This is the best damn pulled pork recipe i’ve ever made. Yes, you read that correctly. And it’s made in an Instant Pot electric pressure cooker!
Pulled pork is something you always see on those barbecue competition shows where people go to great lengths to prepare and cook with all kinds of methods. Most often, these methods require huge pieces of equipment, lots of space (outdoor space), and a ton of time and commitment to make. Now don’t get me wrong, you have an opportunity to sink you teeth into pork that’s been cooked this way, it’s an experience that’s simply a festival of flavor you’ll never forget. Many of the best real BBQ joints will start making their pulled pork days ahead of time and when it’s ready to eat, people line up. And when these places run out of food for the day, that’s it until next time.
In the last couple of years, along comes electric pressure cookers such as the Instant Pot and people go crazy for these things! And there’s a reason for that – because they open up all new possibilities for making incredible food. Pulled pork is tops on my list of favorite foods to make with an Instant Pot. From start to finish, it can be done in under 2 hours. No kidding!
We start with a pork butt roast. You can get either bone-in or boneless. If you find ones that are vacuum packed and the packaging indicates that the pork contains a 12% solution, this means that the roast is brined. Those are the best to use. Meat is brined this way to maintain tenderness and juiciness. You can always make your own brine, but that’s a topic for another day. Go with the brined meat if you can. If the meat has a noticeable fat layer on it, you’ll want to cut that off. I generally like to use a roast that’s 4lbs. I cut the meat into 4 pieces of equal size, cutting out the bone if it has one.
Start with a good rub
Our pulled pork will be getting it’s flavor start by applying a rub. We use simple ingredients that include brown sugar, onion powder, garlic powder, paprika, ground mustard, salt, pepper and a dash of cayenne. Whisk the dry ingredients together in a large bowl and add the pieces of pork. Use your hands and toss it all together for a couple of minutes. Make sure that seasoning mixture is well incorporated into the meat.
Sear the meat
Barbecue flavors can be complex and one of the keys of great BBQ is the slow roasting/smoking of the meat. Since we can’t do that, we’ll create complex flavors of our own by searing the meat. We do this by adding 2 tablespoons of olive oil to the Instant Pot and setting it to the saute mode. Once it’s hot, we carefully add our chunks of pork. I generally like to do 2 chunks at a time. It’s just much easier to work with in batches like this. Use tongs and gently place the chunks into the hot oil. Let the meat sear for about 2 minutes and turn over to get the other side for another couple of minutes. Get the sides too if possible. After searing the meat, remove from Instant Pot and set aside on a plate. We then need to deglaze the pot. This is very important! After sauteing, press cancel and add ½ cup of chicken broth to the pot. Use a wooden spoon and scrape all the bits off the bottom of the pot. It should take about a minute or so. Make sure to get it all and do not discard anything! All this goodness is part of the flavor for our pulled pork.
Pressure cook with Chicken Broth
Chicken broth is the perfect liquid for pressure cooking pork. It adds flavor that you simply cannot get with water. To round out the flavors, we’ll be adding some Worcestershire sauce and liquid smoke. These flavors work together to bring about a boldness and savory aspect that you’d normally get from the smoking/slow roasting methods of traditional BBQ. Naturally we’re going to emulate those flavors and the combination of Worcestershire and Liquid Smoke in the pressure cooker works wonders.
After you’ve deglazed the pot, add the rest of the wet ingredients and place the chunks of pork directly into the liquid. Don’t stack it, spread it out as best possible. Secure the lid, close the vent and pressure cook on high for 1 hour. After the hour is up, let the pressure release naturally for 20 minutes. After 20 minutes you can quick release any remaining pressure.
Pull the Pork
Carefully remove the chunks of pork from the Instant Pot to a large bowl. The pieces may fall apart and that’s just fine. Once all the pork pieces are in a bowl, use two forks to shred the pieces.
Add favorite BBQ Sauce and Serve
At this point, your pulled pork will already be full of flavor. Just try a piece and you will be amazed! You can serve just like this (with some of the juice from the pot drizzled in). Or, you can add your favorite BBQ sauce. Add the sauce in small amounts to start. You don’t want the pork swimming in the sauce, but rather the sauce complimenting the pork.
One of my very favorite ways to enjoy pulled pork is with some BBQ sauce and heaped onto a good piece of white bread. Use a fork to enjoyed this open-faced sandwich approach. Add a little coleslaw on top too for added flavor and texture. Be sure to have some pickle slices on the side too.
Want to try this recipe with chicken? Check out our recipe for The Best Damn Instant Pot Pulled Chicken!
Print
Best Damn Instant Pot Pulled Pork
- Prep Time: 10 mins
- Cook Time: 60 mins
- Total Time: 1 hour 10 mins
- Yield: 6-8 servings
- Category: Dinner
- Method: Pressure cooker
- Cuisine: American BBQ
Description
The most amazing, tender, juicy and delicious Instant Pot pulled pork recipe.
Ingredients
- 4lb Pork Butt Roast, boneless or bone-in
- 3 tbs light brown sugar
- 2 tsp salt
- 1 tsp ground mustard
- 1 tsp black pepper
- 1 tsp onion powder
- 1 tsp paprika
- ½ tsp garlic powder
- ¼ tsp cayenne pepper
- 1 ½ cups chicken broth
- 1 tbs Worcestershire sauce
- 1 tsp liquid smoke
- 2 tbs olive oil
- ½ – 1 cup of your favorite BBQ sauce.
Instructions
- Trim fat from pork roast and cut into 4 same size chunks.
- Add all dry ingredients to a large bowl and whisk together. Add pork roast chunks to rub mix and coat well.
- Add 2 tbs olive oil to Instant Pot and set to saute. Once it indicates hot, add 2 pieces of the pork. Sear on each side for about 2 minutes each. Remove pork and set aside on a plate. Repeat with remaining pork pieces.
- Once pork is seared and removed from pot, press cancel and add ½ cup chicken broth. Use a wooden spoon and deglaze the bottom of the pot. Make sure to scrape up all the bits. Then add remaining chicken broth. Worcestershire sauce and liquid smoke.
- Place pork chunks directly into the liquid in the pot, spacing out as best possible. Secure lid and make sure vent is set to sealing. Pressure cook/manual on high pressure for 60 minutes.Then let pressure release naturally for 20 minutes or until pin drops.
- Remove pork to a large bowl and shred with 2 forks. Add your favorite BBQ sauce as desired. Or use the juice from the Instant Pot – it’s loaded with awesome flavor!
Keywords: instant pot, pulled pork
Rebecca
Thank you, Jason for getting back about the brined vs. un-brined pork. I made your pulled pork, and it was just like others had said… FREAKING AWESOME! I followed your recipe almost to the letter, instead using 3/4 cup of chicken broth, a little over 1/2 cup of beer, and the rest apple cider vinegar. As someone who has done this over smoke before, I have to say that this was exceptionally wonderful for meat that never actually saw smoke!! Mr. “I-don’t-want-to-be-a-killjoy” commenter may be a smoke purist, I dunno. But in my, and my husband’s opinions, it is fantastic and will be in rotation for meals forever! Thank you so much for sharing, and all your advice!!! Wish I could send you a photo.
★★★★★
RecipeTeacher
Thank you, Rebecca! The beer and vinegar are excellent substitutions for the broth. Yes, send me a picture, i’d love to see!
