Instant Pot Classic BBQ Pulled Pork

Written by Sarah Gardner
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Few things in life are as satisfying as a juicy, tender pile of pulled pork slathered in tangy BBQ sauce. And thanks to the Instant Pot, you don’t have to spend all day tending to a slow smoker or waiting on a crockpot. In just about an hour, you’ll have fall-apart pork that tastes like it’s been cooking for hours. Perfect for sandwiches, tacos, or just eating straight off the plate, this Instant Pot Classic BBQ Pulled Pork is a total game-changer.

Instant Pot Classic bbq Pulled Pork PIN IT

Instant Pot Classic BBQ Pulled Pork

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Prep Time 10 minutes
Cook Time 1 hour
Pressure Release Time 15 minutes
Total Time 1 hour 25 minutes
Course Main Course
Cuisine American
Servings 6

Equipment

  • Instant Pot 6 or 8-quart
  • Tongs
  • Mixing bowl
  • Measuring cups and spoons
  • Forks (or meat claws) for shredding

Ingredients
  

  • 4 lbs pork shoulder Boston butt, cut into 3-4 large chunks
  • 2 tbsp olive oil
  • 1 cup chicken broth
  • 1/2 cup apple cider vinegar
  • 1 tbsp Worcestershire sauce
  • 1 tbsp liquid smoke optional, but adds smoky depth
  • 1/4 cup brown sugar
  • 2 tbsp paprika
  • 1 tbsp chili powder
  • 2 tsp garlic powder
  • 2 tsp onion powder
  • 2 tsp salt
  • 1 tsp black pepper
  • 1 tsp cayenne pepper optional for heat
  • 1 1/2 cups BBQ sauce plus extra for serving

Instructions
 

Prep the Pork

  1. Pat the pork shoulder dry and cut it into large chunks. This helps it cook evenly and absorb more flavor.

Season the Meat

  1. In a small bowl, mix together brown sugar, paprika, chili powder, garlic powder, onion powder, salt, black pepper, and cayenne. Rub the spice blend all over the pork chunks.
    raw pork shoulder sections coated in a deep reddish-brown spice rub PIN IT

Sauté in the Instant Pot

  1. Set your Instant Pot to “Sauté” mode and heat the olive oil. Sear each pork chunk on all sides until browned (about 3 minutes per side). This step adds flavor depth.

Add Liquid & Cook

  1. Turn off Sauté mode. Pour in the chicken broth, apple cider vinegar, Worcestershire sauce, and liquid smoke. Stir to combine. Place the pork chunks back in the pot, ensuring they are mostly submerged. Secure the lid and set the Instant Pot to “Pressure Cook” on HIGH for 60 minutes.
    PIN IT

Natural Release & Shred

  1. Once the cooking time is up, let the pressure release naturally for 15 minutes, then manually release any remaining pressure. Transfer the pork to a cutting board and shred with two forks.

Sauce It Up

  1. Return the shredded pork to the pot and mix it with about 1 cup of BBQ sauce. Let it sit for 5 minutes to absorb the flavors. Add more sauce to taste.

Serve & Enjoy

  1. Serve the pulled pork on toasted brioche buns, in tacos, or over mashed potatoes. Drizzle extra BBQ sauce on top for that classic, sticky goodness.

Pairings

  • Side Dishes: Coleslaw, baked beans, cornbread, mac & cheese, or potato salad
  • Beverages: Sweet tea, iced beer, or a smoky bourbon cocktail
  • Toppings: Pickles, crispy fried onions, jalapeños, or a drizzle of Alabama white sauce

FAQs

1. Can I use a different cut of pork?

Pork shoulder (Boston butt) is ideal because of its fat content, which keeps it moist. Pork loin is too lean and may turn out dry.

2. What’s the best BBQ sauce to use?

A classic smoky-sweet BBQ sauce works best, but feel free to use a spicier or vinegar-based sauce depending on your taste.

3. Can I freeze leftover pulled pork?

Yes! Store in an airtight container or freezer bag for up to 3 months. Reheat gently on the stove with a little broth or BBQ sauce.

4. Can I make this without an Instant Pot?

Absolutely. Use a slow cooker and cook on LOW for 8 hours or HIGH for 4-5 hours. You can also braise it in the oven at 300°F for about 3-4 hours.

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