See my guide on how to use an Instant Pot.

This Instant Pot Pulled Pork is my all-time favorite pulled pork recipe! The meat is seasoned with a savory sweet and spicy dry rub, seared until golden, and then pressure cooked until it’s fall apart tender. Pulled pork doesn’t get any better than this!

Pulled pork served on burger buns with coleslaw.

The Only Pulled Pork Recipe You Need

Pulled pork is one of my family’s favorite meals. It’s a dinner that makes everyone happy, with tender shredded pork and sweet-smoky BBQ sauce served on soft toasted burger buns. This Instant Pot pulled pork is juicy, saucy, sweet and tangy, with a hint of spice. It’s everything you want in a pulled pork recipe!

I love making pulled pork in the Instant Pot because it’s faster than using the oven or slow cooker and pressure cooking makes the pork so tender that the meat practically falls apart on its own. If you prefer a recipe that cooks all day, you’ll love my Crock Pot Pulled Pork.

While this is one of those recipes that you can make year-round, I especially like to make it in the summertime. It’s the perfect meal to enjoy outside, after some time in the pool or relaxing on the patio.

Absolutely delicious! The directions made this recipe easy to follow, giving perfect results. This will definitely be a family favorite.

Monica

Ways I’ve Served This Instant Pot Pulled Pork

One thing I love about this Instant Pot pulled pork is that it is so incredibly versatile. Here are some of the many ways we’ve enjoyed it:

  • In a pulled pork sandwich. This one’s the classic: saucy pulled pork served on a burger bun (I’m partial to these Brioche Buns) with extra BBQ sauce and coleslaw.
  • On nachos. One of our favorite ways to enjoy leftover pulled pork!
  • Wrapped in a tortilla with some shredded cheddar, chopped onion, avocado… whatever you like best.
  • Over a baked sweet potato.
  • In a burrito bowl or over rice with some sautéed or roasted veggies thrown into the mix.
Instant Pot pulled pork in a bowl.

What kind of pork should I use?

The best cuts of pork for pulled pork are a boneless pork shoulder or pork butt, also called Boston butt. These cuts of pork have plenty of fat marbled throughout for flavor, and they become especially tender after pressure cooking.

If you read through the comments below, you’ll see that many readers have also made and enjoyed this recipe with pork tenderloin. I have also tested this recipe with pork tenderloin, slightly reducing the cook time a bit (see the notes at the end of the recipe). I will say that pork butt/shoulder is a more budget-friendly option and will give you a more flavorful pulled pork due to the extra fat marbling. Pork tenderloin will give you a leaner pulled pork.

Ingredients You’ll Need

Ingredients for Instant Pot pulled pork recipe.

How to Make Instant Pot Pulled Pork

Here’s an overview of the key components and steps to making the best Instant Pot pulled pork. Find the full instructions with measurements in the recipe card below.

Four pieces of pork butt coated with spice rub.
Four pieces of seared pork butt and sauce in Instant Pot before pressure cooking.
  • Spice Rub. My pork rub is a flavorful mix of spices and seasonings that you probably have in your kitchen. For the rub you’ll need brown sugar, chili powder, paprika, garlic powder, onion powder, cumin, salt and pepper.
  • Sear the Meat. You can do this right in the Instant Pot using the sauté function. Don’t skip this step since it really builds flavor!
  • The Sauce. The pork cooks in a delicious sauce made with BBQ sauce, chicken broth, apple cider vinegar (for additional tanginess) and honey.
  • A Natural Release Keeps it Juicy. I always let meat naturally release after pressure cooking in the Instant Pot. This rest time lets the pressure dissipate naturally and gives you much juicier, more tender meat.
  • You Don’t Have to Use All of the Sauce. After cooking, you can thicken the juices with a cornstarch slurry. As you can see in the photos in this post, there will be a lot of sauce. You don’t have to use it all! Just stir as much as you want into the shredded pork to reach your desired level of sauciness.

Kristine’s Tip: After you rub the spices onto the pork, you can continue with the recipe and cook the pork right away, or you can wrap the meat tightly and refrigerate it for up to one day. The rub will act as a marinade, flavoring the pork as it rests.

Shredded pork and sauce in Instant Pot with tongs.

To Store, Freeze and Reheat

Leftover pulled pork can be stored in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months. Try to minimize extra air space in the container to reduce freezer burn.

