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    Home » Real Food » Instant Pot » Instant Pot Pulled Pork

    Instant Pot Pulled Pork

    By Kristen Chidsey | 76 Comments | Published May 3, 2020 | Updated May 19, 2021 *This post may include amazon links. As an Amazon Associate, I earn from qualifying purchases.

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    Super juicy and fall-apart tender, this Instant Pot BBQ Pulled Pork is seriously a crowd favorite. Perfect to entertain with year-round as it is super easy to make, totally delicious, and inexpensive. Instant Pot Pulled Pork is a hands-off effortless way to enjoy BBQ pork!

    Instant Pot Pulled Pork is one of the easiest, tastiest ways to prepare pork roasts in the Instant Pot. Seasoned with a homemade rub and cooked until perfectly tender, this shredded pork is flavorful, juicy, and irresistible.

    Use this recipe for Instant Pot Pulled Pork to make BBQ Pork Sandwiches and top them with Homemade Coleslaw and serve with a side of Homemade Oven Fries and Baked Beans for a delicious family meal!

    Pulled pork on top of bun topped with apple coleslaw next to Instant pot

    Pulled Pork is one of the easiest, tastiest meals I prepare for my family. It is inexpensive, feeds a crowd, requires minimal effort to prepare, and everyone loves juicy, tender pulled pork slathered in BBQ Sauce.

    I have adapted my Slow Cooker Pulled Pork Recipe for the Instant Pot. While I love the ease of making pulled pork in the crockpot, this recipe for Instant Pot Pulled Pork trumps the original, as the results are more tender meat in a fraction of the time!

    Notes on Ingredients

    Ingredients for Homemade Instant Pot Pulled Pork
    • Pork Roast: For this recipe, you can use a pork butt, pork shoulder, or pork loin roast. This recipe is not suited for pork tenderloin.
    • Dry Rub: A homemade dry rub made with, paprika, chili powder, onion powder, and garlic powder gives this pork roast so much flavor! It is a little bit smokey, a little spicy, and perfectly balanced.
    • Cooking liquid: Apple juice and a little bit of liquid smoke flavor are the BEST liquids to for pulled pork. The apple juice sweetens the meat and the liquid smoke gives the meat a smokey flavor--much like the meat applewood smoked.

    How To Make Instant Pot Pulled Pork

    • Cube the pork into 3-4 inch chunks. This allows your pork to become SUPER tender and shred easily after pressure cooking.
    • Mix together the spices in a small bowl and then and liberally rub them over the pork, coating each piece in the spice rub.
    Pork Shoulder with homemade rub
    • Add the pork to the instant pot, along with the apple juice and liquid smoke.
    • Set high pressure on your Instant Pot by hitting the manual button or pressure cook button on your pressure cooker until high pressure lights up. To adjust the time use the + and - buttons. Read more about this on Instant Pot Functions. 
    • Cook on High Pressure for 40 minutes for a pork shoulder or pork butt or on High Pressure for 30 minutes for a pork loin roast.
    • Once cook time has elapsed, it is very important to allow the pressure to release naturally for at least 15 minutes when cooking large cuts of meat in your instant pot. If you do a quick release or pressure, your pork can become tough, making it difficult to shred.
    Pork Shoulder in Instant Pot
    • Place your pork loin into a large bowl and use 2 forks or a hand-held kitchen mixer to shred meat.
    Shredded Pork in clear bowl
    • Mix with your favorite BBQ sauce, if desired. This meat is super flavorful without the need for added BBQ sauce.
    Barbecue spooned over shredded pork

     Ways to Serve Instant Pot Pulled Pork

    • Top a bun with a generous serving of the pulled pork and a scoop of Homemade Coleslaw.
    • Top baked potatoes or baked sweet potatoes with the pulled barbecue pork and shredded cheese for a delicious quick meal.
    • Use the pork to make a BBQ Pork Pizza.

    Storage Instructions

    Leftover pulled pork can be stored in an airtight container in the refrigerator for 3-4 days.

    You can freeze the leftover pulled pork in 2-3 cup portions in freezer storage bags for up to 3 months. To heat from frozen, place the frozen pulled pork in the instant pot with 1 cup of apple juice and cook on high for 10 minutes. Alternatively, thaw the pork overnight in the fridge and then reheat in the microwave for a couple of minutes.

    Recipe FAQs

    What is the best type of pork for pulled pork?

