The ultimate Instant Pot Pulled Pork recipe that will make your taste buds dance!
Need dinner quick? With only 5 minutes of prep time and a pressure cooker, this easy Instant Pot Pulled Pork recipe makes the best barbecue sandwiches and tacos.
Easy Instant Pot Pulled Pork
Instant Pot Pulled Pork makes dinner a breeze! When you don’t have time to make dinner, this pressure cooker recipe will come to your rescue!
I’m not kidding when I say this is about the easiest pressure cooker meal I’ve ever made! You can tell from my all of my Instant Pot recipesthat I’m a little obsessed with mine.
I’ve made slow cooker pork, but this pulled pork is so much faster and perfect for when you need a fix it and forget meal much quicker!
All you need is about five minutes of prep time, then after your pork soaks up the spices, it’s ready to go into the Instant Pot!
There is no other work besides shredding your pork for sandwiches. Easy peasy, melt in your mouth pork!
What is the best cut of meat for pulled pork?
Wondering what cut of meat is best for cooking pulled pork? For this recipe I use a pork shoulder which is the most flavorful cut of pork roast. Thepork shoulder is cutinto two parts, the Boston Butt, and the Picnic Roast.
How long does It take to cook pulled pork in the Instant Pot?
It only takes 90 minutes to cook amazing pulled pork in the Instant Pot!
You’ll have to add at least 30 minutes of time to prepare the pork and for the pressure cooker to pre-heat. Best of all, it’s super easy!
I hope you enjoy this delicious pulled pork recipe! It’s now one of my son’s favorite meals, and that’s saying something because he is literally THE MOST PICKY kid in the world.Pair it with this amazing potato salad recipe and you have a winning meal!
Looking for more Easy dinner ideas? -> Check out our Recipe Index for more ideas!
Mix the paprika, brown sugar, garlic powder, chili powder, ground mustard, and salt together in a bowl.
Cut pork in half, then rub the spice blend all over each piece of pork. Cover and refrigerate for 30 minutes, or overnight.
Turn the Instant Pot on Sauté and once it says “hot”, add the oil.
Sauté pork 3-4 minutes on each side until it is brown. Turn off Instant Pot.
Add co*ke, water and Worcestershire sauce then close the lid. Make sure the seal is closed.
Cook on “Manual” or “Meat/Stew” button for 90 minutes.
When done, let the pressure naturally release (about 10 minutes).
Turn pressure valve to release any more pressure and open the lid.
Place the pork onto a plate to shred with two forks.
If you like BBQ sauce on your pork, remove the excess liquid in pot and place the pulled pork back into the Instant Pot. Stir in about 1-2 cups of BBQ sauce, close the lid and place on warm until ready to serve.
Notes
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No matter which cut of pork you use, DO NOT release the pressure right away. The slow release will keep the meat tender. An immediate release can be why your Instant Pot pulled pork is tough. It will cause the meat to seize and toughen.
Transfer everything to a large slow cooker and add a splash of liquid — water is great, but so is broth, apple juice, or beer if you have them handy. Cover and cook on low until the meat is tender and pulls apart easily.
Slow cooking the meat means it never has the chance to toughen up and will be extra silky and tender. Pressure cooking is faster, though you may lose a little bit of the tenderness. If you're going for the pressure cook method, be sure to get a pork shoulder or pork butt, as opposed to a pork loin.
While pressure cooking can yield tender and juicy meat, it's important to follow the recommended cooking times for your particular cut of pork. Overcooking can cause the meat to become dry, tough, and difficult to shred.
The acid from the apple cider and apple cider vinegar help to tenderize the meat while also keeping it juicy and flavorful. The low and slow cooking method makes it fall apart as soon as your fork touches it and shreds beautifully.
We use brown sugar, onion powder, garlic powder, cumin, smoked paprika, a good amount of salt & pepper, and a pinch of cayenne! Make sure you use all of the seasoning! Also, really rub it into the pulled pork, get all of the nooks and crannies!
Unfortunately, once you overcook a piece of meat in the pressure cooker, there's no going back. You'll be left with a pile of dry, crunchy, tasteless fibers and no amount of additional pressure cooking is going to put that moisture back into the meat. Earlier, I explained how ingredient size affects the cooking time.
Dry rubs are great on their own but can be spectacular when finished with a sauce in the case of ribs, brisket, and pulled pork. Wet rubs are fantastic when you are cooking low and slow – again, brisket and pulled pork. This allows your food to develop a unique bark and allows the sugars to caramelize instead of burn.
Because, “all pork chops cook the same,” bones or no bones, the reason your pressure cooked pork chops are tough is not necessarily how long you've pressure cooked them. I mean, yes you can over cook them but the key element here is how thick your chops are or not.
You could eat it at a lower temperature, but the magic number is between 200 and 205 degrees. This is the best temperature for pulling the pork apart. Take it out of the oven and let the pork rest. Just like when you cook a steak, you should let any meat rest so you don't lose the juices by cutting into it too early.
Allow pork butt to rest for as little as 30 minutes to as long as 5 hours; however, the ideal resting period to rest pork butt is between 1 and 2 hours. This gives the meat enough time to relax and allows the juices to redistribute throughout the meat.
Return pork to the grill (or smoker) The pork is finished cooking when it pulls apart easily and reaches an internal temperature of 190 to 195 degrees F, about another 1 to 2 hours. Let rest for 1 hour, then unwrap the pork butt and pull the bone out.
If it's still tough, you will need to cook it longer. The pressure cooking process breaks down tough meat, making it tender. Put the lid back on, seal the pressure cooker, and cook at high pressure for another 10 to 20 minutes. The provided nutrition facts are estimates.
To achieve tender and flavorful pulled pork, it's best to cook it slowly for a long time until it's easy to shred. This makes it a great dish to prepare in advance and serve for dinner later.
To prevent a chewy beef steak, you need to avoid using too much high-pressure heat. Of course, start with pressure cooking your roast (that's why you're using the Instant Pot anyway), but keep that high-pressured phase to a few minutes only.
Can add some more time if the meat isn't shredding easily?- meat should shred easily after the cook time. Leaner cuts may not shred as well. If this is the case, you can try adding increments of 10 minutes onto the cook time.
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