Description
This BBQ Instant Pot Pulled Pork recipe offers a tender, flavorful pork shoulder cooked quickly and easily under pressure. The pork is rubbed with a smoky, spicy blend and seared before being pressure-cooked to perfection. Tossed with tangy barbecue sauce, it’s perfect for sandwiches, rice bowls, or classic BBQ plates.
Ingredients
Scale
Meat
- 3 to 4 pounds pork shoulder (also called pork butt)
Dry Rub
- 1 tablespoon smoked paprika
- 1 tablespoon brown sugar
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon cayenne pepper (optional for heat)
Other Ingredients
- 1 cup barbecue sauce
- 1 cup chicken broth
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 1 tablespoon olive oil
Instructions
- Create the dry rub: In a small bowl, mix smoked paprika, brown sugar, salt, black pepper, chili powder, cumin, and cayenne pepper. Pat the pork shoulder dry and evenly coat it with this spice mixture.
- Sauté aromatics: Set your Instant Pot to sauté mode and heat olive oil. Add chopped onion and minced garlic, cooking about 3 minutes until softened and fragrant.
- Sear the pork: Place the seasoned pork shoulder into the Instant Pot and sear each side for 2 to 3 minutes until browned, creating a caramelized crust.
- Deglaze the pot: Pour in chicken broth, scraping the bottom to loosen any browned bits. This prevents burning and adds flavor.
- Pressure cook: Seal the Instant Pot lid and set to manual high pressure for 60 minutes. Once complete, allow natural pressure release for 15 minutes, then quick release any remaining pressure.
- Shred the pork: Carefully remove the pork and shred it using two forks until tender and pulled apart.
- Mix with barbecue sauce: Return shredded pork to the Instant Pot, stir in barbecue sauce, and warm on sauté mode for 5 minutes before serving.
- Serve: Serve immediately on buns, over rice, or as desired with your favorite BBQ sides.
Notes
- For deeper smoky flavor, add a few drops of liquid smoke to the barbecue sauce before mixing.
- Double the barbecue sauce for saucier pulled pork if preferred.
- Store leftovers in the refrigerator for up to 4 days or freeze for up to 3 months.
- Serve with coleslaw or pickles to complete the classic BBQ experience.
