Easy Instant Pot Pulled Pork
Instant Pot Pulled Pork is super easy to make and absolutely delicious. It's perfect for Super Bowl gatherings or any time you want a no-fuss recipe that can be made ahead of time and reheated for an amazing meal.
Equipment
- 1 Instant Pot
Ingredients
Dry Rub
- ¼ cup (1.875-ounces) dark brown sugar, packed
- ½ Tablespoon ground cumin
- ½ Tablespoon chili powder
- ½ Tablespoon paprika
- ½ Tablespoon Kosher salt
- 1 teaspoon dry mustard
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon onion powder
- ¾ teaspoon garlic powder
- ½ teaspoon freshly ground black pepper
Instant Pot Pulled Pork
- 3 pounds boneless pork butt, trimmed of thick fat and cut into 4 pieces (See Tip 1)
- Dry Rub (from above) (See Tip 2)
- 2 Tablespoons olive oil
- 1 ½ cups chicken broth, divided
- 1 Tablespoon Worcestershire sauce
- 1 cup favorite barbecue sauce (See Tip 3)
Instructions
Dry Rub
- Combine all dry rub ingredients in a jar with a lid. Screw lid on jar. Shake well to thoroughly combine all ingredients.
Instant Pot Pulled Pork
- Rub each of the pieces of pork with dry rub, making sure to cover the entire surface.
- Program Instant Pot on sauté function. Add olive oil. When sauté function reads "Hot" add two pieces of pork. Sear pork for about 2 minutes per side. Remove seared pork; repeat with remaining pork.
- Turn off Instant Pot. Add about ½ cup of the chicken broth to deglaze the pan and scrape up browned bits from searing the pork. Add remaining 1 cup of chicken broth and Worcestershire sauce. Return seared pork to Instant Pot making sure that the pieces are not overlapping.
- Secure the lid of the Instant Pot and ensure that vent is closed. Program Instant Pot on manual, high pressure for 90 minutes.
- Allow Instant Pot to depressurize normally, about 20 minutes. Remove lid and remove pork. Discard the liquid. Using two forks "pull" or shred pork, discarding any remaining globs of fat.
- Transfer pulled pork to saucepan. Add barbecue sauce; stir to combine. Heat over medium heat until heated through. Serve on toasted hamburger buns.
- Yield: 6 servings.
Video
Tips/Notes
- Pork butt is the same as Boston butt and pork shoulder. While this is the preferable cut of meat, you could also use pork loin and/or bone-in pork.
- You will likely not need to use all of the dry rub.
- I used Sweet Baby Ray's Barbecue Sauce. However, use your favorite barbecue sauce, either store-bought or homemade.
Nutrition
Calories: 480kcalCarbohydrates: 32gProtein: 45gFat: 19gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 136mgSodium: 1279mgPotassium: 1018mgFiber: 1gSugar: 25gVitamin A: 613IUVitamin C: 1mgCalcium: 81mgIron: 4mg
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