The ultimate Instant Pot Pulled Pork recipe that will make your taste buds dance!
Need dinner quick? With only 5 minutes of prep time and a pressure cooker, this easy Instant Pot Pulled Pork recipe makes the best barbecue sandwiches and tacos.
Easy Instant Pot Pulled Pork
Instant Pot Pulled Pork makes dinner a breeze! When you don’t have time to make dinner, this pressure cooker recipe will come to your rescue!
I’m not kidding when I say this is about the easiest pressure cooker meal I’ve ever made! You can tell from my all of my Instant Pot recipesthat I’m a little obsessed with mine.
I’ve made slow cooker pork, but this pulled pork is so much faster and perfect for when you need a fix it and forget meal much quicker!
All you need is about five minutes of prep time, then after your pork soaks up the spices, it’s ready to go into the Instant Pot!
There is no other work besides shredding your pork for sandwiches. Easy peasy, melt in your mouth pork!
What is the best cut of meat for pulled pork?
Wondering what cut of meat is best for cooking pulled pork? For this recipe I use a pork shoulder which is the most flavorful cut of pork roast. Thepork shoulder is cutinto two parts, the Boston Butt, and the Picnic Roast.
How long does It take to cook pulled pork in the Instant Pot?
It only takes 90 minutes to cook amazing pulled pork in the Instant Pot!
You’ll have to add at least 30 minutes of time to prepare the pork and for the pressure cooker to pre-heat. Best of all, it’s super easy!
I hope you enjoy this delicious pulled pork recipe! It’s now one of my son’s favorite meals, and that’s saying something because he is literally THE MOST PICKY kid in the world.Pair it with this amazing potato salad recipe and you have a winning meal!
Looking for more Easy dinner ideas? -> Check out our Recipe Index for more ideas!
Mix the paprika, brown sugar, garlic powder, chili powder, ground mustard, and salt together in a bowl.
Cut pork in half, then rub the spice blend all over each piece of pork. Cover and refrigerate for 30 minutes, or overnight.
Turn the Instant Pot on Sauté and once it says “hot”, add the oil.
Sauté pork 3-4 minutes on each side until it is brown. Turn off Instant Pot.
Add co*ke, water and Worcestershire sauce then close the lid. Make sure the seal is closed.
Cook on “Manual” or “Meat/Stew” button for 90 minutes.
When done, let the pressure naturally release (about 10 minutes).
Turn pressure valve to release any more pressure and open the lid.
Place the pork onto a plate to shred with two forks.
If you like BBQ sauce on your pork, remove the excess liquid in pot and place the pulled pork back into the Instant Pot. Stir in about 1-2 cups of BBQ sauce, close the lid and place on warm until ready to serve.
Notes
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Transfer everything to a large slow cooker and add a splash of liquid — water is great, but so is broth, apple juice, or beer if you have them handy. Cover and cook on low until the meat is tender and pulls apart easily.
Slow cooking the meat means it never has the chance to toughen up and will be extra silky and tender. Pressure cooking is faster, though you may lose a little bit of the tenderness. If you're going for the pressure cook method, be sure to get a pork shoulder or pork butt, as opposed to a pork loin.
Additionally, spray chicken broth or apple juice on the meat to prevent it from losing more moisture in the crockpot. To add a strong flavor during the process, white wine can also be sprayed.
Can you overcook pork in the Instant Pot? Although it's possible to overcook pork and other meats when pressure cooking, usually if the meat isn't tender enough it's because it wasn't cooked long enough. 4-5 pounds of pork shoulder needs about 90 minutes of cooking time at pressure.
To achieve tender and flavorful pulled pork, it's best to cook it slowly for a long time until it's easy to shred. This makes it a great dish to prepare in advance and serve for dinner later.
The acid from the apple cider and apple cider vinegar help to tenderize the meat while also keeping it juicy and flavorful. The low and slow cooking method makes it fall apart as soon as your fork touches it and shreds beautifully.
This thin, vinegar-based finishing sauce, which differs from a BBQ sauce, is the secret ingredient to kick up my smoked pulled pork. After you've pulled your pork butt, drizzle over the meat and combine. The vinegar adds contrast to the smoky flavor and cuts through the fat in the meat.
We use brown sugar, onion powder, garlic powder, cumin, smoked paprika, a good amount of salt & pepper, and a pinch of cayenne! Make sure you use all of the seasoning! Also, really rub it into the pulled pork, get all of the nooks and crannies!
I prefer to season the meat before adding it to the slow cooker with my favourite spices, along with salt and pepper. I also recommend browning the meat slightly prior to slow cooking which will help maximise the flavour. However, this is a step that can be left out if you don't have enough time.
Worgul recommends placing the pork in the slow-cooker fat side up. The fat will render thoroughly during the cooking process and by placing the meat fat side up, it makes it much easier to remove excess fat before serving. "The cooker will be nearly filled with fat and liquid after hours of cooking.
If you find it does need a little extra liquid, just add a little beef stock, a bit at a time. Can you leave Pulled Pork in the slow cooker too long? Like any dish, if you leave meat cooking for too long it will begin to dry out and toughen up.
Pour 1 1/2 cups liquid, such as low-sodium chicken or vegetable broth, tomato juice, light or amber beer, white or red wine, orange juice, or a mix of several liquids (and optional liquid smoke) over the pork. The pork should be only partially submerged, with some of the pork remaining above the surface of the liquid.
Namely, if you accidentally incorporate too much sauce, the flavor and texture of the pork are going to be completely overwhelmed by the sauce — meaning you'll have a soggy mess, including buns that are potentially too soaked to hold, that is also missing the complex flavors of the slow-roasted pork.
Wet rubs are fantastic when you are cooking low and slow – again, brisket and pulled pork. This allows your food to develop a unique bark and allows the sugars to caramelize instead of burn.
Typically, when you make pulled pork, you'll cook it in barbeque sauce or another acidic ingredient like vinegar, citrus, or Worcestershire sauce, which work to tenderize the pork.
Unfortunately, once you overcook a piece of meat in the pressure cooker, there's no going back. You'll be left with a pile of dry, crunchy, tasteless fibers and no amount of additional pressure cooking is going to put that moisture back into the meat. Earlier, I explained how ingredient size affects the cooking time.
Try a Marinade or Brine. A marinade or brine can introduce more moisture or lots of flavor into your meat before you cook it. A marinade is a sauce that introduces extra flavor to your pork, depending on the aromatics or herbs you choose to include. A brine pulls more moisture into the meat, which keeps your pork juicy ...
Introduction: My name is Nicola Considine CPA, I am a determined, witty, powerful, brainy, open, smiling, proud person who loves writing and wants to share my knowledge and understanding with you.
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