Instant Pot Pulled Pork

This Instant Pot pulled pork recipe is a lifesaver when you want a satisfying meal without spending hours watching the stove. The pork shoulder turns incredibly tender after cooking under pressure, making it effortless to shred and full of smoky, savory flavor. Adding barbecue sauce gives it that perfect tangy finish, ideal for sandwiches, tacos, or a simple dinner with your favorite sides.

I made this recipe for a casual weekend cookout, and it quickly became a crowd favorite. The meat shredded easily and soaked up the barbecue sauce beautifully, making everyone ask for seconds.

Ingredients

• Pork shoulder steaks: one and a half pounds whole pieces provide the perfect balance of fat and meat for tender shredding
• Olive oil: one tablespoon for searing which locks in flavor and adds richness
• Salt: one teaspoon enhances the pork’s natural flavors
• Black pepper: half a teaspoon adds subtle heat
• Smoked paprika: one teaspoon gives a smoky depth if you can find Spanish smoked paprika it elevates the dish even more
• Garlic powder: one teaspoon brings savory warmth
• Onion powder: one teaspoon complements the garlic and deepens flavor
• Chicken broth or water: half a cup to deglaze and create steam for pressure cooking
• Plain barbecue sauce: half a cup for serving adds tang and sweetness to finish the pork

Instructions

Sear the Pork Steaks:

Pat the pork dry with paper towels to ensure better browning. Season all sides evenly with salt, pepper, smoked paprika, garlic powder, and onion powder. Turn your Instant Pot on to Sauté mode and add olive oil. Once hot, add the pork and sear for two to three minutes per side until nicely browned. If your pot is crowded, do this in batches. When done, press Cancel.

Add Liquid:

Pour the chicken broth or water into the cooking pot. This will prevent the pork from drying out and create the steam necessary for pressure cooking.

Pressure Cook:

Place the lid securely and turn the valve to Sealing. Set the Instant Pot to cook on High pressure for sixty minutes. This long cook time breaks down the connective tissues, making the pork tender enough to shred easily.

Release Pressure:

Once cooking is complete, let the pressure release naturally for fifteen to twenty minutes. This gentle release helps keep the meat juicy. Afterward, quick release any remaining pressure carefully.

Shred and Serve:

Open the pot and remove the pork. Use two forks to shred the meat. Drain any excess liquid if necessary. Toss the shredded pork with barbecue sauce or serve it on the side to let everyone add their own.

I have always loved smoked paprika in this dish because it adds a subtle smoky background that makes each bite interesting. One of my most cherished memories with this pulled pork is serving it at a friend’s backyard party where everyone kept returning for more, proving that simple ingredients and technique can bring people together.

Storage Tips

Store leftover pulled pork in an airtight container in the refrigerator for up to four days. For longer storage freeze the meat in portion-sized bags or containers for up to three months. To reheat, thaw in the refrigerator overnight and warm gently on the stovetop or microwave with a splash of broth or sauce to keep it moist.

Ingredient Substitutions

If you do not have smoked paprika use regular paprika and add a small dash of liquid smoke for flavor. Chicken broth can be swapped for vegetable broth or water in a pinch. Any kind of pork shoulder or pork butt cut can replace the steaks depending on what is available.

Serving Suggestions

Pile the pulled pork onto hamburger buns with coleslaw for classic sandwiches. It also pairs wonderfully with soft tortillas, avocado slices, and fresh cilantro for a tasty taco night. For a comforting plate serve alongside creamy mashed potatoes and roasted vegetables.

This pulled pork recipe combines ease and flavor for a satisfying meal that your whole family will love.

FAQs about Recipes

→ What cut of pork works best?

Pork shoulder steaks are ideal due to their fat content and tenderness when slow cooked or pressure cooked.

→ Can I substitute the chicken broth?

Yes, water can be used, but broth adds extra flavor during cooking.

→ How long should the pork cook under pressure?

Pressure cooking on high for 60 minutes ensures the pork becomes tender and easy to shred.

→ What spices enhance the smoky flavor?

Smoked paprika, garlic powder, and onion powder provide a rich, smoky taste balanced with salt and pepper.

→ Is it necessary to sear the pork first?

Searing adds a caramelized crust that enriches flavor but can be skipped if pressed for time.