Description
This Instant Pot Pulled Pork recipe delivers tender, flavorful shredded pork shoulder cooked quickly using pressure cooking. A simple dry rub infused with brown sugar and spices enhances the pork’s natural flavors, while a mixture of chicken stock and barbecue sauce creates a delicious, saucy finish perfect for sandwiches or a hearty main dish.
Ingredients
Scale
Meat
- 5 pounds boneless pork shoulder
Dry Rub
- 2 tablespoons brown sugar
- 2 teaspoons kosher salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon dried thyme
- ½ teaspoon ground black pepper
Liquids
- 1 cup chicken stock
- ½ cup barbecue sauce (store-bought or homemade)
Instructions
- Prepare the Pork: Pat the pork shoulder dry thoroughly with a paper towel to remove excess moisture, which helps the seasoning adhere better and promotes better browning.
- Make the Dry Rub: In a small bowl, blend together the brown sugar, kosher salt, garlic powder, onion powder, dried thyme, and ground black pepper to create a flavorful spice mix.
- Apply the Rub: Generously rub the spice mixture all over the pork shoulder, making sure every side is evenly coated to infuse maximum flavor throughout the meat.
- Add Liquids and Prepare Instant Pot: Pour 1 cup of chicken stock into the Instant Pot. Place the seasoned pork shoulder into the pot. Secure the lid and ensure the valve is set to the “sealing” position to prepare for pressure cooking.
- Pressure Cook: Set the Instant Pot to Manual Pressure Cook mode for 45 minutes. This will tenderize the pork quickly while locking in flavor.
- Natural Pressure Release: When cooking finishes, allow the Instant Pot to release pressure naturally for 10 minutes to prevent the meat from drying out.
- Release Remaining Pressure: Carefully switch the valve to “venting” to release any remaining pressure before opening the lid.
- Shred the Pork: Remove the pork from the pot and place it on a cutting board or large plate. Use two forks to shred the meat into bite-sized pieces.
- Make the Sauce: Pour the barbecue sauce into the Instant Pot with the remaining cooking liquid. Whisk together to combine for a rich sauce base.
- Toss Pulled Pork in Sauce: Return the shredded pork to the pot and toss well to coat it evenly with the barbecue sauce mixture. Serve immediately and enjoy!
Notes
- For extra smoky flavor, use smoked paprika in the dry rub.
- Barbecue sauce can be homemade or store-bought depending on preference.
- Allowing natural pressure release helps keep the pork juicy and tender.
- Leftover pulled pork can be refrigerated for up to 4 days or frozen for up to 3 months.
- Serve with coleslaw or on buns for classic pulled pork sandwiches.
