Description
This BBQ Instant Pot Pulled Pork recipe delivers tender, flavorful pulled pork in a fraction of the traditional cooking time. With a smoky dry rub and a tangy homemade BBQ sauce, the pork shoulder is browned, pressure-cooked, and shredded to perfection, making it ideal for sandwiches or serving as a main dish.
Ingredients
Scale
Dry Rub
- 2 tablespoons brown sugar
- 1 tablespoon paprika
- 1 teaspoon onion powder
- 2 teaspoons garlic powder
- 2 teaspoons sea salt
- 1 1/2 teaspoons ground cumin
- 1/4 teaspoon cayenne pepper
- 2 teaspoons chili powder
- 1 teaspoon dry mustard
- 1/2 teaspoon ground black pepper
BBQ Sauce
- 1 cup BBQ sauce
- 1 cup ketchup
- 2 tablespoons brown sugar
- 2 tablespoons Worcestershire sauce
- 1/2 cup chicken broth
Main Ingredient
- 4 pounds boneless pork shoulder
- 2 tablespoons olive oil
Instructions
- Prepare Dry Rub: In a bowl, mix together all the dry rub ingredients — brown sugar, paprika, onion powder, garlic powder, sea salt, ground cumin, cayenne pepper, chili powder, dry mustard, and ground black pepper — until well combined.
- Make BBQ Sauce: Whisk all sauce ingredients, including BBQ sauce, ketchup, brown sugar, Worcestershire sauce, and chicken broth, in a separate bowl until smooth and well blended.
- Season Pork: Generously coat the pork shoulder pieces with the prepared dry rub, making sure all sides are evenly covered to infuse flavor.
- Sauté Pork: Heat olive oil in the Instant Pot on the sauté setting and brown the pork pieces on all sides. This step helps seal in juices and create a flavorful crust. Once browned, set the pork aside temporarily.
- Deglaze Pot: Pour the prepared BBQ sauce into the Instant Pot and use a wooden spoon to scrape up any browned bits stuck to the bottom. This adds extra depth to the sauce.
- Cook Pork: Return the browned pork shoulder to the pot and toss it gently in the sauce to coat evenly. Seal the lid securely and cook using the ‘meat/stew’ setting for 90 minutes under high pressure.
- Natural Release: After cooking, allow the Instant Pot to naturally release pressure for about 15 minutes to ensure the meat remains moist and tender.
- Shred and Simmer: Open the lid carefully, shred the pork with two forks, then simmer the shredded meat in the sauce on the sauté mode for a few minutes to meld flavors before serving.
Notes
- Use boneless pork shoulder for the best texture and tenderness.
- Natural pressure release helps maintain moist pulled pork; do not quick release immediately after cooking.
- Adjust cayenne pepper to control the heat level based on preference.
- Leftover pulled pork can be refrigerated for up to 3 days or frozen for up to 3 months.
- Serve on buns with coleslaw for classic pulled pork sandwiches.
