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Tender Instant Pot Pulled Pork BBQ Recipe Easy 5-Step Method for Juicy Results

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A quick and easy Instant Pot pulled pork recipe that delivers tender, juicy BBQ pork with a smoky, sweet, and tangy flavor in under 90 minutes.

Ingredients

Scale
  • 3 to 4 pounds pork shoulder (also called pork butt), trimmed of excess fat
  • 2 teaspoons smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon chili powder (adjust to taste)
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 tablespoon brown sugar
  • 2 tablespoons olive oil or vegetable oil
  • 1 cup chicken broth or water
  • ½ cup BBQ sauce (smoky, slightly sweet brand like Sweet Baby Ray’s)
  • 2 tablespoons apple cider vinegar
  • Optional: 1 teaspoon liquid smoke
  • Optional toppings: soft hamburger buns or slider rolls, coleslaw, pickles or jalapeños

Instructions

  1. Pat the pork shoulder dry and trim any large chunks of fat. Mix smoked paprika, garlic powder, onion powder, chili powder, salt, black pepper, and brown sugar in a small bowl. Rub the spice blend evenly all over the pork and let it sit for 10 to 15 minutes if possible.
  2. Turn the Instant Pot to ‘Sauté’ and heat the oil until shimmering. Brown the pork shoulder on all sides, about 3 to 4 minutes per side. Remove and set aside.
  3. Pour chicken broth into the pot and scrape up browned bits. Stir in apple cider vinegar and half of the BBQ sauce. Place the pork back into the pot, nestling it in the liquid. Seal the lid and set to ‘Manual’ or ‘Pressure Cook’ on high for 60 minutes (add 10 minutes if pork is larger than 3 pounds).
  4. Let the pressure release naturally for 15 minutes, then quick release remaining pressure. Remove pork and let rest for 5 minutes. Shred the meat using two forks or tongs.
  5. Return shredded pork to the Instant Pot and stir into the remaining BBQ sauce. Adjust seasoning if needed. Serve hot on buns with desired toppings.

Notes

Trim excess fat to avoid greasy flavors. Searing the pork before pressure cooking locks in moisture and adds flavor. Let pressure release naturally for at least 10 minutes to keep pork juicy. For a crispy crust, broil shredded pork for 3-5 minutes. Adjust chili powder or add hot sauce for spicier BBQ. Leftovers store well refrigerated for 4 days or frozen for up to 3 months.

Nutrition

Keywords: pulled pork, instant pot, BBQ, pressure cooker, pork shoulder, quick dinner, easy recipe, smoky, tender pork

Find it online: https://prismtaste.com/tender-instant-pot-pulled-pork-bbq-recipe-easy-5-step-method-for-juicy-results/