Instant Pot Pulled Pork
This Instant Pot Pulled Pork is tender, juicy, perfectly seasoned and so incredibly delicious! Using the Instant Pot has the meat easily falling apart and ready to melt in your mouth in no time! Great for sandwiches, tacos, nachos and more!
Servings 10
Calories 184kcal
Ingredients
- 3 pounds boneless pork shoulder roast
- 1 to 2 tablespoons extra virgin olive oil or vegetable oil or avocado oil
Pulled Pork Seasoning
- 2 tablespoons brown sugar packed
- 2 teaspoons smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 ½ teaspoons salt
- 1 teaspoon fresh ground black pepper
- 1 teaspoon ground mustard
- ¼ teaspoon ground cumin
- ¼ teaspoon ground cayenne optional
BBQ Sauce
- ½ cup tomato sauce
- ½ cup dark brown sugar packed
- ⅓ cup apple cider vinegar
- 1 teaspoon Worcestershire sauce optional
- ½ teaspoon liquid smoke optional
For Serving
- brioche buns optional
- potato chips optional
- pickles optional
- coleslaw optional
- barbecue sauce optional
Instructions
- Combine seasoning ingredients in a small bowl and set aside.
- Use a sharp knife to cut the pork into 3 to 4 large pieces and trim off any large pieces of fat.
- Sprinkle the seasoning mix all over the pieces of pork and rub it in making sure it is evenly distributed on all sides of the meat.
- Turn on the Instant Pot to the sauté function and add oil. Once hot, add the pork and sear for 2 to 3 minutes on each side, or until a crust has formed. Repeat with remaining pork if needed.
- While the pork is sauteeing, whisk together the tomato sauce, dark brown sugar and apple cider vinegar in a medium bowl.
- Turn off the instant pot. Pour the sauce over the pork and then place the lid on the instant pot and lock it into place.
- Cook the pork using the meat/stew function for 60 minutes or until the pork easily pulls apart with two forks.
- Once the pork has finished cooking, release the steam using the quick release valve to manually release the pressure.
- Transfer the pork to a large plate and shred using two forks. Toss the pulled pork with some of the sauce in the instant pot and/or toss with your favorite BBQ sauce.
- Serve on buns with coleslaw and bbq sauce, optional.
Video
Notes
Storage Information
This pulled pork instant pot recipe can be stored in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months.
To store in the refrigerator, let the pulled pork cool to room temperature before transferring it to an airtight container. Make sure to press out any excess air before sealing the container, as this will help to prevent spoilage.
To store in the freezer, put the pulled pork in a freezer-safe container or a resealable plastic bag, again, removing as much air as possible before sealing.
When reheating the pulled pork, it is best to reheat it in a saucepan over low heat, or in a slow cooker on low. This will help to prevent the pork from drying out. If you are reheating from frozen, thaw overnight in the fridge first before reheating. This recipe reheats really well and is perfect for leftover sandwiches, tacos, nachos, and the like!
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Nutritional value does not include buns or coleslaw or any toppings.
Nutrition
Calories: 184kcal | Carbohydrates: 15g | Protein: 17g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 56mg | Sodium: 483mg | Potassium: 369mg | Fiber: 0.5g | Sugar: 14g | Vitamin A: 278IU | Vitamin C: 2mg | Calcium: 30mg | Iron: 1mg