Description
This BBQ Instant Pot Pulled Pork recipe combines tender, flavorful pork shoulder with a smoky, sweet homemade BBQ sauce. Utilizing the Instant Pot allows for a rich, slow-cooked taste in just under two hours, perfect for an easy weeknight meal or weekend gathering.
Ingredients
Scale
Meat
- 4 pounds boneless pork shoulder
- 2 tablespoons olive oil
Dry Rub
- 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
BBQ Sauce
- 1 cup BBQ sauce
- 1 cup ketchup
- 1/4 cup brown sugar
- 2 tablespoons Worcestershire sauce
- 1/2 cup chicken broth
Instructions
- Prepare Dry Rub: Mix all dry rub ingredients (brown sugar, paprika, onion powder, garlic powder, sea salt, cumin, cayenne pepper, chili powder, dry mustard, black pepper) together in a bowl until well combined.
- Make BBQ Sauce: In a separate bowl, whisk together the BBQ sauce, ketchup, brown sugar, Worcestershire sauce, and chicken broth until smooth.
- Season Pork: Coat the pork shoulder pieces thoroughly with the prepared dry rub, ensuring all sides are covered for maximum flavor.
- Sauté Pork: Using the Instant Pot’s sauté function, heat olive oil, then brown the seasoned pork on all sides until golden crust forms; this locks in the juices. Remove and set aside.
- Deglaze Pot: Pour the prepared BBQ sauce into the Instant Pot to deglaze, scraping any browned bits from the bottom. This enhances the sauce flavor and prevents burning.
- Pressure Cook: Return the browned pork to the pot, toss to coat with sauce, seal the lid, and cook on the ‘meat/stew’ setting for 90 minutes to tenderize the meat.
- Pressure Release: Allow the Instant Pot to release pressure naturally for about 15 minutes to keep meat juicy before opening the lid.
- Shred and Simmer: Remove the pork and shred it using forks. Simmer the remaining sauce in the pot until slightly thickened, then return the shredded pork to the sauce and mix well before serving.
Notes
- For extra smoky flavor, add smoked paprika or a splash of liquid smoke to the dry rub.
- Use fresh herbs like thyme or rosemary for a different twist.
- Serve with coleslaw and toasted buns for classic pulled pork sandwiches.
- Leftovers store well in the refrigerator for up to 4 days or freeze for up to 3 months.
- Adjust cayenne pepper to control spice level according to preference.
