Description
This BBQ Instant Pot Pulled Pork recipe delivers tender, flavorful pulled pork in under two hours using an Instant Pot. The pork shoulder is seasoned with a robust homemade dry rub, seared to perfection, then pressure-cooked with a tangy BBQ sauce blend. The result is juicy, shreddable meat and a rich, smoky sauce perfect for sandwiches, tacos, or classic BBQ platters.
Ingredients
Scale
Dry Rub Ingredients
- 2 tablespoons brown sugar
- 1 tablespoon paprika
- 1 teaspoon onion powder
- 2 teaspoons garlic powder
- 2 teaspoons sea salt
- 1 1/2 teaspoons ground cumin
- 1/4 teaspoon cayenne pepper
- 2 teaspoons chili powder
- 1 teaspoon dry mustard
- 1/2 teaspoon ground black pepper
Main Ingredients
- 4 pounds boneless pork shoulder
- 2 tablespoons olive oil
BBQ Sauce Ingredients
- 1 cup BBQ sauce
- 1 cup ketchup
- 1/4 cup brown sugar
- 2 tablespoons Worcestershire sauce
- 1/2 cup chicken broth
Instructions
- Prepare the dry rub. In a bowl, thoroughly mix together the brown sugar, paprika, onion powder, garlic powder, sea salt, ground cumin, cayenne pepper, chili powder, dry mustard, and ground black pepper until evenly combined.
- Make the BBQ sauce mixture. In a separate bowl, whisk together the BBQ sauce, ketchup, 1/4 cup brown sugar, Worcestershire sauce, and chicken broth until smooth and well blended.
- Season the pork. Pat the pork shoulder dry and rub all over with the prepared dry rub mixture, ensuring each piece is generously coated with the spices.
- Sauté the pork. Set the Instant Pot to sauté mode and heat the olive oil. Brown the pork shoulder pieces on all sides to develop a rich crust, about 3-4 minutes per side. Remove and set aside.
- Deglaze the pot. Pour the prepared BBQ sauce mixture into the Instant Pot, stirring to loosen any browned bits from the bottom of the pot.
- Cook the pork. Return the browned pork shoulder to the pot, tossing to coat in the sauce. Seal the Instant Pot lid and set to ‘meat/stew’ pressure cook mode for 90 minutes.
- Release the pressure. Once cooking is complete, allow the pressure to release naturally for about 15 minutes before opening the lid carefully.
- Shred and simmer. Remove the pork and shred it with forks. Return the shredded pork to the pot, stir it into the sauce, and set the Instant Pot to sauté mode to simmer the sauce and pork together for a few minutes to meld the flavors before serving.
Notes
- Use a well-marbled pork shoulder for the best tenderness and flavor.
- Natural pressure release helps maintain the meat’s juiciness.
- For a spicier kick, increase the cayenne pepper slightly.
- Leftovers keep well in the refrigerator for up to 4 days and freeze nicely.
- Serve on toasted buns with coleslaw for a classic pulled pork sandwich.