Angela Dodd
This recipe was terrific! The only thing I had to change was using smoked paprika instead of regular, because I did not have any liquid smoke on hand. The dry rub and the broth mixture created such a nice taste with the cooked pork that I made a sauce of it instead of reaching for a bottle of BBQ sauce. Once the meat was on a plate, I poured up the liquid into something to separate the fat/oil from the broth mixture. I put the oil layer back into the Pot with some flour, turned on sautè, whisked until smooth, then slowly added back the broth until a rich, thick gravy was made. It was sooo good! We will make this again, for sure!
★★★★★
RecipeTeacher
Thank you SO much, Angela. Smoked paprika is the perfect substitution for liquid smoke. And your gravy/sauce sounds perfect too. By the way, have you ever tried smoked hot paprika? Another wonderful spice to have on hand.
Julie B
This is my tried and true recipe. Never fails me. Always so good
★★★★★
RecipeTeacher
Thank you, Julie!
Rebecca
This recipe of yours sounds incredible, most all the reviews are stellar, and I am making it tomorrow when I get home from work (for Wednesday night)!! SOOO excited! I will definitely come back and let you know how it came out. For now, just one question. I know brined meats are more tender, but I can only find a fresh (un-brined) pork butt. Would the pressure cook time be less if it isn’t brined, so it won’t get too dry?
RecipeTeacher
Hi Rebecca. Sorry i’m getting back to you on Thursday! So most supermarket pork butt/shoulder or picnic roasts are vacuum sealed and will say something like “contains a 10% solution”. This is the brine. But, many fresh markets will have the same cuts of pork that contain no solution or brine. The good news is that, i’ve done both with this recipe and they come out virtually the same. With a cut of pork that is used, there is a high fat content (even if you trim some away) and the meat will stay nice and tender and juicy.
Love instant pot cooking
Made this recipe for the first time today. It is easy to make and tastes as good as any pulled pork I have eaten at restaurants or barbecue festivals! Will definitely be making it again!
★★★★★
Texas A
WOW!!! So amazing! Thanks for sharing this. I ordered some fancy stainless steel claws to do the shredding — and they were NOT necessary. The meat turned out beautifully.
★★★★★
Annie
Best pulled pork I’ve ever made! Instead of the liquid smoke I coated pork pieces in the rub and placed them on my Traeger at 180 and smoked them for an hour and a half. I then threw them in the instant pot with 1/2 cup chicken broth 1/2 cup apple juice and the Worcestershire sauce and cooked 50 minutes with a 20 min release. I poured out liquid into a bowl while I shredded pork and only added about half liquid back in. My kids aren’t huge bbq sauce fans so they ate theirs as is on buns while my husband and I squeezed on a little Carolina mustard bbq sauce on ours. Soooo good I will definitely be doing this again. Traeger smoked and pulled pork in 2 and a half hours. Can’t beat that!
★★★★★
Neil
Delicious. Really impressed. I’m in the UK and I think liquid smoke is a little harder to come by here so I brewed up some lapsang souchong with about 6 or 7 cloves in it, strained it and then used this to make some packet chicken stock (broth) as that’s all I had in. It worked really well. Some of the best pulled pork I’ve had. Thanks!
★★★★★
fiberac
This turned out excellent. Perfect directions resulted in a perfectly juicy, loose pork with a char crust. I’ll save this recipe. Thanks for the great meal.
★★★★★
Andrea Renshaw
Glad I tried this recipe, it turned out perfectly! I cooked it in Dr Pepper instead of the broth (because I’m THAT person who can’t ever follow a recipe to a tee) so added a bit more salt to the rub to offset. It turned out amazing, and thanks to the Instant Pot clean up was a breeze. Already looking forward to making this again!
★★★★★
Honour
I have to make this weekly because it’s one of the few home cooked foods my little one gets jazzed about, and it comes out so delicious and perfect if you don’t get impatient with the cooking time.
My only complaint is that the prep and cook times are misleading. Your dinner will not be ready in 70 minutes. If they update the recipe to include the pressure release time (20 mins), then folks attempting this recipe will know that they need to budget more time to prepare it. If you release the steam quickly the pork won’t be tender enough, so you really do have to wait for the full natural release. Also, the cutting, seasoning and seering business takes longer than 10 minutes. And if you’re using bone-in pork you’ll need additional prep time for cutting that sucker up.
So all told, I’d say 90 minutes to 1hr45min from absolute start to finish.
★★★★
Steph
At 62 I have tried a lot of pulled pork recipes. And yes, this is the best one I have ever had. Kudos! After making this 4 times, I have learned to leave out the cayenne pepper. Just a personal preference.
★★★★★
Justin
My family usually eat rice with other foods in our daily diets. Sometimes, I don’t have new ideas of making new foods. Luckily, I seen this recipe and tried it. They finish their dinners so fast and said that pulled pork is so delicious.
★★★★★
susan clark
Based on all the positive comments Just returning from Costco with a double pack of roast: do you think I could prepare one of my two roasts as in searing it, for freezing to use at later date…. then remove from freezer direct to instapot cook from frozen?
Thank you Susan
from Canada
★★★★★
RecipeTeacher
Hi Susan, i’m not sure about searing, then freezing to cook later. The cooking process would already be started and i’m truly unsure of what the results would be. You’d be better just freezing the second roast, then using it (thawed) when ready to make another batch.
Terry
This came out great! I made the mistake of not trimming the fat as I believe it adds extra flavor. But after my butt was fine I had to trim the day and it had so much seasoning seared in it. The butt still came out wonderful. Will be doing this again.
★★★★★
Janelle
This was excellent! I’d sure like a version of this recipe for beef if you can manage it.
Thanks a lot!
★★★★★
Kristin Clark
I just bought two huge Boston Butt Roasts for 0.99lb. I have a brand new 7 in 1 8Qt Instant Pot; what is the biggest size roast I can cook in my 8Qt? I am so looking forward to making this recipe!
RecipeTeacher
Hi Kristen, it’s hard to say exactly, but i’d personally probably go with around 6lbs. Any more and i’d do batches. Make sure to adjust for enough rub and be SURE to deglaze the bottom of the pot.
Pascal
Very tasty recipe indeed! Made it in a Miele pressure oven and the result was very good: tender and moist. Will definitely make again!
★★★★★
Catherine Evans
I have used this recipe many times and each time it gets better and better. I do got out on a limb and add different ingredients to mine. I add bud light to the chicken broth in the instant pot and that makes the barbecue sauce that I use so much better. I do however only cook mine for 40 mins. To me when I did the 60 mins it was semi dry. But overall this has been by far the best recipe I use as a guide! Thanks so much for sharing!
★★★★★
Tara
I’m so glad I came across this recipe. It is so great and so simple. Delicious with and without BBQ. After trimming ended up with about 5lbs to cook. I didnt have cayenne or liquid smoke. I made my rub with all the other ingredients and added Memphis style BBQ seasoning I picked up at dollar tree. I subbed smoked paprika for the liquid smoke. Followed the times on recipe. I added bbq sauce to half the meat. Was a hit. The other half I attempted to make cabbage rolls for first time. I chopped and sauteed carrots celery and onion, then mixed in the meat. I wrapped in the cabbage put in instapot and put bbq sauce on top of them. Next time I want to use for egg roll or wonton filling. Having an instapot and access to great recipes like this can make anyone a great cook. Tonight I attempt instapot whole chicken.
★★★★★
Nicole
Hello, would a pork roast/picnic roast work for this recipe? Thank you
RecipeTeacher
Yes indeed a picnic roast is fine.
