Recipe

Instant Pot Pulled Pork

Fall-apart pulled pork in a fraction of the time, with a simple spice rub and an optional broiler finish for those crispy, caramelized edges.

By Matt Campbell

•

4.8

A real photo of shredded pulled pork piled in a serving bowl with crispy browned edges, an Instant Pot in the background on a home kitchen counter, warm natural light

Jump to Recipe

Sometimes you want pulled pork like you have all day, but you have roughly 45 minutes of patience and a sink full of dishes judging you. This is where the Instant Pot shows up like a reliable friend who is also weirdly good at logistics.

This recipe gives you tender, shreddable pork with a bold, not-too-sweet spice rub. The trick is cutting the pork into chunks so the timing stays realistic. Then, if you are like me and you live for crispy edges, you can hit it with a quick broiler finish so you get both juicy strands and those browned, sticky bits that disappear first.

A real photo close-up of hands shredding tender pork with two forks in a pot, visible juices and strands pulling apart easily

Why It Works

Fast but legit: Pressure cooking gets you that slow-cooked tenderness without babysitting a smoker or slow cooker.
Flavor built in: A simple rub plus a little liquid in the pot makes a rich, savory base you can turn into an instant sauce.
Juicy, not watery: We reduce and season the cooking liquid so your pork tastes like pork, not like it took a bath.
Crisp edge option: A quick broiler finish gives you caramelized tips without drying out the whole batch.
Flexible serving: Sandwiches, tacos, rice bowls, nachos, baked potatoes. This one batch does a lot of work.

Pairs Well With

Storage Tips

Refrigerator: Store pulled pork in an airtight container for up to 4 days. Spoon a little of the cooking liquid over it so it stays juicy.

Freezer: Freeze for up to 3 months. I like portioning into freezer bags and flattening them so they thaw fast.

Reheating: Warm gently in a skillet with a splash of reserved juices, broth, or water. Microwave works too, just cover it so it steams and does not dry out.

Best move: Keep the pork and the sauce separate if you plan to crisp it later. Sauce after crisping for maximum texture.

Common Questions

Should I use pork shoulder or pork butt?

Either works great. In most grocery stores, pork butt is actually part of the shoulder. Both have enough fat and connective tissue to turn tender and shreddable under pressure. Look for a cut with good marbling and a fat cap if possible.

Do I really need to cut the pork into chunks?

Yes for this timing. A whole 3 to 4 pound roast usually needs more time than 60 to 70 minutes to shred properly in the Instant Pot. Cutting it into 2 to 3 inch chunks gives you more surface area for seasoning and helps it get truly pull-apart tender on schedule.

Can I cook it from frozen?

It is possible, but not my first choice. You cannot apply the rub well, and you may get uneven texture. If you must, pressure cook a frozen pork roast longer (often 60 to 75 minutes per 3 pounds, depending on thickness), then season and broil after shredding. For best flavor, thaw overnight in the fridge.

Why is my pulled pork tough?

Tough usually means it is under-cooked. Pressure cooking needs enough time for collagen to break down. Put it back in for 10 to 15 minutes with a natural release, then try shredding again.

Do I need liquid smoke?

Nope. This is a cozy, weeknight pulled pork. If you love a hint of barbecue vibe, add 1/2 teaspoon liquid smoke to the cooking liquid, but keep it light.

How do I keep it from tasting bland?

Two big fixes: salt and acid. Salt the pork properly, and finish with a splash of apple cider vinegar or pickle juice in the sauce. Also, taste the reduced cooking liquid before tossing it with the meat.

What if my cooking liquid is greasy?

Skim the fat off the top, or chill the liquid briefly so the fat rises and solidifies. You can also pour it into a fat separator if you have one.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

6-quart or 8-quart Instant Pot or other electric pressure cooker
Trivet (optional, but helpful for lifting the pork)
Tongs
Measuring spoons
Cutting board and knife
Two forks or a hand mixer for shredding
Sheet pan (for the optional broiler finish)

I started making pulled pork when I was chasing that restaurant-style payoff at home: big flavor, minimal drama, and leftovers that actually feel like a plan. The Instant Pot version became my go-to on nights when I want the house to smell like I have my life together. My favorite part is the broiler step. You spread the pork out, it sizzles and browns, and suddenly it tastes like you put in way more effort than you did.

