Instant pot pulled pork in serving bowl with a silver spoon.
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Instant Pot Pulled Pork

Pulled pork has never been quicker thanks to the magic of the Instant Pot. If you've been sitting on the skeptic bench, I'll happily extend a hand and welcome you to the wonderful world of 90-minute pressure cooker pulled pork. With just a few simple tricks you'll be making Instant Pot Pulled Pork that will rival even the best slow braised recipes. 
Course Main Dish
Cuisine American
Prep Time 10 minutes
Cook Time 1 hour
Time to Pressure/Depressure 25 minutes
Total Time 1 hour 35 minutes
Servings 8
Calories 300kcal
Author Danielle Esposti

Equipment

Ingredients

  • 4 lb boneless Boston butt or pork shoulder
  • 2 tbsp bacon fat or olive oil or avocado oil
  • 2 tbsp paprika
  • 2 tsp sea or kosher salt
  • 2 tsp cracked black pepper
  • 1.5 tsp garlic powder
  • 1 tsp oregano
  • 1 c beef broth

Instructions

  • Make the dry rub. Combine the paprika, salt, pepper, garlic powder, and oregano in a small bowl. Whisk until the spices are evenly distributed.
  • Dive the pork into 3-4 pieces. Dip each side into the dry rub to form a coating on all sides.
  • Press the "Sautee" button on the Instant pot, add two tablespoons cooking fat, and allow the inner pot to heat up until the fat shimmers.
  • Add one-third of the pork pieces to the pot in a single layer; leave a bit of space between each piece. Sear, undisturbed, until a golden-brown crust forms, about 5 minutes. Flip and sear on other side. Remove the pork from the pot and set aside onto a plate. Repeat with the remaining pork, being sure to brown in batches in a single layer. Add additional cooking fat as needed.
  • Pour in one cup of beef broth and scrape up any browned bits from the bottom of the pot using a wooden spoon.
  • Press the "Cancel" button to turn off the sautee feature. Return the pork to the Instant Pot. Secure the lid and ensure the pressure valve is set to sealing. Program the Instant Pot to "High Pressure" for 35 minutes. Once the timer goes off, allow a 15 minute natural pressure release, then perform a quick release.
  • Heat the oven to 450°F.
  • Remove the pork pieces from the pot and place onto a baking sheet. Shred the pork using 2 forks and spread into an even layer. Transfer the pork to the oven to brown for 10 minutes.
  • While the pulled pork browns, reduce the sauce. Press the "Sautee" button on the instant pot. Simmer the sauce until reduced by half, about 10 minutes.
  • Pour the sauce over the crispy pulled pork. Serve immediately. See post for our favorite suggestions.

Notes

  • Use the right cut of meat. Boston butt or pork shoulder are the best options.
  • Be sure to brown the meat to help intensify the flavor. 
  • Make sure you fully deglaze the pot after browning. This will help the Instant Pot come to pressure efficiently and further ensure you don't get a burn notice. 
  • Simmer the sauce until reduced by half to thicken and intensify the flavor. 

Nutrition

Calories: 300kcal | Carbohydrates: 2g | Protein: 39g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0g | Cholesterol: 123mg | Sodium: 1094mg | Potassium: 60mg | Fiber: 1g | Sugar: 0g | Vitamin A: 17% | Vitamin C: 0% | Calcium: 8% | Iron: 14%