Description
This BBQ Instant Pot Pulled Pork recipe delivers tender, flavorful pulled pork in a fraction of the traditional cooking time. Using a blend of spices for a robust dry rub and a rich BBQ sauce, the pork shoulder simmers to perfection in the Instant Pot, making it juicy and easy to shred for sandwiches or meals.
Ingredients
Scale
Dry Rub
- 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
Sauce
- 1 cup BBQ sauce
- 1 cup ketchup
- 2 tablespoons Worcestershire sauce
- 1/4 cup brown sugar
- 1/2 cup chicken broth
Main
- 4 pounds boneless pork shoulder
- 2 tablespoons olive oil
Instructions
- Prepare Dry Rub: Mix all dry rub ingredients in a bowl until evenly combined to create a flavorful seasoning blend.
- Make Sauce: Whisk together BBQ sauce, ketchup, Worcestershire sauce, brown sugar, and chicken broth in a separate bowl forming the cooking and finishing sauce.
- Season Pork: Thoroughly coat the pork shoulder pieces with the prepared dry rub, making sure every part is covered to maximize flavor.
- Sauté Pork: Heat olive oil in the Instant Pot on sauté mode and brown the pork pieces on all sides to develop a deep, rich crust; then remove and set aside.
- Deglaze Pot: Pour the prepared sauce into the Instant Pot, scraping up any browned bits from the bottom to enhance the flavor and prevent burning.
- Cook Pork: Return the pork to the pot, toss to coat in the sauce, seal the lid, and set the Instant Pot to ‘meat/stew’ mode for 90 minutes to cook the meat until tender.
- Release Pressure: Allow for a natural pressure release for about 15 minutes to ensure the pork stays moist and tender before opening the lid.
- Shred & Simmer: Remove the pork and shred it with forks, then return shredded meat to the pot, simmer in the sauce for a few minutes to meld flavors before serving.
Notes
- Use pork shoulder for best tenderness and flavor due to its fat content.
- Natural pressure release is preferred to retain moisture in the pork.
- Adjust cayenne pepper to control the spice level.
- Leftover pulled pork can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
- Serve on hamburger buns with coleslaw for classic pulled pork sandwiches.
