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This Instant Pot Pulled Pork recipe delivers juicy, tender, flavorful pork in just over an hour! Seasoned with a sweet and savory dry rub, pressure cooked in apple juice, and finished with BBQ sauce if desired, this easy recipe is perfect for sandwiches, sliders, nachos, rice bowls, and more.
Instant Pot Pulled Pork at a Glance
- Serves: 12 generous servings, making it perfect for feeding a crowd or stocking the freezer.
- Total Time: Just over 1 hour, thanks to the Instant Pot doing the heavy lifting.
- Best Cut of Pork: Pork shoulder or pork butt gives the juiciest results, but pork loin works well for a leaner option.
- Best Ways to Serve: Pile onto buns with coleslaw, use for sliders, nachos, loaded potatoes, rice bowls, quesadillas, or BBQ pizza.
- Why This Recipe Works: A sweet-and-savory dry rub and apple juice cooking liquid create fall-apart-tender pork with smoky BBQ flavor in just over an hour, rain or shine!
Recipe Highlights
Kristen's Key Tips for Instant Pot Pulled Pork
After adapting my Crockpot Pulled Pork recipe for the Instant Pot and testing it across multiple Instant Pot models, I found a few simple details that make all the difference:
- Cut the pork into large chunks. This helps the pork cook faster and gives the dry rub more surface area to flavor the meat.
- Skip the searing. For this recipe, there is no need to brown the pork first. The rub, apple juice, and pressure cooking build plenty of flavor without the extra step.
- Use the cooking time for the cut, not the weight. Since the pork is cut into chunks, pork shoulder or pork butt needs 40 minutes on high pressure, while pork loin only needs 30 minutes.
- Let the pressure release naturally for at least 15 minutes. This helps keep the pork tender and juicy instead of tough or dry.
- Save the cooking liquid. A splash of the liquid keeps the shredded pork moist for serving, storing, and reheating.
Happy Cooking! xo Kristen
5-Star Reader Review
Turned out so flavorful, even without the sauce (I may have sampled while shredding, don't judge me). Tender, juicy, packed with flavor. -Mili
Ingredients & Substitutions
- Pork Roast: Pork shoulder or butt yields the juiciest results, while pork loin is a leaner option. Just skip pork tenderloin, as it is too lean and small for this method. I also suggest looking for a boneless pork roast to make it easier to cut the roast into chunks.
- Dry Rub: Made with smoked paprika, brown sugar, onion powder, garlic powder, salt, and pepper. This homemade dry rub adds the perfect sweet, savory, smoky undertones to the pulled pork (and Instant Pot BBQ Chicken and Instant Pot Baby Back Ribs).
- Apple Juice: Apple juice is my favorite cooking liquid for Instant Pot Pulled Pork, as it lends a flavor reminiscent of applewood smoke. Pineapple juice, chicken stock, a pale beer, root beer, or even water can be used in place of apple juice.
- Liquid Smoke (optional): Liquid smoke adds a smoky flavor to the meat, but it is a rather processed ingredient, so feel free to omit it. The pork will be delicious with or without it.
- Barbecue Sauce (optional): After the pork has been shredded, toss it with your favorite store-bought or homemade barbecue sauce, although it is delicious without it.
How To Make Instant Pot Pulled Pork
If you are unfamiliar with cooking in an Instant Pot or the functions of your Instant Pot, start with my guide to using an Instant Pot for the best results on this pulled pork and future recipes.
- Prepare spice rub. Combine smoked paprika, brown sugar, onion powder, garlic powder, salt, and pepper in a small bowl.
- Cube and season pork. Cut the pork roast into large 3-4 inch chunks. Sprinkle the prepared seasoning over the pork and rub it into the meat until evenly coated.
- Layer ingredients inside the inner pot. Pour the apple juice into the inner pot. If using, stir in the liquid smoke, then add in the seasoned pork. It is fine if the pieces of pork are stacked and not fully submerged in the liquid.
- Pressure cook. Hit Manual or Pressure Cook, then set to high pressure based on the cut of pork.
- Pork Shoulder/Pork Butt: 40 minutes on high pressure
- Pork Loin: 30 minutes on high pressure
- Let pressure release naturally. Once the cooking time has elapsed, let the pressure release naturally for at least 15 minutes. This simply means to leave the Instant Pot alone after the cook time elapses. It will default to keep warm, which is fine.
- Optional: Remove excess fat from the cooking liquid. Pour the cooking liquid through a fine mesh strainer into a glass measuring cup. Place it in the freezer for 5 to 10 minutes, or until the fat rises to the top and begins to solidify. Use a spoon to scoop off and discard the fat, then use the strained liquid to moisten the shredded pork.
- Shred pork. After the pressure has been released, remove the pork to a large mixing bowl. Add a bit of the cooking liquid, and shred using 2 forks or a handheld mixer on low speed until the pork is shredded. If using a mixer, stop as soon as the pork is shredded so it doesn't turn mushy.
- Add BBQ sauce. If desired, add a bit of BBQ sauce and toss to coat. In my house, I usually serve extra BBQ sauce on the side so everyone can choose how saucy to make their pork.
Serving Suggestions
This Instant Pot Pulled Pork recipe yields 12 generous servings, making it an obvious choice for feeding a crowd. It is also easy enough for weeknights and can be repurposed into sandwiches, sliders, nachos, loaded potatoes, rice bowls, quesadillas, and more. Below are a few of my favorite ways to serve it:
- Pulled Pork Sandwiches: Pile pulled pork on buns, drizzle with BBQ sauce, and top with homemade creamy coleslaw. A side of homemade baked beans is an obvious choice.
- Pulled Pork Sliders: Add pulled pork and sliced cheddar to slider buns. Brush the tops with melted butter, sprinkle with garlic powder, and bake at 350°F until the buns are toasted and the cheese has melted.
