Description
This BBQ Instant Pot Pulled Pork recipe delivers tender, flavorful pulled pork in a fraction of the time it would normally take. Using an Instant Pot, the pork shoulder is seasoned with a well-balanced dry rub, seared for extra flavor, and then pressure cooked with a tangy, homemade BBQ sauce. The result is juicy, shreddable pork perfect for sandwiches or sliders, ideal for a quick and satisfying meal that doesn’t compromise on rich, smoky taste.
Ingredients
Scale
Dry Rub
- 2 tablespoons brown sugar
- 1 tablespoon paprika
- 1 teaspoon onion powder
- 2 teaspoons garlic powder
- 2 teaspoons sea salt
- 1 1/2 teaspoons ground cumin
- 1/4 teaspoon cayenne pepper
- 2 teaspoons chili powder
- 1 teaspoon dry mustard
- 1/2 teaspoon ground black pepper
Sauce
- 1 cup BBQ sauce
- 1 cup ketchup
- 2 tablespoons Worcestershire sauce
- 1/4 cup brown sugar
- 1/2 cup chicken broth
Main Ingredients
- 4 pounds boneless pork shoulder
- 2 tablespoons olive oil
Instructions
- Prepare the Dry Rub: In a bowl, combine all the dry rub ingredients thoroughly, mixing brown sugar, paprika, onion powder, garlic powder, sea salt, ground cumin, cayenne pepper, chili powder, dry mustard, and ground black pepper to form a flavorful seasoning blend.
- Make the Sauce: In a separate bowl, whisk together the BBQ sauce, ketchup, Worcestershire sauce, 1/4 cup brown sugar, and chicken broth until smooth and well combined, creating a tangy and sweet sauce base.
- Season the Pork: Take the pork shoulder and coat it thoroughly with the prepared dry rub, ensuring all sides are well covered to infuse it with deep flavors.
- Sauté the Pork: Using the Instant Pot, heat the olive oil on the ‘sauté’ function and brown the pork pieces on all sides. This step locks in the juices and adds a rich, caramelized crust. Once browned, set the pork aside temporarily.
- Deglaze and Cook: Pour the prepared BBQ sauce mixture into the pot, scraping the bottom to deglaze and incorporate any browned bits. Add the pork back into the pot and toss to coat evenly with the sauce.
- Pressure Cook: Secure the lid on the Instant Pot, seal the vent, and set to cook on the ‘Meat/Stew’ setting for 90 minutes, allowing the pork to become tender and easily shredded.
- Release Pressure: After cooking, allow a natural pressure release for about 15 minutes to ensure the meat remains moist and tender before carefully opening the lid.
- Shred and Serve: Remove the pork and shred it with forks directly in the pot or on a plate. Simmer the remaining sauce in the pot using the ‘sauté’ function to thicken slightly, then combine with the shredded pork. Serve hot for a delicious BBQ pulled pork meal.
Notes
- Using a natural pressure release instead of a quick release helps maintain the juiciness of the pork.
- Adjust cayenne pepper to control the heat level according to your preference.
- For even more smoky flavor, consider adding a few drops of liquid smoke to the sauce.
- Serve on hamburger buns with coleslaw for classic pulled pork sandwiches.
- Leftovers can be refrigerated for up to 4 days or frozen for up to 3 months.