SuzieQ
I made this last night and it was SO GOOD! I had looked at a few recipes for pulled pork and I am so glad I chose to make this one!!
Nancy
Question: any adjustments to ingredients when throwing in a slow cooker after searing rather than a pressure cooker?
RecipeTeacher
I use just 3/4 cup of broth and do 10 hours on low. Perfect every time!
Susan F
I am from Tennessee. We KNOW our pulled pork. This recipe is AMAZING. My husband and 22 year old daughter said it was outstanding too. I followed several of the recommendations of the others and did the following: replaced 1/2 cup of the bbq sauce with 1/2 cup of apple cider vinegar and replaced the mustard with ground cumin. I used “ meat mode” on my Instant Pot and cooked it for 48 minutes as I had a boneless 3.25lb pork roast, and let it naturally release. For sauté, I’ve got different options so I chose high – will probably choose medium or low for sauté next time so as not to burn the grease from the fat. I didn’t have liquid smoke so maybe the char helped? Anyway, it was amazing!!
★★★★★
RecipeTeacher
Outstanding, Susan! Thank you SO much!
Ronda
I haven’t tried this yet. But I intend to very soon. This is the first recipe I’ve seen that doesn’t require cooking the pork in the bbq sauce. Can’t wait to try.
★★★★★
Susan
Do I use “Meat mode” or manual? I’m worried manual high will overcook it.
RecipeTeacher
Hi Susan. Use manual (pressure cook) setting. You won’t overcook it.
Steph K
Very Nice!
★★★★★
Lisa
Awesome, make it. You will be pleased.
★★★★★
Lorilou
I love love love this Instant Pot Pulled Pork! This weekend I made it with a 7 lb pork butt because the 4 lb one I made the first time didn’t last very long. (I must confess that I tend to eat a great deal of it cold right out of the refrigerator – it’s that good!) I have a couple of sweet potatoes, so I thought it would be good stuffed with some of the pulled pork. Found a recipe online that also added black beans, sour cream and some avocado & cilantro. Looking forward to lunch tomorrow!
★★★★★
Corliss
Okay, I’m never buying a pre-seasoned pulled pork roast ever again, because this recipe blew them all out of the water! Sooo good!
★★★★★
Jan Clark
Hi, I couldn’t find a butt any smaller than 7.40 lbs. Would the time be the same? It’s bone in and I have a 6 qt IP. This recipe sounds great!
RecipeTeacher
Hi Jan. Double the dry ingredients, everything else will be the same. At the most maybe add 10 minutes to the cook time.
Sarah
Hi! I made 16 lbs of this for a crowd in January and it was a big hit. This time I’m only making 4 lbs. I couldn’t find the right size cut (all the Pork shoulders were enormous), so the butcher recommended Boneless Pork Shoulder Ribs. He said it’s the exact same cut of meat, just cut up into sections. My question is: Should I stick with the same cooking time since the total amount of meat is the same? Or reduce the cooking time since the chunks are smaller? Thanks for any help you can give!
RecipeTeacher
Hi Sarah. I’m glad the big batch was such a hit!! For 4lbs, that’s actually what I used when I wrote the recipe so you should be perfect with everything exactly as written.
Suzan
I got an Instant Pot for Mothers Day, just took it out of the box today, and this was the first thing I made in it.
I followed the recipe exactly. ( I did double the rub as my pork butt was 5.5 pounds and increased the chicken broth to 2 cups.) I seasoned the 3 chunks this morning at about 9am and made it around 11am. At 12:30 we were having it for lunch for the hockey game! So, so good. I look foward to trying more of your recipes. Thank you!! 😋
★★★★★
RecipeTeacher
I’m so glad you liked it, Suzan! I’m happy to have been your first Instant Pot recipe. Many more good ones to come!
Tom Moore
Yowser! This was the best pulled pork I’ve had! Bought a 7lb pork butt on sale at 1.99/lb. cutoff some for pinto bean soup and then found this recipe. Cutoff the bone for more soup an it left me with a little over 4 lb. perfect form 6 qt insta pot. Followed the recipe as close as possible except seared the pork in a frying pan. Mixed it all together, Cooked for 60 min under pressure and then hit cancel and let it naturally de pressure for another 25. Pulled it and mixed it with bbq sauce and it was “melt in your mouth delicious”!
★★★★★
Lydia
So good! Best pulled pork recipe ever.
★★★★★
Tom
Can I give this 6 stars? Wow! We purchased a Foodi a couple months ago and this was our first attempt at pulled pork. I prepared as per the instructions. The only change I made was to “slather” the pork in yellow mustard prior to the rub. That is my pre-smoking routine so I ran with it here.
We shredded and put in a roaster pan and took to a cookout and put the BBQ sauce and Au Juis in bowls on the side. Everyone raved about our 90-minute pulled pork!!
We will be trying more of your recipes!
Thanks!
Tom
★★★★★
Marge
This was so good. I will definitely be making this recipe again.
★★★★★
Jill1rn
Can I double this recipe and cook both roasts at the same time?
RecipeTeacher
Hi Jill, if they are small roasts, yes. But, in most cases, the roasts are pretty large and I usually recommend doing two batches. If you read through the comments you’ll see others have us success with different sizes so see if any are the same as yours. Otherwise, I do indeed recommend 2 batches.
Bernadette
This recipe was awesome, easy and delicious. Easy to follow instructions. I can’t get myself to add bbq sauce to it yet……it is so good just as is!
★★★★★
Tom
Sorry to be a killjoy, this is not the best damn smoked BBQ pork, but it is the best damn thing I ever cooked in the instant pot! Never in my life have I cooked such a tender, juicy piece of pork. And it took about 1.5 hours total. Simply amazing. The flavor profile was exquisite, the meat was silky smooth and tender and second helpings were demanded. The variations to this recipe are nearly endless, especially when adding different side dishes to bring out a whole different dimension of this meal. Thank you for sharing the recipe. I have a new found love for the instant pot. Looking forward to trying more of your recipes.
★★★★★
Melanie
Best & easiest I’ve ever made! Great without any additional sauce. Love it! Thank you.
★★★★★
Allison
Best darn pulled pork ever. I’ve made it 4 times and it always comes out perfect. Thanks so much for sharing.
★★★★★
Jaime
My oldest, my mom, and myself all enjoy pulled pork. We have been known to frequent the fast food type bbq places like Dickey’s and Jim and Nick’s, where everyone else can get chicken or turkey. I made this tonight as a treat for my oldest, and it came out amazing. Both he and my mom said it was on par with Dickey’s. I made a loaded bbq potato for myself and was in 7th heaven. This recipe lives up to its name, and I will definitely be making it again.
★★★★★
Lisa Connell
The most amazing pulled pork ever made in this house! I cannot begin to describe how perfect and delicious this was! I had a 2.79 lb pork butt cooked at 53 mins ( don’t ask me where I came up with that time but it was perfect. I’m suspecting we don’t need to worry about a few extra mins in a pressure cooker) Definitely a permanent recipe for me and will proudly make it foe company, sharing a link to your website, of course!
★★★★★
RecipeTeacher
That’s awesome, Lisa! Thank you so very much!
GrumpyOld Man
Damn – was not expecting the title to be true but there it was; then with the Tubbs it became so much better. It was better than any other recipe I tried.
★★★★★
RecipeTeacher
Thanks much, Grumpy! And you can never go wrong with some Tubbs sauce. 🙂
Trish Johnson
You won’t find a better recipe, look no further! I made 100 lbs of pork for an anniversary party. I made some in the oven, crock pot, instant pot. Side by side, there is no question the IP version turned out the best! Tons of compliments, will never make it any other way. Enjoy!
