Instant Pot Pulled Pork Recipe: Tender Shredded BBQ

This Instant Pot pulled pork is a family favourite: tender, flavorful shredded pork piled on soft rolls and topped with crisp coleslaw. It’s simple to make and perfect for busy weeknights or meal prep.

We’re completely hooked on this Instant Pot pulled pork.

I’ve made this recipe multiple times in a month, with another shoulder already resting in the freezer for the next round. It’s one of those meals that both kids and adults ask for again and again. The pork turns out tender and shreddable every time, and the flavour carries well whether you serve it hot on a roll or cold in a sandwich the next day.

Leftovers are a highlight here — they reheat beautifully and make fast lunches or easy dinners later in the week.

The best part is how easy it is. With a few pantry spices, a soda or root beer for braising, and your favourite BBQ sauce, you can have pulled pork ready in a fraction of the time it would take to smoke or slow-cook.

I first tried a version of this at a family dinner and immediately asked for the spice rub. I adapted the rest so it works in the Instant Pot and fits my schedule. While a long smoke and slow roast can deliver a different depth of flavour, this Instant Pot method gives you tender, juicy pulled pork quickly — and it still ranks among my favourite versions.

Can you freeze pulled pork?

Yes — this pulled pork freezes very well. I often double the recipe, refrigerate one batch and freeze the other for a quick meal later. To freeze, cool the pork completely, then transfer it to an airtight container or large freezer bag. It will keep for up to three months.

To reheat, thaw overnight in the fridge and warm on low in a slow cooker for one to two hours, or reheat gently in the microwave. You can also reheat on the stovetop over low heat, adding a splash of cooking liquid or extra BBQ sauce to keep it moist.

What cut of pork is best for pulled pork?

Pork shoulder, often sold as pork butt, is the ideal choice. It has enough fat and connective tissue to break down into tender, juicy shreds. Avoid lean cuts like pork loin for pulled pork, as they tend to dry out and won’t shred as well.

Which BBQ sauce should you use?

Use whatever bottled BBQ sauce you and your family prefer. Choose a sauce you enjoy eating — whether sweet, smoky, or tangy — since it determines the final flavour. If you like experimenting, try a homemade BBQ sauce you trust, but a good store-bought sauce works perfectly here.

More pork recipe ideas

• 9 pork chop marinades
• Instant Pot Greek pork wraps
• Slow cooker maple balsamic pork tenderloin
• Baked pork chops with a cinnamon glaze
• Grilled pork tenderloin with fruit salsa

Yield: serves 8

Instant Pot Pulled Pork

5.0 Stars (1 Review)

This Instant Pot pulled pork is one of my family’s favourite meals. Tender, shredded pork full of flavour makes an easy, satisfying dinner.

Prep Time
15 minutes

Cook Time
1 hour

Chilling Time
12 hours

Total Time
13 hours 15 minutes

Ingredients

• 3-4 pound (1.5-2 kg) pork shoulder roast
• 1/3 cup brown sugar
• 2 1/2 tablespoons kosher salt
• 4 teaspoons paprika
• 2 teaspoons coarse black pepper
• 1/2 teaspoon cumin
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/4 teaspoon cayenne pepper
• 1/2 cup root beer, cola, or similar soda
• 1 cup BBQ sauce (plus 1–1 1/2 cups extra for tossing and serving)
• 1/3 cup apple cider vinegar
• 1/3 cup brown sugar

Instructions

1. Cut the pork shoulder into 3–4 inch chunks, trimming any large pieces of fat.
2. In a small bowl, stir together the brown sugar, salt, paprika, black pepper, cumin, onion powder, garlic powder, and cayenne.
3. Rub the spice mix onto the pork so each piece is well coated.
4. Place the seasoned meat in a covered dish or large resealable bag and refrigerate overnight for best flavor, or proceed right away if short on time.
5. Pour the root beer (or cola) into the Instant Pot insert and add the pork pieces.
6. Whisk together 1 cup BBQ sauce, the apple cider vinegar, and the brown sugar in a small bowl.
7. Pour the sauce over the pork in the Instant Pot.
8. Secure the lid and set the vent to sealing.
9. Cook at high pressure for 18 minutes per pound of meat (for example, 3 lb = 54 minutes, 4 lb = 72 minutes).
10. When cooking finishes, allow a 10-minute natural pressure release, then quick-release any remaining pressure.
11. Transfer the meat to a cutting board and shred with two forks, removing any large pieces of fat. If it resists shredding, return it to the pot and cook an additional 5–10 minutes.
12. Add about 1/4 cup of the cooking liquid to the shredded pork, then toss with 1/2–1 cup more BBQ sauce. Adjust with extra liquid or sauce until you reach your preferred sauciness.
13. Serve on dinner rolls with coleslaw, or use however you like.

Notes

You can prepare this recipe in advance by trimming and rubbing the pork, then freezing it until needed. Thaw in the refrigerator for 1–2 days before cooking, or cook from frozen — if cooking from frozen, increase the pressure-cook time to about 27 minutes per pound.

The slow cooker version of this recipe works well for hands-off cooking if you prefer a long, low method.

Adapted from a family recipe.

Recommended Products

• Cutting Boards (3-Piece Set)
• Measuring Cups & Spoons
• Silicone Tongs
• Instant Pot DUO80 8 Qt

Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving:
Calories: 297Total Fat: 9gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 51mgSodium: 2384mgCarbohydrates: 42gFiber: 1gSugar: 38gProtein: 13g

Nutrition information is an estimate based on ingredients used and may vary.