This Instant Pot BBQ Pulled Pork is made with pork shoulder, pork butt, or pork roast and with apple cider vinegar and homemade BBQ sauce. Add this to your cookout menu and serve with sandwiches if you wish!
This post contains affiliate links. Please read my full disclosure here. As an Amazon Associate I earn from qualifying purchases.
This post was originally published in 2019. It has since been updated.
FOR THE FULL LIST OF INGREDIENTS AND COMPREHENSIVE INSTRUCTIONS, PLEASE SEE THE RECIPE CARD AT THE END OF THIS POST. BEFORE YOU SCROLL, THERE’S IMPORTANT INFORMATION IN THIS BLOG POST.
I live in Kansas City, Missouri. Home of the best BBQ! I can eat BBQ any time of the year! Thanks to my Instant Pot and even my air fryer, I do just that! No matter the weather.
What’s the Best Cut of Pork to Use for Pulled Pork?
You will want to purchase a pork shoulder or pork butt. Bone-in or boneless will work just fine. You will need to slice the pork into smaller chunks. This is easier to do with boneless pork. If using bone-in, cut around the bone.
Is Pork Butt the Same as Pork Shoulder?
Yes. The term butt is used to describe a wide area of the pig. The widest area of the pig is its shoulder. Read more about Cuts of Pork here.
How to Make Instant Pot Pulled Pork
- Season the pork.
- Sear the pork in the Instant Pot with olive oil. Remove the pork.
- Add garlic and onions to the pot and deglaze.
- Add chicken broth, BBQ sauce, and the pork back to the pot.
- Pressure cook.
- Remove the pork from the pot and shred with forks.
Cook Time/How Long to Cook it
I cook the pulled pork for 45 minutes on Manual > High-Pressure Cooking. I allow the steam to release naturally for 15 minutes as opposed to quick release. I rarely quick release meat. Allowing the natural release will result in juicy, tender pork.
What Type of BBQ Sauce to Use
If you plan to drizzle this pork in BBQ sauce, use your favorite! You can’t go wrong with that.
I love the unsweetened BBQ sauce from Primal Kitchen. It’s a personal favorite.
Can You Make a Frozen Roast?
Yes, you will need to add an additional 30 minutes of cook time.
Freezer Tips for Leftovers
Yes. Store the pork in sealable plastic bags for up to 3 months. I like to defrost in the fridge overnight, as opposed to the microwave.
Recipe Tips
- I trim the fat off of the pork after it has cooked. You can trim the fat first prior to cooking if you wish.
- Searing the pork beforehand is optional and adds additional flavor to the pork. You can still cook the pork without searing it first.
- You can use any BBQ sauce you like in this recipe.
- If you like your sauce and pork to be on the sweeter side, add additional brown sugar or sweetener.
- If you prefer more of a vinegar based sauce, add more apple cider vinegar.
- The best way to test and adjust for flavor is after the meat has been cooked. Taste repeatedly and adjust with more seasonings and ingredients as necessary.
- Liquid smoke is used in this recipe for added flavor and for the pork to taste like it’s from the grill.
Side Dishes to Pair
Southern Coleslaw
Southern Homemade Cornbread
Southern Baked Beans
Easy Spaghetti Salad
Southern Macaroni Salad
Bacon Ranch Pasta Salad
Southern Mustard Greens
Instant Pot Corn on the Cob
Air Fryer Corn on the Cob
More BBQ Main Dishes
Instant Pot Ribs
Instant Pot Brisket
Air Fryer Ribs
Instant Pot Pulled Chicken
Instant Pot BBQ Pulled Pork
Ingredients
- 1 teaspoon liquid smoke
- 2 cups BBQ sauce Divided
- 2 tablespoons apple cider vinegar
- 1/3 cup brown sweetener
- 3-4 pound boneless pork shoulder or pork butt cut into 3 chunks
- salt and pepper to taste
- 1 teaspoon olive oil
- 1 cup chicken broth or beef broth
- 1 cup chopped onion
- 2 garlic cloves, minced
Instructions
Instant Pot Instructions
- Combine 1 cup of BBQ sauce, the liquid smoke, apple cider vinegar, and brown sugar or sweetener in a small bowl. Stir and set aside.