★★★★★
RecipeTeacher
Wow! Happy anniversary! I’m so glad it worked out for you, Trish!
Lora
Omgosh I’m so nervous. I had a 5 lbs and didn’t have the heart to refreeze the left over 1 lbs of meat for the second time. They barely fit in the broth. Then after the 60 minutes I turned off the instapot. Letting it sit for 20 minutes. I hope that 1. There is broth still left 2. It’s fully cooked 3. I am working the instapot right.
Steven Kitchen
I made this but made it that much better by applying a trick learned from a carnitas recipe
Once you pulled the pork and fork shredded it
Layer it on a baking sheet and put it under the broiler for about 5-10 minutes (watching closely)
This will get it those nice burnt ends that make pork bbq so awesome!
★★★★
Madison Holman
I have an almost 7lb shoulder butt pork roast. Should I double the ingredients? Also, how long should I cook it?
RecipeTeacher
Hi Madison. So you might be best to donut in a couple of batches, in which case you’d double everything. But, if you do one batch, double the dry ingredients, and add maybe 15 min to the cooking time.
Jenn
This was some of the best pork I have had in a long time. It was juicy and so good! My family loved it as well. The pork butt I used was 2.5 pounds, so I adjusted the time for cooking to 46 minutes and let it naturally release for 15 minutes. I’ll definitely make this in the instant pot again!
★★★★★
Adyn
This is amazing!!! I couldn’t get the bone out of my pork so I just put it in the pot. I followed all other directions and added 10 minutes cook time to make up for the bone. This is now my new go to. I live in NC and This is gonna be a hit!
★★★★★
RecipeTeacher
That’s awesome, Adyn! Yeah you can leave the bone and discard afterwards no problem.
Linda
This is amazing! Best pulled pork I’ve ever eaten. The aroma while cooking is outstanding.
★★★★★
Billy
Excellent!!! I used store-bought rub, but the recipe supplied here sounds great, too. I may follow the advice of some I’ve seen here and add a bit of apple cider vinegar next time to give it a bit of twang. This will be my new go-to pulled pork recipe.
★★★★★
ToriLee
This Pulled Pork is appropriately titled because it is TRULY the Best Damn Pulled Pork I’ve ever made, or had for that matter. I followed the recipe exactly and it was a GRAND SLAM!!! So DELICIOUS, SO tender, perfection!! Thank you!!!
★★★★★
RecipeTeacher
I’ll take a grand slam of a compliment any day! Thank you, ToriLee!!
Chris
Add a sweet onion when you deglaze and simply perfection
Sharon
This was the best pulled pork I’ve ever made! My only addition was I added a big splash of apple cider vinegar to the broth. The meat was so tender and juicy. I’ll never use any other method! The rub was delicious too. Thank you for sharing!
Cherie Burton
I’ve had a stovetop pressure cooker for years and only used it for one recipe. With the popularity of the Instant Pot there are so many more recipe’s available now. I now use my pot weekly and if it ever fails, an instant pot is on my wish list. I tried this recipe and found it to be very flavorful. We enjoyed it.
★★★★★
Justin Becker
I am from North Alabama and we are a vinegar type crowd up here for our bbq. I went with apple cider vinegar 50/50 with the bbq sauce and put both in the Instant Pot for the 60 minutes. This is a fine recipe with the brown sugar and Liquid Smoke. Short of smoking over hickory wood for a day at a time, this is a real winner. It’s almost like cheating but in the words of Cousin Eddie, “it is goo….uuud!” Pass the cole slaw.
★★★★★
ROBYN
AMAZINGGGG… My son love it much. just a little bit overmade by favour but I did it well and my son love it. Thank you again!
★★★★★
Erika
I have made these carnitas 2 times already and both times it turned out super!! It was the first recipe I tried in my new instant pot!! I substituted apple juice for the beer..
★★★★★
Sarah
This was a great Instant Pot recipe. I had a 6.5 lb, bone-in pork butt. I trimmed about 2 lbs of fat off of the meat, and cut it into several pieces – leaving the bone in on the largest piece. I skipped the searing and deglazing step because I was pressed for time. I cooked for 60 minutes – no adjustment for the bone – and the meat was perfectly cooked, literally falling off the bone. Will definitely make this way again!
★★★★★
Stephanie Burke
Hi! I couldn’t find a pork butt or other big roast. Would tenderloin work? I am so excited to try this!
RecipeTeacher
Hi Stephanie, porn tenderloin is such a different cut of meat, getting good results can be hit or miss. That said, some folks have indeed tried it, but I can’t promise the results. If you find a “shoulder” or “picnic” roast, those are all ideal for pulled pork.
Kit
This was a winner! Family went back for seconds. Took another poster’s advice and made nachos. Soooo yummy!
★★★★★
JD
Made this tonight for my wife and kids, used just under 2 pounds of boneless pork chops I had in the freezer. Made the recipe using exact measurements it called for, but cut the cook time in the IP in half. Hoping the like it!
★★★★★
Bill
I added 4 large cloves of garlic (chopped) and a white onion (halved) to the instant pot. Came out amazing! Strained the broth after and am going to use it in a pork or beef stew. Will be using this recipe for the rest of my life!
★★★★★
RecipeTeacher
Very cool, Bill! Thank you so much!
Brit
Amazing! This is definitely going to be my new go to recipe when I want BBQ pork in the instant pot! The flavor is fantastic and it basically melted apart when I started shredding it. My partner and I both loved it. I’m already planning more meals using this as the base. Thank you!
★★★★★
RecipeTeacher
I love it! Thank you so much, Brit!
Lora
Thought I would pipe in since I saw a few people ask. I have made this several times with pork tenderloin because I seem to always have some in my freezer.
I made the following adjustments:
2 pork tenderloins
double the spice (1/2 smoked paprika, 1/2 regular paprika)
keep the liquid as is
32 minute high pressure + 10 minute NPR
Everything else as per the recipe. I use the sauce from the pot (with a little bbq sauce) and thicken it up a bit with cornstarch This sauce is too good to waste! Always turns out amazing! High fives all around!
★★★★★
Gigi
Wow! I’ve been doing pulled pork the low and slow way for years and this recipe puts all others to shame! The first time I made it with barbecue sauce for sandwiches and later a pizza. Second time I used bacon drippings to sear the meat (drool) and left out the barbecue. Used the pork for carnitas. OMG! Amazing! My new go-to pulled pork recipe. Thank you.
★★★★★
Bunny
Big hit. My roast was only 2lbs and I didn’t have any liquid smoke but did everything else just like keep listed. I will definitely make this again
RecipeTeacher
Hi Bunny. Sorry I didn’t have a chance to get to your question before you made it but it sounds like it turned great!
Bunny Powers
Still getting the hang of my instant pot. My roast is only 2lbs. Any recommendations on adjusting cooking time?
Bryan
My supermarket didn’t have pork butt in a size smaller than 10 pounds, but they had a 3.96 pound pork shoulder so I used that instead. Also I used avocado oil instead of olive oil for the searing step, but other than that I followed the recipe as written. We were astonished by how well this turned out. Will definitely be making this again.
★★★★★
Elijah
Just perfection. Really not much more to add other than EVERYONE should try this
★★★★★
Lisa P
Oh my goodness! We literally just got finished eating and I had to run over and comment! This is one of the best things I’ve ever eaten! Definitely the best pulled pork ever! My husband, who usually doesn’t rave over much, kept saying how delicious this was! We had to restrain ourselves from stuffing ourselves with this pork! So great! Can’t wait to try more of your recipes!
