Instant Pot Pulled Pork Recipe

Course: Main Course

Cuisine: American

Prep Time: 10

Cook Time: 55

Pressurizing Time: 10

Total Time: 1 15

Servings:

Calories: 416kcal

Instant Pot Pulled Pork is a quick and easy option for making everyone's favorite game day or easy weeknight meal.

Pat the pork shoulder dry with a paper towel.
5 pounds boneless pork shoulder
In a small bowl, combine the brown sugar, salt, garlic powder, onion powder, thyme, and pepper together.
2 tablespoons brown sugar, 2 teaspoons kosher salt, 1 teaspoon garlic powder, 1 teaspoon onion powder, ½ teaspoon dried thyme, ½ teaspoon ground black pepper
Rub the spice mixture over the pork, making sure to evenly coat it on all sides.
Pour the chicken stock and place the pork into the Instant Pot. Attach the lid and ensure the valve is in the “sealing” position.
1 cup chicken stock
Set the Instant Pot to Pressure Cook - Manual for 45 minutes.
Once the Instant Pot finishes cooking, allow the pressure to release naturally for 10 minutes.
Switch the valve to the “venting” position to release any additional pressure.
Remove the pork from the Instant Pot and use 2 forks to shred the pork.
Pour the barbecue sauce into the Instant Pot and whisk it with the chicken stock.
½ cup barbecue sauce
Add the shredded pork back into the pot. Toss to combine, serve, and enjoy.

Use pork shoulder for the best pulled pork. It has the perfect ratio of fat to meat, making it perfectly tender and flavorful.
Pat the pork dry before seasoning it. This helps it cook more evenly and helps it to get nice and juicy.
Once made, you can keep the BBQ pulled pork on the warm setting in the Instant Pot for up to 2 hours before serving.

Storage: Store leftover pork in an airtight container in the refrigerator for up to 3 days.