Description
This BBQ Instant Pot Pulled Pork recipe offers tender, flavorful pulled pork cooked quickly using the Instant Pot. The pork shoulder is seasoned with a robust dry rub, browned for extra flavor, then pressure cooked in a tangy BBQ sauce blend. Finished by shredding and simmering in sauce, this dish is perfect for sandwiches or serving as a hearty meal.
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
Sauce Ingredients
- 1 cup BBQ sauce
- 1 cup ketchup
- 2 tablespoons brown sugar
- 2 tablespoons Worcestershire sauce
- 1/2 cup chicken broth
Main Ingredients
- 4 pounds boneless pork shoulder
- 2 tablespoons olive oil
Instructions
- Prepare the dry rub: In a bowl, mix together all the dry rub ingredients, including brown sugar, paprika, onion powder, garlic powder, sea salt, ground cumin, cayenne pepper, chili powder, dry mustard, and ground black pepper to create a flavorful seasoning blend.
- Make the BBQ sauce mixture: In a separate bowl, whisk together the BBQ sauce, ketchup, brown sugar, Worcestershire sauce, and chicken broth until smooth and well combined to form the cooking sauce.
- Season the pork: Generously season the pork shoulder pieces with the prepared dry rub, ensuring all sides are thoroughly coated to build layers of flavor.
- Sauté the pork: Heat the olive oil in the Instant Pot on the sauté setting and brown the pork pieces on all sides until nicely caramelized. This step locks in flavor and adds depth to the final dish. Once browned, set the pork aside temporarily.
- Deglaze the pot: Pour the prepared BBQ sauce mixture into the pot and stir to deglaze, scraping up any flavorful browned bits stuck to the bottom of the pot. Then, return the browned pork to the pot and toss to coat evenly with the sauce.
- Pressure cook the pork: Seal the Instant Pot lid and set it to cook on the ‘meat/stew’ setting for 90 minutes. This long pressure cook tenderizes the pork thoroughly, allowing the flavors to meld deeply.
- Release pressure and shred: When the cooking cycle finishes, allow a natural pressure release for about 15 minutes to preserve moisture. Afterward, carefully open the lid, remove the pork, and shred it using two forks.
- Simmer and finish: Switch the Instant Pot back to sauté mode, add the shredded pork back into the sauce, and simmer gently for a few minutes to thicken the sauce and infuse the shredded meat with BBQ flavor before serving.
Notes
- For even more flavor, let the pork marinate in the dry rub overnight before cooking.
- Use chicken broth or substitute with vegetable broth for added moisture in the sauce.
- Serve the pulled pork on buns with coleslaw for classic BBQ sandwiches.
- If you prefer spicier pulled pork, increase the cayenne pepper slightly or add hot sauce to the sauce mixture.
- Leftover pulled pork keeps well refrigerated for up to 4 days and freezes beautifully for future meals.