RecipeTeacher
That’s AWESOME, Lisa!! Don’t restrain… enjoy! Thanks for thefeedback!
Rachel
Made this many times. It’s delish and is the best pulled pork I’ve ever had. I’d recommend sticking to a boneless pork shoulder or butt. it’s too hard to try to cut around the bone otherwise and you’ve gotta get it in smaller chunks so it cooks all the way through in the shortened time in the instant pot. It’s so tender you can break it apart with a fork so easily. I like to use kings hawaiian slider rolls and a hawaiian bbq sauce with it.
★★★★★
Zachary Fox
This was phenomenal! Only thing I added was some red pepper flakes because I like a little extra heat. It was falling apart and was so moist, you could walk take it with or without sauce. Definitely would recommend.
Alina Hickman
5- stars!!
Best pulled pork I have ever made and possibly ever tasted!
Thanks for the recipe!!!
★★★★★
Jayme Haupt
This is without a doubt the Best damn pulled pork we have ever had. My family loved it so much, I made it twice this week. Second time we had it as Carnitas with some guacamole and caramelized Vidalia onions, out of this world delicious.
★★★★★
Tonya L Garza
Can you use a frozen butt roast and if so how long do cook it for
RecipeTeacher
Yes you can, but you wouldn’t be able to do the browning with the rub. The time “should” be the same – it just takes longer for the Instant Pot to come to pressure. That said, I’d still add 15 min to the pressure cooking time.
Janell
Holy Moly this was REALLY the BEST DAMN PULLED PORK I’ve ever had!!! I have failed a few times making it in the instant pot and was nervous about making it but did it as directed and OMG! Even without the BBQ sauce, it was so flavorful!!! I put a broccoli slaw on top and couldn’t get enough. I’m saving this one for sure!!!
★★★★★
RecipeTeacher
Thanks, Janell!!
Jordan
This is the 5th time I have done this recipe (AMAZING!!) but this time I used a sirloin tip cut off a full sirloin(approx 4lbs) I did the dry rub as normal but let it sit for 24hrs. I don’t ever use the liquid smoke(just preference) after cooking 1hr I let sit another 1/2hour in cooker to further break down cause it’s a bit leaner. It worked out amazing!! Pulled perfect and tasted amazing as usual. Thanks for this great recipe never again will I cook a pulled pork for hours on the Q or slow cooker. TRY THIS ONE FOR SURE!!
★★★★★
RecipeTeacher
Outstanding!! Yeah that run is pretty versatile. I’ll glad you got it to work so well with a different cut of meat. Thanks for the feedback, Jordan!
Jennifer
I plan to make this tomorrow but I do not have ground mustard. I have several other mustards (yellow, Dijon,
Spicy brown to name a few). I know this is a dry rub but can I use one of the mustards I have when adding the barbecue sauce? What do you think? Thanks.
RecipeTeacher
Hi Jennifer. Regular mustard isn’t really a substitute for ground mustard. Just leave it out. It will still be great.
KLO
Newbie ~ This recipe was recommended and I am sooooo looking forward to making it tomorrow. I have a 2.15# pork shoulder. From the comments it sounds like I will stick with the timing in your recipe. Should I half the ingredients? Thank You
RecipeTeacher
Honestly I’d just leave everything the same. I think you’ll love it!
Sarah
Flavorful, juicy, damn delicious! Followed recipe as written. Very easy. Didn’t even add BBQ sauce.
Searing the meat in the brown sugar spice rub smells wonderful as it carmelizes! I bought liquid smoke specifically for the recipe, and now I’m wondering how I lived my life without it for so long…?
I’m retiring my former favorite recipe, because this here truly is the Best Damn Pulled Pork.
★★★★★
RecipeTeacher
I’m honored to have my recipe as your new favorite! Thank you for the kind words, Sarah!
kim
Yes! This was amazing. My husband said this one was definitely a keeper! <3
★★★★★
RecipeTeacher
Awesome!! Thank you, Kim! (And Kim’s husband too)
Rachael
I have just a little roast for two people. It is just under 1.5 lbs. How long would this cook in the IP?
Thank you!
RecipeTeacher
Hi Rachael, I’ve not done one that small, but if it’s a roast, and not shoulder/butt. It will be leaner and not as tender when done. That’s said, try cutting it in half and do 40 minutes. This is just a guesstimate.
Megan Moon
I’m literally making this now and freaked out cause i cut the amount in half does that mean have the cooking time??
RecipeTeacher
Same time
Rolando Cano
Could I use a Pork Sirloin Tip Roast to make this recipe?
RecipeTeacher
Hi Rolando, sorry I have not tried this recipe with sirloin tip.
Jason
Made this last week. It was quite a hit. I did the dry rub on the pork before I used a hot pan to seer the meat and I think I may have overdone the light brown sugar and/or heat because it started to burn the sugar and spice mix. Once I noticed that, I was a little more careful about the remaining sides. The pork was incredibly tender and flavorful. Cooking time did take a little longer than expected due to the depressurization period, but I was expecting that so I prepared it with plenty of time to spare.
This would be a fantastic recipe for a party since you can prepare quite a lot and just keep it warm once it is finished.
★★★★★
Liza
Well, I do believe this IS the best damn instant pot pulled pork recipe I’ve tried! The meat most super tender, and very flavorful. Definitely a win in my meal time book. I paired it with Cole slaw, baked beans, and homemade bread. 👍
★★★★★
RecipeTeacher
Awesome, Liza! You paired it up with the perfect foods too. Thank you for the feedback!
Brenda
Delicious! This recipe is just what I needed to make the perfect pulled pork. The seasoning was fantastic I followed your instructions and everything worked out perfectly.
Thank you for helping to make my shelter in place we a little cheerier.
★★★★★
RecipeTeacher
These are tough times for sure. Thank you for making my day a little cheerier with such nice feedback!
Cathy
Run to your One Pot and make this😋😋😋
FIVE stars are NOT enough to give this recipe.
Thank you so much!
★★★★★
RecipeTeacher
Thank YOU Cathy!!!
Stacey
Hello! Found this recipe and decided to prepare it in the slow crockpot. My almost 7lb roast looked to big for my IP. How long would you cook it?
RecipeTeacher
Hi Stacey, if it’s too big for the IP, I’d go low and slow in the slow cooker – 8 hours.
Michael Helvey
Love this recipe !! Would definitely recommend altering the Total cook time statistic though. While it cooks for 60 min, I wasn’t prepared for the 15 minute pressure time and then the 20 minute release time, making my dinner 35 minutes later than expected. Love this though!
★★★★★
Jan
This recipe turned out great – flavorful and tender. I was too lazy to remove the bone and it cooked just fine. I did cut into pieces and removed the fat. Adding this to my go-to recipes.
★★★★★
RecipeTeacher
Lol, not lazy at all. 🙂 I’m glad it worked out for you! Thanks for the feedback, Jan!
Liz
I have 2 (boneless) pieces that total about 5.5 pounds. I made extra rub, but do I need to cook longer and add more liquid? Also, last time I made pulled pork in a slow cooker and just kept it as one big piece. Would it be fine to keep these as 2 big pieces rather than cutting into chunks?
RecipeTeacher
Hi Liz. I’d still cut into chunks. That way cooking time will remain the same. Liquid is the same amount too.
