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–+ servings

The BEST Pulled Pork- Instant Pot Recipe

Brenda Lanzilli
Perfectly tender and juicy pulled pork quickly and efficiently in the INSTANT POT with an easy homemade BBQ sauce and quick coleslaw. An instant crowd pleaser!
Print Recipe
Prep Time 20 minutes
Cook Time 1 hour
Course Dinner, Lunch
Cuisine American
Servings 6
Calories 527 kcal

Ingredients
  

Pulled Pork

  • 5 lb pork shoulder, bone in or 2-3 lbs, boneless
  • 3 tbsp brown sugar
  • 1 tbsp salt
  • 1 tbsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • ½ tsp ground mustard powder
  • ½ tsp black pepper
  • 12 oz beer I use Modelo
  • ½ cup water enough to 3/4 submerge the meat

BBQ Sauce

  • 1 cup ketchup
  • ¼ cup Apple cider vinegar
  • ⅛ cup dijion mustard taste, add more if preferred
  • ⅓ cup brown sugar
  • 1 tbsp worcestershire sauce

Coleslaw

  • 2½ cup shredded cabbage
  • ¼ cup mayo
  • 3 tbsp Apple Cider Vinegar
  • ½ tsp salt
  • ⅛ tsp pepper
  • ⅛ tsp celery seed

Instructions
 

Pulled Pork

  • Combine brown sugar, salt, smoked paprika, onion powder, garlic powder, ground mustard powder and black pepper. This will be your spice rub for meat. Set aside.
  • Trim some of the fat or skin (if still attached) Cut pork shoulder into large cubes, about 4-5 inch. Generoulsy season meat with spice rub. Leave on cutting board at room temp for 30-60 minutes. (Meat will sear better without the chill from fridge)
  • Add 2 tbs canola oil to Instant Pot and set to saute. Add 2 or 3 pieces of the pork, no overcrowding. Sear on each side for about 2 minutes each. Remove pork and set aside on a plate. Repeat with remaining pork pieces.
  • Press cancel, then while pot is still hot, deglaze by adding beer and scrape off all the bits with a wooden spoon. Return all seared pork to the instant pot. Try to arrange in a singe layer, all nestled together. Meat should have enough liquid to cover just a little over halfway. Add a bit of water, if you need more liquid.
  • Seal lid and press pressure cook on high pressure for 60 minutes. Natrual release for 15 minutes then quick release to remove lid.
  • Remove pork and shred. Cover with BBQ sauce and serve.

BBQ Sauce

  • Combine all ingredients in mixing bowl. Set aside until ready to serve with pulled pork.

Quick Coleslaw

  • Combine all ingredients in mixing bowl. Reserve until ready to add to pulled pork sandwiches.

Notes

To make in advance: Keep prepared pulled pork in the fridge for up to 3 days. Save about 1/2 cup of cooking liquid from instant pot on the side to add moisture when reheating. 
Reheat: Add about 1/4 to 1/2 cup of cooking liquid to pulled pork in an oven-safe pan. This will maintain moisture while reheating.  Cover and bake at 300 for 20 min, until heated through. Add additional BBQ sauce if desired. 

Nutrition

Calories: 527kcalCarbohydrates: 28gProtein: 47gFat: 24gSaturated Fat: 7gTrans Fat: 1gCholesterol: 158mgSodium: 1282mgPotassium: 1105mgFiber: 2gSugar: 23gVitamin A: 1221IUVitamin C: 25mgCalcium: 81mgIron: 4mg
Keyword BBQ, coleslaw, instant pot, instapot, pork, pulled pork, sandwiches
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