Instant Pot pulled pork is the easiest way to get juicy, shredded meat cooked in a tangy, spicy, smoky braising liquid in just over an hour!
Pressure Cooker Pulled Pork
Using the pressure cooker to make pulled pork is basically magic. You get fall-apart tender, juicy meat, the way you would using low and slow cooking, but in a fraction of the time! If I set out to pick up a pork shoulder, it’s more often than not because I’m craving this Instant Pot pulled pork recipe.
It’s savory, and smoky, with a hint of tang from the Dijon mustard and it can be used in so many different ways. Piled high on buns with barbecue sauce for a pulled pork sandwich, on top of a rice bowl, in burritos, quesadillas, and for pork nachos. I’ve even added it to a grilled cheese sandwich!
The great thing about making a big batch of pulled pork is not only does it serve a lot of people, but you can use some and then save the rest for later because it freezes really well.
The pork is coated in a dry rub made of herbs and spices, and then all it takes is to sauté the onions and garlic, and then submerge the meat into broth, Dijon mustard, Worcestershire sauce, and liquid smoke, to cook under pressure until it falls apart tender. It’s just as easy as slow cooker BBQ pulled pork, but done so much faster!
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Pulled Pork Ingredients Notes
Below is a list of the ingredients you’ll need to gather to make this recipe. Scroll down to the full recipe card for the specific amounts.
- Pork shoulder: Also known as a pork butt roast (although not entirely the same), this is the cut I prefer to use, but you can also use a pork loin roast. Bone-in or boneless can be used, but as you can imagine, boneless would be easier to shred.
- Olive oil: For searing the meat and sautéing the onions and garlic.
- For the dry rub: Paprika, salt, dried thyme, dried rosemary, black pepper.
- Onions and garlic: Aromatics that cook down and caramelize for extra flavor.
- Beef broth: Use regular or low-sodium broth. You can even swap for chicken broth too.
- Worcestershire sauce: Gives it a some extra flavor.
- Dijon mustard: For a little zip! You can also swap this for apple cider vinegar.
- Liquid smoke: A little of this goes a long way. If you prefer to use smoked paprika in the rub instead, you can. This is optional
- Bay leaves: Dried bay leaves are added to liquids for extra flavor and removed before serving.
- Red pepper flakes or cayenne pepper, optional: Add a little extra heat by sprinkles in ⅛-1/4 teaspoon of your choice.
How to Make this Instant Pot Pork Recipe
This recipe will come together in a handful of easy steps but the pressure cooker does most of the work!
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Step 1: Cut the pork into 2-4 pieces. It’s the easiest way to fit all the pork pieces in the crockpot and it provides more surface for searing. Gently rub the dry rub mixture into all the pieces of meat.
Step 2: Turn the Instant Pot to sauté and drizzle in the olive oil. Once it reads “HOT” sear the pork in batches for about 1 minute per side. Transfer them to a plate to rest.
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Step 3: Add another tablespoon of oil, sauté the onions, and season with salt. Cook for about 4-5 minutes until they are soft and translucent and then add the garlic to cook for another 30 seconds.
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Step 4: Pour in the beef broth, Worcestershire sauce, Dijon mustard, liquid smoke, and bay leaves. Use a wooden spoon to deglaze the bottom of the pot. Removing those browned bits will give the broth that extra flavor.
Step 5: Add the pork back into the pot. Make sure the liquid doesn’t rise above the “max-fill” line, otherwise, you may need to scoop out some of the liquid. The Instant Pot needs that room for the heat to expand once it starts to build pressure.
Step 6: Place the lid and set the valve to the sealing position. Cook on high pressure – manual setting for 60 minutes, and then allow the pressure to release naturally.
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Step 7: Once it is safe to remove the lid, use a two forks to shred the meat apart. Use tongs to swirl the shredded pork around in the juices for tons of flavor!
Tips
Don’t skip the searing step! Browning the meat creates complexity and a richer flavor in the final dish.After searing, use the broth to scrape up any browned bits from the bottom of the pot.
Use a natural pressure release. This means, don’t touch it until the indicator tells you the lid is safe to open. The pot and the cooking liquid will still be extremely hot once the lid is open. If you prefer to move your meat to a cutting board to shred, do that!
How to Serve Instant Pot Pulled Pork
Serve on buns with your favorite BBQ sauce sauce (or hot sauce) and coleslaw.
This pork is amazing in tacos! Top with your favorite salsa, chopped onion, and cilantro.
You can also enjoy a large bowl of rice, beans, and pulled pork for dinner or a quick lunch.
How to Store Leftovers
Refrigerate: Keep any leftovers in an airtight container in the fridge for up to 3 days.
Freeze: You can also freeze it in a freezer bag for up to 2 months. Thaw in the fridge overnight for one or two quick weeknight dinners.
Reheat: It reheats well in the microwave.
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Instant Pot Pulled Pork
Ingredients
- 4-5 pounds pork shoulder
- 1 tablespoon paprika
- 2 teaspoons salt divided
- 2 teaspoons dried thyme
- 2 teaspoons dried rosemary
- ½ teaspoon black pepper
- 2 tablespoons olive oil divided
- 2 yellow onions thinly sliced
- 8 cloves garlic minced
- ½ cup beef broth
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Dijon mustard
- ½ teaspoons liquid smoke
- 2 bay leaves
Instructions
- Cut the pork into 2-4 pieces.4-5 pounds pork shoulder
- In a small bowl, mix 1 teaspoon of salt, black pepper, dried thyme, dried rosemary, and paprika. Gently rub the mixture onto the meat pieces in it.1 tablespoon paprika, 2 teaspoons salt, 2 teaspoons dried thyme, 2 teaspoons dried rosemary, ½ teaspoon black pepper
- Turn the Instant Pot to sauté mode and add a tablespoon of olive oil. In batches, sear each piece of meat for about one minute per side then remove and place on a plate.2 tablespoons olive oil
- Add another tablespoon of olive oil and add the sliced onion and the other teaspoon of salt.2 yellow onions
- Sauté the onion for about 4-5 minutes until it’s translucent. Then add the minced garlic and stir for another 30 seconds.8 cloves garlic
- Add beef broth, Worcestershire sauce, Dijon mustard, liquid smoke and bay leaves.½ cup beef broth, 1 tablespoon Worcestershire sauce, 1 tablespoon Dijon mustard, ½ teaspoons liquid smoke, 2 bay leaves
- Stir to deglaze the bottom of the instant pot.
- Add the seared pork back to the pot, making sure the liquid is below the maximum-fill line.
- Place the pid on a seal the pressure. Cook on manual, high-pressure for 60 minutes.
- Let it naturally release. which will take about 15 minutes.
- Using two forks or thongs, pull the pork apart and mix it with the juices. This is loaded with flavor!
Notes
Nutrition
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