Instant Pot Pulled Pork

I made Instant Pot pulled pork last Tuesday and honestly it’s the fastest way I’ve gotten actual shredded texture without a smoker. You brown a 4-pound pork butt in the pot first, add sauce, seal it up for an hour and you’re done.

Why You’ll Love This Recipe

• The dry rub has 1/4 cup brown sugar and it caramelizes when you sear the meat, which gives you that crust you’d miss if you skipped browning
• Pressure cooking means you’re eating in about 90 minutes total instead of waiting around for 6 hours
• The sauce uses 1 cup ketchup and 1/4 cup apple cider vinegar so it’s tangy enough to cut through all that fat
• You can thicken the liquid with cornstarch after if you want it less soupy
• 4 pounds feeds six people and the leftovers actually get better
• No smoker, no oven taking up space, just one pot

The Story Behind This Recipe

I got tired of planning pulled pork a full day ahead. My old method involved the oven at 275°F for like 5 hours and I’d forget to start it early enough. Then I realized my Instant Pot could handle a whole pork butt if I cut it into chunks, and the pressure cooker pulled pork method actually keeps it moist instead of drying out the edges. I tested this last Tuesday after work around 6pm and we were eating by 7:30. The dry rub with paprika cumin and garlic powder smelled so good when it hit the oil that my husband came into the kitchen asking what I was making. Now it’s my default when I need pulled pork and don’t have all afternoon.

What You Need

You’ll start with 4 pounds of pork butt, which is actually shoulder meat and not butt at all but whatever. Trim off the big chunks of surface fat before you do anything because pressure cooking doesn’t render it the same way smoking does. The dry rub needs 1/4 cup light brown sugar—not dark, it’s too molasses-heavy—plus 1 tablespoon paprika for color, 1 tablespoon cumin for that earthy warmth, 1 teaspoon Kosher salt, 1/2 teaspoon ground pepper and 1/2 teaspoon garlic powder. Don’t use garlic salt or you’ll oversalt the whole thing.

2 tablespoons vegetable oil goes in the pot for browning. You need neutral oil that can take high heat without smoking up your kitchen.

The sauce is where the tang lives. 1 cup ketchup, 1/4 cup apple cider vinegar, 1 tablespoon Worcestershire sauce, 1 tablespoon dried minced onion and 1 cup water all get whisked together while the meat browns. If you skip the vinegar it’ll taste flat and sweet instead of balanced.

For thickening you’ll want 1 tablespoon cornstarch mixed with 1 tablespoon water. Some people skip this step but I like sauce that clings to the meat instead of pooling at the bottom of the bun.

How to Make Instant Pot Pulled Pork

Rinse your pork butt under cold water and pat it completely dry with paper towels. Wet meat won’t brown, it’ll just steam and turn gray. Mix your brown sugar, paprika, cumin, Kosher salt, ground pepper and garlic powder in a bowl and rub it all over the pork, really pressing it in so it sticks to every surface.

Hit the sauté button on your Instant Pot and pour in the vegetable oil. Wait until it shimmers—that’s when you know it’s hot enough. If your pork butt is too big to fit whole, cut it into 2-3 chunks now. Drop the meat in and let it sit for 3-4 minutes per side until you get a dark mahogany crust forming. The sugar caramelizes and the spices toast and the smell is so good you’ll want to stand there and watch it happen.

While that’s browning, whisk together your ketchup, apple cider vinegar, Worcestershire sauce, dried minced onion and water. Pour this tangy mix right over the browned pork in the pot. Seal the lid, turn the vent to sealing, and switch to Manual mode at high pressure for 60 minutes. The pot will hiss and build pressure for about 10 minutes before the timer actually starts.

When it beeps, don’t touch it. Let the pressure release naturally, which takes another 15-20 minutes. I learned this the hard way—quick release makes the meat seize up and get stringy instead of tender.

Open the lid once the pin drops and the pork should be falling apart already. Use two forks to shred it right there in the pot or pull it out onto a cutting board. If the sauce looks too thin—and mine always does—ladle most of the liquid into a bowl and let the fat rise to the top so you can skim it off. Mix your cornstarch with 1 tablespoon cold water until it’s smooth, then set the Instant Pot back to sauté and pour the liquid back in. Whisk in the cornstarch slurry and stir for 2-3 minutes until the sauce thickens enough to coat the back of a spoon.

Toss the shredded pork back into that glossy sauce. The meat soaks it up fast so don’t wait too long before serving.

What I Did Wrong the First Time

I tried to brown the whole 4-pound pork butt without cutting it first and it wouldn’t fit in my 6-quart Instant Pot. I had to take it out, cut it into chunks on a cutting board with rendered fat going everywhere and then start over. The oil cooled down so the second browning didn’t get as good a crust. Now I measure the meat against the pot opening before I season anything and cut it if there’s any doubt. Saves me from cleaning up a mess and reheating oil twice.

