Description
This BBQ Instant Pot Pulled Pork recipe delivers tender, flavorful pulled pork quickly and easily using the Instant Pot. The pork shoulder is seasoned with a rich dry rub, sautéed for a caramelized crust, then pressure cooked in a tangy BBQ sauce to infuse deep smoky and spicy flavors. Perfect for sandwiches, tacos, or serving as a main dish with classic 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 Worcestershire sauce
- 1/4 cup brown sugar
- 1/2 cup chicken broth
Main Ingredient
- 4 pounds boneless pork shoulder, cut into pieces
- 2 tablespoons olive oil
Instructions
- Prepare dry rub: In a bowl, mix together 2 tablespoons brown sugar, paprika, onion powder, garlic powder, sea salt, ground cumin, cayenne pepper, chili powder, dry mustard, and black pepper until well combined.
- Make BBQ sauce mixture: In a separate bowl, whisk together BBQ sauce, ketchup, Worcestershire sauce, 1/4 cup brown sugar, and chicken broth until smooth.
- Season pork: Thoroughly coat the pork shoulder pieces with the dry rub mixture, ensuring all sides are evenly covered for maximum flavor.
- Sauté pork: Heat olive oil in the Instant Pot on the sauté setting. Brown the pork pieces on all sides until a nice caramelized crust forms, then remove and set aside.
- Deglaze pot: Pour the prepared BBQ sauce mixture into the pot to deglaze, scraping up any browned bits from the bottom for extra flavor.
- Add pork back: Return the browned pork pieces to the pot and toss them gently with the sauce to coat evenly.
- Pressure cook: Seal the Instant Pot lid and set the cooking program to ‘meat/stew’ for 90 minutes to tenderize the pork perfectly.
- Release pressure: After cooking, allow the pressure to release naturally for about 15 minutes before opening the lid to preserve moisture and tenderness.
- Shred pork: Remove pork pieces from the pot and shred them with forks. Return shredded pork to the pot with the sauce.
- Simmer and serve: Switch Instant Pot back to sauté mode to simmer the sauce and shredded pork together, allowing flavors to meld before serving immediately.
Notes
- For extra smoky flavor, add a teaspoon of smoked paprika to the dry rub.
- Adjust cayenne pepper amount to control heat level.
- Leftover pulled pork is delicious in sandwiches or tacos and keeps well refrigerated for up to 4 days.
- Chicken broth helps keep the pork moist during pressure cooking; substitute beef broth if preferred.
- Make sure to brown the pork well to develop depth of flavor before pressure cooking.
