I’m sharing my easy Instant Pot pulled pork recipe using pork shoulder, pork butt, or tenderloin for pulled pork sandwiches, featuring a classic Pressure Cooker Pulled Pork approach.
I still can’t believe how tender this Instant Pot pulled pork turned out. I used pork shoulder and a hit of smoked paprika, and the meat literally fell apart in my hands, juicy and messy and exactly the kind of sandwich filler that gets you in trouble.
The smell was smoky, kinda sweet, and it had this edge that made me go back for another bite, even though I said I wouldn’t. Call it my Pressure Cooker Pulled Pork confession.
I won’t lay out the steps here, but there is a tiny trick that changes everything, and you are gonna want to find it.
Ingredients
- Pork shoulder: Rich in protein and fat, it’s shreds into juicy bites, higher calories but filling.
- Brown sugar: Adds sweetness and caramel notes, mostly carbs, quick flavor boost, no fiber.
- Smoked paprika: Gives warm smoky depth, little calories, antioxidants, pulls flavors together.
- Apple cider vinegar: Bright acidic tang that tenderizes meat, adds sour balance and helps cut richness.
- BBQ sauce: Sticky, sweet and tangy finish, mostly sugar and carbs, great for serving.
- Onion: Adds mellow sweetness, some fiber and vitamin C, cooks down to soft savoriness.
- Worcestershire sauce: Little goes far, adds savory umami and salt, low calories, big depth.
Ingredient Quantities
- 3 to 4 lb pork shoulder or pork butt (or pork tenderloin if you want a leaner result)
- 2 tbsp brown sugar, packed
- 2 tsp smoked paprika
- 1 1/2 tsp kosher salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp ground cumin
- 1/2 tsp chili powder
- 1/4 to 1/2 tsp cayenne pepper, optional
- 1 tbsp yellow mustard or Dijon
- 2 tbsp vegetable oil or other neutral oil
- 1 cup chicken broth or water
- 1/4 cup apple cider vinegar
- 2 tbsp Worcestershire sauce
- 1 cup BBQ sauce, for finishing
- 1 medium yellow onion, sliced, optional
- 8 hamburger buns or slider rolls, for serving, optional
How to Make this
1. Mix the rub: stir together 2 tbsp packed brown sugar, 2 tsp smoked paprika, 1 1/2 tsp kosher salt, 1 tsp black pepper, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp ground cumin, 1/2 tsp chili powder and 1/4 to 1/2 tsp cayenne (optional). Spread 1 tbsp yellow mustard over the pork so the rub sticks, then rub the spice mix all over the 3 to 4 lb pork shoulder or pork butt (if you choose pork tenderloin use same rub but note cook times below). Let it sit 15 to 30 minutes or refrigerate overnight for more flavor.
2. Set Instant Pot to Sauté, add 2 tbsp vegetable oil and heat until shimmering. Sear the pork on all sides 3 to 4 minutes per side until nicely browned. If using tenderloin sear less to avoid overcooking. Transfer pork to a plate.
3. Add 1 medium sliced yellow onion to the pot (optional) and cook 2 to 3 minutes until starting to soften. Pour in 1 cup chicken broth or water, 1/4 cup apple cider vinegar and 2 tbsp Worcestershire sauce, scraping the bottom with a wooden spoon to deglaze and lift browned bits so you dont get a burn error.
4. Return the pork to the pot and nestle it in the liquid, tipping any juices from the plate in too. Close the lid, set the valve to sealing and pressure cook on High: 60 minutes for a 3 lb shoulder, 75 minutes for a 4 lb shoulder. If using pork tenderloin pressure cook 20 to 25 minutes on High.
5. Let the pressure naturally release for 10 to 15 minutes, then carefully quick release any remaining pressure and open the lid.
6. Transfer the pork to a large cutting board or bowl and shred with two forks or use a hand mixer for 20 seconds. Discard any very large fat chunks. Reserve the cooking liquid in the pot.
7. Skim fat off the surface of the cooking liquid (or spoon off excess). To concentratre flavor, set the pot to Sauté and reduce the liquid a few minutes until slightly thickened, or just take a few tablespoons and mix with the BBQ sauce.
8. Stir 1 cup BBQ sauce into the shredded pork, adding a bit of the reduced cooking liquid if you want it juicier. Taste and adjust salt or more sauce if needed.
9. Serve the pulled pork on 8 hamburger buns or slider rolls with extra sauce and sliced onions if you like. Leftovers keep well and get even better the next day.
Equipment Needed
1. Instant Pot or other electric pressure cooker (6 quart or larger)
2. Large cutting board
3. Sharp chef knife
4. Measuring cups and measuring spoons
5. Small bowl and spoon for mixing the rub
6. Tongs and a wooden spoon for searing and deglazing
7. Heatproof plate or bowl to rest the pork on
8. Two forks or a hand mixer to shred the pork (hand mixer works fast)
9. Slotted spoon or ladle to skim fat and scoop cooking liquid
FAQ
The Best Instant Pot Pulled Pork Recipe Substitutions and Variations
- Pork shoulder or pork butt: swap with pork tenderloin for a much leaner result, just cut the Instant Pot time way down (about 20–25 min per lb) so it doesn’t dry out; or use boneless beef chuck if you want a beefier pulled sandwich.
- Brown sugar: use maple syrup or honey (use about 3/4 the volume and reduce other liquids a touch), or coconut sugar 1:1 for a less-refined sweetener.
- Smoked paprika: sub regular paprika plus a tiny drop of liquid smoke (start with 1/8 tsp), or use ground chipotle for smoky heat but cut the amount if you dont want it too spicy.
