Description
This BBQ Instant Pot Pulled Pork recipe delivers tender, flavorful pork shoulder cooked to perfection using an electric pressure cooker. The pork is seasoned with a robust dry rub, seared for extra flavor, and then slow-cooked in a tangy, sweet BBQ sauce. Perfect for sandwiches, tacos, or served as a hearty main, this dish comes together with minimal hands-on time and maximum taste.
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 Worcestershire sauce
- 1/4 cup brown sugar
- 1/2 cup chicken broth
Main Ingredient
- 4 pounds boneless pork shoulder
- 2 tablespoons olive oil
Instructions
- Prepare Dry Rub: In a bowl, mix together all the dry rub ingredients including brown sugar, paprika, onion powder, garlic powder, sea salt, ground cumin, cayenne pepper, chili powder, dry mustard, and ground black pepper until well combined.
- Make BBQ Sauce Mixture: In a separate bowl, whisk together BBQ sauce, ketchup, Worcestershire sauce, additional brown sugar, and chicken broth until smooth and evenly combined.
- Season the Pork: Pat the pork shoulder dry and thoroughly coat all sides with the prepared dry rub, ensuring the seasoning sticks well for maximum flavor.
- Sear the Pork: Set the Instant Pot to sauté mode. Add olive oil and brown the pork shoulder pieces evenly on all sides, which helps develop deeper flavor. Once browned, remove the pork and set aside.
- Deglaze the Pot: Pour the prepared BBQ sauce mixture into the Instant Pot to deglaze the bottom, scraping up any browned bits. Return the pork shoulder pieces to the pot and toss to coat them evenly with the sauce.
- Pressure Cook: Seal the Instant Pot lid, set the valve to sealing, and cook on the ‘meat/stew’ setting for 90 minutes, allowing the pork to become tender and absorb the sauce flavors.
- Release Pressure Naturally: After cooking, let the Instant Pot release pressure naturally for about 15 minutes to prevent the pork from drying out or toughening.
- Shred and Combine: Carefully open the lid, remove the pork, and shred it using two forks. Simmer the remaining sauce in the pot on sauté mode until thickened slightly, then mix the shredded pork back into the sauce before serving.
Notes
- For a spicier version, increase the cayenne pepper slightly.
- Leftover pulled pork can be stored in an airtight container in the refrigerator for up to 4 days.
- Serve pulled pork on toasted buns with coleslaw for classic sandwiches.
- If you don’t have chicken broth, water can be substituted.
- Make sure to sear the pork well to develop rich flavor and improve texture.