Justin
This was great. The only things I did different was I seared everything on the stove but I transferred everything to the instapot after deglazing.
I can’t say enough about this. I’ve been working on BBQ for years and never could get it quite right. The brown sugar was so key to the searing and the flavor of the rub was awesome.
Instead of BBQ sauce we decided on a tad bit of teriyaki and then topped it with pineapple just for something different. All the measurements and directions were spot on!
Thank you for sharing this
★★★★★
Susan P
Followed the recipe exactly and the pork was the best pulled pork I’ve ever made. It was not dry, but moist and so flavorful. The spice mix was perfect and didn’t overpower the meat, but enhanced it. I’ve smoked pork before and it took hours. Will never have to do that again. This recipe is PERFECTION! Thank you so much.
RecipeTeacher
Thank you so much, Susan!
Rachel
I made this for BBQ Pork nachos and they were a HUGE hit. But here’s the best part, I put the leftovers (very little that was left) into a Tupperware but hadn’t put the lid on it. My four year old (very picky) daughter is eating the remaining pork straight out of the container. No BBQ sauce or anything. I literally have never seen any of my kids do this! Amazing!!!
★★★★★
RecipeTeacher
I love it!! Thank you so much for the feedback Rachel!
Christina
I was wondering if I use bone in do I remove it from the bone or just cook it whole? Also how long would it take? I have made bone-in in the oven but never in the instant pot. Thank you
Cathy
Well, I made this with an 8 pound pork roast (cut it in 6 similar sized chunks — hoping for leftovers for lunches for the week. But, turns out it IS the Best Darn Pulled Pork. After my husband and 4 teens had seconds at dinner, there was barely enough for lunch the next day. And then one of my sons had it for breakfast he loved it so much.
★★★★★
RecipeTeacher
Awesome!! Sorry there wasn’t enough for the week, but so happy is was enjoyed like it was. Thanks for the feedback, Cathy!!
Sara
Thank you so much for this wonderful recipe. I loved your spice mix and it was just exactly enough, without having leftover spices, hanging around. We used a pork butt and it was moist and tender. I can’t say enough. I made some homemade barbecue sauce and it was on a sandwich with onion and dill pickle. This is the best recipe for pulled pork I’ve made. Thanks again.
★★★★★
Sam
Stumbled on this website on accident. Chose to make the pulled pork……..omigosh was that delicious. The kids (two teenage boys) had two sandwiches each and ranted about the taste. Thank you!
RecipeTeacher
Thanks Sam!
SandyK
You sure have a lot of reviews. Made your recipe tonight. My husband and Grandson loved it as I did as well. I’ll be make this again and passing it on.
Thank you for the recipe!
★★★★★
RecipeTeacher
Thanks Sandy!!
Jennifer
Would you be able to make this with a pork tenderloin? I’m assuming you would have to adjust the cooking time?
RecipeTeacher
Hi Jennifer, so the best answer I can can give is not really. Pork tenderloin is such a lean and different cut of meat. The price too would likely negate any benefits in doing so.
Alexandra
It was delicious! First pulled pork for us. We moved in here a few weeks ago, and I try and cook american food. Everyone loved it! I had no smoke. I served it with roast patatoes and green beans. Leftover will be perfect for a quick lunch. Thank you!
★★★★★
RecipeTeacher
I’m glad it worked out for you, Alexandra! Those leftovers will be great too. Thanks so much for the feedback!
Cheri
Justin,
Did you increase cooking time for an 8lb roast?
Cheri
Bill – since you cooked a 8lb did you increase the cooking time?
Indydi
We really liked this, including my picky daughter who has only liked pulled pork with straight BBQ sauce in the past.
I used a 4 lb pork loin in an 8 qt pot, and ended up needing more spices to coat all four sections. Next time I’ll 1.5X the spice mix. There was a lot of extra liquid when it was done, so I removed 1 cup and mixed the rest in. Didn’t use BBQ sauce at all. Will definitely make this one again.
★★★★★
RecipeTeacher
I always LOVE when a recipe is picky eater approved! Thanks for the feedback, Indydi!
Bill
Used an 8 lb bone-in shoulder and an 8 qt instant pot. Tripled the rub and let it marinate for 5-6 hrs after coating. Used 50% more broth (plus the juices released by the pork while it marinated), and double the Worcestershire. Didn’t have liquid smoke, but threw some Penzey’s Ancho Chili into the rub. Amazing.
I can’t wait to do this again with my standard rub. Question: I usually brush my pork with dijon mustard when using my normal rub. That shouldn’t be a problem, should it? If so, I’d just add dry mustard to my rub to keep the flavor.
What a great recipe! I used to use a slow cooker as a “stop gap”, but I will never go that route again!
★★★★★
RecipeTeacher
Dude it sounds like you knocked it outside of the park!!
If you normally use some Dijon mustard in your normal rub, you certainly can use it here. Just keep in mind that normally with this recipe the meat it rubbed then seared in the Instant Pot. The Dijon may affect the searing but I think you’ll be fine.
Thanks for the feedback!!
Isabella
I love it! I put a cup of baby rays BBQ IN the instants pot right before I put the lid on, and then I pull it apart and add more bbq sauce mix it up & I put it on a Hawaiian roll! It’s the best bbq pulled pork sandwich in the world!!!
★★★★★
RecipeTeacher
Hawaiian rolls are the BEST with this! Thanks for the feedback, Isabella!
Mary Finley
My husband was skeptical it could be as good as “the best damn pulled pork”, as he loves good pulled pork. He absolutely loved it and so did I! I used smoked paprika. We didn’t put any BBQ sauce on it because adding just a little bit of the juices made it taste fantastic! We’ll keep using the recipe teacher instant pot recipes. They are delicious and pretty easy.
★★★★★
RecipeTeacher
Thank you, Mary and Mr. Mary!! more good recipes to come!
Alana
OMG – this was so good, if I could give it 10 stars I would!! I am not normally a big fan of pulled pork, but something about this recipe caught my eye so I decided to try it. This has to be the best pulled pork I have ever eaten! There’s a reason it’s called The Best Damn Pulled Pork! It was so, so easy and the flavours were amazing! I have never had pulled pork as good – not even in a bbq restaurant. The little bit of leftovers that we had were sent for lunches the next day and my husband and kids said it was just as good on a sandwich the next day! I will definitely be making it again and can’t wait to try your other recipes (actually I am going to try the Best Damn Pulled Chicken recipe tonight – so I’ll keep you posted). Thanks for a great recipe!!
★★★★★
Christopher Law
Excellent recipe! I made it this evening and it was a huge hit. I made it just as you described and used Sweet Baby Ray’s BBQ sauce as my addition at the end and it was fabulous. Thank you!
★★★★★
Amy
I’m going to make this later..the whole pork butt shoulder was 14# and my husband is smoking about 12#of it and I was going to use this recipe in the small piece..any idea how long in the IP?
Dominique
I’m making this for the second time because my husband has been craving it bad ever since I made it! This is such a good recipe!! I added a bottle of beer to mine as well and it was just so good. He raves about it to everyone of his friends. I finally made a damn good pulled pork recipe he approves of!
★★★★★
RecipeTeacher
I love it!! Thanks, Dominique (and husband)!
Dominique
I forgot to say I left out the chicken broth because I didn’t have any on hand and used the bottle of beer
Larry Bohman
I was skeptical since so many of the Instant Pot recipes I had tried were dry and not tasty. This one was GREAT. I will keep this one and have no fear serving to guests!
