Description
This BBQ Instant Pot Pulled Pork recipe delivers tender, flavorful pulled pork in a fraction of the traditional cooking time using an Instant Pot. Infused with a smoky, sweet, and slightly spicy rub, the pork is sautéed to develop a rich crust, then pressure cooked to perfection and simmered in a tangy homemade BBQ sauce for a satisfying meal that serves 8.
Ingredients
Scale
Dry Rub
- 2 tablespoons brown sugar
- 1 tablespoon paprika
- 1 teaspoon onion powder
- 2 teaspoons garlic powder
- 2 teaspoons sea salt
- 1 1/2 teaspoons ground cumin
- 1/4 teaspoon cayenne pepper
- 2 teaspoons chili powder
- 1 teaspoon dry mustard
- 1/2 teaspoon ground black pepper
Sauce
- 1 cup BBQ sauce
- 1 cup ketchup
- 2 tablespoons brown sugar
- 2 tablespoons Worcestershire sauce
- 1/2 cup chicken broth
Main Ingredients
- 4 pounds boneless pork shoulder
- 2 tablespoons olive oil
Instructions
- Prepare the dry rub: In a bowl, combine all the dry rub ingredients—brown sugar, paprika, onion powder, garlic powder, sea salt, cumin, cayenne pepper, chili powder, dry mustard, and black pepper. Mix thoroughly to create a uniform spice blend.
- Make the sauce: In a separate bowl, whisk together the BBQ sauce, ketchup, brown sugar, Worcestershire sauce, and chicken broth until smooth and well combined.
- Season the pork: Rub the dry spice blend evenly and generously over all sides of the pork shoulder pieces, ensuring every surface is coated for maximum flavor.
- Sauté the pork: Set the Instant Pot to the ‘Sauté’ mode and heat the olive oil. Brown the pork shoulder pieces on all sides until a deep golden crust forms, about 3-5 minutes per side. Once browned, remove the pork and set aside.
- Deglaze the pot: Pour the prepared BBQ sauce mixture into the Instant Pot. Use a wooden spoon to scrape up any browned bits stuck to the bottom—this helps prevent burning and adds flavor.
- Cook under pressure: Return the browned pork shoulder to the Instant Pot, tossing it gently in the sauce to coat. Seal the lid securely and set the cook time to 90 minutes on the ‘Meat/Stew’ pressure cooking setting.
- Release pressure naturally: When the cooking cycle completes, allow the Instant Pot to release pressure naturally for about 15 minutes before carefully performing a quick release to open the lid.
- Shred and serve: Remove the pork and shred it using two forks. Return the shredded pork to the pot and simmer the sauce on ‘Sauté’ mode for a few minutes until it thickens slightly. Stir to combine the pork with the sauce thoroughly before serving.
Notes
- For best results, use fresh spices in your dry rub to ensure maximum flavor.
- If you prefer a spicier pulled pork, increase the cayenne pepper to 1/2 teaspoon.
- The natural pressure release step helps keep the pork moist and tender; avoid quick releasing pressure immediately after cooking.
- Leftover pulled pork can be refrigerated for up to 4 days or frozen for up to 3 months.
- Serve the pulled pork on buns with coleslaw or alongside roasted vegetables for a complete meal.
