This recipe transforms pork shoulder into tender, smoky pulled pork bursting with flavor. Infused with savory spices, tangy apple cider vinegar, and rich BBQ sauce, the pork becomes irresistibly soft and shreddable. It promises a gratifying, hearty experience, perfect for crafting indulgent pulled pork sandwiches that deliver both robust taste and satisfying texture.
I recently tried making this Instant Pot Pulled Pork recipe and it quickly became one of my all-time favorites. I used 3 to 4 lbs pork shoulder seasoned with 1 to 2 tsp salt, 1 tsp black pepper, 1 tbsp smoked paprika, 1 tsp garlic powder and 1 tsp onion powder.
I added a large chopped yellow onion along with 3 cloves minced garlic for extra flavor. I also included 1 cup chicken broth, 1/2 cup apple cider vinegar and 1/2 cup BBQ sauce to give it that perfect tangy kick.
Mixing in 2 tbsp brown sugar and 2 tbsp Worcestershire sauce really helped balance the sweetness and savory notes. The optional 1/2 tsp red pepper flakes adds a little kick if you like spice.
I found that pressure cooking the pork lets the meat become so tender and it falls apart easily, making it ideal for pulled pork sandwiches. This healthy meal not only tastes great but packs quality nutrients from the ingredients used.
Why I Like this Recipe
I like this recipe because first, it’s super easy to make and you end up with insanely tender pork every time. The way all the spices and sauces come together is just epic; the smoky paprika and tangy BBQ sauce really make the pork taste amazing even if I mess up the measurements a bit sometimes. I also appreciate how versatile it is – I can use different cuts of pork and still get that mouthwatering pull-apart texture that’s perfect for sandwiches. Lastly, I love that it reminds me of those fun summertime cookouts, and even when I’m in a rush, my Instant Pot has my back so I can whip up a delicious meal in no time.
Ingredients
- Pork shoulder is rich in protein and fat, giving flavor and tenderness.
- Chicken broth adds moisture while boosting the dish’s savory taste overall.
- Apple cider vinegar lends a tangy kick that helps tenderize the meat.
- Garlic and onion deliver strong aromatics and some healthy nutrients.
- Smoked paprika brings a deep, smoky flavor that really pops.
- BBQ sauce makes it slightly sweet while deepening the overall flavor.
- Worcestershire sauce offers a punch of umami with hints of tart goodness.
Ingredient Quantities
- 3 to 4 lbs pork shoulder (or pork butt or tenderloin)
- 1 to 2 tsp salt
- 1 tsp black pepper
- 1 tbsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 large yellow onion, chopped
- 3 cloves garlic, minced
- 1 cup chicken broth
- 1/2 cup apple cider vinegar
- 1/2 cup BBQ sauce (plus extra for serving if you want)
- 2 tbsp brown sugar
- 2 tbsp Worcestershire sauce
- 1/2 tsp red pepper flakes (optional, if you like a little kick)
How to Make this
1. Rub the pork shoulder all over with the salt, black pepper, smoked paprika, garlic powder, and onion powder so it’s well coated.
2. Set your Instant Pot to saute mode and add the chopped onion and minced garlic. Let them cook for about 3 to 4 minutes until they get a bit soft.
3. Place the pork into the pot on top of the softened onions.
4. In a separate bowl, mix together the chicken broth, apple cider vinegar, BBQ sauce, brown sugar, Worcestershire sauce, and if you like a little kick, the red pepper flakes.
5. Pour the whole sauce mixture over the pork in the Instant Pot.
6. Cancel the saute mode, secure the lid on the Instant Pot and set the pressure valve to sealing.
7. Cook the pork on high pressure for 60 minutes.
8. Once done, let the Instant Pot naturally release pressure for about 10 minutes then manually quick release any remaining steam.
9. Carefully take the pork out and use two forks to shred it into bite-sized pieces.
10. Return the shredded pork into the pot and stir it around in the tasty sauce. Serve it with extra BBQ sauce if you want and enjoy your pulled pork sandwiches!
Equipment Needed
1. Instant Pot with a secure lid and pressure valve
2. Cutting board to chop the onion and garlic
3. Chef’s knife for chopping and mincing
4. Measuring cups and spoons for spices, broth, vinegar, sauce, and sugar
5. A medium bowl to mix all the BBQ sauce ingredients
6. Two forks for shredding the pork
7. A spatula or wooden spoon for stirring everything together
FAQ
The Best Instant Pot Pulled Pork Recipe Substitutions and Variations
- Instead of pork shoulder, you could use pork butt or even tenderloin if that’s what you have, though the flavor might be a tad different.
