Description
This BBQ Instant Pot Pulled Pork recipe delivers tender, flavorful pork shoulder infused with a rich, smoky dry rub and a tangy BBQ sauce, all made effortlessly in your Instant Pot. Perfect for gatherings, sandwiches, or a comforting family meal.
Ingredients
Scale
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
Sauce
- 1 cup BBQ sauce
- 1 cup ketchup
- 2 tablespoons brown sugar
- 2 tablespoons Worcestershire sauce
- 1/2 cup chicken broth
Main
- 4 pounds boneless pork shoulder
- 2 tablespoons olive oil
Instructions
- Prepare Dry Rub: Combine all the dry rub ingredients in a bowl and mix thoroughly to ensure even seasoning.
- Make the Sauce: In a separate bowl, whisk together the BBQ sauce, ketchup, brown sugar, Worcestershire sauce, and chicken broth until well blended.
- Season Pork: Generously coat the pork shoulder pieces with the prepared dry rub, massaging the spices into the meat for maximum flavor.
- Sauté Pork: Heat olive oil in the Instant Pot using the sauté function, and brown the pork on all sides to develop a rich crust; then remove and set aside.
- Deglaze Pot: Pour the prepared sauce into the Instant Pot and scrape the bottom to loosen any browned bits left from sautéing.
- Cook Pork: Return the browned pork to the pot, toss to coat in sauce, seal the Instant Pot lid securely, and cook on the ‘Meat/Stew’ setting for 90 minutes under pressure.
- Release Pressure: Allow the Instant Pot to naturally release pressure for approximately 15 minutes before carefully opening the lid.
- Shred and Simmer: Remove the pork and shred it using two forks; return shredded meat to the sauce in the pot and simmer using the sauté function to thicken and marry flavors before serving.
Notes
- For best results, brown the pork thoroughly to enhance flavor through caramelization.
- Natural pressure release helps keep the pork moist and tender.
- Adjust cayenne pepper to control the heat level of the rub.
- Serve pulled pork on toasted buns with coleslaw for a classic BBQ sandwich.
- Leftovers keep well in the refrigerator for up to 3 days or freeze for up to 3 months.
