Instant Pot Pulled Pork

Instant Pot Pulled Pork turns a tough cut of pork into meltingly tender bites in a fraction of the usual time, all thanks to pressure cooking. The beauty of this dish is how the flavorful rub and tangy homemade BBQ sauce soak into every shred. Whether you are feeding a crowd or just love saucy leftovers, this pulled pork is worth making often. I have played with different flavors and methods, but nothing beats the juiciness and deep flavor from using both apple cider vinegar and apple juice.

The first time I made this recipe for a family picnic, even my picky eaters went back for seconds and now it has become my go-to for gatherings.

Ingredients

• Pork butt or pork shoulder: Look for a cut with marbled fat for extra tenderness and flavor. Ask your butcher for Boston butt if you want juicier results
• Apple cider vinegar: Adds zing and helps tenderize the pork while balancing richness. Choose unfiltered for the best depth
• Apple juice: Gives sweetness to counter the tang and makes the pork moist. Check that your juice is not from concentrate for a fresher taste
• Chicken broth: Brings out deeper savory notes. A low sodium version gives you full control of seasoning
• Brown sugar: Adds caramel-like sweetness to the rub. Light brown sugar gives gentle notes but dark is fine too
• Smoked paprika: Infuses the pork with smokiness. Spanish or Hungarian paprika brings the strongest aroma
• Garlic and onion powder: Layer on classic BBQ flavor. Choose fresh spices for the best punch
• Cayenne pepper: Brings mild heat that you can adjust up or down
• Salt and black pepper: Essential for bringing all the flavors together
• Homemade BBQ sauce: Mixes cooking juices with ketchup, Worcestershire and more for an unforgettable sauce. If using bottled, choose one without high fructose corn syrup

Instructions

Prepare the Pork Rub:

Pat the pork shoulder dry with paper towels to ensure the spices stick well. Mix together all spice rub ingredients in a bowl and coat the pork thoroughly on all sides using your hands.

Sear the Pork:

Set your Instant Pot to sauté mode. Add a splash of oil and when hot, add the pork. Sear each side for about three minutes for a deep golden crust. This will add extra flavor to the final dish.

Deglaze and Add Cooking Liquids:

With the pork out, pour in a little chicken broth and use a wooden spoon to scrape and dissolve the browned bits from the bottom. This prevents a burn notice and adds depth. Place the pork back into the pot. Pour apple cider vinegar, apple juice, and remaining broth around the meat.

Pressure Cook the Pork:

Close and seal the Instant Pot. Set to high pressure for about sixty-five to seventy minutes for a four to five pound roast. After the timer beeps, allow the pressure to release naturally for ten to fifteen minutes then switch the valve to venting to release the rest of the pressure.

Shred the Pork:

Transfer the cooked pork to a large bowl with tongs. When cool enough to handle use two forks to shred the pork thoroughly discarding excess fat and membrane as you go.

Make the BBQ Sauce:

Strain the cooking juices through a fine mesh sieve. Set the Instant Pot to sauté mode again and add either your BBQ sauce ingredients or simply ketchup brown sugar a splash of Worcestershire plus a cup of the reserved juices. Let it bubble for five to eight minutes whisking often until slightly thickened. Taste and adjust seasoning.

Combine Pork and Sauce:

Return the shredded pork to the Instant Pot with the warm sauce and toss until everything is evenly coated and glossy.

My favorite ingredient is apple cider vinegar. It always gives pulled pork an extra layer of brightness that cuts through the richness and makes guests ask what your secret is. Gathering around a platter of saucy pork with my family brings back memories of backyard cookouts and picnic tables crowded with all the fixings.

Storage Tips

Allow pulled pork to cool completely before storage. Divide into airtight containers with a little sauce to prevent drying out. Pulled pork keeps in the refrigerator for up to four days and up to six months in the freezer. To reheat gently warm in a skillet with extra sauce or splash of broth.

Ingredient Substitutions

No apple juice Use pineapple juice or orange juice for a tropical note. For the rub if you are missing smoked paprika you can add a tiny dash of liquid smoke or use chipotle chili powder for a twist.

Serving Suggestions

Serve on soft brioche buns with crisp coleslaw for classic sandwiches. Tuck into tortillas with a drizzle of lime juice for the best pulled pork tacos. Load onto baked potatoes with extra cheese or scatter over nachos for party food everyone loves.

Cultural and Historical Context

Pulled pork has deep roots in American Southern barbecue especially in North Carolina where vinegar based sauces reign. The tradition of slow cooking pork shoulder comes from making tough cuts delicious with time and spice and pressure cooking brings that legacy to our modern kitchens.

Seasonal Adaptations

Try adding maple syrup to the rub in fall for autumn flavor. In summer serve chilled with melon and arugula for a refreshing meal. For hearty winter dinners spoon over creamy grits with extra sauce.

Success Stories

Guests always ask for the recipe after the first bite. One friend sent a photo of leftover pulled pork piled high in quesadillas for a school lunch. It is the kind of recipe that goes from casual weeknight to game day favorite without effort.

Freezer Meal Conversion

Let the finished pork cool then portion into zip top freezer bags and remove as much air as possible. Flat freeze for faster thawing. When ready to eat defrost in the refrigerator then reheat gently with more sauce for juicy results.

Instant Pot Pulled Pork lets you enjoy classic BBQ flavor fast. With a tender, juicy texture and big flavor in every bite, this meal is a true crowd-pleaser and great for any night of the week.

Common Questions About Recipes

→ What is the best pork cut to use?

Boston butt or pork shoulder are ideal. They become very tender when cooked under pressure, providing juicy, flavorful results.

→ Can I sear pork in the Instant Pot?

Yes, searing in the Instant Pot before pressure cooking creates a rich, caramelized crust and deeper flavor.

→ How do I serve pulled pork?

It’s perfect for sandwiches, sliders, tacos with coleslaw, atop baked potatoes, or even in pasta casseroles.

→ Can the dish be frozen?

Yes, portion the cooled pork into freezer bags and freeze up to 6 months. Thaw overnight before reheating.

→ What sides pair well with it?

Classics include coleslaw, pickles, baked beans, potato salad, or a simple green salad for balance.