There is nothing quite like the smell of slow cooked BBQ to bring the family together, but let’s be real, most of us do not have ten hours to wait on a smoker. That is exactly why I fell in love with this Instant Pot version. It is a total lifesaver for busy weeknights or summer potlucks when you want those deep, smoky flavors in a fraction of the time.
The Inspiration Behind the Recipe
I grew up in a house where pulled pork was a Sunday tradition, but it usually meant my mom was up at dawn getting the oven ready. I wanted to create a “copycat” version of that classic slow roasted flavor using the modern convenience of the pressure cooker. This recipe delivers that signature fall apart tenderness without the all day wait.
Flavor and Texture Profile
This pulled pork is a beautiful balance of flavors. The dry rub brings a smoky warmth from the paprika and cumin, while the brown sugar creates a subtle sweetness that caramelizes perfectly. The apple cider vinegar adds a necessary tang that cuts through the richness of the meat. Texture wise, it is incredibly juicy and tender enough to shred with just a fork.
Expert Tips for Pulled Pork Success
- Don’t Skip the Sear: It might be tempting to just dump everything in the pot, but browning the meat in the olive oil first creates a “Maillard reaction.” This builds a deep crust of flavor that you just can’t get from pressure cooking alone.
- Deglaze Like a Pro: When you add that extra bit of broth after searing, make sure to scrape up every single brown bit from the bottom of the pot. Those bits are flavor gold! Plus, it prevents the dreaded “burn” notice on your Instant Pot.
- Natural Release is Key: Always allow for at least ten minutes of natural pressure release. If you do a quick release immediately, the muscle fibers in the pork can toughen up. Letting it sit allows the juices to reabsorb into the meat.
Make Ahead, Storage, and Freezing
- Storage: This pork actually tastes even better the next day! Store it in an airtight container in the refrigerator for up to four days. Reheat it in a skillet with a splash of extra broth to keep it moist.
- Freezing Instructions: This is a meal prepper’s dream. You can freeze the shredded meat in freezer bags for up to three months. To serve, thaw it overnight in the fridge and warm it up with a little extra BBQ sauce.
Ingredient Substitutions
- The Meat: If you cannot find a boneless pork roast, a pork shoulder or Boston butt works perfectly. Just make sure to trim any excess large chunks of fat before cubing.
- The Sweetener: If you want to skip the brown sugar, you can use honey or even coconut sugar for a more natural option.
- Dietary Swaps: This recipe is naturally Gluten Free as long as you check your BBQ sauce and Worcestershire sauce labels. For a lower carb version, use a sugar free BBQ sauce.
Serving Suggestions
The classic way to serve this is on toasted brioche buns with a big scoop of creamy coleslaw on top. If you want to switch it up, try using the pork as a topping for nachos, inside tacos, or even over a baked potato.
For drinks, a crisp hard cider or a cold glass of lemonade pairs beautifully with the smoky BBQ sauce.
Frequently Asked Questions
Can I make this in a Slow Cooker?
Yes! You can follow the same seasoning steps and cook on low for eight hours or high for four to five hours.
What if my meat isn’t shredding easily?
If the pork feels tough, it simply needs more time. Put the lid back on and cook for an additional ten minutes on high pressure.
Do I have to use apple cider vinegar?
I highly recommend it because it tenderizes the meat, but you can substitute it with white vinegar or even pineapple juice for a tropical twist.
Equipment List
- Instant Pot (6 quart or larger)
- Small mixing bowl
- Wooden spoon (for deglazing)
- Two forks or a stand mixer (for shredding)
- Sharp chef’s knife
Easy Instant Pot Pulled Pork
Ingredients
- 1 tablespoon packed brown sugar
- 2 teaspoons paprika
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon salt
- 1 teaspoon pepper
- 1/2 teaspoon cumin
- 1/4 teaspoon cayenne optional
- 3 pound boneless pork roast cut into 3-4 inch cubes
- 2 tablespoons olive oil
- 1/3 cup apple cider vinegar
- 2 cups barbecue sauce divided
- 1 1/4 cup chicken or beef broth divided
- 1 teaspoon hot pepper sauce optional
Instructions
- In a small bowl, whisk together the brown sugar, paprika, garlic powder, onion powder, salt, pepper, cumin, and cayenne.
- Coat the cubed pork evenly with the spice mixture and set it aside for a few minutes.
- In a medium bowl, whisk together the apple cider vinegar, one cup of the barbecue sauce, the hot pepper sauce, and one cup of the broth.
- Set your Instant Pot to the Saute setting. Add the olive oil and wait for it to shimmer.
- Work in batches to brown half of the pork cubes at a time, searing for about five minutes until golden on all sides. Remove the meat to a plate.
- Turn off the Instant Pot. Pour in the remaining 1/4 cup of broth and use a wooden spoon to scrape all the brown bits off the bottom.
- Return the meat to the pot and pour the barbecue sauce mixture over the top.
- Secure the lid and set the valve to Sealing. Cook on Manual High Pressure for 40 minutes.
- When the timer goes off, allow the pressure to release naturally for 10 minutes before switching to Quick Release.
- Remove the meat to a large bowl and shred it using two forks. Stir in the remaining cup of barbecue sauce and serve warm.
