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–+ servings
pulled pork sandwiches

Instant Pot Pulled Pork

This Instant Pot Pulled Pork recipe results in super flavorful pork.

Note: Made in a 6-qt Instant Pot

5 from 24 votes
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Prep Time 15 minutes
Cook Time 50 minutes
Pressurizing Time 15 minutes
Total Time 1 hour 20 minutes
Course Main Course
Cuisine American
Servings 6 servings
Calories 322 kcal

Equipment

Ingredients
 

  • 3 pound (1 kg) boneless pork shoulder skin and fat cap removed
  • 1 tablespoon (7 g) paprika
  • 1 teaspoon (6 g) salt
  • 1/2 teaspoon (1 g) black pepper
  • 1/2 teaspoon (3 g) garlic salt
  • 1/4 teaspoon (0.5 g) oregano
  • 1 cup (237 ml) beef or pork stock
  • 1 small onion but into chunks
  • 1 tablespoon (15 ml) cooking oil

Instructions
 

  • Remove any skin and fat from the pork shoulder, rinse in cool water, pat dry, and cut it into large chunks.
  • Combine the paprika, salt, pepper, garlic salt and oregano in a small bowl. Coat each piece of pork with the rub.
  • Heat the Instant Pot on Saute mode and add the cooking oil. When hot, sear the pork chunks on all sides until browned (about 3 mins per side). Remove from the pot.
  • Add the beef stock to the pot and whisk rapidly to scrap all the browned bits off the bottom. Add the pork and onions to the pot.
  • Secure the lid on the Instant Pot and set the valve to sealing.
  • Select the Pressure Cook button and set to 50 minutes. When finished, allow the pressure to release naturally (about 15 minutes). Remove the meat and let stand in a bowl with no liquid for 5 minutes. Shred with a fork.

Notes

  • You can use a pork shoulder, butt, leg, loin or belly. Remove skin, fat cap, and any bones.
  • If you don’t wish to use the dry rub, sprinkle with salt and pepper or seasoning salt.
  • Don't skip the step of searing the pork. It adds so much depth of flavor.
  • Remove the pork from the Instant Pot to shred it where you have room to work. This will also help drain some of the cooking liquid from the meat making it better for sandwiches.
  • You can use a pork shoulder, butt, leg, loin or belly. Remove skin, fat cap, and any bones.
    If you don’t wish to use the dry rub, sprinkle with salt and pepper or seasoning salt.
  • Make sure to turn sauté mode off before you deglaze the pot.

Nutrition

Calories: 322kcalCarbohydrates: 2gProtein: 52gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 136mgSodium: 784mgPotassium: 965mgFiber: 1gSugar: 1gVitamin A: 51IUVitamin C: 3mgCalcium: 26mgIron: 2mg
Keyword Pork
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