’ve ever had! To top it all off, it was extremely easy. I didn’t make the recipe for the barbecue sauce as I have a family recipe, but the pulled pork was outstanding and incredibly juicy!
Hi Donelle! So glad you enjoyed the recipe! Thank you for this kind review!
If the kids like it, it’s a win for me! They helped me with the rub and pulling it apart after. I had to shoo them away from the bowl even before I added sauce. Fell off the bone. Delicious! And plenty of leftovers.
Hi Jennie! So glad you enjoyed the recipe! Thank you for this kind review!
This was so good, everyone loved it. It was tasty, moist and tender. The seasoning was just right. I did use a favorite bottled barbecue sauce to save time. I had tried another recipe before and it was not very good so I was hesitant to make pulled pork again. After looking at several recipes I decide to try this one. I will definitely make this again.
Hi Joanne! So glad you enjoyed the recipe! Thank you for this kind review!
I will never make pulled pork with any other recipe again…it was that good! With 3 teenagers in the house, with 3 different tastes, being able to use different condiments, not just bbq sauce, was perfect! Thanks for such a fabulous recipe!
Hi Kathy! So glad you enjoyed the recipe! Thank you for this kind review!
Can I use frozen pork? If so how much time should I add?
Hi Elysia! I’ve only tested the recipe as written. If you decide to experiment, let me know how it goes!
This recipe sounds really good and I WANTED to make it tonite
But what kind of a recipe doesn’t include amounts? You list all the spices but absolutely no amounts. That is just ridiculous so I give you the rating you deserve…..0 stars!
Hi Mary! I’m sorry, are you saying you did not see the recipe card in the post with all of the ingredients listed and the directions?? There is even a very convenient “jump to recipe” button at the top of the post to get you there faster.
This pulled pork is off the charts! I had trouble resisting the urge to eat it all BEFORE I added the sauce. Family gave it 5 stars! Served it with cheddar cheese on brioche rolls, cole slaw and spinach salad. Delicious!!
Hi Megs! So glad you enjoyed the recipe! Thank you for this kind review!
Hi there,
If I am only using 2 pounds of pork loin, what do I need to reduce the cook time to?
Thanks!
Hi Loren! I’ve only tested the recipe as written, so I wouldn’t be able to advise exactly how much time to reduce. If you decide to experiment, let me know how it goes!
I don’t understand step 7. Pour all BUT one cup of the pork cooking juices? Does this mean leave the last cup of juices in the pot, and incorporate it into the BBQ sauce step?
Hi Ben, yes leave one cup of the juice in the instant pot to make the bbq sauce. Hope you enjoy it!
Tried both a pork shoulder/butt and a pork loin in the Instant Pot. Used a family favorite seasoning blend on the pork shoulder and loved your technique of cooking it. Meat was very tender, flavorful and easy to shred. I did not make your sauce this time around to allow for individual preferences when served. Many positive comments and requests.
Pork Loin was drier and not as easy to shred as predicted. This time I used your seasoning and unfortunately did not taste the pork loin prior to adding it to your sauce recipe. We did not care for the sauce. Unfortunately it masked the flavor of the meat too much to give your seasoning and pork loin a fair review. I really like the idea of the healthier pork loin as opposed to the pork shoulder so will definitely try the loin in the Instant Pot again.
Thank you for sharing your expertise in using the Instant Pot to cook the meat. Your method will definitely be my go to whether with shoulder or loin in the future.
Hi Karen! So glad you enjoyed the recipe! Thank you for this kind review!
I currently do not have any tomato paste or sauce at home… can I sub those with anything..
Hi Dasha! Unfortunately, those components are important for the overall flavor of the dish, so I can’t recommend any substitutions. I hope you enjoy the recipe if you try it!
Method of cooking worked fine for pork loin but we did not like the sauce at all:( Very tomato-ey, other flavors didn’t come through. Tried to fix it by adding our usual bbq sauce, but wasn’t very successful…
I’m sorry to hear that it wasn’t to your taste Mike. The recipe has worked well for myself (and others) but I know how frustrating it can be to try a new recipe and not have it work out, so I really wish you would’ve enjoyed it!
I made this recipe with a 3 1/2 pound pork shoulder roast, bone in, using the ingredients I already had in my pantry. I substituted canned diced tomatoes for the tomato sauce, added a bit of extra tomato paste to thicken the tomatoes and left out the molasses. Cutting the roast into 3 equal pieces was a bit of a challenge but I don’t see any difference between how the largest and smallest piece cooked. It’s the perfect, tender pulled pork! I’ll buy two more roasts while it’s on sale and make this for our next back yard party!
Hi Claire! So glad you enjoyed the recipe! Thank you for this kind review and feedback on the type of roast you used!
I made this for the first time and will be making it more now. Your recipe was easy to follow and it was delicious. The meat was so tender and good, it fell apart for me easy. I love your recipes and I will use your site before any others from now on. Thank you!