Instant Pot Pulled Pork

(4.8 Reviews)

Prep Time 20 minutes

Cook Time 1 hour 30 minutes

Total Time 1 hour 55 minutes

Servings 8

Ingredients

For the pork

3 to 4 lb boneless pork shoulder or pork butt
2 tsp kosher salt (use 1 1/2 tsp if using fine table salt)
2 tsp brown sugar
2 tsp smoked paprika
1 1/2 tsp chili powder
1 tsp garlic powder
1 tsp onion powder
1 tsp ground cumin
1/2 tsp black pepper
Pinch cayenne, optional
1 tbsp neutral oil (avocado, canola, or vegetable)
1 cup chicken broth or water
2 tbsp apple cider vinegar
2 tbsp tomato paste
1 tbsp Worcestershire sauce
1 small onion, sliced (optional but very good)
4 cloves garlic, smashed

To finish and serve

1/2 to 1 cup barbecue sauce, optional
More apple cider vinegar to brighten, optional
Buns, tortillas, rice, or greens for serving
Pickles, slaw, sliced jalapeños, or pickled onions for topping

Instructions

Mix the rub. In a small bowl, stir together the salt, brown sugar, smoked paprika, chili powder, garlic powder, onion powder, cumin, black pepper, and cayenne (if using).
Cut and season the pork. Pat the pork dry, then cut it into 2 to 3 inch chunks (this is key for getting shreddable pork in the time listed). Rub the spice mix all over the pieces. If you have time, let it sit for 10 to 20 minutes while you prep the pot, but it is not required.
Sauté for a little extra flavor. Set the Instant Pot to Sauté. Add the oil. Working in batches if needed, brown the pork for 2 to 3 minutes per side. This is optional, but it adds depth. Transfer pork to a plate.
Build the cooking liquid. Add the onion (if using) and garlic and cook 1 minute. Stir in broth, apple cider vinegar, tomato paste, and Worcestershire. Scrape the bottom well to dissolve any browned bits. This helps avoid a burn warning and makes the sauce tastier.
Pressure cook. Return the pork to the pot. You can place it on a trivet if you want, but it is fine directly in the liquid. Lock the lid and set to Pressure Cook (High) for 40 minutes for a 3 lb roast or 45 minutes for closer to 4 lb (cut into chunks).
Natural release. Let the pressure release naturally for 15 minutes, then carefully do a quick release for any remaining pressure.
Shred like a pro. Transfer pork to a cutting board or large bowl. Let it rest 5 minutes, then shred with two forks. If you want it super fast, use a hand mixer on low in a large bowl.
Make the pot liquid into a sauce. Skim excess fat off the surface. Set the Instant Pot back to Sauté and simmer the liquid for 8 to 12 minutes until slightly reduced. Taste and adjust with a pinch of salt or a splash more vinegar. If you want it sweeter, add a spoonful of barbecue sauce.
Toss and choose your texture. Toss shredded pork with enough reduced cooking liquid to make it juicy, about 1/2 to 1 cup. Save extra for serving.
Optional broiler crisp (highly recommended). Heat broiler to high. Spread pulled pork on a sheet pan in an even layer. Broil 3 to 6 minutes until the edges crisp. Toss with a little more sauce or cooking liquid and broil 1 to 2 minutes more if you want extra caramelized bits. Watch closely so it does not burn.
Serve. Pile onto buns with slaw and pickles, stuff into tacos with onions and cilantro, or build bowls with rice, beans, corn, and a squeeze of lime.

A real photo of pulled pork sandwiches on soft buns with coleslaw and pickles on a serving platter, casual family dinner setting

Nutrition information is estimated.

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