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This Instant Pot Pulled Pork recipe is a guaranteed crowd-pleaser and incredibly easy to make! Seasoned with a sweet and savory rub, cooked in a flavorful braising liquid, and finished with tangy BBQ sauce for the BEST pulled pork in record time. Perfect for sandwiches and more!
The Best Instant Pot Pulled Pork
Inspired by my recipe for Crockpot Pulled Pork, this Instant Pot version delivers juicy, tender pulled pork in just over an hour.
But beyond the minimal time commitment, what makes this recipe stand out is the flavor! The pork is seasoned with an irresistible sweet and savory dry rub, then pressure-cooked in apple juice to create fall-apart tender pork that mimics the flavor of being smoked. It is so good you don't even NEED to add BBQ sauce--but of course, that tangy finish is never a bad idea 😉
Happy Cooking! xo Kristen
Ingredients & Substitutions
You will find the full list of ingredients, along with quantities in the recipe card. Below is a quick glance at what you need and tips to help you make the right selection.
- Pork Roast: This recipe works using boneless pork shoulder, pork butt, or pork loin (NOT pork tenderloin). 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. 😉
- Dry Rub: Made with smoked paprika, brown sugar, onion powder, garlic powder, salt, and pepper, this homemade dry rub is easy to make and adds the perfect sweet, savory, smoky undertones to the pulled pork.
- Apple Juice: Apple juice is my favorite cooking liquid to use for Instant Pot Pulled Pork, as it is lends a flavor reminiscent of being applewood smoked. Pineapple juice, chicken stock, beer, root beer, or even water can be used in place of apple juice.
- Liquid Smoke (optional): The liquid smoke gives the meat a smoky flavor, 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, you can toss it with your favorite store-bought or homemade barbecue sauce if desired.
How To Make Instant Pot Pulled Pork
If you are unfamiliar with cooking in an Instant Pot or the functions of your Instant Pot, be sure to start with my guide for using an Instant Pot for the best results on this and future recipes. You will find the full recipe in detail in the recipe card below.
- Cube & Season Pork. It is best to cut the pork roast into large chunks before seasoning and pressure cooking it. This allows for more surface area for the rub, which in turn equates to more flavorful pulled pork. It also speeds up the cooking time.
- Layer Ingredients. There is no need to sear the pork when making Instant Pot Pulled pork, simply place the seasoned pork in the inner pot along with the apple juice and liquid smoke if using.
- Pressure Cook. Keep in mind that because the pork roast has been cut into chunks, the cooking time is based on the type of pork roast, NOT the amount of pork you are using.
- 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 to release naturally for at least 15 minutes to ensure the meat stays tender and juicy.
- Shred Pork. Place the pressure cooked pieces of pork into a large mixing bowl, along with a bit of the reserved cooking liquid, and shred or pull the pork, using two forks. The meat should be so tender it should easily shred.
- Add BBQ Sauce. If desired, toss the pulled pork with BBQ sauce and serve as desired.
Kristen's Tip
Pulled pork, especially when using pork shoulder and pork butt, will render quite a bit of fat as it pressure cooks. That fat can make the cooking liquid a bit oily or greasy. If desired, you can strain and chill the cooking liquid. Once chilled, use a spoon to scoop out the consolidated fat. Use that strained liquid to add flavor (not grease) to the pulled pork and for storing leftovers.
Serving Suggestions
Instant Pot Pulled Pork makes 12 generous servings, which makes it the obvious choice for entertaining a crowd. However, this recipe is easy enough for any night of the week--and it can be repurposed into new and delicious meals throughout the week (or frozen for later). Use the following ideas to inspire your next meal or to get creative with leftovers. Use the ideas below to inspire your next meal or get creative with leftovers.
- Pulled Pork Sandwiches: Pile pulled pork on buns, drizzle with BBQ sauce, and top with homemade coleslaw.
- 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 (177°C) 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 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 a scoop of pulled pork, shredded cheddar, and diced green onions.
- Pulled Pork Salad: Replace the chicken in BBQ chicken salad. Delish!
- 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 in roll in large tortilla.
Storage Instructions
- 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.
- Reheat: Defrost in the fridge overnight if needed. Reheat the pork along with some of the cooking liquid in a dry skillet over medium heat until warmed through or in a microwave-safe dish until warmed through.
More Instant Pot Pork Recipes
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 light or dark brown sugar
- 3-4 pound boneless pork shoulder, pork butt, or pork loin roast, cut into 3-4 inch chunks
- 1 ½ 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 had 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 and discard.
- 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.
This post was originally posted in 2019 and updated in 2025.
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?
I love this pulled pork recipe. I’m just now making it for about 35 people. So easy and so good. Thank you
I love hearing you enjoy so much! I know your friends/family will enjoy as well 🙂
Thank you for the recipe, Kristen. Very flavorful.
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!
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.
So glad you enjoyed Suzanne! The broth would give great flavor to the sauce as well--great idea!
Does this recipe change for a bone in Boston butt?
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!
Made this with four pounds of pork shoulder/butt. My chili powder was a very dark red, and with the paprika, the juice was a deep ruby red when finished. Beautiful.
I didn't have apple juice on hand, so I used an applesauce packet and filled to make a cup of liquid (and blended it in my ninja before adding to the instant pot). Likewise, I didn't have liquid smoke, so I added smoke infused salt crystals to the liquid. I love it when you can make do and it works.
You were right: apple juice was the perfect liquid for this recipe.
Hi Sheryl! I also love when you can make do with what you have! So happy to hear you enjoyed so much!
I made this recipe today with pork loin. I cooked it for 30 minutes and let it come to pressure release naturally. It is delicious! Thanks for sharing this recipe.
So glad you enjoyed Maria!