Instant Pot Pulled Pork

You’ll love how easy this is to make and everyone will think it took you all day to make. There’s so many ways to serve this but it’s so delicious that it won’t last long. Make my Creamy Coleslaw recipe as a perfect topping or side. It can be divided and frozen for future meals too. 

When I think of American barbecue, pulled pork, mac n cheese, and coleslaw come to mind. BBQ restaurants make pulled pork using commercial equipment to make large quantities and to get the maximum flavor. To make anything close to that we have to have at least a good recipe. I really like this combination of spices. If you have time to brine the meat before cooking definitely do that. This Instant Pot method is faster and less fuss for making it at home with delicious results. 

INGREDIENTS TO MAKE INSTANT POT PULLED PORK

• Pork Butt roast, boneless or bone-in
• Light brown sugar
• Ground mustard
• Black pepper
• Onion powder
• Paprika
• Garlic powder
• Cayenne pepper
• Chicken stock
• Worcestershire sauce
• Liquid smoke
• Olive oil
• BBQ sauce and/or juice drippings

HOW TO MAKE INSTANT POT PULLED PORK

• Trim the fat from the pork roast and cut into 4 equal sized chunks.
• In a large bowl, add all the dry ingredients and whisk together.
• Add the pork roast chunks to the rub mix and coat well. Let sit for 30 minutes.

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• Add olive oil to Instant pot and set to Sauté.
• Once it indicates hot, add 2 pieces of pork and sear each side for about 2 minutes; remove and repeat with remaining pork chunks.
• Once pork is seared and removed from the pot, press cancel and add ½ cup stock to deglaze the bottom of the pot; scrape with a wooden spoon.
• Add remaining stock, Worcestershire sauce, and liquid smoke. 

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• Place chunks of pork roast directly into the liquid and space out as much as possible.
• Secure the lid and set vent to sealing.
• Pressure cook/ Manual on High Pressure for 60 minutes.
• Let in pressure release naturally for 20 minutes or until pin drops. Remove pork to a large bowl and shred with 2 forks.
• Add the BBQ sauce and a little of the juice drippings from the Instant Pot or skip the sauce and just add the juice drippings.

Q & A

How long should the spice rub set?

• At least 30 minutes so the meat can absorb the spices. 
• If you can season the meat the night before, cut into 4 large chunks, rub it with the spices, cover, and refrigerate. Let sit at room temperature for 30 minutes before cooking.

Should I sear the meat?

• Searing the meat for BBQ is important because it helps create more complex flavors, such as caramelization. 
• Sear two of the meat chunks at a time if your Instant Pot is small. 
• Get all the sides, then remove meat from the pot and deglaze the pot with ½ cup chicken stock scraping with a wooden spoon. 

Why are liquids important when cooking in Instant Pot?

• Liquids are very important when cooking with a pressure cooker because they need it to steam the ingredients otherwise it will burn! 
• Chicken stock adds flavor along with the addition of Worcestershire sauce and liquid smoke. 

How do I shred pulled pork?

• The best way is with two forks! 
• To begin with the forks facing against each other, start by holding down a chunk and with the opposite fork, start scraping the meat and it will fall apart. Use both forks to finish. 

Can I use a Slow Cooker for this recipe?

• Of course! Preheat the slow cooker. Make sure to sear the 4 meat chunks in a dutch oven or skillet on the stove before adding to the slow cooker. Also deglaze after searing and add the liquid with the meat to the slow cooker. 
• Cook on low for 6-8 minutes for juicy, tender pork. 

Serving Suggestions

• Added in sandwiches, tacos, wraps, and salads
• My Creamy Coleslaw recipe, on top or aside
• Served with my Green Rice (Arroz Verde)
• Mac n Cheese
• Fruit
• Sweet potato fries 
• Creamy Potato Salad or German Potato Salad