★★★★★
Mimi
I had a 4.9 lb roast and I pressure cooked it for 63 minutes. It was delicious!! So tender and flavorful, even without any sauce.
I left the rub on for 12 hours, but next time I’m gonna try 24.
★★★★★
Linda
This truly is the best damned instant pot pulled pork recipe. I’ve never made pulled pork in my life, and this tasted like I’ve been making it for years!
★★★★★
Andrea Christensen
Made this last night and had to come back to comment. I risked trying it because of all the 5-star reviews so I wanted to add another one. So juicy and tasty. I didn’t have the liquid smoke and my roast was 2.8 pounds but it was still amazing. I used the same cooking time and other ingredient amounts and it was fine. I had a more complicated crockpot recipe my family loved but this was better. I really love my new Ninja Foodi.
★★★★★
Jana
Hoping to make this this week…Had a question. When you say sear on all sides do you mean top and bottom of each piece or literally all sides on each piece? Thanks!
RecipeTeacher
Hi Jana, you basically want to get a sear on all sides. That crisp and caramelization will really add to the overall flavor.
Jamie
Oh MAN this was delicious!!!! And smelled so heavenly. I had a 2.5lb roast from Trader Joe’s and I used Bludsoe’s seasoning blend. Served with a choice of either Bludsoe’s hot BBQ sauce or TJ’s Carolina Gold BBQ sauce (my fav). Can’t wait for lunch today!
BTW – would you keep the cook time the same – 60 min – for a 2.5lb roast?
★★★★★
RecipeTeacher
Awesome, Jamie!! I’ve not had those sauces or seasonings but I’ll be sure to check them out!
Yes, timing should be the same.
Lucy
I could literally eat this all day everyday. So good in its own sauce. I’m wondering if this recipe would work on beef too? Asking because SIL doesn’t eat pork, so I feel bad that it’s this I always want to make and she can’t have any
Isabelle
This recipe is a keeper! I made this with about 6lbs of pork and it turned out great. Since I was using extra meat, I doubled the rub, liquid smoke, and Worchestire, and used about 2.5 cups of broth. I took my time getting a nice sear on everything & deglazing, which I’m sure helped the final product be so good. We opted to not mix BBQ sauce into everything, and instead put BBQ & coleslaw on our buns when we made our sandwiches. We have lots of leftovers, which is great!
★★★★★
Leah
I followed this recipe pretty closely, which is unlike me. I usually am looking for cook times and maybe a fun add in when i read recipes. I tweaked the amounts in the rub by substituting a bit of cumin for the ground mustard. Left out the liquid smoke just because i personally don’t care for it and added a splash of red wine vinegar for some acid. This really was the best pulled pork. So tender and flavor. Didn’t even pull it, I literally stirred it and it fell apart.
★★★★★
RecipeTeacher
Outstanding, Leah! Red wine vinegar is a great addition to this recipe. Cumin as well. I’m glad you liked it! Thank you for the feedback.
Stephanie Buckley
This recipe is so good, it does not even need barbecue sauce. In my opinion , adding barbecue actually takes away from how good the pork actually is. Awesome!
RecipeTeacher
Thanks Stephanie!! Yeah I totally agree. The sauce it makes is SO good!
VanessaKC
Made a couple of minor mods based on what I had on hand. This is the greatest pulled pork formula I’ve ever used that did not involve a day of smoking. Thank you so much! This made our winter taste like summer.
★★★★★
RecipeTeacher
Awesome, Vanessa! I’m glad your modifications worked so well. Thanks for the feedback!!
Justin Jerome Becker
I backed off on the chicken broth by 50% and put in a tad of apple cider vinegar. I make a 8 pounder each time and it is decadent. I live in Virginia but was born and raised in Alabama where Pulled Pork BBQ is right up there with college football (Roll Tide!!!). This recipe is a good way to make a ton of GREAT food for the week and please all comers. Reminds me of Gibson’s in Huntsville.
★★★★★
RecipeTeacher
Awesome Justin, glad it worked out!!
Erin
My instant pot is 6 at. My Boston butt is 8.42 lb. will it work or too big. Did you cut it up?
Erica
So good! Very pleased as I’m new to the instant pot. Question about the searing process: is it sauté on “normal”? I did my chunks about 2 min per side but my instant pot was a black mess at the bottom. I tried to scape as much as I could but it was a feat ! Any tips with would be appreciated.
★★★★★
RecipeTeacher
Erica, did you have enough oil in the pot?
Erica
I will make sure to measure next time and not just eyeball it. Thanks for the reply. Looking forward to leftovers tonight!
RecipeTeacher
Enjoy the leftovers, Erica! And thanks for trying the recipe!
Rachel
Made this for a party this past weekend and it was so good I had to leave a review. I doubled the recipe with all ingredients on a 7 pound bone in pork shoulder, and it was phenomenal. I did not increase the cooking time and it was perfect and I wouldn’t change a thing. Make sure you cut the pieces into chunks (the first time I made pulled pork I didn’t do this and it took way longer). I would try to use a piece of pork that isn’t bone in if possible but it still worked out well.
★★★★★
Samentha Lucas
This was delicious! 4 of us ate it and nothing was left – and we all wanted more! So moist and tender
★★★★★
Kelly
This recipe turned out awesome.
It was delicious!
★★★★★
Kristen Parks
My fiance loved to bits! I make a spanish style pork leg and he said this is much better than that. I think next time I will let the meat sit in the rub for awhile to really let the flavors sit in. I LOVE FLAVOR lol. I like that the meat came out tender and not super long for a weeknight meal. Thanks for sharing as we will be keeping for the future.
★★★★★
RecipeTeacher
Fiancé approved! That’s always a good thing. 🙂 Thanks for the feedback, Kristen!
Karen
Outstanding – turned out so delicious. We didn’t change a thing. Absolutely earns it’s recipe title. Thanks for a great recipe.
★★★★★
RecipeTeacher
Excellent! Thanks, Karen!
Rachel Ross
Absolutely delicious! Definitely the best pulled pork I have ever made. I was so impressed that the pork came out so perfectly after such a short cook time- go instant pot! Will definitely be making this again. Thanks for an amazing recipe!
★★★★★
RecipeTeacher
And thank YOU for the kind words, Rachel!
Vanessa
Making this tonight .. I don’t have chicken broth could I use beef instead?
RecipeTeacher
Hi Vanessa. Yes you can use beef broth and it will still be very good. It will be a different flavor profile but the sweet and savory will still shine through.
Vanessa
Thanks it’s in the pot now!! Fingers crossed! I followed it to a T other than chicken broth
★★★★★
RecipeTeacher
Cool! Let me know how it goes.
Jenn H
This was the best pulled pork I have ever made. Thank you so much for this recipe!! I only had dark brown sugar, but it worked very well. My family could not get enough of it.
★★★★★
RecipeTeacher
Awesome!! Thank you for the kind words, Jenn!
Tay
This is DELICIOUS!!!!! A taste test turned into a sandwich… I couldn’t wait until my guests come at 6 HAHA!! Thanks for the great recipe!
★★★★★
Greg T
Simple and delicious! Made this last night to enjoy for the Super Bowl. For the sauce I made Neely’s BBQ Sauce (sweet and tangy) https://www.foodnetwork.com/recipes/neelys-bbq-sauce-recipe-1937392
Thanks for this recipe.
★★★★★
Barbra
This was my first experience with my new instant pot, and it was delicious! I followed the recipe exactly, which is very unusual for me, and it was perfect. I’ll definitely be making this again!
