Instant Pot Pulled Pork

This easy Instant Pot pulled pork starts with just three simple ingredients, making it a great option for busy weeknights, family dinners, or casual gatherings. Once you add hamburger buns and your favorite barbecue sauce, you only need five ingredients to turn the tender shredded pork into a complete sandwich.

One of the best things about this recipe is how easy it is to customize. You can use any barbecue seasoning blend you already enjoy, whether you prefer something smoky, sweet, spicy, or a combination of all three.

My personal favorite is McCormick Grill Mates Sweet and Smoky Rub because it gives the pork a delicious balance of sweetness and bold barbecue flavor. It also creates a flavorful coating on the meat without requiring you to measure several individual spices.

A homemade dry rub works just as well. The seasoning blend I use for my pork ribs is a fantastic choice for this recipe and gives the pulled pork plenty of savory, smoky flavor from scratch.

After pressure cooking, the pork becomes tender enough to shred easily with two forks. Toss it with barbecue sauce and pile it onto soft buns for an easy pulled pork sandwich that tastes like it cooked all day.

Ingredients for Instant Pot Pulled Pork

• PORK ROAST – A 3- to 4-pound pork roast provides the base for the pulled pork. Pork shoulder or pork butt works especially well because the marbling and connective tissue become tender during pressure cooking, making the meat juicy and easy to shred.
• BBQ SPICE RUB (I LIKE MCCORMICK GRILL MATES SWEET & SMOKY RUB) – The spice rub seasons the pork with sweet, smoky, and savory barbecue flavor. McCormick Grill Mates Sweet & Smoky Rub is a convenient option, or you can use your favorite store-bought blend or a homemade pork rub.
• WATER OR CHICKEN BROTH – Liquid is necessary for the Instant Pot to build pressure and cook properly. Water works well, but chicken broth adds extra savory flavor to the pork and cooking juices.
• BBQ SAUCE (I LIKE BABY RAY’S) – Barbecue sauce adds moisture, sweetness, smokiness, and tanginess to the shredded pork. Sweet Baby Ray’s is a great option, but any favorite barbecue sauce will work, including sweet, spicy, smoky, or vinegar-based varieties.
• BUNS – Soft hamburger or brioche buns turn the pulled pork into easy sandwiches. Toasting the cut sides of the buns can help prevent them from becoming soggy and adds a little extra flavor and texture.

Instructions for Instant Pot Pulled Pork

Cut the pork roast into large chunks, approximately 3 inches in size. Cutting the roast into smaller pieces helps it cook evenly and allows more of the meat to be coated with the flavorful barbecue seasoning.

Sprinkle the BBQ spice rub over all sides of the pork. Use your hands to gently press the seasoning into the meat so each piece is evenly coated.

Pour the water or chicken broth into the bottom of the Instant Pot. Add the seasoned pork pieces, arranging them in an even layer as much as possible.

Secure the lid and make sure the pressure-release valve is set to the sealing position. Select the Manual or Pressure Cook setting and cook on high pressure for 90 minutes.

When the cooking time is finished, allow the pressure to release naturally for 10 minutes. Carefully move the valve to the venting position to release any remaining pressure. Once the pin drops, remove the lid.

Transfer the pork to a large bowl or cutting board and shred it using two forks. Discard any large pieces of fat. For extra moisture and flavor, stir a small amount of the cooking liquid into the shredded pork.

Pile the pulled pork onto the buns and drizzle or toss it with your favorite barbecue sauce. Serve immediately with additional sauce on the side. This recipe makes approximately 10 pulled pork sandwiches.

Frequently Asked Questions

What is the best cut of pork for pulled pork?
Pork shoulder or pork butt is the best choice because it contains enough fat and connective tissue to become tender and juicy during pressure cooking. A pork loin is much leaner and may turn out drier.

Why should I cut the pork into chunks?
Cutting the roast into approximately 3-inch pieces helps it cook more evenly. It also creates more surface area for the barbecue rub to season the meat.

Can I use a frozen pork roast?
A fully thawed roast is best because it can be cut into chunks and seasoned evenly. Frozen pork may require additional cooking time and will not absorb the spice rub as well.

Is 90 minutes too long for the pork?
For a 3- to 4-pound pork shoulder cut into large chunks, 90 minutes on high pressure helps break down the connective tissue so the pork becomes tender enough to shred. Leaner cuts may not need as much time.

What should I do if the pork does not shred easily?
If the meat is still firm, return it to the Instant Pot with some of the cooking liquid. Cook it on high pressure for another 10–15 minutes, followed by a brief natural release.

Why is a natural pressure release important?
Allowing the pressure to release naturally for 10 minutes helps the meat retain more moisture. Releasing all the pressure immediately may cause the juices inside the pork to escape too quickly.

Should I add the barbecue sauce before pressure cooking?
It is better to add the barbecue sauce after the pork has cooked and been shredded. Thick sauces can scorch on the bottom of the Instant Pot, and adding the sauce later lets you control how saucy the pork becomes.

Can I mix some of the cooking liquid into the pork?
Yes. After shredding the meat, stir in a small amount of the cooking liquid to keep it moist. Remove or skim off excess fat first, and avoid adding too much liquid at once.

How much barbecue sauce should I use?
Start with about 1 cup of barbecue sauce and add more according to your preference. You can toss the pork with the sauce or serve it plain with sauce drizzled over each sandwich.

Can I make Instant Pot pulled pork ahead of time?
Yes. Prepare and shred the pork, then refrigerate it with a little of the cooking liquid. Reheat it gently and add the barbecue sauce before serving.

How should I store leftovers?
Store the cooled pulled pork in an airtight container in the fridge. Keep the buns separate so they do not become soggy.

Can pulled pork be frozen?
Yes. Freeze the cooled shredded pork in a freezer-safe container or bag with a little cooking liquid to help it stay moist. Thaw it overnight in the refrigerator before reheating.

What toppings are good on pulled pork sandwiches?
Coleslaw, pickles, sliced onions, jalapeños, or additional barbecue sauce are all delicious options. Toasted buns also add flavor and help prevent the sandwiches from becoming soggy.

Tips and Tricks

Use pork shoulder or pork butt. These cuts contain enough fat and connective tissue to become tender and juicy during pressure cooking. Avoid pork loin, which is much leaner and can turn dry when cooked for 90 minutes.

Cut the pork into evenly sized chunks. Cut the roast into pieces about 3 inches wide, so they cook at the same rate. Smaller pieces also provide more surface area for the BBQ rub, giving the pork better flavor throughout.

Season every side of the meat. Coat the pork pieces evenly with the spice rub and gently press it into the meat. This creates a flavorful crust and ensures the shredded pork is well seasoned.

Allow the 10-minute natural release. Do not immediately release the pressure when the cooking cycle ends. A 10-minute natural release helps the pork retain its juices and finish tenderizing before you vent the remaining pressure.

Add barbecue sauce after cooking. Thick barbecue sauce can trigger a burn warning when added before pressure cooking. Shred the cooked pork first, stir in a little cooking liquid for moisture, and then add the barbecue sauce to taste.

For more recipes like this, try:

• Slow Cooker Mojo Pork
• Dr Pepper Pulled Pork
• Instant Pot Pork Roast with Gravy
• Crock Pot Pork and Noodles

This recipe is adapted from Dinner, Dishes, and Desserts.