- Nachos/Loaded Fries: Top tortilla chips, air fryer fries, or baked fries with pulled pork, shredded cheese, and pickled jalapeños. Broil until the cheese is melted.
- BBQ Pizza: Spread BBQ sauce over homemade pizza dough, add pulled pork and shredded cheese, and bake for a fun spin on pizza night.
- Loaded Potatoes: Top an Instant Pot baked potato, air fryer baked potato, or Instant Pot sweet potato (my favorite) with pulled pork, shredded cheddar, BBQ sauce, and diced green onions.
- Pulled Pork Salad: Replace the chicken in BBQ chicken salad with pork.
- Quesadilla: Layer pulled pork and shredded cheese between two flour tortillas and toast in a dry skillet until the cheese has melted. Serve with BBQ sauce or ranch on the side.
- Bake a Rice Bowl/Burrito: Combine Instant Pot brown rice, cilantro lime rice, or jasmine rice with pork, shredded cheddar, corn kernels, and diced avocado. Serve as a bowl or roll in a large tortilla.
Storage Instructions
Pulled pork, especially when made with pork shoulder or butt, will render quite a bit of fat during pressure cooking. Once chilled, that fat will solidify and rise to the top. If desired, use a spoon to scoop out and discard the fat before reheating.
- Refrigerate: Allow the pulled pork to cool, transfer to an airtight container, and cover with the reserved cooking liquid. That liquid will help to keep the pork juicy for days! Refrigerate for up to 4 days.
- Freeze: Transfer the pork and a generous scoop of cooking liquid to an airtight freezer-safe container. Store in the freezer for up to 3 months.
- Portion for easy meals: For faster weeknight dinners, freeze the pulled pork in 2-cup portions with a splash of cooking liquid. It thaws faster and is perfect for sandwiches, nachos, rice bowls, or loaded potatoes.
- Reheat: Defrost in the fridge overnight if needed. Reheat the pork in a dry skillet over medium heat with some of the cooking liquid until warmed through, or in a microwave-safe dish until warmed through.
Instant Pot Pulled Pork FAQs
For the juiciest, most tender pulled pork, most would argue a pork shoulder or pork butt is the best option, as it is incredibly marbled and full of flavor. However, a pork loin roast is a much leaner option and still turns out perfectly tender when pressure-cooked. I opt for what is on sale. 😉
They are both equally delicious. The advantage of making pulled pork in the Instant Pot is that you can safely start with frozen pork and significantly reduce the cooking time.
When making Instant Pot pulled pork, I like to use apple juice because it gives the pork a flavor reminiscent of applewood smoke and pairs well with BBQ sauce. Pineapple juice, chicken stock, pale lager, root beer, or even water can also be used.
Yes! 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.
More Instant Pot Pork Recipes
- Instant Pot Pork and Sauerkraut
- Instant Pot Carnitas
- Instant Pot Pork Chops
- Instant Pot Pork Tenderloin
- Instant Pot Ribs
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Instant Pot Pulled Pork
Video
Ingredients
- 2 teaspoons kosher salt
- 2 teaspoons paprika
- 2 teaspoons onion powder
- 2 teaspoons garlic powder
- 1 teaspoon black pepper
- ¼ teaspoon cayenne pepper, optional
- 2 tablespoons brown sugar, light or dark
- 3-4 pound boneless pork shoulder, pork butt, or pork loin roast, cut into 3-4 inch chunks
- 1½ cups apple juice
- 1 teaspoon liquid smoke, optional
- 1-2 cups barbecue sauce, optional
Instructions
- Combine the salt, paprika, onion powder, garlic powder, pepper, cayenne, and brown sugar together in a small bowl.
- Cut the pork roast into large 3 to 4 inches chunks and pat dry with a paper towel. Sprinkle the prepared spice rub over the cubed pork rub the blend evenly over the pork.
- In the inner pot combine the apple juice and liquid smoke (if using). Nestle the seasoned pork inside the inner pot.
- Place the lid on the pressure cooker, ensuring the lid is locked or the vent knob is sealed. Set to 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 time.
- Once cook time has elapsed, let the pressure release naturally for AT LEAST 15 minutes.
- After pressure has been released, remove the chunks of pork from the Instant Pot and place them into a large mixing bowl. Let the pork rest for 5-10 minutes before shredding.
- OPTIONAL STEP! If you would like to remove some of the fat that has rendered into the cooking liquid, pour the cooking liquid into a glass measuring cup over a fine mesh strainer. Place the liquid into the freezer for 5-10 minutes. The fat will rise and solidify, making it easy to scoop out
- After the pork has rested, add ¼ cup of the cooking liquid over the pork. Shred the pork using 2 forks, a handheld kitchen mixer on medium-low speed, or a stand mixer on low speed with a paddle attachment. Add in additional cooking liquid and/or barbecue sauce as desired.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Excellent recipe! I marinated the pork loin chunks (3 lbs) for 24 hours in a Ziploc bag. Followed the the recipe exactly. The pork fell apart as I was removing it from the pot. This is hands-down the only way to make pulled pork! Added spicy bbq sauce; served on Kaiser rolls with cole slaw, pickles and onion. PERFECT!
Love hearing you enjoyed so much, Gigi! It is one of my favorites too 🙂 Appreciate you taking the time to leave a review.
Hi Kristen- I made a pork shoulder butt roast that was 4.2 lbs and it was tough. I cooked it 17 minutes per lb. Did I cook it too long?
Hi Virgie. It actually needed to cook quite a bit longer for tender meat. This recipe calls to cut into 2-inch chunks and cook on high pressure for 40 minutes. If you were cooking a whole roast it should be 40 minutes PER pound. It is also important to let pressure release naturally.