Description
This Instant Pot BBQ Pulled Pork is tender, juicy, and packed with flavor! With just a few ingredients and minimal prep, you’ll have mouthwatering, fall-apart pork that’s perfect for sandwiches, tacos, or a hearty dinner. Ready in under 2 hours, it’s a quick and easy weeknight meal that tastes like it’s been slow-cooked all day.
Ingredients
Units
Scale
- 3–4 pounds boneless pork shoulder
- 1 tablespoon smoked paprika
- 2 teaspoons salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon cayenne pepper
- 3 tablespoons olive oil
- 1 cup BBQ sauce
- 1 cup water
Instructions
- Prepare the Pork: Rinse and pat dry the pork shoulder. Cut it into 8 equal pieces and place them in a large mixing bowl.
- Apply Dry Rub: In a small bowl, mix smoked paprika, salt, garlic powder, onion powder, and cayenne pepper. Sprinkle this mixture over the pork pieces, ensuring even coverage.
- Sear the Pork (Optional): Set your Instant Pot to ‘Sauté’ mode. Add olive oil to the pot. In batches, sear the pork pieces for about 4-5 minutes on each side until they develop a golden-brown crust. Remove the pork from the pot and set aside.
- Deglaze the Pot: Add 1 cup of water to the pot, scraping the bottom to remove any browned bits. Cancel the ‘Sauté’ function.
- Pressure Cook: Return the seared pork to the pot. Secure the lid and set the Instant Pot to ‘Manual’ or ‘Pressure Cook’ on high for 60 minutes. Ensure the venting knob is set to ‘Sealing’.
- Natural Release: Once cooking is complete, allow the pressure to release naturally for 15-20 minutes. Then, carefully switch the venting knob to release any remaining pressure.
- Shred the Pork: Open the lid and transfer the pork to a plate. Using two forks, shred the meat, discarding any excess fat.
- Combine with BBQ Sauce: Drain any remaining liquid from the Instant Pot. Return the shredded pork to the pot and mix in your favorite BBQ sauce until well-coated.
Notes
- For enhanced flavor, consider marinating the pork with the dry rub overnight in the refrigerator.
- Leftover pulled pork can be stored in an airtight container in the refrigerator for 3-4 days or frozen for up to 6 months.
- To reheat, cover the pork with foil, sprinkle a little water on top, and warm in the oven to maintain moisture.
Nutrition
- Serving Size: Approximately 1 cup
- Calories: 209 kcal
- Sugar: 11.1 g
- Sodium: 725.1 mg
- Fat: 7.5 g
- Saturated Fat: 1.6 g
- Carbohydrates: 13.9 g
- Fiber: 0.5 g
- Protein: 20.6 g
- Cholesterol: 60.4 mg