- Chicken broth or water: swap with apple juice or extra apple cider for a sweeter, more classic pork flavor, or use beef broth or water plus a bouillon cube for deeper savory notes.
Pro Tips
1. Salt ahead and chill: rub with salt and leave it in the fridge for several hours or overnight, it helps the pork stay juicy and flavors soak in better, just don’t overdo the salt.
2. Cut and sear smart: chop big shoulders into large chunks so they cook evenly, sear in batches until a deep brown forms, then deglaze well so you won’t get a burn error.
3. Let the pressure release slowly: give the pot a long natural pressure release, 15 to 20 minutes if you can, it makes the meat pull apart way more tender, quick releasing tends to squeeze out juices.
4. Use the cooking liquid like gold: skim fat, then either reduce it to concentrate flavor or stir a few spoonfuls into your sauce to loosen and moisten the pork, taste as you go.
5. Save time shredding and for leftovers: use a hand mixer for fast shredding, and reheat leftovers gently with a splash of broth or sauce so they don’t dry out, they actually get better next day.
The Best Instant Pot Pulled Pork Recipe
I’m sharing my easy Instant Pot pulled pork recipe using pork shoulder, pork butt, or tenderloin for pulled pork sandwiches, featuring a classic Pressure Cooker Pulled Pork approach.
8
servings
620
kcal
Equipment: 1. Instant Pot or other electric pressure cooker (6 quart or larger)
2. Large cutting board
3. Sharp chef knife
4. Measuring cups and measuring spoons
5. Small bowl and spoon for mixing the rub
6. Tongs and a wooden spoon for searing and deglazing
7. Heatproof plate or bowl to rest the pork on
8. Two forks or a hand mixer to shred the pork (hand mixer works fast)
9. Slotted spoon or ladle to skim fat and scoop cooking liquid
Ingredients
-
3 to 4 lb pork shoulder or pork butt (or pork tenderloin if you want a leaner result)
-
2 tbsp brown sugar, packed
-
2 tsp smoked paprika
-
1 1/2 tsp kosher salt
-
1 tsp black pepper
-
1 tsp garlic powder
-
1 tsp onion powder
-
1 tsp ground cumin
-
1/2 tsp chili powder
-
1/4 to 1/2 tsp cayenne pepper, optional
-
1 tbsp yellow mustard or Dijon
-
2 tbsp vegetable oil or other neutral oil
-
1 cup chicken broth or water
-
1/4 cup apple cider vinegar
-
2 tbsp Worcestershire sauce
-
1 cup BBQ sauce, for finishing
-
1 medium yellow onion, sliced, optional
-
8 hamburger buns or slider rolls, for serving, optional
Directions
- Mix the rub: stir together 2 tbsp packed brown sugar, 2 tsp smoked paprika, 1 1/2 tsp kosher salt, 1 tsp black pepper, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp ground cumin, 1/2 tsp chili powder and 1/4 to 1/2 tsp cayenne (optional). Spread 1 tbsp yellow mustard over the pork so the rub sticks, then rub the spice mix all over the 3 to 4 lb pork shoulder or pork butt (if you choose pork tenderloin use same rub but note cook times below). Let it sit 15 to 30 minutes or refrigerate overnight for more flavor.
- Set Instant Pot to Sauté, add 2 tbsp vegetable oil and heat until shimmering. Sear the pork on all sides 3 to 4 minutes per side until nicely browned. If using tenderloin sear less to avoid overcooking. Transfer pork to a plate.
- Add 1 medium sliced yellow onion to the pot (optional) and cook 2 to 3 minutes until starting to soften. Pour in 1 cup chicken broth or water, 1/4 cup apple cider vinegar and 2 tbsp Worcestershire sauce, scraping the bottom with a wooden spoon to deglaze and lift browned bits so you dont get a burn error.
- Return the pork to the pot and nestle it in the liquid, tipping any juices from the plate in too. Close the lid, set the valve to sealing and pressure cook on High: 60 minutes for a 3 lb shoulder, 75 minutes for a 4 lb shoulder. If using pork tenderloin pressure cook 20 to 25 minutes on High.
- Let the pressure naturally release for 10 to 15 minutes, then carefully quick release any remaining pressure and open the lid.
- Transfer the pork to a large cutting board or bowl and shred with two forks or use a hand mixer for 20 seconds. Discard any very large fat chunks. Reserve the cooking liquid in the pot.
- Skim fat off the surface of the cooking liquid (or spoon off excess). To concentratre flavor, set the pot to Sauté and reduce the liquid a few minutes until slightly thickened, or just take a few tablespoons and mix with the BBQ sauce.
- Stir 1 cup BBQ sauce into the shredded pork, adding a bit of the reduced cooking liquid if you want it juicier. Taste and adjust salt or more sauce if needed.
- Serve the pulled pork on 8 hamburger buns or slider rolls with extra sauce and sliced onions if you like. Leftovers keep well and get even better the next day.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 232g
- Total number of serves: 8
- Calories: 620kcal
- Fat: 62g
- Saturated Fat: 13.6g
- Trans Fat: 0.3g
- Polyunsaturated: 8g
- Monounsaturated: 40g
- Cholesterol: 186mg
- Sodium: 1100mg
- Potassium: 900mg
- Carbohydrates: 30g
- Fiber: 1.5g
- Sugar: 12g
- Protein: 63g
- Vitamin A: 200IU
- Vitamin C: 2mg
- Calcium: 40mg
- Iron: 2.3mg