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Instant Pot Pulled Pork Recipe

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5 from 11 votes
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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!

Instant pot pulled pork sandwich held

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 . . .

BBQ. HEAVEN.

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!

If you don’t have an instant pot but are looking for an easy pork dinner, check out my pork tenderloin recipe or my crockpot carnitas recipe!

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.

Two instant pot pulled pork sandwiches in a basket

Ingredients

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:

  1. Use a whisk to mix together all your bbq sauce ingredients in a small bowl.BBQ sauce ingredients being whisked together
  2. Dump half the sauce into your instant pot.BBQ sauce being poured into instant pot
  3. Place the pork shoulder into the instant pot, then cover that with the rest of your sauce.BBQ sauce being poured over pork
  4. Cook for 90 minutes then use a fork to flake the pork.Pork being shredded with two forks
  5. Serve and devour!BBQ pulled pork being taken out of crockpot with tongs

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.

This Instant Pot BBQ Pulled Pork Recipe comes together in a matter of minutes and cooks in only 90 minutes! A quick, easy, pretty darn healthy weeknight dinner that's packed with tender pork and a tangy homemade BBQ sauce! showmetheyummy.com

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.

Pro tip
If the pork seems a little bit dry, try adding just a little apple juice. 🙂

-Jennifer

2 bbq pulled pork sandwiches

Instant Pot Pulled Pork Recipe

5 from 11 votes
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!
Prep Time: 5 minutes
Cook Time: 1 hour 30 minutes
Yield: 6 people
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Ingredients

US Customary - Metric
  • 1 cup ketchup
  • ¼ cup honey
  • ¼ cup Worcestershire sauce
  • 2 tablespoons apple cider vinegar
  • ½ tablespoon Paprika
  • ¼ teaspoon cayenne pepper
  • 2 teaspoons garlic powder
  • ½ teaspoon mustard powder
  • 1 teaspoon salt
  • 2 pounds boneless pork shoulder

Recipe Video

Instructions

  • 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!
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STORING
Room Temp:N/A
Refrigerator:3-4 Days
Freezer:3 Months
Reheat:Oven or microwave until heated through.
*Storage times may vary based on temperature and conditions

Notes

Not in the original recipe, but some people were having trouble with pressure, so you CAN try adding 1/2 cup water and adjusting seasonings from there. 🙂
I definitely recommend adding the water if you're not completely comfortable with your Instant Pot! 🙂 

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Nutrition Information

Nutrition Facts
Instant Pot Pulled Pork Recipe
Amount Per Serving
Calories 294 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 1g6%
Cholesterol 90mg30%
Sodium 946mg41%
Potassium 821mg23%
Carbohydrates 25g8%
Sugar 21g23%
Protein 34g68%
Vitamin A 535IU11%
Vitamin C 3.1mg4%
Calcium 29mg3%
Iron 2.4mg13%
* Percent Daily Values are based on a 2000 calorie diet.

*Note: Nutrition information is estimated and varies based on products used.

Keywords: bbq sauce, easy dinner, instant pot recipe
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Course: Dinner
Cuisine: American

This post has been updated to provide more detailed content. 

 

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  3. STEVEN

    Louisville, Kentucky

    5 stars What I do every time is use a Lodge frying pan to brown the meat. I like to be in control of the process. Then I take it from there. Just started using Lodge cookware last year after I saw a special about Teflon. Afraid at first thinking to cookware would be a disaster to clean, as I did the Instant Pot. But this tag team is AWESOME to cook with and….CLEAN!
    Reply

  4. Eileen

    Rhinebeck, New York

    I Tried to make this in the instant pot and, after I turned it on for a few minutes the insta pot said burn. I turned it off and called the company. They said you have to put 2 cups of thin liquid in the pot. So cooked it with 2 cups of water and cooked the sauce separately. I was disappointed but was afraid to burn the meat, I had company coming. Please tell me if other people had the same problem.
    Reply

    • Jennifer @ Show Me the Yummy

      Hi Eileen! You definitely don’t have to add an additional 2 cups of water in this recipe. In the notes, I say: **Not in the original recipe, but some people were having trouble with pressure, so you CAN try adding 1/2 cup water and adjusting seasonings from there. 🙂 I definitely recommend adding the water if you’re not completely comfortable with your Instant Pot! 🙂 I hope that helps!

    • Jennifer @ Show Me the Yummy

      Double the ingredients and cook for the same amount of time. If it’s not tender, try an additional 10 minutes and go from there 🙂

  6. Holly

    I feel realllyyyy stupid for asking this. I’m new to the IP. When you say greased do you just spray with cooking oil? Thanks! I’m hoping to try this Monday!
    Reply

  7. Ann

    Hi trying to do something for the fourth of July. Marinated piece of pork loin overnight. I’m concerned it will not be tender enough. But going to try. Will use your recipe and see how it goes. Will let you know. Thanks for sharing.
    Reply

  9. Krista

    Has anyone had their pork come out tough? Not shredable with forks? Had to use knife to cut up. Was cooked through though. I had started up without the water but got the burn notification so added the water, stirred and restarted (IP hadn’t gotten up to pressure). Ideas?
    Reply

    • Jennifer @ Show Me the Yummy

      Hi Krista! Because you got the “burn” notification and had to quick release twice, that could have caused the pork to be tough. If it wasn’t shreddable, you also could need more cook time as well. 🙂

