Instant Pot Pulled Pork
This Instant Pot Pulled Pork is incredibly tender and full of flavor from barbecue sauce, beer, and spices. I pressure cook it until it’s easy to shred, then serve it on sesame seed buns with coleslaw. It’s perfect for potlucks, backyard birthdays, or anytime I’m craving something hearty and easy to share.
I really appreciate having an Instant Pot in my kitchen because it lets me create the most flavorful meals with pork. I’m talking about filling, gourmet dishes like my Instant Pot apple cider pork chops, and this balsamic pork tenderloin also made in the instant pot with fresh herbs and a homemade balsamic sauce. Both are incredibly comforting and absolutely worth trying.
Table of contents
I have to admit, this Pressure Cooker Pulled Pork is one of the recipes I make most often in my Instant Pot. It’s just so easy to make, super flavorful, and works for all kinds of meals. My kids and I especially love it piled high on a bun with coleslaw, it’s a classic we never skip! Over time, I’ve made small changes so it comes out exactly how I like it (juicy and fall-apart tender), and I’m pretty sure you’ll love it too. Don’t just take my word for it, give it a try!
Why you will love this recipe
- Pulled pork without the wait: I can make this tender and juicy pork shoulder in the Instant Pot with just one pot and way less time than a slow cooker or smoker.
- Weeknight dinner or weekend crowd-pleaser: Whether I’m feeding my family or making sandwiches for friends, this pork is always ready to impress.
- Big flavor from simple ingredients: I use simple ingredients like barbecue sauce, beer, molasses, and spices to create a savory sauce that tastes amazing with the shredded meat.
- Make it yours every time: It’s easy to adjust for your family’s taste, spicier with chili powder, sweeter with a little honey, and perfect for sandwiches, meal prep, or quick dinners.
What you will need
- Meat: I use boneless pork shoulder, cut into three or four pieces.
- Sauce ingredients: A combination of barbecue sauce, apple cider vinegar, molasses, and brown sugar for that tangy-sweet flavor I love.
- Liquid options: I like using beer, but water or broth work great too. You can also use soda like Dr. Pepper or Coca-Cola for extra sweetness.
- Seasonings: A mix of onion powder, smoked paprika, ground thyme, ground mustard, cinnamon, chili powder, minced garlic, and a splash of liquid smoke is all I use to make this flavorful pulled pork.
- To Serve: My classic way to serve it is with sesame seed buns, coleslaw, and extra barbecue sauce.
How to make
Make the sauce: I combine all the barbecue sauce ingredients in a large mixing bowl and stir everything together until it’s fully blended.
Cook the pork: I place the pork pieces into the Instant Pot and pour the sauce over them, making sure they’re well coated. I lock the lid, set the valve to seal, and select High Pressure for 60 minutes. Once the cooking time is up and I hear the beep, I let the pressure release naturally for about 10 to 20 minutes, then carefully release the rest manually and remove the lid.
Shred the pork: I take the pork out of the Instant Pot and transfer it to a large dish. Then I use two forks to gently pull it apart until it’s fully shredded.
Bring it all together: I carefully pour out the cooking liquid from the pot and measure out two cups, setting it aside. Then I return the shredded pork to the Instant Pot and stir in one more cup of barbecue sauce along with 1/2 cup of the reserved liquid.
Finish cooking: I turn on the Sauté setting and let the pork simmer, stirring often so it heats evenly. If it starts to look a little dry, I add another half cup of the reserved cooking liquid to keep it juicy.
Serve: I spoon the warm pulled pork onto sesame seed buns and top it with a generous scoop of creamy coleslaw. Then it’s ready to enjoy right away.
Expert tip
Sear pork first, thank me later
One little trick I’ve picked up over time when making pulled pork in the Instant Pot, is browning the meat first. It’s not something you have to do, but taking a few minutes to sear each piece in a bit of olive oil right in the Instant Pot adds so much flavor. The outside gets a nice golden crust, and it makes the pork taste even better.
More tips to consider:
- Cooking time depends on your Instant Pot and how many pieces of pork you’re working with. I always check if it’s tender enough to shred, and later in the post I break down the timing based on how the pork is cut.
- I go with a honey-based or bourbon barbecue sauce. The bourbon one has become my favorite lately.
- I don’t use water when cooking pork. Beer gives the sauce a deeper flavor, and I usually go for Yuengling’s.
- I always save some of the cooking liquid. When I store the pork in the fridge, I spoon a little on top to keep it juicy.
Variations I have tried
- No beer on hand: I’ve used cola and Dr. Pepper when I didn’t have beer in the fridge. Both work well and add a subtle sweetness that pairs nicely with the vinegar and spices.
- Spicier version: If you want to add more heat, just increase the chili powder or stir in a bit of hot sauce at the end.
- Low sugar: I’ve made this with less brown sugar and it still tastes great, just a little more vinegar-forward.
- Make it cheesy: I like to sprinkle a little parmesan or shredded cheese on top right before serving.
Serving suggestions
Like I said earlier, I’m pretty old school when it comes to serving this, always as a sandwich with coleslaw and a big messy spoonful of my homemade barbecue sauce. I’ve been a little obsessed with it lately, mostly because I get to control what goes into it, which makes me love it even more. But honestly, this Instant Pot pulled pork is super flexible, so serve it however makes you happy.
