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Close-up of shredded beef in a rich, reddish-brown sauce, garnished with small pieces of fresh parsley—perfect for those who love hearty dishes like Instant Pot Pulled Pork.

Instant Pot Pulled Pork

Instant Pot Pulled Pork is my go-to recipe for feeding a crowd without the hassle of tending a grill or slow cooker all day. Smoked paprika, garlic powder, and onion powder give the pork shoulder that deep BBQ flavor, and the pressure cooker transforms it into tender, juicy strands that soak up barbecue sauce perfectly. It's ideal for game day parties, summer cookouts, or any time you need an easy crowd-pleaser that cooks itself while you prep other dishes. Leftovers stay fresh in the fridge for 4 days or freeze beautifully for up to 3 months, perfect for meal prep and quick weeknight meals.
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Prep Time: 10 minutes
Cook Time: 1 hour
Releasing time: 20 minutes
Total Time: 1 hour 30 minutes
Course: Main Course
Cuisine: American
Keyword: Instant Pot Pulled Pork
Servings: 6
Calories: 217kcal
Author: Mandy Applegate

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
US Customary - Metric

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

Here are my top tips for making the best Instant Pot pulled pork every time.
  • 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

Calories: 217kcal | Carbohydrates: 11g | Protein: 22g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.04g | Cholesterol: 68mg | Sodium: 780mg | Potassium: 462mg | Fiber: 0.5g | Sugar: 8g | Vitamin A: 219IU | Vitamin C: 0.2mg | Calcium: 28mg | Iron: 2mg
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