Instant Pot Pulled Pork

By Emma

Prep:

10 min

Cook:

15 min

Total:

25 min

Servings:

6 servings

Ingredients

• 1/4 cup light brown sugar
• 1 tablespoon paprika
• 1 tablespoon cumin
• 1 teaspoon Kosher salt
• 1/2 teaspoon ground pepper
• 1/2 teaspoon garlic powder
• 4 pounds pork butt
• 2 tablespoons vegetable oil
• 1 cup ketchup
• 1/4 cup apple cider vinegar
• 1 tablespoon Worcestershire sauce
• 1 tablespoon dried minced onion
• 1 cup water
• 1 tablespoon cornstarch
• 1 tablespoon water (for slurry)

Method

1. 1 Trim excess fat from pork butt, rinse under cold water, then pat dry thoroughly. I always skip fat on the surface because it can turn greasy during pressure cooking.
2. 2 Mix brown sugar, paprika, cumin, Kosher salt, ground pepper, and garlic powder in a small bowl. This dry rub brings immediate aroma once it hits hot oil.
3. 3 Rub the brown sugar blend evenly all over the pork, pressing it in so it sticks well. The dry spices give color and a bit of crust once browned.
4. 4 Set Instant Pot to sauté mode and heat vegetable oil until shimmering. The noise of oil heating hints it’s ready.
5. 5 Cut pork butt into 2-3 manageable chunks if it won’t fit whole. Brown pieces on all sides, turning every few minutes until the exterior has a rich, deep mahogany crust. You want that caramelized sizzle and smell before pressure cooking.
6. 6 While the pork browns, whisk ketchup, apple cider vinegar, Worcestershire sauce, dried minced onion and water in a bowl. This splashy sauce will cut through the fattiness once cooked.
7. 7 Pour this tangy liquid over the browned pork inside the inner pot. The mixture creates steam and keeps the meat tender while locking in seasoning.
8. 8 Seal the lid and set vent to sealed position. Switch Instant Pot to Manual mode, high pressure, and set for 60 minutes. You’ll hear the pot hiss as pressure builds.
9. 9 After cooking, allow natural pressure release. This slow depressurizing keeps meat fibers from toughening suddenly.
10. 10 Use two forks to shred the hot pork right in the pot or on a plate. The texture should yield easily with little resistance.
11. 11 If you prefer a thicker sauce, ladle the cooking liquid into a separate container and skim off fat. Stir cornstarch with one tablespoon cold water, then whisk the slurry into the liquid. Set Instant Pot to sauté and pour sauce back in, stirring until it thickens into a glossy coating.
12. 12 Return shredded pork to the sauce to soak briefly or serve immediately. You’ll know it’s done when tender, fragrant meat pulls apart with gentle tugs and sauce is tangy but balanced.

Nutritional information

Calories

480

Protein

40g

Carbs

20g

Fat

30g

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Tips for the Best Instant Pot Pulled Pork

Don’t open the lid early to check on things. Steam escapes and you lose pressure, which means you’re starting the timer over again in your head even though the pot doesn’t know that.

The fat cap on pork butt looks thick but most of it won’t render down in an hour of pressure cooking like it would over 6 hours in a smoker. I trim it down to maybe 1/4 inch before I season anything because nobody wants to fish out rubbery fat chunks later.

When you’re browning those chunks, resist the urge to move them around. Let each side sit for the full 3-4 minutes or you’ll just scrape off the crust you’re trying to build. The sugar in the rub wants to stick and caramelize but it needs time.

If your sauce tastes too sweet after cooking, add another splash of apple cider vinegar directly to the pot. The pork soaks up sweetness from the brown sugar rub and sometimes the sauce needs more tang to balance it out.

The meat right in the center of the biggest chunk always shreds last. I pull the outer edges first and leave that center piece in the warm sauce for another 5 minutes before I try to shred it.

Serving Ideas

Pile it on potato rolls with coleslaw on top, not on the side. The crunch against the soft meat is what makes it work.

I’ve mixed this pulled pork into mac and cheese with a handful of shredded cheddar on Tuesday night when I had both leftovers in the fridge. My kid ate two bowls.

Quesadillas with pepper jack and a little of the thickened sauce spread inside before you flip them. The cheese melts into the pork and the tortilla gets crispy if you use enough butter in the pan.

Breakfast hash with diced potatoes fried crispy first, then the pork stirred in with a fried egg on top.

Variations

You can swap the cumin for chili powder if you want it more Tex-Mex flavored but then you lose that earthy warmth I actually like. Works fine for tacos though.

Bone-in pork shoulder fits if you’ve got an 8-quart Instant Pot but you’ll need to add 10 minutes to the cook time. The bone adds flavor but it’s annoying to work around when you’re trying to shred everything quickly.

I tried using chicken broth instead of water once and it made the sauce muddier tasting, not richer. Water lets the ketchup and vinegar stay clear and bright.

