Description
This BBQ Instant Pot Pulled Pork recipe delivers tender, flavorful pork shoulder cooked to perfection in just under two hours. Utilizing a flavorful dry rub and a tangy homemade BBQ sauce, the pork is browned, pressure cooked, and then shredded for a juicy, delicious meal perfect for sandwiches, tacos, or on its own.
Ingredients
Scale
Dry Rub Ingredients
- 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
BBQ Sauce Ingredients
- 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 the Dry Rub: In a bowl, mix together all the dry rub ingredients until evenly combined, creating a balanced seasoning mix.
- Make the Sauce: In a separate bowl, whisk together the BBQ sauce, ketchup, Worcestershire sauce, 1/4 cup brown sugar, and chicken broth until smooth and well blended.
- Season the Pork: Thoroughly coat the pork shoulder pieces with the dry rub mixture, ensuring all sides are covered for maximum flavor.
- Sauté the Pork: Heat the olive oil in the Instant Pot on sauté mode. Brown the pork pieces on all sides until a golden crust forms, then remove and set aside.
- Deglaze the Pot: Pour the prepared sauce into the Instant Pot and scrape the bottom to loosen any browned bits from sautéing, adding depth to the sauce.
- Cook the Pork: Return the browned pork pieces to the pot and toss to coat evenly in the sauce. Seal the lid and set the Instant Pot to ‘Meat/Stew’ mode, cooking for 90 minutes under pressure.
- Natural Pressure Release: Allow the pressure to release naturally for about 15 minutes once cooking is complete, then carefully open the lid.
- Shred and Serve: Remove the pork and shred with forks. Simmer the sauce using sauté mode to thicken if desired, then mix the shredded pork back into the sauce before serving.
Notes
- For extra smokiness, add a few drops of liquid smoke to the sauce.
- Use pork shoulder or pork butt for the best texture and flavor.
- Serve with coleslaw and buns for classic pulled pork sandwiches.
- If you prefer a spicier dish, increase the cayenne pepper amount.
- Leftover pulled pork can be refrigerated for up to 4 days or frozen for 2 months.
