This Instant Pot Pulled Pork is packed with fall apart tender pork and a tangy homemade BBQ sauce. It’s a quick, easy, healthy, and absolutely DELICIOUS weeknight dinner!
I introduce to you, this instant pot pulled pork with homemade bbq sauce! You guys, this deserves an introduction. It’s DELICIOUS! I actually can’t wait for you to make this.
Super tender pork smothered in a slightly sweet, slightly tangy, super easy homemade bbq sauce . . . served on a fluffy bun with crunchy slaw . . .
What is an instant pot?
An instant pot is a multi-cooker: a pressure cooker, slow cooker, rice cooker, steamer, sauté pan, yogurt maker and warmer.
It’s most commonly used as a pressure cooker. If you’re not sure what that is, think of it as a slow cooker but instead of cooking slow, it cooks really fast… Wait, what?!
It’s like a slow cooker because you can really just dump your ingredients in and walk away, but it’s different because instead of taking 8 hours to cook, it’s done in no time at all!
What kind of meat do you use for instant pot pulled pork?
The best meat to use for this instant pot pulled pork is boneless pork shoulder! Pork shoulder doesn’t dry as quickly as other cuts of the meat so the moisture makes it easier to shred the meat after it’s cooked!
If you can’t find pork shoulder, or want another option, I’d suggest checking out this post on selecting meat cuts for pulled pork. (*not tested) Whatever you use, I recommend boneless, because I’m not sure how long the cook time would be if using bone-in.
Store-bought bbq sauce is perfectly fine, but homemade is even better and is made with every day pantry staples:
- Ketchup – I like to use an all-natural, no sugar variety to reduce refined sugars, but use what works for you.
- Honey – adds that little bit of sweetness that bbq sauce tends to have. Maple syrup or brown sugar would be a fine substitute.
- Worcestershire Sauce and Apple Cider Vinegar – gives the sauce that tangy flavor.
- Paprika, Mustard Powder, and Cayenne Pepper – just a touch of each for a little earthy, spicy kick.
- Garlic Powder – adds a slightly nutty taste.
- Salt – brings out the flavor of the other bbq sauce ingredients.
- Boneless Pork Shoulder – the best cut of meat for pulled pork. So moist!
Feel free to use YOUR favorite homemade bbq sauce or simply play around with the ratios in this sauce to suit your tastebuds.
How to make
If you’re pressed for time, whisk together the sauce ahead of time. All that’s left then is to place everything into the instant pot and cook:
- Use a whisk to mix together all your bbq sauce ingredients in a small bowl.
- Dump half the sauce into your instant pot.
- Place the pork shoulder into the instant pot, then cover that with the rest of your sauce.
- Cook for 90 minutes then use a fork to flake the pork.
- Serve and devour!
Keep in mind: the instant pot needs time to come to pressure. Once it’s come to pressure, THEN it will start the 90 minute timer.
What to serve with bbq pulled pork
My favorite way to serve this pulled pork is on a fluffy sesame seed bun with a generous scoop of my healthy coleslaw! Here are some delicious side dishes to serve with this instant pot pulled pork recipe:
Leftover pork would also be delicious on top of my instant pot mac and cheese or in a grilled quesadilla with cheese!
What are your favorite ways to serve pulled pork? Let me know in the comments below!
How to store
This instant pot pulled pork can be stored in an airtight container in the fridge for 3-4 days or in the freezer for 3 months.
To reheat, simply microwave until warm or place the leftovers in a baking dish and heat in the oven at 300 degrees F until heated through.
Instant Pot Pulled Pork Recipe
Equipment for this recipe
- 1 cup ketchup
- 1/4 cup honey
- 1/4 cup Worcestershire sauce
- 2 tablespoons apple cider vinegar
- 1/2 tablespoon Paprika
- 1/4 teaspoon cayenne pepper
- 2 teaspoons garlic powder
- 1/2 teaspoon mustard powder
- 1 teaspoon salt
- 2 pounds boneless pork shoulder
- In a small bowl whisk together ketchup, honey, worcestershire sauce, vinegar, paprika, cayenne, garlic powder, mustard powder, and salt. SEE NOTES below before pouring this into instant pot.
- Pour half into a greased Instant Pot.
- Place in pork.
- Pour remaining sauce over pork.
- Cover and lock the lid (make sure the steam releasing handle is pointing to sealing).
- Cook on manual HIGH pressure for 90 minutes.
- Once finished, use the quick release method to open.
- Shred pork with two forks and serve!
- Take 5 seconds to rate this recipe below. We greatly appreciate it!
*Note: Nutrition information is estimated and varies based on products used.
This post has been updated to provide more detailed content.