Description
This BBQ Instant Pot Pulled Pork recipe delivers tender, flavorful pulled pork with a perfect balance of smoky, sweet, and spicy notes. Using the Instant Pot drastically reduces cooking time while infusing the pork shoulder with rich BBQ sauce and spices. Ideal for family meals or gatherings, this recipe yields a hearty main dish that’s easy to prepare and sure to please.
Ingredients
Scale
Meat
- 4 pounds boneless pork shoulder
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
Sauce
- 1 cup BBQ sauce
- 1 cup ketchup
- 2 tablespoons brown sugar
- 2 tablespoons Worcestershire sauce
- 1/2 cup chicken broth
Other
- 2 tablespoons olive oil
Instructions
- Prepare the dry rub: Mix all the dry rub ingredients including brown sugar, paprika, onion powder, garlic powder, sea salt, ground cumin, cayenne pepper, chili powder, dry mustard, and black pepper in a bowl until combined evenly.
- Make the sauce: In a separate bowl, whisk together the BBQ sauce, ketchup, brown sugar, Worcestershire sauce, and chicken broth to create the cooking sauce.
- Season the pork: Thoroughly coat the pork shoulder pieces with the prepared dry rub, ensuring all surfaces are well covered to maximize flavor.
- Sauté the pork: Heat olive oil in the Instant Pot on the sauté setting. Brown the pork pieces on all sides until they develop a golden crust, then remove and set aside.
- Deglaze the pot: Pour the prepared sauce into the Instant Pot and scrape the bottom to lift any browned bits, infusing the sauce with added flavor. Return the pork pieces to the pot and toss gently in the sauce.
- Pressure cook: Seal the Instant Pot lid and set it to cook on the ‘Meat/Stew’ setting for 90 minutes to tenderize the pork thoroughly.
- Release pressure: Allow the pressure to release naturally for about 15 minutes before opening the lid to preserve juiciness and tenderness.
- Shred and simmer: Remove the pork and shred it using forks. Return the shredded pork to the pot, simmer the sauce briefly to thicken, and mix well before serving.
Notes
- Use pork shoulder for the best tenderness and flavor in pulled pork.
- Natural pressure release helps keep the meat moist and tender.
- Adjust cayenne pepper to control the heat level according to preference.
- Make sure to brown the pork well to develop deeper flavors in the final dish.
- Can be served on buns, over rice, or alongside coleslaw for a classic BBQ meal.
- Leftover pulled pork keeps well refrigerated for up to 4 days and freezes well for up to 3 months.