    For pulled pork, most would argue a pork shoulder or pork butt is the best option, as they are incredibly marbled and full of flavor. However, a pork loin roast still turns out perfectly tender when cooked in the Instant Pot and is a much leaner option.

    Is it necessary to cube the pork before pressure cooking?

    For the best result, I highly recommend cutting the pork into large chunks before pressure cooking. Not only does this speed up the cooking process and results in more tender meat, but it also allows for more surface area to be coated in the dry rub, creating more flavorful meat. If you opt to NOT cut the pork into chunks, you will need to cook for 40 minutes per pound on High Pressure, for pork butt or shoulder, and for 30 minutes per pound on High Pressure for a pork loin roast.

    Can I use frozen pork?

    Yes! If your frozen pork roast is already cubed, add 10 minutes to the cooking time. If your frozen pork roast is not cubed, you will need to cook for 50 minutes per pound for pork shoulder or pork butt and 40 minutes per pound for pork loin.

    Is apple juice necessary?

    If you do not have apple juice, beer, chicken stock, or root beer all work well as a substitute for the apple juice.

    More Instant Pot Pork Recipes

    • Instant Pot Pork Carnitas
    • Instant Pot Pork Chops
    • Instant Pot Pork Tenderloin
    • Instant Pot Pork and Sauerkraut

    If you enjoyed this recipe for Instant Pot Pulled Pork, I would love for you to leave a comment and review below.

    Pulled Pork on Whole Wheat Bun

    Instant Pot Pulled Pork

    Super juicy and fall-apart tender, this Instant Pot BBQ Pulled Pork is seriously a crowd favorite. Made with a homemade rub and a delicious braising liquid, this recipe is the perfect way to enjoy Pulled Pork year round effortlessly.
    4.93 from 27 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: American
    Prep Time: 10 minutes
    Cook Time: 40 minutes
    Pressure Time: 30 minutes
    Total Time: 1 hour 25 minutes
    Servings: 12
    Calories: 174kcal
    Author: Kristen Chidsey

    Ingredients

    • 3 lbs pork roast (pork shoulder, pork butt, or pork loin) cut into 3-4 inch chunks
    • 2 tsp salt
    • 1 tbs paprika
    • 1 tbs onion powder
    • 2 tsp garlic powder
    • 2 tsp pepper
    • 1 tbs chili powder
    • 1 cup apple juice see note
    • 1-2 teaspoons liquid smoke
    • 1-2 cups barbecue sauce optional
    Prevents your screen from going dark while preparing the recipe.

    Instructions

    • Cut the pork roast into 3-4 inch chunks. This will REALLY help your pork to get tender.
    • Combine the salt, pepper, paprika, garlic powder, onion powder, and chili powder together. Liberally rub the mixture over the cubed pork.
    • Add the seasoned pork to the inner pot of the Instant Pot. Add in the apple juice and liquid smoke. NOTE: Use 1 cup apple juice for 6-quart and 1.5 cups of juice for an 8-quart instant pot. 
    • Cook on high pressure for 40 minutes if using pork shoulder or pork butt. Cook on high pressure for 30 minutes if using a pork loin roast. To set the cooking time, hit manual or pressure cook and then use the +/- buttons to adjust the timer.
    • Once cook time has elapsed, let the pressure release naturally for AT LEAST 15 minutes.
    • After pressure has been released, remove pork from the Instant pot and place in large bowl. Shred pork with 2 forks or handheld mixer. 
    • Top with your favorite BBQ sauce if desired.

    Equipment Needed

    • Electric Pressure Cooker (6 or 8 quart)

    Notes

    Use 1 cup apple juice for 6 quarts and 1.5 cups of juice for an 8 quart instant pot. 
    Apple Juice: If you do not have apple juice, beer, chicken stock, or root beer all work well to season this pork roast. 
    Pork: If you opt to NOT cut the pork into chunks, you will need to cook for 40 minutes per pound on High Pressure, for pork butt or shoulder, and for 30 minutes per pound on High Pressure for a pork loin roast. You may also have to cut the cooked pork into large chunks for easier shredding. 
    Frozen Pork: If your frozen pork roast is already cubed, add 10 minutes to the cooking time (50 minutes for pork shoulder/butt and 40 minutes for pork loin). If your frozen pork roast is not cubed, you will need to cook for 50 minutes per pound for pork shoulder or pork butt and 40 minutes per pound for pork loin.
    Storage: Store leftover pulled pork in the refrigerator for 4 days or freeze for up to 3 months. 
    The addition of BBQ sauce is NOT necessary. The pulled pork is plenty flavorful without it. 

