Description
This Instant Pot Pulled Pork recipe features tender, flavorful pork shoulder seared to perfection and slow-cooked with a rich blend of spices and BBQ sauce. It’s an easy, hands-off method to create delicious pulled pork perfect for sandwiches topped with coleslaw, making it a crowd-pleaser for gatherings or weeknight dinners.
Ingredients
Scale
Meat and Seasoning
- 2.5 lb. boneless pork shoulder
- 2 tablespoons brown sugar
- 1 tablespoon Kosher salt
- 1.5 teaspoons paprika
- 1 teaspoon black pepper
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
Cooking and Serving
- 2 tablespoons olive oil
- 8 oz. beer or chicken broth
- 1 cup your favorite BBQ sauce
- 1 tablespoon white wine vinegar
- Brioche buns
- Coleslaw
Instructions
- Mix Seasonings: Combine the brown sugar, Kosher salt, paprika, black pepper, cumin, chili powder, and garlic powder in a small bowl to create a flavorful seasoning rub.
- Season Pork: Rub the seasoning mixture all over the boneless pork shoulder, ensuring it is evenly coated on every side for maximum flavor.
- Sauté Pork in Instant Pot: Add olive oil to the instant pot and turn it to the sauté setting. Once the oil is hot, sear the pork roast for 2-3 minutes per side until a deep golden-brown crust forms, enhancing both flavor and texture.
- Prepare Cooking Liquid: In a large measuring cup, mix the beer or chicken broth with the BBQ sauce and white wine vinegar, which will infuse moisture and tangy sweetness while cooking.
- Add Cooking Liquid and Seal: Pour the BBQ mixture over the seared pork in the instant pot. Seal the lid properly to prepare for pressure cooking.
- Pressure Cook: Set the instant pot to high pressure and cook the pork shoulder for 45 minutes, allowing it to become tender and shreddable.
- Release Pressure: Let the pressure release naturally for 10 minutes to retain the meat’s moisture. Then quick-release any remaining pressure by pressing the quick-release button carefully.
- Shred Pork: Use two forks to shred the pork shoulder, discarding any excess fat or gristle to keep the meat lean and tender.
- Serve: Pile the shredded pork onto toasted brioche buns, drizzle generously with extra BBQ sauce, and add a helping of coleslaw for crunch and flavor contrast.
- Enjoy & Review: If you loved this recipe, please leave a 5-star rating and a review to share your experience!
Notes
- For a spicier variation, add cayenne pepper or hot sauce to the seasoning mix or BBQ sauce.
- Ensure the pork shoulder is adequately seared to develop deeper flavors and better texture.
- If beer isn’t preferred, substitute with chicken broth or a non-alcoholic beer alternative.
- Use fresh coleslaw or prepare your favorite style to complement the juicy pulled pork.
- Leftover pulled pork freezes well; store in an airtight container for up to 3 months.
- Adjust cooking time slightly for larger cuts of pork shoulder, increasing by 10-15 minutes per additional pound.
Keywords: pulled pork, instant pot pulled pork, BBQ pulled pork, pork shoulder recipe, easy pulled pork, American BBQ