Pressure Cooker Pulled Pork

This Pressure Cooker Pulled Pork is tender, juicy, and packed with smoky-sweet flavor. It starts with pork shoulder, a bold spice rub, and a splash of vinegar for balance—all cooked until perfectly shreddable in your Instant Pot or electric pressure cooker. Serve it in sandwiches, salads, tacos, bowls, or any dish that calls for tender, flavorful pulled pork.

Jump to:

• Why You'll Love This Easy Pressure Cooker Pulled Pork Recipe
• Ingredients for Pressure Cooker Pulled Pork
• Step-by-Step: How to Make Pulled Pork in a Pressure Cooker
• Serving Ideas for Instant Pot Pulled Pork
• How to Store and Reheat Pulled Pork
• FAQ
• Essential Tools for Making This Pressure Cooker Pulled Pork
• More Easy Weeknight Dinners with Big Flavor
• Pressue Cooker Pulled Pork

Why You'll Love This Easy Pressure Cooker Pulled Pork Recipe

• Quick and reliable: Pressure cooking delivers consistently tender, shreddable pork in a fraction of the time compared to oven roasting or slow cooking. What usually takes 6–8 hours in a slow cooker or 3–4 hours in the oven is ready in about 90 minutes, start to finish. If you’re after a reliable pork shoulder recipe for the Instant Pot, this foolproof one delivers bold flavor with minimal effort.
• Bold, balanced flavor: A smoky-sweet spice rub, tangy apple cider vinegar, and savory Worcestershire sauce create a flavorful base that doesn’t even require BBQ sauce—though we love it that way too!
• Minimal hands-on time: Aside from browning the pork and mixing the rub and broth, this is a true set-it-and-forget-it meal. The pressure cooker does all the heavy lifting while you prep toppings, sides, or just relax.
• Great for meal prep or a crowd: This easy pulled pork recipe makes a generous batch that keeps well in the fridge and freezer, so you can get multiple meals out of one cook. It also scales easily for larger batches to feed a crowd.
• Endlessly versatile: Use it in sliders and sandwiches, tacos, nachos, grain bowls, salads—even breakfast dishes like frittatas, omelets, and hash. It’s a flavorful base that plays well with all kinds of toppings and formats.

Ingredients for Pressure Cooker Pulled Pork

• Boneless pork shoulder or pork butt – Both cuts come from the pig’s shoulder and are ideal for pulled pork thanks to their fat and connective tissue, which break down beautifully under pressure. Pork shoulder is usually slightly leaner and more uniformly shaped, while butt (also called Boston butt) tends to be a bit fattier and more marbled—great for extra-favorful and juicy results. Either works—just use what you can find.
• Brown sugar – Adds a subtle sweetness to the spice rub, helping to balance the salt, vinegar, and spices. It also helps the pork develop a rich, caramelized crust when browned.
• Kosher salt – Kosher salt – For seasoning the pork all the way through. Diamond Crystal kosher salt is a staple in my pantry.
• Garlic powder – Adds a rich kick of flavor that holds up well through pressure cooking.
• Onion powder – Adds mellow, allium depth without needing to chop anything.
• Smoked paprika – Delivers a smoky, earthy warmth without needing a smoker or grill.
• Ground mustard – Adds sharpness and complexity to round out the flavor of the rub.
• Cracked black pepper – Offers bite and mild heat to balance the sweetness of the brown sugar.
• Cayenne pepper – Brings a subtle kick of heat; adjust to taste or omit if you prefer a milder result.
• Chicken broth – Infuses the pork with moisture and savory depth as it cooks. You can use water in a pinch, but broth adds more flavor.
• Apple cider vinegar – Bright and tangy, this helps cut through the richness of the pork and adds balance to the cooking liquid.
• Worcestershire sauce – Brings umami depth and a little something extra to the mix—think savory, slightly sweet, and hard to pin down (in a good way).
• Vegetable oil (or any high smoke point oil) – Used to brown the pork before pressure cooking. Opt for oils like canola, avocado, grapeseed, or sunflower oil that can handle high heat without burning.

Step-by-Step: How to Make Pulled Pork in a Pressure Cooker

Here’s how to make easy pulled pork in a pressure cooker. It’s faster than slow cooking and turns out reliably tender and full of flavor:

1. Mix the spice rub: In a small bowl, combine the brown sugar, kosher salt, garlic powder, onion powder, smoked paprika, ground mustard, black pepper, and cayenne.
2. Season the pork: Cut the pork into 4-inch chunks and toss in a large bowl with the spice rub until evenly coated.
3. Brown the meat: Set your pressure cooker to the sauté function. Once hot, add the oil. Working in batches, sear the pork in one even layer until browned on all sides. Set each batch aside on a plate as you go.
4. Make the broth mixture: In a measuring cup, stir together the chicken broth, apple cider vinegar, and Worcestershire sauce.
5. Deglaze the pot: Pour a splash of the broth mixture into the pot and use a wooden spoon to scrape up the browned bits from the bottom. This helps prevent a burn warning during pressure cooking.
6. Add the pork and remaining liquid: Return the browned pork to the pot and pour the rest of the broth mixture over the top.
7. Pressure cook: Lock the lid in place and cook on high pressure for 60 minutes. Let the pressure release naturally for 15 minutes, then manually release any remaining pressure.
8. Shred and serve: Remove the pork to a bowl and shred with two forks. Taste and season if needed. Add BBQ sauce if you like, or serve it plain—it’s flavorful either way.