Thank you Sharon!
This is the first time I’ve gone back to leave a review. The pork turned out very well and the BBQ sauce was the best I’ve ever made. A keeper, for sure and this site will become one of the ones that check first.
Hi Pat! So glad you enjoyed the recipe! Thank you for this kind review!
My favorite pulled pork recipe. The instant pot method makes for an easy to prepare pork that doesn’t have to cook all day, but tastes like it has.
So glad you enjoyed the recipe, Heather! Thank you for this kind review!
I cooked the pork Butt for an hour and when I pulled it out it was still bright pink inside and bloody. What did I do wrong?
Hi Annelise! I don’t necessarily think you did anything wrong, it just sounds like it needed extra time in your Instant pot.
I followed the recipe to to T and my roast definitely did not fall off the bone!! And to say the sauce liked to splatter is an understatement.
I’m sorry to hear you had trouble with the recipe, Beth. The times set aside is for boneless cuts of meat. If you used one that had a bone, you would need to add time. In the notes, I did point out that using pork loin is for a leaner option and it would be slightly dryer and not fall apart as easily was a pork but that has a lot of fat on it.
I made this instapot pulled pork for the 3rd time today. Each time I followed your instructions to a T and it has been wonderful! The only direction that truly isn’t clear is regarding the one cup of liquid. However, I watched the video this time and understood exactly what you were doing.
Erin, thank you for the wonderful recipes you provide! I use this site often and am very pleased. The first recipe of yours I tried several years ago was the Flourless Chocolate torte!
Hi Jennifer! So glad you enjoyed the recipe! Thank you for this kind review! Could you tell me what wasn’t clear?
I made this pulled pork recipe for dinner tonight, I did substitute doctored up bottled barbecue sauce as I had some to use up. The meat was very tender and juicy. I made coleslaw to go with it and dinner was thoroughly enjoyed by my family. Thanks!
So happy to hear Sharon! Thank you!
Hello! Would I be able to cut the meat away from the bone and THEN put it into the Instapot like your recipe says? Thank you!
You might be able to do it that way, I just haven’t tested it. Let me know how it goes!
This was excellent! The process was fairly straightforward and the sauce was fantastic. I would make just that again in the future HOWEVER I will definitely make the sauce on the stove next time. To say it loved to spatter was quite the understatement. I’d rather have an additional dirty pot than field the burns again. Yikes lol
Glad you enjoyed it Anna!
the pork was perfect and the sauce was delicious
Great to hear, thank you Elaine!
Just made this tonight for dinner and we all really enjoyed it. It definitely didn’t fall apart easy but it was very good and it was nice not having all that fat to deal with. I did an extra 15 minutes after the initial 40 because it was just so tight. It was a little better after that. The sauce was great! We really try to avoid added sugar and most BBQ sauces are loaded with it. I will be making this again and using this sauce on the grill this summer.
Glad to hear you enjoyed it Chris!
The method was clear. and the roast turned out great.
Very tender. I have had some issues in the past trying to do pulled pork, but this recipe was great. thank you for the tips and background info.
So happy to hear, thank you Cheryl!
This smelled SO good while it was cooking, definitely a recipe that makes you hungry! It tasted even better, I served it with tacos with coleslaw and BBQ on the side. When the pork came out I added a little of the juices to it even though it was super moist as is, just for extra flavor. Definitely sear it, it adds so much flavor!
Glad to hear you enjoyed the recipe, Judith!
Glad I found this website. Everything looks amazing! The pork shreds so easily after being in the instant pot and the seasoning is just right. Not too salty, not too sweet. One of my favorites for dinner! Thank you, Erin!
So glad you enjoyed it, Bernadette!
Hands down to this recipe! So juicy and flavorful. I used a pork butt from a local farm that had more fat and I left it in it. No regrets. Also added cumin to the spice, but nothing else was needed! I served it with jasmine rice with added black beans and spicing. Perfect!!!
Thank you Caitlyn!
This recipe has become a favourite. My note at the top of the printed recipe says ‘really good’ and, unlike many other recipes, it’s a keeper and I go back to it whenever I feel the need for some great BBQ. The seasoning on the pork adds a wonderful depth of flavour to the dish. I’m looking forward to trying a couple of the slaw dishes to add to the meal tonight.
Yay! Thank you so much, Pat!
Bravo!! I made this after having a few shots of tequila, so I was worried that, in my buzzed state I’d somehow mess up. Guess what? Nope! This was delicious, and I mean next day completely sober delicious! Easy as pie to make, follow the directions and you’re golden. I used a bone-in picnic roast, but cut the meat off the bone and everything was the same. I also used some store bought bbq sauce I had, fire roasted tomatoes, and hot sauce to add a little kick bc we like it spicey! So darn good! Thanks for the great recipe!
So glad to hear you enjoyed it, Chase! Thank you!