For a weekend cookout or a laid-back get-together with friends and their families, I always make sure to have oven-roasted sweet potato fries and my super cheesy macaroni and cheese on the table with a big bowl of pulled pork as the centerpiece. Well, to be honest, the mac and cheese is a favorite with the kids, so it keeps them busy while the grown-ups hang out and relax, enjoying our sandwiches.
How to store leftovers
- Fridge: I keep any leftover pulled pork in an airtight container in the fridge for up to three or four days. I always add a little of the reserved cooking liquid to keep it moist, just like the USDA recommends.
- Freeze: When I freeze it, I use a freezer bag or airtight container and make sure it’s sealed well. It can last up to six months, but I usually use it within three because I find the texture starts to change after that.
- Thaw: I take it out of the freezer and let it thaw overnight in the fridge. That way, it warms up more evenly.
- Reheat: I reheat the pulled pork in the microwave with a spoonful of the cooking liquid or in a saucepan over medium heat. I stir often, and if the sauce looks too thick, I add a bit more liquid or barbecue sauce.
Frequently asked questions
I always use boneless pork shoulder because it has the right amount of fat to keep the meat juicy and it’s also inexpensive. It also shreds easily after pressure cooking, which makes it perfect for sandwiches.
There was a time I reheated a batch straight from the fridge and noticed it looked a bit dry. I just added a spoonful of the cooking liquid and a little extra barbecue sauce, gave it a good stir, and let it warm through gently. It came back to life and tasted just like the day I made it.
If I don’t have liquid smoke on hand, I sometimes use a smoky barbecue sauce to help bring in that flavor. You could also add a little smoked paprika or even a touch of chipotle powder for a similar smoky vibe.
My recommended timing for pork in the Instant Pot
The cooking time might vary based on how thick the pork shoulder pieces are cut. In my opinion, it’s better to “undercook” the meat than overcooking as you can add additional cooking time later. Below you can find the general cooking time:
- Meat cut into 8 pieces: roughly 55 – 60 minutes pressure cooking time.
- If it’s cut into 4 pieces: roughly 60 – 70 minutes pressure cooking time.
- If it’s cut into 2 pieces: roughly 70 – 80 minutes pressure cooking time.
More delicious Instant Pot recipes:
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Instant Pot Pulled Pork
Ingredients
- 3-4 lbs. boneless pork shoulder cut into 3-4 pieces
Sauce for Pressure Cooking:
- 2 cups barbecue sauce
- 1 1/2 cups beer of choice Coke, Dr. Pepper or water/ beef broth
- 1/4 cup apple cider vinegar
- 1/4 cup molasses
- 1/3 cup brown sugar
- 1 tablespoon liquid smoke
- 1 tablespoon minced garlic
- 1 tablespoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder use more for a spicier pulled pork
- 1 teaspoon ground thyme
- 1 teaspoon ground mustard
- 1/4 teaspoon ground cinnamon
After Pressure Cooking:
- 1 cup barbecue sauce
- 1/2 leftover cooking sauce
Serving:
- Coleslaw
- 6 Sesame seed buns
Instructions
- Combine all the "Sauce" ingredients in a large bowl and stir well to fully combine.
- Add the pork pieces to the Instant Pot and pour the sauce on top of them.
- Lock the lid, and make sure the valve points to seal. Select High Pressure and cook for 60 minutes. When the pork is done the cooking and you hear the beeping sound, do a 10-20 min natural pressure release. Release manually the remaining pressure and carefully remove the lid.
- Gently remove the pork from the pressure cooker, add it to a large, dip dish and shred it using two forks.
- Strain the cooking liquid and reserve about 2 cups.
- Select Sauté and add the shredded pork back to the cooking pot, add the remaining 1 cup of barbecue sauce and ½ cup of the cooking liquid. Stir to combine and bring to a simmer, stirring and tossing frequently. If needed add another ½ cup of cooking liquid.
- Serve pulled pork immediately on buns, if desired top with coleslaw and more barbecue sauce.
- Store in the refrigerator the remaining 1 cup of cooking liquid, you can use it to reheat the pulled pork, in case it needs more liquid.
- Store pulled pork in an airtight container in the refrigerator for 3-4 days.
Video
Notes
Sear pork first, thank me later
One little trick I’ve picked up over time when making pulled pork in the Instant Pot, is browning the meat first. It’s not something you have to do, but taking a few minutes to sear each piece in a bit of olive oil right in the Instant Pot adds so much flavor. The outside gets a nice golden crust, and it makes the pork taste even better.More tips to consider:
- Cooking time depends on your Instant Pot and how many pieces of pork you’re working with. I always check if it’s tender enough to shred, and later in the post I break down the timing based on how the pork is cut.
- I go with a honey-based or bourbon barbecue sauce. The bourbon one has become my favorite lately.
- I don’t use water when cooking pork. Beer gives the sauce a deeper flavor, and I usually go for Yuengling’s.
- I always save some of the cooking liquid. When I store the pork in the fridge, I spoon a little on top to keep it juicy.