Description
This BBQ Instant Pot Pulled Pork recipe delivers tender, flavorful pulled pork made effortlessly using the Instant Pot. The pork shoulder is seasoned with a robust dry rub, seared to lock in flavors, then pressure cooked in a tangy, sweet BBQ sauce mixture. The result is juicy, shredded pork perfect for sandwiches or as a main dish with your favorite sides.
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, thoroughly mix all the dry rub ingredients including brown sugar, paprika, onion powder, garlic powder, sea salt, cumin, cayenne pepper, chili powder, dry mustard, and black pepper.
- Make BBQ Sauce: In a separate bowl, whisk together the BBQ sauce, ketchup, brown sugar, Worcestershire sauce, and chicken broth until well combined.
- Season Pork: Generously coat the pork shoulder pieces all over with the prepared dry rub to ensure deep flavor absorption.
- Sear the Pork: Heat olive oil in the Instant Pot using the sauté setting and brown the pork pieces on all sides to lock in juices and enhance flavor. Remove pork and set aside.
- Deglaze Pot: Pour the prepared BBQ sauce mixture into the hot pot to deglaze, scraping up any browned bits from the bottom, then add the browned pork pieces back into the pot and toss to coat well.
- Pressure Cook: Seal the Instant Pot lid and set to cook on the ‘meat/stew’ setting for 90 minutes to tenderize the pork thoroughly.
- Release Pressure & Shred: After cooking, allow natural pressure release for about 15 minutes before opening. Remove the pork and shred it using two forks.
- Simmer Sauce & Combine: Turn the Instant Pot back to sauté mode to simmer and reduce the remaining sauce, then mix the shredded pork back into the sauce before serving.
Notes
- Using boneless pork shoulder is key for tender pulled pork; bone-in cuts can be used but may require longer cooking time.
- Allowing natural pressure release helps keep the pork moist and tender.
- You can adjust the cayenne pepper quantity to control spice level according to preference.
- Serve the pulled pork on buns with coleslaw for traditional BBQ sandwiches.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days.