    • Jennifer @ Show Me the Yummy

      I believe so! It’ll probably just take longer. I’d start with the 90 minutes, but know it might take longer 🙂

    • Jennifer @ Show Me the Yummy

      Hi Liz! Is the pork already cooked? If so, I’d just shred it and mix it with the sauce ingredients 🙂

  13. carrie

    I have a boneless pork butt probably about 5lbs . I have marinated it in bbq seasoning and was going to just cook it in its own juices… do you suggest adding the water if I am not going to put in bbq sauce?
    Reply

  14. Melissa

    5 stars This recipe turned out amazing! I used the pork for nachos and the flavor was perfect. It worked out great in the instant pot and was super simple. Thanks!
    Reply

  17. ter

    5 stars I made this a few days ago and it was delicious! Extremely easy and the BBQ sauce was excellent. Will definitely make again and have shared with my friends on Facebook. Highly recommend, and an easy dish for those new to Instant Pot. I did add the water as suggested, but after cooking it I don’t believe it would have been needed because there was plenty of sauce still in the bottom of the pot when it was done cooking.
    Reply

  18. ter

    5 stars I am new to instant pot so forgive me if this questions sounds silly, but I don’t see any water. Everywhere I read it says pot requires minimum of 1 cup of water. Do all the sauce ingredients make up for the 1 cup of water needed, or do i add 1 cup of water to the bbq sauce. thanks for your help.
    Reply

    • Jennifer @ Show Me the Yummy

      Not a silly question! I would add the additional 1/2 cup of water I mention in the recipe notes. I personally have never needed it, but since you’re new, definitely add the additional water 🙂

  19. Terry

    5 stars I just made this recipe in my Instant Pot as per the instructions. I used the saute setting to brown the two pieces of pork and then added the sauce. I turned the pot on with the required settings and it took about 15 min. to get up to pressure. After about 5 more minutes, it showed “burn” on the digital read out and it looked like it had shut off, other than still reading “burn” and the pot had lost pressure. So I shut it off, and then I added the extra 1/2 cup of water that was suggested on the bottom of the recipe and turned it back on. This time it started up properly and after 90 min when I released the pressure and then opened the pot, it was perfect! I thought it tasted as good as pulled pork that I have had cooked traditionally. The extra water did not seem to affect the flavour.
    Reply

    • Jennifer @ Show Me the Yummy

      Hi Terry! So glad you loved this! About half the people that make the recipe don’t need the water and the other half do. I can’t seem to figure out why that is! So happy it worked for you! 🙂

    • Karina

      Woonsocket, Rhode Island

      5 stars Hi Jennifer! It could be possibly the size of IP people have? I only have a smaller 3 quart one and I’ve found most people have the 6 quart one – a lot of the recipes I tried at first said burn and wouldnt get up to pressure because It wasn’t measured for the 3 quart size! Don’t know if that’s definitely the problem, but a possibility! I haven’t made your recipe yet but I’m so excited to try it tonight for dinner!!

  20. Jennifer @ Show Me the Yummy

    Hi Diane! I don’t think that’s true… I just did a ton of research on google and didn’t find anywhere saying that you can’t put sauce on the bottom. Also, did you watch the video? That shows you that the meat doesn’t burn and comes out really tender! 🙂 What brand of IP did you use? Did you measure everything correctly? Many people have made this recipe without a problem, so I’m trying to figure out what happened! Also, did it actually burn or did your IP just say it burn?
    Reply

  21. Kay

    5 stars I just made this recipe last night, so easy and so delicious! I have been trying to master my InstantPot and this is one of my favorite recipes!
    Reply

  23. Sara

    I just made this with 3# pork tenderloin and it’s amazing, but I have a lot of liquid left, do you simmer/reduce it before shredding the meat?
    Reply

    • Jennifer @ Show Me the Yummy

      Shred the meat and the meat should soak up the liquid. Although, any leftover juice is great for re-heating leftovers! In the microwave or on the stove 🙂 Although I’m surprised you had so much extra liquid. I didn’t have any that the meat didn’t immediately soak up after shredding 🙂

  24. Ilissa

    I just put my roast in with the exact recipe, but I only had a 5lb roast. How much additional time do you think it will need and will it be enough sauce for that much meat?
    Reply

    • Jennifer @ Show Me the Yummy

      I’d at least double the sauce 🙂 I’m guessing it’ll take maybe an extra hour, but I’m really not sure! Could definitely take longer. Hope you love it! 🙂

  25. DUSTI

    Hi I have yet to use my instant pot. I am curious though because with a crock you could put the meat in directly and then drain any fat and then add sauce. When using the instant pot and adding the sauce, does it seem greasy since you don’t drain the meat? I am super excited to try this out, I just wasn’t sure what happens to the grease or fat.
    Reply

    • Jennifer @ Show Me the Yummy

      Hmm I guess I never cook my meat, drain fat, and then add sauce when using my crockpot, so I don’t do that with my Instant Pot! 🙂 Hope you love it!

    • Jennifer @ Show Me the Yummy

      Hi Rayna! I’m not sure pork tenderloin would shred the same way, but you could definitely give it a try!

    • Crispin

      Tried it with a large boneless pork tenderloin last night, cut it in half to fit in the pot. 90 minutes was perfect. Thanks for this awesome recipe Jennifer!

  28. Michelle

    I am drooling!!! I NEED an instant pot! I can’t wait to try this…it will be the first thing I make when I get my instant pot.
    Reply
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