Instant Pot Pulled Pork

Instant pot pulled pork is truly effortless yet comes out perfectly every time. It's a great way to feed a crowd and the possibilities you can make with leftovers are endless. Be sure to check out our step by step photos and extra tips above!

Course Main Course

Cuisine American

Prep Time 5

Cook Time 1 45

Total Time 1 55

Servings servings

Calories 332kcal

Author John Kanell

Ingredients

1 Tbsp. kosher salt plus more to taste
1 tsp. smoked paprika
1 tsp. chili powder
1 tsp. ground cumin
1 tsp. brown sugar
½ tsp. ground black pepper
¼ tsp. cayenne pepper
3 ½ lb. Boston butt
3 Tbsp. olive oil
2 cups low-sodium chicken stock
4 smashed garlic cloves
Barbecue sauce optional

Instructions

In a small bowl, stir together salt, paprika, chili powder, cumin, sugar, black pepper, and cayenne pepper.
Rub spice mixture all over Boston butt. Set aside.
Set InstantPot to saute; add olive oil. When oil is hot, add Boston butt.
Cook until browned on both sides, about 3 minutes per side.
Add chicken stock and garlic to InstantPot with pork.
Place top on InstantPot; twist to seal and lock. Turn Steam Release Valve to “sealing.” Set InstantPot to cook at High Pressure for 65 minutes.
After cooking is complete, let pressure release naturally (approximately 40 minutes). After
that, manually release the pressure by turning the Steam Release Valve to “venting.”
If desired, remove Boston butt from InstantPot; pour cooking juices into a fat separator. Skim off extra fat, and discard. Reserve remaining cooking juices.
Using two forks, shred meat, discarding fat and bones. Return shredded pork to InstantPot; stir together with reserved cooking juices. Season with additional salt, if desired. Serve with barbecue sauce, if desired.

Notes

When shopping for a Boston butt for this recipe, be sure to stick to the specified size to guarantee it cooks properly.
If you can’t find Boston butt in your grocery store, pork shoulder will work fine.
If your Boston butt is too large to fit into the InstantPot to sear properly, cut it into large chunks, and sear the pieces in batches.
If you have to cut the pork into chunks to sear it properly, reduce the initial cook time by 5 to 10 minutes.
Draining the fat from the cooking liquid is an optional step, but it translates into to a more concentrated flavor, and a healthier finished dish.
If you don’t have a fat separator, carefully pour the cooking liquid into a heatproof bowl, and refrigerate until the fat has solidified enough to scoop off and discard.
Because there’s a lot of collagen in Boston butt, the resulting cooking liquid will develop a jelly-like texture when refrigerated. Don’t worry—that just means it’s extra good for you, like a nice bone broth.
Enjoy this pulled pork in barbecue sandwiches, in tacos, over potatoes, or added to your favorite recipes, such as enchiladas, mac and cheese, or baked beans.

Nutrition

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