Instant Pot Pulled Pork is an easy recipe to make in bulk and then freeze for meal prep later! A delicious, tender pork with so many uses!
I try to have bags of shredded pork in my freezer at all times! It’s so versatile and is great for appetizers and meals!
This recipe to make it in the instant pot makes it so easy and fast too. I used to have to either run the slower cooker for 8 hours or slow roast it in the oven for 3-4 hours
Now I can have this done in just about an hour and it turns out flavorful and tender every time! It’s hard not to snack on it as I’m shredding it!
How to Make Pulled Pork in the Instant Pot
I usually use a pork butt for my shredded pork. It’s affordable and has enough fat in it to keep everything juicy and flavorful.
I start with a pork butt that’s about 5-6 pounds and I cut it into 3-4 large pieces. This helps it cook faster and also helps the seasonings coat more of the meat.
The seasonings are a super important part of this recipe since they really help determine the flavors. I don’t use anything too complicated or hard to find, but I do use quite a few seasonings. It’s the combination of all of that makes this my favorite dry rub.
- brown sugar
- sea salt
- ground mustard
- onion powder
- smoked paprika
- dry minced garlic (you can use garlic powder)
- cayenne pepper
Mix it all together really well and then rub generously over your pieces of pork.
Set your Instant Pot to the saute function and pour in about a tablespoon of olive oil.
Once it’s hot, add a couple of your pork pieces to sear them on each side. You only need about 2 minutes on each side. You’re not trying to cook the pork, you’re just trying to get a quick sear on each side for the crispy outside edge.
Remove those pieces and add the rest of the pork. You can add another tablespoon of oil if you need to.
Once all the meat is seared and removed from the pot, press cancel.
This next part is very important. You have to remove all those burnt pieces on the bottom of the pot. Otherwise, you will get a burn error when you’re trying to cook the pork.
To do this, add about 1/2 cup chicken broth and use a wooden spoon to scrape the bottom until it’s clean. You want to deglaze the pan and make sure nothing is left on the bottom.
Once you have it clean, add your remaining chicken broth and the pork pieces.
Secure your lid and set the instant pot to cook on high pressure for 60 minutes. Let the pressure naturally release for 20 minutes and then to a quick release.
Remove the pork to a cutting board and shred with two forks.
It should shred VERY easily. It should practically fall apart as you pull it with the forks.
Let it cool completely and then you can either use it immediately, store it in the fridge for 2-3 days, or freeze it for later.
If you’re going to store it in the fridge or freeze, I toss it with the juice from the instant pot so it doesn’t dry out.
Ways to Use Pulled Pork
- Pork Tacos
- Pulled Pork Nachos- these Hawaiian Nachos are our favorite!
- In a salad like this Pork Carnita Salad
- As a sandwich with Arepas.
- Toss with BBQ sauce for pulled pork sandwiches.
Instant Pot Pulled Pork
- 5-6 lb Pork Butt Roast
- 2 Tbsp. Olive Oil
- 3 Tbsp. Brown Sugar
- 2 tsp. Sea Salt
- 1 tsp. Pepper
- 1 tsp. Ground Mustard
- 1 tsp. Onion Powder
- 1 tsp. Smoked Paprika
- 1 tsp. Garlic Powder
- 2 cups Chicken Broth
- Trim large chunks of fat from pork roast. Then cut roast into about 4-6 smaller pieces.
- In a large bowl, add brown sugar, sea salt, pepper, ground mustard, onion powder, smoked paprika and garlic powder. Rub generously on all sides of the pork pieces.
- Set Instant Pot to saute function and add about 1 tablespoon of oil. Once it is heated, add pork chunks in a single layer and sear on each side. About 2 minutes on each side until you have a nice golden sear. Remove from Instant Pot and repeat with remaining pork chunks until they're all seared. Remove all pork from the insert.
- Add 1/2 cup chicken broth to Instant Pot to deglaze the bottom of the pan. Use a wooden spoon to scrape along bottom of insert until it is completely deglazed and no residue remains on bottom of pan.
- Return pork to the insert with the remaining chicken broth. Secure the lid, make sure the vent is sealed and set the timer for 60 minutes. When it is done cooking, use a natural pressure release for 20 minutes. Then set to quick release.
- Remove pork to a cutting board and use two forks to coarsely shred into large pieces. Use immediately or return shredded pork to pot to toss with the juice. When cool, store in refrigerator or freeze for later use.
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