Instant Pot Pulled Pork
Pulled pork has a reputation for being an all-day affair—the smoker, the slow cooker, the waiting. This Instant Pot Pulled Pork keeps all the tenderness and flavor without hijacking your schedule. Thanks to pressure cooking, pork shoulder turns fall-apart tender in about an hour, making this a realistic option for busy weeknights and low-effort entertaining.
This recipe starts simple: well-seasoned pork, a quick sear, and a pressure cook that does the heavy lifting. From there, you can take it in any direction—pile it on buns, serve it over mashed potatoes, or tuck it into tacos later in the week.
If you love big payoff with minimal babysitting, this one belongs in your regular rotation—especially if you’re cooking with an Instant Pot.
Why This Instant Pot Pulled Pork Works
- Pork shoulder steaks cook faster than a whole roast but still shred beautifully
- Searing first builds flavor you can’t fake later
- High pressure + natural release breaks down connective tissue without drying the meat
- Neutral seasoning lets you finish it however you like—BBQ, tacos, bowls, or wraps.
Ingredients
- 1½ pounds pork shoulder steaks, left whole
- 1 tablespoon olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ cup chicken broth or water
- ½ cup BBQ sauce (use your favorite; ours is Sweet Baby Ray’s)
Instructions
- Season the pork – Combine salt, pepper, smoked paprika, garlic powder, and onion powder. Pat the pork dry with paper towels and then season all sides.
- Sear – All olive oil to the Instant Pot and turn on the Sauté setting. Sear the pork for 2–3 minutes per side, working in batches if needed. Press Cancel when done.
- Deglaze – Pour in the chicken broth or water, scraping up any browned bits from the bottom of the pot.
- Pressure cook – Close the lid and set the valve to Sealing. Pressure cook on High for 60 minutes.
- Natural release – Let the pressure release naturally for 15–20 minutes, then quickly release any remaining pressure.
- Shred and serve – Shred the pork with two forks. Drain excess liquid, then toss with BBQ sauce, if desired.
Instant Pot Pulled Pork
Ingredients
Method
- Combine salt, pepper, smoked paprika, garlic powder, and onion powder. Pat the pork dry with paper towels and then season all sides.
- All olive oil to the Instant Pot and turn on the Sauté setting. Sear the pork for 2–3 minutes per side, working in batches if needed. Press Cancel when done.
- Pour in the chicken broth or water, scraping up any browned bits from the bottom of the pot.
- Close the lid and set the valve to Sealing. Pressure cook on High for 60 minutes.
- Let the pressure release naturally for 15–20 minutes, then quickly release any remaining pressure.
- Shred the pork with two forks. Drain excess liquid, then toss with BBQ sauce, if desired.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Storage & Reheating
Store in an airtight container in the refrigerator for up to 4 days. Reheat in a skillet or microwave with a splash of broth or water to keep it moist. Freeze in portions for up to 2 months. Thaw overnight in the refrigerator and reheat as needed.
Serving Tips
- Serve on burger buns with coleslaw
- Spoon over rice or mashed potatoes
- Use leftovers in tacos, wraps, or quesadillas
- Perfect for meal prep and batch cooking
This pork is intentionally versatile—season once, eat it multiple ways.
Tips For The Best Pulled Pork
- Don’t skip the sear. It adds depth that pressure cooking alone can’t.
- Natural release matters. It keeps the meat juicy and tender.
- Drain before saucing. This prevents watery BBQ pork.
- Want extra flavor? Finish the shredded pork under the broiler for a few minutes before saucing.
- Feeding a crowd? Double the recipe, but avoid stacking too tightly—cook in batches if needed.
FAQs
Yes, but you’ll need to increase cook time (90 minutes for a larger cut). Pork shoulder steaks cook faster and shred just as well.
No. This recipe works as a neutral pulled pork base for tacos, rice bowls, or wraps.
Absolutely. Pulled pork reheats very well and is ideal for meal prep.
No. The seasoning is smoky and savory, not hot. Add heat later if desired.
Last Bite
Leave a comment below and tell me how you served yours—or what you turned the leftovers into. Or, are you more of a BBQ chicken person?
