Instant Pot Pulled Pork
Add Preferred Source
Instant Pot Pulled Pork has that deep, smoky BBQ flavor you crave without spending all day at the grill. The pork shreds into tender, juicy strands that soak up sauce in every bite, and smoked paprika brings that signature smokiness. One bite and you’ll forget about takeout barbecue.
This post contains affiliate links. As an Amazon Affiliate, if you purchase through those links, I earn a commission. Thank you!
I make it for game day parties, Fourth of July cookouts, and easy weeknight dinners when I want BBQ-style comfort food without the fuss. It’s perfect for potlucks and family gatherings because it feeds a crowd with minimal effort. The pulled pork stays fresh in the fridge for about 4 days or in the freezer for up to 3 months, making it ideal for batch cooking.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Instant Pot Pulled Pork with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
You’ll have tender, smoky pulled pork ready in about 90 minutes from start to finish.
Season and Prep the Pork
Pat the pork shoulder steaks dry with paper towels to ensure the spices adhere better. I like using reusable Swedish dishcloths for quick cleanup since they absorb moisture better than regular paper towels and are way more eco-friendly.
In a large bowl, rub all sides of the boneless pork shoulder generously with your dry ingredients: salt, pepper, smoked paprika, garlic powder, and onion powder. The smoked paprika imparts the meat’s signature barbecue flavor without a smoker.
Sear the Pork Steaks
Set your Instant Pot or slow cooker to Sauté mode and add the olive oil. A quality Instant Pot maintains even heat during the sauté phase, helping you achieve a perfect crust.
Once shimmering, sear the pork steaks for 2 to 3 minutes per side, until a golden-brown crust forms. Work in batches if your steaks don’t fit comfortably in a single layer.
The searing step locks in flavor and creates texture contrast. Press Cancel once you’re done.
Deglaze and Add Liquid
Pour half a cup of chicken broth or water into the pot to enhance tenderness, scraping the bottom with a wooden spoon to release any browned bits stuck to the surface. Those caramelized pieces add tons of flavor to the cooking liquid.
Pressure Cook the Pork
Secure the lid on your Instant Pot and set the valve to Sealing. Cook on High Pressure for 60 minutes. The pork needs this full hour to become fork-tender.
Once the timer beeps, allow the pressure to naturally release for 15 to 20 minutes after cooking time, then carefully switch the valve to Venting to release any remaining pressure. Natural release helps keep the meat juicy instead of drying it out.
Shred and Sauce the Pork
Remove the pork steaks from the pot and transfer them to a large cutting board. I always grab my large wooden cutting board, which provides ample space for shredding without meat sliding around.
Use two forks to shred the meat into bite-sized chunks or strands. These meat shredder claws make this step faster and way easier on your hands if you’re shredding a lot of pork.
Drain any excess liquid from the pot if more than a few tablespoons remain. Toss the shredded pork with barbecue sauce to taste. I start with about half a cup, then add more if I want it saucier.
Serve and Enjoy
Enjoy the pulled pork on toasted buns, over white rice, with coleslaw, or alongside roasted vegetables. Enjoy!
If you’re taking it to a potluck or party, an insulated casserole carrier keeps it hot for hours during transport.
Equipment
Ingredients
- 1 ½ pounds pork shoulder steaks left whole
- 1 tablespoon olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ cup chicken broth or water
- ½ cup plain barbecue sauce for serving
Instructions
- Pat the pork shoulder steaks dry with paper towels. Rub all sides with salt, pepper, smoked paprika, garlic powder, and onion powder.1 ½ pounds pork shoulder steaks, 1 teaspoon salt, ½ teaspoon black pepper, 1 teaspoon smoked paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder
- Set your Instant Pot to Sauté mode. Add olive oil and sear the pork steaks for 2–3 minutes per side until browned. Work in batches if needed. Press Cancel once done.1 tablespoon olive oil
- Pour the chicken broth or water into the pot, scraping the bottom to deglaze if necessary.½ cup chicken broth or water
- Secure the lid and set the valve to Sealing. Cook on High Pressure for 60 minutes. Allow the pressure to naturally release for 15–20 minutes, then carefully quick release any remaining pressure.
- Remove the pork and shred it using two forks. Drain excess liquid if needed, then toss with barbecue sauce to taste.½ cup plain barbecue sauce
- Enjoy the pulled pork on buns, over rice, or alongside your favorite sides.
Notes
- Mix the spices in a small bowl: Combine the salt, pepper, smoked paprika, garlic powder, and onion powder, then rub them onto the pork to ensure the seasoning is distributed evenly on all sides.
- Don’t skip the searing step: Browning the pork before pressure cooking creates a caramelized crust that adds depth and complexity to the final flavor.
- Scrape the bottom thoroughly: Make sure you deglaze the pot completely after searing to prevent the burn warning from triggering during pressure cooking.
- Use natural release for tender meat: Letting the pressure release naturally for 15 to 20 minutes keeps the pork juicy instead of drying it out from a sudden temperature drop.
- Shred while it’s hot: The pork shreds most easily when it’s still warm, so don’t wait for it to cool down completely before pulling it apart.
- Flash-freeze for easy portions: Spread the pulled pork on a parchment-lined baking sheet and freeze for 1 hour, then transfer the pieces to containers so they stay separate rather than clumping.
Nutrition
How to Store Leftovers
Let the pulled pork cool to room temperature, then transfer it to an airtight container. It’ll stay fresh in the fridge for about 4 days.
Reheat individual portions in the microwave for 1 to 2 minutes, stirring halfway through, or warm larger amounts in a covered skillet over medium-low heat with a splash of broth to keep it moist.
For longer storage, freeze the pulled pork in freezer-safe containers or heavy-duty freezer bags for up to 3 months. Freezer-safe containers with airtight lids keep the pork fresh and prevent freezer burn better than regular storage containers.
Thaw overnight in the fridge, then reheat gently on the stovetop or in the microwave. The texture remains tender, and the smoky flavor holds up well.
What to Serve With Instant Pot Pulled Pork
I love serving it on toasted brioche buns with tangy coleslaw and pickles for classic pulled pork sandwiches. You can also pile it over buttery mashed potatoes, creamy mac and cheese, or fluffy white rice for a hearty meal. Cornbread, baked beans, and roasted Brussels sprouts round out the plate nicely.
It’s also great tucked into tacos with shredded cabbage and lime crema, or layered on nachos with melted cheese, jalapeños, and sour cream. The smoky, tender pork pairs well with a variety of sides and toppings.
More Easy Recipes for You to Try at Home
I think you’ll enjoy these other easy Instant Pot recipes perfect for busy weeknights.
- Instant Pot Chicken Noodle Soup
- Instant Pot Chicken and Rice
- Instant Pot Mac and Cheese
- Instant Pot Chili
- Instant Pot Spaghetti
About the Author
Hey there! I’m Mandy
Mandy Applegate is a home cook, food blogger, and writer who believes the best meals are the ones shared with the people you love.
She’s all about easy recipes that taste amazing, the kind that make ordinary days feel a little more special and remind you why cooking at home matters.
She has been published on NBC, the Daily News, the Boston Herald, and the Chicago Sun-Times, amongst many others.
