Description

This Pressure Cooker Pulled Pork is tender, juicy, and full of smoky-sweet flavor. Made in an electric pressure cooker or Instant Pot with boneless pork shoulder (or pork butt), a bold spice rub, and a tangy broth mixture, it’s perfect for easy weeknight dinners or feeding a crowd. Great for sandwiches, sliders, salads, tacos, bowls, nachos, and more.

Ingredients

Scale

3 lbs (1.36 kg) boneless pork shoulder or pork butt, cut into 4-inch pieces
2 tbsp vegetable oil (or another high smoke point oil like avocado or canola)
3 tbsp brown sugar
2 tsp kosher salt
2 tsp garlic powder
2 tsp onion powder
1 tsp smoked paprika
½ tsp ground mustard
½ tsp cracked black pepper
¼ tsp cayenne pepper
1 cup (240 ml) chicken broth
¼ cup (60 ml) apple cider vinegar
1 tbsp Worcestershire sauce

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Instructions

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 pepper.
Season the pork: Add the pork to a large bowl and season with the spice rub, tossing until evenly coated.
Brown the pork: Set your pressure cooker to the sauté function. Once hot, add the oil and let it heat until shimmering. Working in batches, sear the pork in one even layer until browned on all sides. Transfer each batch to a plate as it finishes.
Make the broth mixture: In a liquid measuring cup, stir together the chicken broth, apple cider vinegar, and Worcestershire sauce.
Deglaze the pot: Pour a splash of the broth mixture into the pot. Use a wooden spoon to scrape up the browned bits from the bottom—this helps prevent a burn warning. Press “Cancel” to turn off the sauté function.
Add the pork and remaining liquid: Return the browned pork to the pot and pour the remaining broth mixture over the top.
Pressure cook: Lock the lid in place and set the pressure cooker to high pressure for 60 minutes. Let the pressure release naturally for 15 minutes, then quick release any remaining pressure.
Shred and serve: Transfer the pork to a large bowl and shred with two forks. Add BBQ sauce if desired, or serve as-is.

Notes

Nutritional information on Whip & Wander is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.

For bone-in pork shoulder or butt: Use 3.5–4 lbs (1.6–1.8 kg) and leave the roast whole. Skip the browning step and increase cook time to 70–75 minutes. After cooking, discard the bone and shred as usual.

Store refrigerated leftovers with a bit of the cooking liquid to help retain moisture when reheating. This pulled pork freezes well for up to 3 months.

Nutrition

Serving Size: 1/2 lb
Calories: 459
Sugar: 7 g
Sodium: 801 mg
Fat: 29 g
Saturated Fat: 9 g
Carbohydrates: 9 g
Protein: 39 g
Cholesterol: 130 mg