- Season the pork shoulder with salt and pepper to taste.
- Place the Instant Pot on the Saute function. Add the oil.
- Sear both sides of each of the chunks of pork shoulder. Remove the pork shoulder chunks and set aside.
- Add half of the chicken broth to the pot and deglaze the pot by scooping up all of the brown bits on the pot. This is loaded with flavor.
- Add the onions and garlic to the pot. Cook for 2-3 minutes until fragrant.
- Add the remaining chicken broth to the pot. Next add the seared pork shoulder.
- Drizzle the BBQ Sauce and brown sugar mixture over the top of the pork shoulder.
- Place the lid on the Instant Pot and Seal. Cook for 45 minutes on Manual > High-Pressure Cooking.
- When the pot indicates it has finished, allow steam to release naturally for 10 minutes instead of quick release.
- Open the pot and remove the pork. Shred with forks or knives.
- Drizzle the remaining 1 cup of BBQ sauce onto the pork and serve.
Slow Cooker Instructions
- Combine 1 cup of BBQ sauce, the liquid smoke, apple cider vinegar, and brown sweetener in a small bowl. Stir and set aside.
- Sear the pork on all sides in a skillet on medium-high heat with the olive oil.
- Add the pork to the slow-cooker with the remaining ingredients and BBQ sauce mixture.
- Cook on High for 4-6 hours or on Low for 10-12 hours.
- Remove the pork. Shred with forks or knives.
- Drizzle the remaining 1 cup of BBQ sauce onto the pork and serve.
Video
Notes
- I trim the fat off of the pork after it has cooked. You can trim the fat first prior to cooking if you wish.
- Searing the pork beforehand is optional and adds additional flavor to the pork. You can still cook the pork without searing it first.
- You can use any BBQ sauce you like in this recipe.
- If you like your sauce and pork to be on the sweeter side, add additional brown sugar or sweetener.
- If you prefer more of a vinegar-based sauce, add more apple cider vinegar.
- The best way to test and adjust for flavor is after the meat has been cooked. Taste repeatedly and adjust with more seasonings and ingredients as necessary.
- Liquid smoke is used in this recipe for added flavor and for the pork to taste like it’s from the grill.
- Macros assume zero-calorie brown sweetener is used. Feel free to perform your own calculation taking into account what you use.
Emily
Thursday 18th of March 2021
This recipe is so great and easy I made it twice in 2 weeks! Super nice to throw it in the instant pot. Served it the second time with Brandi's easy southern fried cabbage recipe!
staysnatched
Friday 19th of March 2021
Wonderful! What a great pairing.
Trista
Thursday 14th of May 2020
This recipe is perfect for anything you can think to eat pulled pork on. Being from Memphis, that's everything. I have used this pulled pork recipe to make omelets, sandwiches, quesadillas, and I'll crisp up the meat in a frying pan to use for tacos.
staysnatched
Friday 15th of May 2020
I love all of these ideas!
suzette
Tuesday 12th of May 2020
C if i cook a 5lb pork loin roast in instapot for dinner, could i put the pork roast left overs back in insta pot to make shredded pork?
staysnatched
Wednesday 13th of May 2020
I haven't tried this. If you test it out, let me know how it goes!
Darla Paulsen
Tuesday 3rd of September 2019
How many Carb in this pulled pork recipe? And the creamed spinach recipe? Pulled pork was awesome!
staysnatched
Saturday 14th of September 2019
Hi there, macros are noted at the top of the post.
Rosemary
Monday 18th of March 2019
I love pulled pork, I made it on the weekend and everyone enjoyed it. Thanks for the recipe.