Instant Pot Pulled Pork

Tender instant pot pulled pork begins with a perfect seasoning rub followed by a dousing of flavorful sauce creating a juicy, mouth-watering meal made entirely in the pressure cooker.
Why this recipe works
You’ll be drooling when the aroma hits the room from this instant pot pulled pork. When you throw a pork roast into the pressure cooker you’ll have an even juicier slab of meat just waiting to be shredded and devoured. Pile it onto a bun because, after all, who doesn’t love a messy hearty meal? They remind me of a good ole sloppy joe.
Pull apart pork is popular for many reasons. One of my favorite reasons being is that it’s hard to “overcook”. You don’t necessarily overcook pork roast, the longer you cook it, the more tender it gets. However, that doesn’t mean you can cook it for hours on end! Be sure you keep an eye on it so it doesn’t become too mushy. Regardless, it’s a pretty foolproof recipe for even the most novice cooks.

Ingredients you will need

Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
PORK – We’re using pork shoulder for this recipe. You may substitute for pork roast, pork loin, or Boston butt. We prefer to use boneless, but a bone-in cut will be just fine.
SAUCE – Made with beef broth, Sriracha, Worcestershire sauce, and BBQ. If you have a preference for what kind of sauce you like on your pulled pork, by all means, use that instead!
How to Make Instant Pot Pulled Pork
These step by step photos and instructions are here to help you visualize how to make this recipe.
  1. Trim any excess fat off of the pork shoulder and cut into quarter-pound chunks.
  2. Combine the brown sugar, salt, black pepper, onion powder, garlic powder, and paprika in a bowl. Rub onto the meat covering on all sides.


  3. Add the olive oil to the instant pot. Turn the instant pot onto saute mode for 15 minutes. Working in batches, sear the meat on all sides.

  4. In a bowl combine 1 cup of the beef broth, sriracha, Worcestershire sauce, and BBQ.

  5. With all the meat removed from the instant pot, use 1/2 cup of beef broth to deglaze the instant pot.
  6. Add the seared meat back to the instant pot and pour the wet ingredients over the meat. 

  7. Cook on manual High pressure for 50 minutes and allow to naturally release for 20 minutes. Quick-release the rest of the pressure.
  8. Shred with forks on a cutting board and return to sauce.
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