Serving Ideas for Instant Pot Pulled Pork

This pressure cooker pulled pork is incredibly versatile—easy enough for a weeknight dinner, but just as welcome at a summer cookout or backyard party. Here are some favorite ways to serve it:

• Sliders or sandwiches – Pile it onto soft buns or rolls with slaw, pickles, and your favorite BBQ sauce. Try it with my Smoky and Spicy Red BBQ Sauce, Carolina Gold Mustard BBQ Sauce (pictured), Chipotle Peach BBQ Sauce, or Firewhisky BBQ Sauce for the best BBQ pulled pork sandwiches. I love serving it on these Easy No-Knead Burger Buns (pictured), but brioche, potato rolls, and Hawaiian buns work great too.
• Tacos or quesadillas – Fill warm tortillas with pulled pork, then top with shredded cabbage, chopped onion, cilantro, lime crema, and a sprinkle of cotija cheese. This tender pork is also great folded into a cheesy quesadilla with a side of this Special Sauce to dip it in.
• Rice or grain bowls – Layer it over white rice, brown rice, or farro with roasted veggies, avocado, and a drizzle of hot sauce or this Buttermilk Jalapeno Ranch Dressing or this Avocado Chimichurri.
• Nachos – Scatter over tortilla chips with cheese, black beans, jalapeños—whatever your go-to nacho toppings are—and bake until melty. Finish with sour cream, salsa, or guacamole.
• Salads – I love using this pork in my BBQ Pulled Pork Salad with Peaches and Cornbread Croutons (pictured). It’s also great tossed into a hearty salad with romaine, black beans, corn, avocado, and a punchy dressing like Buttermilk Jalapeno Ranch Dressing or lime vinaigrette.
• Breakfast – Add it to hash, omelets, breakfast burritos, or frittatas -- like this Kitchen Sink Frittata. This juicy pork is especially good paired with crispy potatoes and eggs.

How to Store and Reheat Pulled Pork

Fridge

Store leftover pulled pork in an airtight container in the refrigerator for up to 4 days. For best results, include a few spoonfuls of the cooking liquid or broth when storing—this will help keep the pork moist when reheating.

Freezer

Pulled pork freezes beautifully. Let it cool completely, then portion into airtight containers or freezer bags and freeze for up to 3 months. Defrost overnight in the fridge before reheating.

Reheating

Warm gently on the stovetop or in the microwave with a splash of the reserved broth or your favorite sauce. You can also reheat it in a covered dish in a low oven if you're serving a larger portion.

FAQ

How long do you cook pulled pork in an Instant Pot?

Cook boneless pork shoulder or pork butt in the Instant Pot on high pressure for 60 minutes, then allow a natural pressure release for 15 minutes before manually releasing any remaining pressure. This gives you perfectly tender, shreddable meat every time.

Can I use a bone-in pork shoulder or pork butt?

Yes. Just skip the browning step, increase the total weight slightly (around 3.5–4 lbs), and add an extra 10–15 minutes to the cook time to ensure it’s fully tender. After cooking, discard the bone and shred as usual.

Do I have to brown the pork first?

Technically, no—it will still cook through. But browning adds deeper flavor and improves the final texture. If you have the time, it’s worth the extra step.

What’s the difference between pork shoulder and pork butt?

Both come from the shoulder, but pork butt (also called Boston butt) is a little fattier and more marbled, which usually results in juicier pulled pork. Pork shoulder tends to be a bit leaner but still works really well.

Can I double this recipe?

Yes, as long as the pork fits under your pressure cooker's max fill line. Brown the pork in more batches if needed, and expect it to take a little longer to come to pressure.

Can I use water instead of chicken broth?

You can, but the broth adds more flavor. If you use water, consider bumping up the Worcestershire or adding a bit more salt to compensate.

What BBQ sauce do you recommend?

This pulled pork works with all kinds of BBQ sauces. Some of my favorites include my Spicy Red BBQ Sauce, Carolina Gold Mustard BBQ Sauce, Chipotle Peach BBQ Sauce, and Firewhisky BBQ Sauce.

Essential Tools for Making This Pressure Cooker Pulled Pork

• An electric pressure cooker (like an Instant Pot)
• A large mixing bowl
• Measuring spoons
• A liquid measuring cup
• A small bowl (for spice rub)
• Tongs or a slotted spoon (for browning and transferring pork)
• A wooden spoon (for deglazing)
• Two forks or meat shredder claws for pulling pork

Are you looking to upgrade your cooking tools or replenish your pantry?

Check out my kitchen tools shop page and pantry staples shop page to find my must-have kitchen tools, pantry items, and other Whip & Wander favorites.

More Easy Weeknight Dinners with Big Flavor

Love this Pressure Cooker Pulled Pork? Try these other flavorful dinner ideas—great for easy weeknights, casual entertaining, and make-ahead meals:

• BBQ Pulled Pork Salad with Peaches and Cornbread Croutons
• Pressure Cooker Barbacoa Beef
• Grilled Skirt Steak with Avocado Chimichurri Sauce
• BBQ Chicken Pizza
• Southwest Pasta Salad
• Chicago Hot Dog Pasta Salad
• Mediterranean Turkey Burgers
• Grilled Chicken Wings with Carolina Gold Mustard BBQ Sauce
• Burger Salad with Cheese-Stuffed Meatballs and Special Sauce
• BBQ Chicken Salad with Buttermilk Jalapeno Ranch

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