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 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
- 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 liberally rub them over the pork, coating each piece in the spice 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.
- Place your pork loin into a large bowl and use 2 forks or a hand-held kitchen mixer to shred the meat.
- Mix with your favorite BBQ sauce, if desired. This meat is super flavorful without the need for added BBQ sauce.
Ways to Serve Instant Pot Pulled Pork
- Top a bun with a generous serving of 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.
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
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.
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.
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.
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.
Instant Pot Pulled Pork
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
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.
Tiffany
So good. The whole family loved it. Put it on toasted buns and our teenager ate three. My husband said two thumbs up!! Save the recipe... Thank you for sharing.
Kristen Chidsey
Awesome! I love hearing your family enjoyed this pulled pork so much! Thanks for sharing, Tiffany!
Janell
This was excellent! My pork was frozen, so I pressure cooked it for 5 minutes or so, then cut it up and put it back in for 30 minutes or so (both times used natural pressure release). I think my family would have eaten the whole 8# if I would have let them!
Kristen Chidsey
HA! Well, that is a sign of a winning dinner! So happy to hear you all enjoyed! And loved the tip about cooking for 5 minutes and then cutting the pork--smart!
Laurie
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.
Susan Fuller
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.
Kristen Chidsey
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!
Jackie
The recipe says 40 minutes for the 3 pound roast but the notes say 40 minutes per pound. Which is it? Thanks.
Kristen Chidsey
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.
Maryla Gallagher
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?
Cheryl
I love this pulled pork recipe. I’m just now making it for about 35 people. So easy and so good. Thank you
Kristen Chidsey
I love hearing you enjoy so much! I know your friends/family will enjoy as well 🙂
Jenna
Thank you for the recipe, Kristen. Very flavorful.
Mili
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!
Suzanne Boone
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.
Kristen Chidsey
So glad you enjoyed Suzanne! The broth would give great flavor to the sauce as well--great idea!
Chris
Does this recipe change for a bone in Boston butt?
Kristen Chidsey
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!