Description
This BBQ Instant Pot Pulled Pork recipe delivers tender, flavorful shredded pork shoulder infused with a smoky, spicy dry rub and rich barbecue sauce. Using the Instant Pot makes the cooking process faster and easier, infusing the meat with deep flavors and resulting in melt-in-your-mouth pulled pork perfect for sandwiches, tacos, or a hearty main dish.
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 Worcestershire sauce
- 1/4 cup brown sugar
- 1/2 cup chicken broth
Other Ingredients
- 4 pounds boneless pork shoulder
- 2 tablespoons olive oil
Instructions
- Prepare the Dry Rub: In a bowl, thoroughly mix 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 spice blend.
- Make the Sauce: In a separate bowl, whisk together the BBQ sauce, ketchup, Worcestershire sauce, brown sugar, and chicken broth until smooth to prepare the cooking and finishing sauce.
- Season the Pork: Coat the pork shoulder pieces generously with the prepared dry rub, ensuring every surface is covered to build depth of flavor in the meat.
- Sauté the Pork: Heat olive oil in the Instant Pot on the sauté setting. Brown the pork shoulder on all sides until a golden crust forms, which helps lock in juices and adds richness to the final dish. Then remove the pork and set aside.
- Deglaze the Pot: Pour the prepared sauce into the pot to deglaze it, scraping up any browned bits from the bottom for added flavor. Return the pork to the pot and toss it in the sauce to coat well.
- Pressure Cook: Seal the Instant Pot lid securely and cook on the ‘meat/stew’ setting for 90 minutes. This pressure cooking method breaks down the tough connective tissues for tender, shreddable pork.
- Natural Pressure Release: Let the pressure naturally release over about 15 minutes after cooking, which helps maintain the moisture and tenderness of the pork.
- Shred and Simmer: Open the lid, shred the pork finely using forks, then simmer the pork in the sauce on sauté mode for a few minutes to let the flavors meld and thicken the sauce before serving.
Notes
- For extra smoky flavor, add a teaspoon of smoked paprika to the dry rub.
- If you prefer a spicier kick, increase cayenne pepper to 1/2 teaspoon.
- Serve the pulled pork on toasted buns with coleslaw for classic BBQ sandwiches.
- Leftover pulled pork can be refrigerated for up to 3 days or frozen for up to 3 months.
- Use chicken broth or vegetable broth as a substitute if needed to keep it dairy-free.