To reheat pulled pork, heat the pork and sauce together, covered, in a saucepan over low heat, stirring occasionally. Or, place the pork and sauce in a microwave-safe dish and warm in the microwave.

Pulled pork sandwiches on a plate.

More Instant Pot Recipes

Instant Pot pulled pork served on burger bun with coleslaw.
4.98 from 48 ratings

Instant Pot Pulled Pork

Servings: 8 servings
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 2 hours
With a flavorful spice rub and sweet-tangy sauce, this Instant Pot pulled pork recipe makes the best tender shredded pork. Serve it in a pulled pork sandwich, on nachos, in a wrap, or over a baked sweet potato.
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Ingredients

For the spice rub:

  • 1 tablespoon brown sugar
  • 1 tablespoon chili powder
  • 2 teaspoons paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon ground cumin
  • ½ teaspoon salt
  • ½ teaspoon black pepper

Remaining ingredients:

  • 3-4 pound boneless pork shoulder/pork butt*
  • 2 tablespoons olive oil
  • 1 cup reduced sodium chicken broth
  • 1 cup barbecue sauce, plus more for serving
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons honey, or brown sugar
  • 1 tablespoon cornstarch
  • 1 tablespoon water
  • 8 burger buns, for serving, toasted if desired

Instructions
 

  • In a small bowl, stir together all spice rub ingredients until well combined.
  • Cut the pork into 4 pieces and trim off excess fat. Rub the pork on all sides with the spice rub.
  • Pour olive oil into Instant Pot insert and turn it on saute mode. When the pot is hot, place the pork in the Instant Pot and brown on all sides. You may need to do this in two batches. Transfer the browned pork to a clean plate.
  • Turn off Instant Pot. Pour about half of the chicken broth into the pot and use a rubber spatula to scrape up any browned bits off of the bottom of the pot. Add the rest of the broth, the barbecue sauce, apple cider vinegar and honey (or brown sugar). Stir to combine.
  • Return the pork to the Instant Pot. Close the lid. Turn the steam release valve to the sealing position. Set the Instant Pot to pressure cook at high pressure for 60 minutes.
  • The Instant Pot will take about 15 minutes to pressurize and then the cook time will begin. When the cook time is done, allow the pressure to release naturally for 20 minutes (just leave the Instant Pot alone). Then, quick release any remaining pressure by carefully turning the steam release valve to the venting position (use either the handle of a long spoon or a potholder to turn the valve).
  • Transfer pork to a large bowl.
  • In a small bowl, stir together cornstarch and water until dissolved. Stir the cornstarch mixture into the sauce in the Instant Pot. Turn the Instant Pot on saute and cook the sauce, stirring occasionally, until slightly thickened, 4-5 minutes. Turn off the Instant Pot.
  • Meanwhile, use two forks to shred the pork. Stir it back into the thickened sauce. Serve pork on burger buns topped with additional barbecue sauce, if desired.

Notes

  • To make this recipe with a bone-in pork butt/shoulder: Cut the meat into 4-5 pieces. You can leave the bone in one of the pieces to add extra flavor. Use the cook time given in the recipe.
  • To make this recipe using pork tenderloin, reduce the cooking time to 45 minutes at high pressure. You do not need to cut the tenderloin into smaller pieces.
  • Leftover pulled pork can be stored in the refrigerator for up to 3 days. Reheat on the stove, with some of the sauce, or in the microwave.
  • To freeze pulled pork: Freeze the meat in some of the sauce, sealed airtight, in a container that is just big enough for the pork and sauce. If there is too much air space around the meat it is more likely to get freezer burn. Pork may be frozen for up to 3 months. Defrost the pulled pork overnight in the refrigerator and then gently warm the pork and sauce together, covered, in a saucepan over low heat.
  • Nutrition information estimate is for pulled pork only, not including burger buns.
Serving: 1/8 of recipe, Calories: 356kcal, Carbohydrates: 23g, Protein: 33g, Fat: 14g, Saturated Fat: 4g, Cholesterol: 102mg, Sodium: 651mg, Potassium: 725mg, Fiber: 1g, Sugar: 18g, Vitamin A: 623IU, Vitamin C: 1mg, Calcium: 41mg, Iron: 3mg
Nutrition information is an estimate.
Cuisine: American
Course: Main Course
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