This post may contain affiliate links. Please read our disclosure policy.
This Instant Pot Pulled Pork recipe makes the most tender, saucy barbecue pulled pork. It’s perfect for pulled pork sandwiches! Try it with these Mom’s Jumbo Dinner Rolls and this Coleslaw Dressing would be a perfect side dish!
Don’t you love simple summer meals that come together with little effort? That’s the standard for me; I don’t want anything too fussy or complicated during the most fun months of the year. And I especially don’t want anything that requires turning on the oven and heating up the house! This easy Instant Pot pulled pork recipe checks all the boxes. The tangy, smoky, and rich sauce cooks down the pork quickly in the pressure cooker to create the most tender and moist shredded meat.
It goes perfectly on a soft bun with a little extra BBQ sauce and a cold glass of lemonade on the side. Is there anything that sounds better? The Instant Pot is my dear friend all year long, but I think it’s the VIP of summer. Here’s to quick, simple, and delicious meals, enjoyed barefoot on the patio with the ones we love most.
Table of Contents:
Table of Contents
Why Make Pulled Pork in the Instant Pot?
Pork is a thick meat that cooks down nicely when it roasts at low heat over a long period of time. This preserves the delicious juices we want in the end product and keeps it from getting tough. The Instant Pot basically speeds up the low-and-slow cook process. The high pressure method of cooking leads to the same result as if you were to roast it in the slow cooker all day. So basically, you can have the same quality of tender, juicy, robust pulled pork in a fraction of the time with the Instant Pot!
Ingredients:
- Pork tenderloin or roast: I like to use tenderloin because it’s lean and it shreds well. Typically, two about 1.5-pound tenderloins come in a package and I’ll use both in this recipe.
- Seasoning blend: Brown sugar, smoked paprika, onion powder, garlic powder, and salt and pepper add a delicious blend of savory and lightly sweet flavors.
- Beef or chicken broth: This adds nice flavor and keeps the meat moist as it cooks.
- Barbecue sauce: Barbecue sauce adds the majority of that BBQ flavor we love. Go with your favorite store-bought brand!
- White vinegar: White vinegar cuts the sweetness of the barbecue sauce and makes the meat extra-tender.
See recipe card for full information on ingredients and quantities
Tips for the Best Pulled Pork:
- Cut the pork tenderloin into smaller pieces: This not only helps it to cook quicker, but also allows the meat to be more evenly seasoned.
- Stir shredded meat in the sauce: After shredding the pork with two forks, stir it gently in the sauce in the pot to really coat it with flavor.
Serving Suggestions:
My favorite way to eat BBQ pulled pork is scooped on a bun with additional barbecue sauce. Add some freshly sliced white onion and pickles for an added crunch and briny flavor kick! Some great sides include baked beans, coleslaw, potato salad, potato chips, fresh watermelon, mac and cheese, or collard greens.
Frequently Asked Questions:
Let the pulled pork cool to room temperature before storing in an airtight container in the fridge for up to 5 days, or in the freezer for 3 months.
If frozen, let thaw overnight in the fridge. To reheat, add pulled pork and juices to a saucepan over medium heat. Stir occasionally for about 10 minutes, or until the pork is warmed through.
You an use the leftovers in so many different ways! Add pulled pork to:
-Sandwiches with pickles and additional BBQ sauce
-Burritos with some rice and shredded cheese
-Quesadillas
-Baked potatoes with sour cream and shredded cheese
-Tacos with shredded lettuce, chopped onion, and crumbled cotija or feta cheese
Other Pork Recipes to Consider:
Pork Recipes
Easy Shake and Bake Pork Chops
Dinner Ideas
One-Pot Sausage, Rice, and Peas Dinner
Breakfast Recipes
Breakfast Quesadillas
Dinner Ideas
Cabbage Rolls
Did you make this recipe? Leave a ⭐️ review and share it on Instagram, Facebook, or Pinterest!
Instant Pot Pulled Pork
Ingredients
- 2.5 to 3 pounds pork tenderloin or roast
- 1 tablespoon packed brown sugar
- 2 teaspoons smoked paprika
- 2 teaspoons onion powder
- 2 teaspoons garlic powder
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 cup beef or chicken broth
- 1 cup barbecue sauce
- 3 tablespoons white vinegar
- Buns and additional barbecue sauce for serving
Instructions
- Cut your pork into 2- to 3-inch cubes.
- In a small bowl, add the brown sugar, smoked paprika, onion powder, garlic powder, salt, and pepper. Stir to combine well.
- Rub the seasoning mix evenly all over the cut up pork.
- Add the seasoned pork to insert of your Instant Pot.
- In a medium bowl, combine the broth, barbecue sauce, and vinegar. Stir to combine well.
- Pour the broth mixture over the pork in the Instant Pot, and stir gently to incorporate well.
- Place the lid on the Instant Pot, and set the valve to sealing.
- Select pressure cook and a 45 minutes cook time (high pressure).
- After the cook time has finished, let the pot rest at natural pressure release for 10 minutes. After 10 minutes, carefully flip the valve to release any extra steam and pressure (quick pressure release).
- When you can, carefully remove the lid from the Instant Pot.
- Use two forks to shred the pork. Stir the shredded pork well so that it absorbs more juice in the pot.
- The pork will be very saucy; use a slotted spoon to serve.
- Serve the hot pulled pork on buns with additional barbecue sauce to taste.
Notes
- I like to use pork tenderloin for this recipe because it’s lean and shreds easily. Feel free to use your preferred cut of pork. Pork tenderloin normally comes with two 1.5-pound roasts in one package. I like to cut each long, thin roast into 8 pieces and use both roasts that came in the package for this recipe. I just use the back of a fork to push the pieces against the side of the pot after cooking, and it falls apart.
In a hurry the other day, I pulled two small center loin pork roasts out of the freezer. Once unthawed I discovered one was actually an eye of round beef roast. (My labeling skills are lacking sometimes) Oh well. I cut the beef into smaller chunks and threw everyone into the pot together. 45 minutes of cooking later, all chunks shredded easily. It may have looked a bit odd but dinner tasted wonderful!
Yum! I didn’t shred the pork loin chunks so much as I just kinda of broke the meat apart…so easy. Tonight it was served as a pile next to mashed potatoes. Tomorrow night will be with added bbq sauce on sandwiches. Two nights of food with minimal labor involved. Its a winner! Thanks!!!!
Blasphemy! 😁 pulled pork takes time.