Instapot Pulled Pork (entree)

Instapot Pulled Pork

Pulled pork and sauce


Type: entree
Servings: 6 (It’s actually a lot more, but the original recipe said 6 before I adjusted it).
Calories: 550 (approximate)
Prep 15 m

Cook 50-60 m
Ready In 75 minutes

Ingredients for Spice Rub

    • 1 Tablespoon Packed Brown Sugar
    • 2 Teaspoons Paprika
    • 2 Teaspoons Garlic Powder
    • 2 Teaspoons Onion Powder
    • 1 Teaspoon Salt
    • 1 Teaspoon Pepper
    • 1/2 Teaspoon Cumin
    • 1/4 Teaspoon Cayenne, Optional

Ingredients for Pork Shoulder and Pork BBQ Sauce.

    • 3 Pound Boneless Pork Roast, Cut into 3-4 inch cubes
    • 2 Tablespoons Olive Oil
    • 1/3 Cup Apple Cider Vinegar
    • 2 Cups Barbecue Sauce, Divided
    • 1 1/4 Cup Chicken or Beef Broth
    • 1 Teaspoon Hot Pepper Sauce
    • Cornstarch and cold water for thickening slurry (use what you need)


    • Make sure you cube your pork into 3-4″ pieces.
    • In a small bowl mix together the spice rub’s brown sugar, paprika, garlic powder, onion powder, salt, pepper, cumin, and cayenne, set aside for seasoning the cubed pork
    • Put your pork into a 1 gallon ziplock bag and mix with spice rub. Leave out (but sealed) for 60 minutes to give a chance for the rub to sink in.
    • In a medium bowl whisk together the apple cider vinegar, one cup of the barbecue sauce, the hot pepper sauce if using, and one cup of the broth, set aside for after sauteing.
    • Turn your instant pot to the saute setting. Add the olive oil and allow it to get hot then add a third of the cubed pork to the hot oil and saute for 5 minutes, turning to brown on all sides. Remove the browned pork to a plate and repeat twice more with the remaining two thirds of the cubed pork.
    • Turn the instant pot off.  Use the remaining 1/4 cup of beef broth and a wooden spoon to deglaze (scrape the brown bits) from the bottom of the pot.
    • Add all of the meat along with the barbecue sauce mixture to the instant pot, closing and sealing the lid.
    • Cook on manual high pressure for 40 minutes. Once the cooking time is up, allow the pressure to release naturally for 10 minutes, then do a quick release.
    • Remove the meat from the instant pot and shred in a bowl with two forks, leaving liquid remnants in the instapot.
    • Turn on saute again, and mix cornstarch and water for a thickening slurry in with the juice, turning it into an excellent pork bbq sauce.
    • Enjoy the best bbq sauce with the pulled pork.

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