Hey friend! Let me tell you about a dish that’s guaranteed to get rave reviews at the dinner table, whether it’s a busy weeknight or a weekend barbecue: pulled pork made in your trusty Instant Pot. This recipe is everything we love—tender, juicy, packed with flavor, and ready in a fraction of the time it takes to make in a slow cooker or smoker. I promise—once you try this, you’ll be saying goodbye to takeout sandwiches forever!
Ready to transform dinnertime? This pulled pork is about to become a hero in your recipe rotation!
### **Why You’ll Love This Recipe**
– **Quick & Easy**: Thanks to the Instant Pot, you’ll get fall-apart tender pulled pork in just about an hour.
– **Minimal Prep**: A little spice rub, a splash of sauce, and your Instant Pot handle the rest.
– **Versatile**: Perfect for sandwiches, tacos, nachos, or even serving over rice.
– **Meal Prep Dream**: Make it once, and enjoy flavorful leftovers throughout the week.
### **Ingredients Breakdown**
#### Essentials:
– **Pork Shoulder (or Butt)**: This cut delivers juicy and tender pulled pork every time. If you can’t find pork shoulder, pork loin can also work, though it’s leaner.
– **Spices**: A mix of **paprika, cumin, garlic powder**, and **brown sugar** gives this dish its signature smoky-sweet flavor. Feel free to adjust the spice level to your liking.
– **BBQ Sauce**: Use your favorite bottled BBQ sauce or make a homemade one if you’re feeling ambitious. You’ll want about a cup.
– **Liquid Gold (Chicken Broth)**: This creates steam and keeps the pork moist while cooking. You can sub this with beef broth, apple cider, or even water.
– **Apple Cider Vinegar**: Just a splash cuts through the richness and enhances the tangy flavors.
#### Pro Tips:
– If pork shoulder comes with a thick fat cap, trim some of it off but leave a layer for added flavor.
– Got a favorite spice rub blend? Go ahead and use it instead of the individual spices!
### **Step-by-Step Instructions**
#### Step 1: Prep the Pork
– Begin by cutting the pork shoulder into large chunks (about 3–4 pieces). This helps it cook evenly and fits better in your Instant Pot.
– In a small bowl, mix together your **paprika, cumin, garlic powder, brown sugar, salt, and pepper.** Rub this generously all over the pork pieces.
#### Step 2: Sear (Optional but Worth It!)
– Turn your Instant Pot to **Sauté mode** and add a drizzle of oil.
– Brown the pork pieces on all sides for a few minutes until golden. This adds an extra layer of flavor but isn’t 100% necessary if you’re short on time.
#### Step 3: Pressure Cook
– Cancel the sauté function, and pour in your **chicken broth**, **apple cider vinegar**, and **a half cup of BBQ sauce** into the pot.
– Place the pork pieces back into the pot. Secure the lid, set the valve to sealing, and select **Manual (High Pressure)** for **60 minutes**.
– Once the cooking time is up, let the pressure release **naturally for 10 minutes**, then quick-release any remaining pressure.
#### Step 4: Shred and Sauce
– Remove the pork from the Instant Pot and place it on a large cutting board. Use two forks to shred the meat—it should fall apart with almost no effort.
– Stir some of the cooking liquid back into the shredded pork to keep it juicy, and mix in the remaining BBQ sauce. Taste and adjust the seasoning if needed.
### **Chef’s Tips and Tricks**
– Don’t skip letting the pressure release naturally for a bit. It helps keep the pork extra tender!
– Save the cooking liquid! It’s liquid flavor gold and perfect for drizzling over the shredded pork or saving as a soup base.
– For crispy edges, spread the shredded pork onto a baking sheet, drizzle with a little extra BBQ sauce, and place it under the broiler for a few minutes.
### **Recipe Variations and Serving Suggestions**
– **Spicy Kick**: Add a teaspoon of cayenne pepper to the dry rub for a spicy twist.
– **Hawaiian BBQ Pulled Pork**: Swap the chicken broth for pineapple juice, and add chunks of pineapple to the Instant Pot.
– **Serving Ideas**:
– Pile it high on toasted buns with coleslaw for classic pulled pork sandwiches.
– Add it to warm tortillas with pickled onions and cilantro for tacos.
– Make loaded nachos by layering chips, shredded pork, cheese, and your favorite toppings.
– Serve it over rice or mashed potatoes for a hearty, comforting meal.
### **FAQs**
**Can I freeze pulled pork?**
Absolutely! Pulled pork freezes beautifully. Store it in airtight containers or freezer bags for up to three months. Reheat gently on the stovetop with a bit of broth or sauce to keep it juicy!
**What’s the best way to reheat leftovers?**
Reheat in a covered saucepan over low heat with a splash of broth or BBQ sauce to prevent drying out. You can also use the microwave—just cover the dish to lock in moisture.
**Can I use frozen pork?**
You can! Simply skip the searing step. Add about 10 additional minutes to the cooking time.
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### **Printable Recipe**
#### Instant Pot Pulled Pork
**Ingredients**:
– 3 lbs pork shoulder (or butt), trimmed and cut into large chunks
– 2 tsp paprika
– 1 tsp cumin
– 1 tsp garlic powder
– 1 tbsp brown sugar
– Salt and pepper to taste
– 1 cup chicken broth
– 2 tbsp apple cider vinegar
– 1 cup BBQ sauce (divided)
– Optional: oil for searing
**Instructions**:
1. In a bowl, combine paprika, cumin, garlic powder, brown sugar, salt, and pepper. Rub mixture all over the pork pieces.
2. (Optional) Sear pork in your Instant Pot on Sauté mode until golden on all sides.
3. Pour chicken broth, apple cider vinegar, and ½ cup BBQ sauce into the Instant Pot. Add pork pieces.
4. Pressure cook on Manual (High Pressure) for 60 minutes. Naturally release pressure for 10 minutes, then quick release.
5. Remove pork, shred with forks, and mix with reserved cooking liquid and remaining BBQ sauce.
**Total Time**: 1 hour 15 minutes
**Servings**: 6–8
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I can’t wait for you to try this Instant Pot pulled pork! It’s all the juicy flavor with none of the hassle. When you make it, be sure to share your delicious creations with me—tag your photos with #TheKitchensAid so I can see and celebrate your kitchen wins. Happy cooking!
