Tulo

Instant Pot Pulled Pork Recipe

Pressure cooking forces liquid deep into the tough collagen-rich muscle of the pork shoulder in a fraction of the time a smoker or slow cooker needs, so the meat shreds easily while a quick sear first still builds real browned flavor.

Prep
20 min
Cook
100 min
Total
120 min
Servings
8

Ingredients

Servings8
  • 4 lbs boneless pork shoulder (pork butt), trimmed and cut into 3-4 inch chunks
  • 2 tsp kosher salt
  • 1 tsp black pepper
  • 2 tbsp smoked paprika
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 2 tbsp brown sugar
  • 2 tbsp olive oil
  • 1 large yellow onion, sliced
  • 4 cloves garlic cloves, smashed
  • 1 cup chicken broth
  • 2 tbsp apple cider vinegar
  • 1 1/2 cups barbecue sauce, plus more for serving

Nutrition per serving

Calories
725
Protein
42g
Carbs
30g
Fat
49g

Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.

Need different units or a different yield? Try our Conversion Calculator →

Instructions

  1. 1Trim excess fat from the pork shoulder, leaving a thin layer, then cut into 3-4 inch chunks so the seasoning penetrates and the meat cooks through evenly.
  2. 2In a small bowl, mix the salt, pepper, smoked paprika, garlic powder, onion powder, and brown sugar. Rub the mixture all over the pork chunks.
  3. 3Set the Instant Pot to Sauté and heat the olive oil. Sear the pork in batches, 2-3 minutes per side, until browned on at least two sides. Remove and set aside.
  4. 4Add the sliced onion to the pot and cook for 2 minutes, then stir in the garlic and cook 30 seconds more.
  5. 5Pour in the chicken broth and apple cider vinegar, scraping the bottom of the pot firmly with a wooden spoon to release every browned bit.
  6. 6Return the pork and any accumulated juices to the pot. Lock the lid, set the valve to sealing, and pressure cook on High for 60 minutes.
  7. 7Let the pressure release naturally for 15-20 minutes, then carefully turn the valve to release any remaining pressure.
  8. 8Transfer the pork to a large bowl or rimmed baking sheet and shred with two forks, discarding any large pieces of fat.
  9. 9Toss the shredded pork with 1 to 1.5 cups barbecue sauce and a few spoonfuls of the cooking liquid to keep it moist. Serve warm with extra sauce on the side.
How to Use a Pressure Cooker

Tips & variations

  • Bone-in pork shoulder works too and adds extra flavor, just cook it in one or two large pieces instead of chunks and add 5-10 minutes to the pressure cooking time.
  • For a smokier flavor without a smoker, add 1-2 teaspoons of liquid smoke to the broth before sealing the lid.
  • Skip the barbecue sauce and toss the shredded pork with lime juice, cumin, and the reserved cooking liquid for a Mexican-style filling for tacos or burrito bowls.
  • Skim the fat off the reserved cooking liquid, then simmer it on the stove until reduced by half for an extra-flavorful sauce to mix back into the meat.

Storage & reheating

Store pulled pork in an airtight container in the fridge for up to 4 days, or freeze in a freezer bag with a little of the cooking liquid for up to 3 months. Reheat gently in a covered skillet or microwave with a splash of broth or reserved cooking liquid so the meat doesn't dry out.

Tips from the Tulo kitchen

  • Save the fat-skimmed cooking liquid even if not using it right away, it freezes well and adds moisture the next time the pork is reheated.
  • If the pot gives a burn warning during pressurizing, cancel, add a splash more broth, and scrape the bottom again before restarting.

FAQ

Can I use a frozen pork shoulder?

It's best to thaw it first for even cooking and a proper sear, but if starting from frozen, skip the sear, add the pork whole, and increase the pressure cooking time to about 90 minutes.

Why did my Instant Pot show a burn warning?

This usually means bits of food are stuck to the bottom of the pot, often from searing. Cancel, add a splash of broth, and scrape the pot thoroughly with a wooden spoon before resealing.

Can I make this in a slow cooker instead?

Yes. Sear the pork the same way, then cook on low for 8-9 hours or high for 5-6 hours, until it shreds easily with a fork.

Is 60 minutes at pressure enough for a whole, un-cut pork shoulder?

No, a whole 4-pound shoulder needs closer to 70-80 minutes at pressure. Cutting it into large chunks, as this recipe does, is what keeps the 60-minute time accurate.

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