Liquid smoke seems like it’d help but I added a teaspoon last month and it tasted like I was trying too hard to fake a smoker. If you don’t have a smoker just own the fact that this tastes like pressure cooker pulled pork—it’s still really good.

FAQ

Can I use pork loin instead of pork butt?
No, pork loin is too lean and it’ll dry out under pressure. Pork butt has the fat and connective tissue that breaks down into that shredded texture you’re looking for. Loin just gets stringy and tough.

Do I have to brown the meat first or can I skip it?
You can skip it but you’ll lose the caramelized crust and the depth that comes from toasting the spices in hot oil. The meat will still shred but it’ll taste one-dimensional and you’ll wonder why it’s not as good as other Instant Pot recipes you’ve tried.

How long does the Instant Pot take to come to pressure?
Usually 10-12 minutes depending on how much liquid you’ve got in there and how cold your pork was when you started. The timer doesn’t start counting down until the pot reaches full pressure so don’t panic if nothing seems to be happening at first.

Can I use dark brown sugar instead of light brown sugar?
You can but it’ll taste more like molasses and less like caramelized sweetness. I’ve done it when that’s all I had and it wasn’t bad just different—deeper and almost too rich against the tangy sauce.

What if I don’t have dried minced onion?
Use 2 tablespoons of finely diced fresh onion and throw it in with the sauce. It’ll soften during pressure cooking and you won’t notice the difference in texture.

How do I know when the pork is done shredding?
It should fall apart when you poke it with a fork. If you’re pulling hard and it’s not coming apart easily, seal the lid and cook it on high pressure for another 10 minutes with a quick release after.

Can I make this with frozen pork butt?
Technically yes but add 20 minutes to the cook time and make sure you still brown it first after it defrosts enough to handle. I wouldn’t recommend it because the browning step is harder with a partially frozen hunk of meat.

Why is my sauce watery even after I thickened it with cornstarch?
You probably didn’t let it simmer long enough on sauté mode after you added the slurry. It needs a full 2-3 minutes of active bubbling to activate the cornstarch and you have to keep stirring or it’ll clump in spots.

Can I double this recipe in a 6-quart Instant Pot?
No, you’d be over the max fill line and the pot won’t come to pressure safely. Make two batches or get an 8-quart pot if you’re feeding a crowd.

How long will leftovers keep in the fridge?
4 days in an airtight container and the sauce keeps the meat from drying out if you store them together. After that it starts tasting like old fridge.

Can I freeze pulled pork after cooking?
Yeah, it freezes great for up to 3 months. I portion it into freezer bags with some of the sauce so it reheats moist instead of dry and sad.

What’s the best way to reheat leftovers?
Microwave in 30-second bursts with a damp paper towel over the bowl or reheat it in a skillet with a splash of water over medium heat. Oven dries it out too much unless you cover it tightly with foil.

Do I need to deglaze the pot after browning?
No, the sauce you pour in does that job for you. All those brown bits stuck to the bottom will dissolve into the liquid during pressure cooking and add flavor.

Can I use regular table salt instead of Kosher salt?
Use half the amount because table salt is finer and saltier by volume. 1 teaspoon Kosher salt equals about 1/2 teaspoon table salt or you’ll oversalt the whole thing.

What if I don’t have apple cider vinegar?
White vinegar works but it’s harsher so use 3 tablespoons instead of 1/4 cup. Red wine vinegar is too fruity and rice vinegar is too mild for this.

My Instant Pot says “burn” on the display what do I do?
You probably didn’t add enough liquid or the sauce stuck to the bottom before you sealed it. Hit cancel, open it up carefully, add another 1/2 cup water and scrape the bottom with a wooden spoon before you try again.

How much liquid should be in the pot before I pressure cook?
The sauce mixture I listed gives you about 1 1/2 cups total which is enough for the pot to build pressure. Don’t go under 1 cup or the pot will throw an error.

Can I add BBQ sauce instead of making the ketchup mixture?
You can but thin it out with water or it’ll be too thick and might burn on the bottom. I’d use 1 cup BBQ sauce mixed with 1/2 cup water and skip the ketchup vinegar and Worcestershire entirely.

Why does my pork taste bland even though I used the full rub?
You might’ve skipped salting after shredding. The sauce is tangy but sometimes the meat itself needs a pinch more Kosher salt stirred in at the end to wake everything up.

What happens if I use quick release instead of natural release?
The meat seizes up from the sudden pressure drop and gets stringy instead of that pull-apart tender texture you want. I tried it once because I was impatient and regretted it immediately.

Do I need to sear every single side of the pork chunks?
Just the big flat sides, don’t worry about the edges. You’re building flavor and color not trying to seal in juices which isn’t a real thing anyway.

Can I use boneless pork chops for this?
No, pork chops don’t have enough fat or connective tissue. They’ll shred but they’ll be dry and disappointing and you’ll wish you’d just grilled them instead.