    Nutrition

    Calories: 174kcal | Carbohydrates: 4g | Protein: 26g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 71mg | Sodium: 456mg | Potassium: 505mg | Fiber: 1g | Sugar: 1g | Vitamin A: 765IU | Vitamin C: 0.8mg | Calcium: 36mg | Iron: 1.2mg
    Liked this Recipe? Tag me Today!Snap a picture and tag #amindfullmom on Instagram - I would love to see!
    This post was originally published in 2018, but was updated in 2020 with new videos.
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    About Kristen Chidsey

    Hi, I am Kristen, creator of A Mind "Full" Mom. I believe that making a wholesome family meal does not need to be hard or expensive! I love nothing more than to share with you delicious solutions for your hungry family.

    Reader Interactions

    Comments

    1. Laurie

      April 25, 2022 at 10:26 am

      5 stars
      Excellent! Made exactly as per recipe except used the Apple Cider I had on hand for apple juice. Flavorful and tender. Liquid smoke definitely added the perfect touch.

      Reply
    2. Susan Fuller

      March 17, 2022 at 11:07 am

      Hey Kristen!! I have a 6 Qt. Instant Pot and discovered the pork butt I have is 5 lbs.! If it fits , cut up, do you think that would work ? or increase cook time? (OR I can use 3 lbs & the other 2 lbs I can cook another way.) Just thought you might have advice.

      Reply
      • Kristen Chidsey

        March 17, 2022 at 1:44 pm

        Hi Susan! I hope you are all doing well! I would cut it into 2-inch chunks and add an additional cup of liquid and keep the cooking time the same. it will take longer to come to pressure and for pressure to release, but it will work! Enjoy!

        Reply
    3. Jackie

      November 24, 2021 at 8:57 am

      The recipe says 40 minutes for the 3 pound roast but the notes say 40 minutes per pound. Which is it? Thanks.

      Reply
      • Kristen Chidsey

        November 24, 2021 at 9:27 am

        If you cook the pork in chunks it is a total of 40 minutes. If you do not cut the pork into chunks, you would cook for 40 minutes per pound.

        Reply
    4. Maryla Gallagher

      August 16, 2021 at 3:01 pm

      Hi Kristen,
      This meal looks perfect especially with the plan to make grilled pizza with the leftovers. I'm eating more chicken than pork right now. If I switch to chicken would you recommend bone in and how long should I cook in the Instant Pot?

      Reply
    5. Cheryl

      July 29, 2021 at 9:01 am

      I love this pulled pork recipe. I’m just now making it for about 35 people. So easy and so good. Thank you

      Reply
      • Kristen Chidsey

        July 30, 2021 at 7:24 am

        I love hearing you enjoy so much! I know your friends/family will enjoy as well 🙂

        Reply
    6. Jenna

      May 30, 2021 at 1:15 am

      5 stars
      Thank you for the recipe, Kristen. Very flavorful.

      Reply
    7. Mili

      February 10, 2021 at 5:47 pm

      5 stars
      Turned out so flavorful, even without the sauce (I may have sampled while shredding, don't judge me). Tender, juicy, packed with flavor. Pairs perfectly with G Hughes' Smokehouse Sugar-Free BBQ Sauce! Wonderful recipe for us diabetics! Thank you!

      Reply
    8. Suzanne Boone

      February 03, 2021 at 8:38 pm

      5 stars
      I'm not a pork lover, but this was AMAZING!
      I didn't have liquid smoke or apple juice, so I subbed cumin and beef broth and it was a hit with my family and friends! I added some of the broth to the barbeque sauce and that gave the sauce a little kick. Thank you for the recipe. I will be making it again.

      Reply
      • Kristen Chidsey

        February 04, 2021 at 6:59 am

        So glad you enjoyed Suzanne! The broth would give great flavor to the sauce as well--great idea!

        Reply
      • Chris

        February 16, 2022 at 8:32 am

        Does this recipe change for a bone in Boston butt?

        Reply
        • Kristen Chidsey

          February 16, 2022 at 11:36 am

          Hi Chris! Because it is difficult to cut around the bone, I would suggest cooking for 30 minutes per pound if you need to leave the pork butt whole. If you do cut into chunks, no change needed. Enjoy!

          Reply
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