- If you don’t have apple cider vinegar, try using white vinegar with a spoonful of sugar or a bit of lemon juice to keep the tang.
- Swap brown sugar for white sugar and mix in a little molasses or honey to get a similar rich sweetness.
- If you’re out of Worcestershire sauce, soy sauce with a splash of lemon juice or even a bit of fish sauce can work in a pinch.
- Not a fan of BBQ sauce? Whip up a quick homemade version by mixing tomato paste, vinegar, a pinch of brown sugar, and your favorite spices.
Pro Tips
1. When you’re stirrin’ the onions and garlic, keep an eye out cuz they can burn real quick if the temperature gets too high. Lower the heat for a bit if you notice any signs of sticking prior to addin’ your pork.
2. Try tweaking the spices to suit your taste – extra garlic or a pinch more smoked paprika can really amp up the flavor. Always taste the sauce mix before addin’ the pork so you can adjust the salt or sugar if needed.
3. Once the pork is done, let it rest a little longer before shreddin’. This helps it stay tender and makes it easier to pull apart. Rushing this step might leave you with tougher, less juicy meat.
4. If you like your sauce thicker and a bit stickier, after shredding the pork, switch back to saute mode and let the sauce reduce a little. It not only gives the sauce more body but also helps the meat absorb even more flavor.
The Best Instant Pot Pulled Pork Recipe
This recipe transforms pork shoulder into tender, smoky pulled pork bursting with flavor. Infused with savory spices, tangy apple cider vinegar, and rich BBQ sauce, the pork becomes irresistibly soft and shreddable. It promises a gratifying, hearty experience, perfect for crafting indulgent pulled pork sandwiches that deliver both robust taste and satisfying texture.
8
servings
350
kcal
Equipment: 1. Instant Pot with a secure lid and pressure valve
2. Cutting board to chop the onion and garlic
3. Chef’s knife for chopping and mincing
4. Measuring cups and spoons for spices, broth, vinegar, sauce, and sugar
5. A medium bowl to mix all the BBQ sauce ingredients
6. Two forks for shredding the pork
7. A spatula or wooden spoon for stirring everything together
Ingredients
-
3 to 4 lbs pork shoulder (or pork butt or tenderloin)
-
1 to 2 tsp salt
-
1 tsp black pepper
-
1 tbsp smoked paprika
-
1 tsp garlic powder
-
1 tsp onion powder
-
1 large yellow onion, chopped
-
3 cloves garlic, minced
-
1 cup chicken broth
-
1/2 cup apple cider vinegar
-
1/2 cup BBQ sauce (plus extra for serving if you want)
-
2 tbsp brown sugar
-
2 tbsp Worcestershire sauce
-
1/2 tsp red pepper flakes (optional, if you like a little kick)
Directions
- Rub the pork shoulder all over with the salt, black pepper, smoked paprika, garlic powder, and onion powder so it's well coated.
- Set your Instant Pot to saute mode and add the chopped onion and minced garlic. Let them cook for about 3 to 4 minutes until they get a bit soft.
- Place the pork into the pot on top of the softened onions.
- In a separate bowl, mix together the chicken broth, apple cider vinegar, BBQ sauce, brown sugar, Worcestershire sauce, and if you like a little kick, the red pepper flakes.
- Pour the whole sauce mixture over the pork in the Instant Pot.
- Cancel the saute mode, secure the lid on the Instant Pot and set the pressure valve to sealing.
- Cook the pork on high pressure for 60 minutes.
- Once done, let the Instant Pot naturally release pressure for about 10 minutes then manually quick release any remaining steam.
- Carefully take the pork out and use two forks to shred it into bite-sized pieces.
- Return the shredded pork into the pot and stir it around in the tasty sauce. Serve it with extra BBQ sauce if you want and enjoy your pulled pork sandwiches!
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 200g
- Total number of serves: 8
- Calories: 350kcal
- Fat: 20g
- Saturated Fat: 7g
- Trans Fat: 0.5g
- Polyunsaturated: 2g
- Monounsaturated: 9g
- Cholesterol: 90mg
- Sodium: 500mg
- Potassium: 450mg
- Carbohydrates: 20g
- Fiber: 2g
- Sugar: 10g
- Protein: 25g
- Vitamin A: 300IU
- Vitamin C: 8mg
- Calcium: 40mg
- Iron: 1mg
