This Easy Pressure Cooker Pot Pulled Pork Recipe is packed with smoky flavors and a homemade dry rub, giving you deliciously tender shredded pork in under an hour. Using a boneless pork butt and an instant pot, this recipe combines simple ingredients with the power of the Instant Pot's high-pressure cooking , making it one of my absolute favorite ways to cook pork.
Why You’ll Love It
Alright, y'all! Let's talk about how this easy instant pot pulled pork recipe is a game-changer! If you've got busy weeknights ahead of you or if you’re just craving something comforting without spending hours in the kitchen, then this tender juicy pressure cooker pork has your name written all over it!.
Instead of slow cooking, the Instant Pot takes a tough cut of meat like boneless pork butt and transforms it into tender, juicy pulled pork in under an hour of pressure cooking.
A quick homemade dry rub of brown sugar, chili powder, garlic powder, and onion powder packs tons of flavor without needing any fancy ingredients.
A splash of orange juice in the cooking liquid adds brightness, while beer adds depth, creating layers of flavor as the pork cooks.
The best way to finish this easy pulled pork instant pot recipe is to add it to a sheet pan and let it spend a few minutes under the broiler. The way those crispy, caramelized bits contrast with the tender meat is UNREAL!!!
This easy meal is perfect for weeknight dinners. It's great in pork sandwiches with a side of my southern barbecue sauce, piled into my Smith Family Cuban Sandwiches or tucked into tacos for a Tex-Mex twist.
So if you’re a fan of Instant Pot recipes that save time without sacrificing flavor, this tasty recipe is sure to be a new favorite! Let's make it!
Ingredients & Substitutions
This Instant Pot pulled pork recipe is the best way to make tender, flavorful pulled pork in no time. Great for sandwiches, tacos, or on its own as a main dish. Here's everything you'll need to achieve that.
- Boneless Pork Butt: This is the best cut of pork for instant pot pulled pork. Your local grocery store might also have it labeled as pork shoulder roast, a boneless pork shoulder, or Boston butt. Since Pork loin and pork tenderloin are much leaner, it's not the best cut of meat to use so I don't recommend it.
- Kosher Salt: Adds depth and makes the pork taste more like pork.
- Black Pepper: fresh cracked pepper is so good but regular ol' black pepper works, too.
- Brown Sugar: Adds sweetness and helps with caramelization; you can also use maple syrup or white sugar.
- Chili Powder: Adds a hint of smoky heat; for extra spice, add cayenne pepper.
- Garlic Powder & Onion Powder: Essential for creating that rich, savory flavor base.
- Neutral Oil: Avocado or canola oil works well for searing.
- Beer: Adds depth of flavor and tenderizes the pork; substitute with chicken broth or apple juice with a little splash of worcestershire sauce.
- Orange Juice: Adds brightness; apple cider vinegar works if you’re out.
- Garlic Cloves: Adds rich, aromatic flavor to the cooking liquid. The pre-minced jarred garlic also works just fine.
- Cumin & Oregano: For extra earthiness. Feel free to leave it out if you don't have any.
- Flaky Salt: Sprinkle on the finished pork for added texture and flavor.
- Optional Additions: Som people like to add dijon mustard to help the dry rub stay put but I don't think it's necessary. Liquid smoke is another one that adds smoky depth to your pork butt meat but I like achieving that flavor through spices rather than liquid smoke.
How to Make It
Here's my favorite way to make this easy recipe!
- PREP THE PORK: Set the Instant Pot to sauté on heat. While it heats, cut the boneless pork butt into large chunks (around 4 inches). Place them in a large bowl. Add thekosher salt, chili powder, garlic powder, onion powder, brown sugar, cumin and oregano on top. Toss until the pork is evenly coated. You could also add this pork rub spice blend to a small bowl so you can have it on hand for more easy dinners.
- SEAR THE PORK: Add a small amount of neutral oil to the bottom of the pot. If some pieces have a fat cap, start by searing on those sides. Make sure to brown the pork in batches. Turn each piece until all sides are golden, adding layers of flavor from the brown bits. Remove the pork and place back in the bowl once browned.
- DEGLAZE: Pour half the beer into the pot and let it bubble. Use a wooden spoon to scrape up all the browned bits from the bottom. This prevents burning during the cooking process which will stop the pressure cooker from working.
- PRESSURE COOK: Add the pork back to the pot, followed by the remaining beer, orange juice, garlic cloves,. Turn the electric pressure cooker steam valve to the sealing position then set to high pressure for a cooking time of 40 minutes. If you're using smaller pieces, the amount of time will be less so you'll definitely want to that into account.
- RELEASE STEAM: Allow a natural pressure release for at least 20 minutes before turning on the quick release if needed.
- SHRED THE PORK: Use tongs or a slotted spoon to transfer the pork to a baking sheet and shred with two forks.
- CRISP THE PORK: For even more flavorful pulled pork, broil for 5 minutes to crisp up the edges.
- SERVE: Sprinkle with flaky salt and serve with your favorite BBQ sauce in pork sandwiches, tacos, or over rice.
- Save: This is perfect recipe to make ahead. You can place any leftover pulled pork store beautifully in an airtight container and reheat well.
What to Serve it with
This instant pot pulled pork recipe pairs perfectly with these Southern recipes:
- Homemade Southern BBQ Sauce Recipe (for Pulled Pork)
- The Best Crunchy Coleslaw Recipe (for BBQ Pulled Pork)
- Classic White Cheddar Mac and Cheese Recipe
- Southern Crockpot Collard Greens
You could also put a Latin American spin on it with these easy recipes:
- Smith Family's Tampa Cuban Sandwich Recipe with Garlic Herb Butter
- Simple and Easy One Pot Black Beans and Rice Recipe
- Garlic Cilantro Sauce
- Elote in a Cup Recipe (Esquites - Mexican Street Corn Salad)
If you want more easy instant pot recipes, try my instant pot ribs and my Southern Instant Pot Black Eyed Peas.
Recipe
Easy Pressure Cooker Pulled Pork Recipe (for the instant pot)
Equipment
- Tongs
Ingredients
- 6 lb Boneless Pork Butt cut into large chunks
- 1 tablespoon Kosher Salt
- 1 teaspoon Chili Powder
- 2 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- ¼ cup Brown Sugar
- 1 teaspoon Cumin
- 1 teaspoon Oregano
- 2 tablespoon Neutral Oil
- 1 can Mexican Beer (such as Modelo)
- 1 cup Orange Juice
- 10 cloves Garlic
- 1 teaspoon Flaky Salt
Instructions
- Preheat the sauté function on your Instant Pot to medium-high heat. In a large bowl, toss pork pieces with kosher salt, black pepper, chili powder, garlic powder, onion powder, brown sugar, cumin, and oregano.
- Add a small amount of neutral oil to the pot, then sear the pork in batches, turning until browned. Remove and set aside.
- Pour half the beer into the pot and deglaze with a wooden spoon, scraping up all brown bits.
- Add the pork back, followed by the remaining beer, orange juice, and garlic. Close the lid, set to high pressure, and cook for 40 minutes.
- Allow a natural release for at least 20 minutes, then quick release any remaining pressure by turning the pressure valve..
- For extra flavor and texture, shred the pork on a baking sheet, broil if desired, and sprinkle with flaky salt before serving.
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