No more having to wait around for hours for your pork to smoke just right, no more testing the temperature every several minutes, and no longer worrying about running out of propane. The Instant Pot does all the hard work for you, so you can sit back, relax, and smell how good your food is cooking.

This recipe is great for people who want to show off their BBQ skills to their friends and family without having to work too hard. And what’s best? The next day, the pulled pork tastes even better, so you can eat it for days. So, get your Instant Pot ready, get your ingredients ready, and let’s start cooking!

Ingredients

• 4 lb pork butt roast (bone-in or boneless)

• 3 tbsp brown sugar

• 2 tsp salt

• 1 tsp ground mustard

• 1 tsp black pepper

• 1 tsp onion powder

• 1 tsp paprika

• ½ tsp garlic powder

• ¼ tsp cayenne pepper

• 1½ cups chicken broth

• 1 tbsp Worcestershire sauce

• 1 tsp liquid smoke

• 2 tbsp olive oil

• 1 cup BBQ sauce (your favorite)

Instructions

1. Prep the Pork

• Trim excess fat from the pork.

• Cut into 4 equal chunks to help it cook evenly.

2. Make the Dry Rub

• In a large bowl, combine brown sugar, salt, ground mustard, pepper, onion powder, paprika, garlic powder, and cayenne.

• Toss the pork chunks in the seasoning until thoroughly coated.

3. Sear the Pork

• Set the Instant Pot to Sauté and wait until it displays “Hot.”

• Add olive oil and sear the pork in batches, 2 minutes per side, until browned.

• Remove and set aside on a plate.

4. Deglaze the Pot

• Press Cancel to stop sautéing.

• Pour in ½ cup of chicken broth and scrape the bottom with a wooden spoon to release any browned bits. This prevents the “burn” warning during pressure cooking.

5. Pressure Cook

• Return the seared pork chunks to the pot.

• Add the remaining chicken broth, Worcestershire sauce, and liquid smoke.

• Secure the lid, set the valve to Sealing, and cook on High Pressure for 50 minutes.

• Allow for a 10-minute natural release, then carefully quick-release any remaining pressure.

6. Shred and Sauce

• Transfer the pork to a large bowl and shred with two forks.

• Mix in BBQ sauce or drizzle some of the flavorful cooking liquid over the shredded meat for extra juiciness.

7. Serve

• Serve on brioche buns, in tacos, over baked potatoes, or alongside coleslaw and cornbread for a hearty meal.

Make Ahead & Storage

• Make Ahead: Cook and shred the pork, then store covered in the cooking juices in the fridge for up to 2 days before serving.

• Refrigerator: Store leftovers in an airtight container for up to 4 days. Reheat gently on the stovetop or in the microwave with a splash of broth.

• Freezer: Portion the cooled pork into freezer bags and freeze for up to 3 months. Thaw overnight in the fridge and reheat as needed.

If you like this delicious pulled pork recipe for the instant pot, it’s time to spread the love! Why not add the tasty picture to your Pinterest board and let your followers in on the tasty secret? You will not only tell people about this tasty treat, but you will also show off your cooking skills. Don’t be shy; let’s get those pins sticking and tickle some taste buds. 🙂

Check out this Sause Vide BBQ Pork Shoulder Recipe