★★★★★
Laura Wheeler
This is my super bowl slider/nacho go to this year. Living in Kansas, and being a huge Chiefs fan, I have to have a great pulled pork recipe. This is that great recipe, thank you for sharing it.
★★★★★
RecipeTeacher
Hey thanks so much, Laura! That’s a great idea to put this on nachos. And… go Chiefs! I’m still mad here in Chicago we passed to Mahomes. 🙁
Carol Johnson
This recipe is delicious. I made it today to serve tomorrow for the game. What is the best way to reheat it?
★★★★★
Lourdes
I LOVE this recipe! I am new to the Instant Pot world. I have only had mine a couple of months and bought it primarily for making chicken feet bone broth. But this took it to entirely new level. This recipe was a hit at my last game-watching party and I will make it again for the big game on Sunday. I am going to roast pineapple and add that to each slider. I tried different breads and found that the Ciabatta toasted held up the best. There are so many variations on how to serve this pulled port. I tried it with a pretzel bun and some spicy mustard which was also incredible. The classic Cole Slaw was a favorite but don’t forget the pickle! I used a 4 lb pork butt with bone in. The yield was incredible. There was a huge amount of meat and I was very generous with each portion. You might need to buy those long “tooth picks” to hold your sliders together as they are filled pretty high especially with the roasted pineapple.
Thanks so much! I am a happy InstantPot fan and especially with this recipe!
★★★★★
Aimee
I’ve tried SO many pulled pork recipes that were Fails… FINALLY I found this one! Everyone in my family loves it… I’m making it for a second time today! Fantastic leftovers too! Thank you!!!
★★★★★
Kristen M.
This was the best pulled pork i’ve ever ate!! I didn’t have chicken stock so I replaced it with beef stock. Super tender and juicy.
★★★★★
RecipeTeacher
Awesome! Thank you, Kristen! I’ve done with beef stock too and it still works out really well.
Mike
How should I adjust liquid amount and cooking time for a 7lb shoulder in a 8 quart instant pot? I plan to half it into to pieces. Thanks!
RecipeTeacher
Go ahead and double everything. The time should be the same. If it’s not tender enough when time is up, just give it another 15 minutes.
Judie
Best pulled pork EVER! Moist, flavorful and very tender! My daughter does not like BBQ but she loved this….she just didn’t put sauce on it!
Thank you!!!
★★★★★
RecipeTeacher
Awesome!! Thanks, Judie!
Kim Ward
How would you adjust this recipe if using a crock pot? I’m anxious to make this but do not have an InstaPot.
RecipeTeacher
Hi Kim. I actually don’t have a conversion yet for this recipe for a slow cooker. You wouldn’t be able to do the searing first with a slow cooker so the recipe would be quite different. Hopefully I have something posted soon.
Kia
Kim you could sear the meat in a skillet first, deglaze it then add everything to the crock pot.
RecipeTeacher
You sure could.
Rodney
By far the best DAMN pulled pork I have ever had much less made. Perfect recipe! Followed recipe to a T and it was delicious! Thanks for sharing this recipe. My family absolutely loved it and we will definitely be making it again.
★★★★★
RecipeTeacher
Thank you SO much, Rodney!
Laura Scadding
Im about to try this but realize i have a 2lbs pork butt – what do you recommend i do in terms of cooking time?
RecipeTeacher
Hi Laura. Go with the same times but maybe just a little less liquid. Do 3/4 cup of broth. Keep everything else the same.
Laura Scadding
thank you SO MUCH for your super speedy reply!
RecipeTeacher
And thank you for trying the recipe! Lemme know how it goes.
Val
I have an almost 10 lb pork butt but I have a 10 qt pressure cooker. Any suggestions? Liquid amt cook time etc?
RecipeTeacher
Hi Val. Is really recommend doing it in 2 batches. You’ve got a nice big pressure cooker so the 5lbs per batch should be perfect. And to be safe, double the dry rub for each batch and add a half cup of broth for each batch.
Pam
This was by far the best pulled pork recipe I have ever made. It was so moist and has a really great flavor. I will definitely be using this recipe again and again.
★★★★★
Sarah
This is the very first recipe I tried in my brand-new 8 qt Instant Pot. It is SO GOOD. I’m serving a big crowd in a couple of days so I used a 16 pound pork shoulder-butt and made it in two batches today. I’ll reheat it the day of the event but, of course, I sampled some today. I quadrupled all the seasoning and chicken stock and added a bit of BBQ sauce after shredding. It’s incredibly tender and so full of flavor. It’s a perfect go-to entertaining recipe. Being able to make it ahead makes the day of the event much less stressful too! Thanks for a great recipe!
★★★★★
RecipeTeacher
That’s awesome, Sarah! I hope the event goes well and the crowd likes it too!
Tina
Wow!
It’s so easy and tastes like it has been cooking all day.
Followed it precisely and won’t change anything!!!! I didn’t add any BBQ sauce just pulled the pork and moistened it with the cooking stock, it’s so flavorful.
Thank you for this amazing, easy to follow recipe.
★★★★★
RecipeTeacher
Awesome!! Thank you Tina!
Sarah
We are having an open house party with 40 people coming throughout the night. Costco currently has boneless ‘Pork Shoulder Butt’ and they are all 15-17lbs. That’s great, given how many people we have coming but this will be my first time using my brand new Instant Pot. Do I cut the shoulder into chunks? I may need to do half in my Instant Pot (8 quart) and half in my slow cooker. Mostly I’m looking for helpful hints working with this size of a cut of meat! Will this larger cut be tougher? Thanks!
RecipeTeacher
Hi Sarah. Yeah those are some big pieces of meat! Absolutely cut them up into pieces, just as if they were smaller anyways. But, definitely increase the amount of all the seasonings and you’ll have to do it in a few batches.
Alyssa
Can you use pork shoulder instead?
RecipeTeacher
Hi Alyssa. Yes. They are essentially the same thing.
Ciera Hensley
I’ve google searched and made quite a few instant pot BBQ recipes and oh. my. gosh. was this one by far the best! This pork was so good it warranted me rating and writing my first online review! This tastes better than any BBQ restaurant I’ve been to, and my family is so hooked on it that I’ve made it twice in as many weeks.
★★★★★
RecipeTeacher
Wow! Thanks SO much, Ciera! Very much appreciated.
Sue
The best! Family love love loved it
★★★★★
RecipeTeacher
Awesome! Thanks, Sue and family!
Bruce Anderson
Great pork. Forgot the Worcestershire. Could I simply add some to the remaining juice and maybe simmer the pork in it for a bit?
No big deal since I’ll be making it again soon!
Thanks!
RecipeTeacher
Yep you certainly can.
Kim
My whole family loves this. Very rarely do I find a recipe everyone enjoys. 5 stars
★★★★★
RecipeTeacher
That’s awesome, Kim! I appreciate the feedback!
Beth
Absolutely amazing recipe only thing I left out was the liquid smoke. Definitely going to be making this again. Thank you!!
★★★★★
Lisa
I followed recipe as stated except for liquid smoke cause o didn’t have it. It was a huge hit. Not only were there no leftovers, family is asking me to make it again a week later. Thank you very much for sharing this with us.
★★★★★
RecipeTeacher
Awesome, Lisa! Thank you for the feedback!
Daisy
Can I cook slow cooker instead of pressure cooker?
RecipeTeacher
Hi Daisy. You can indeed, I will adding a slow cooker version of this recipe soon.
Amy
My kids loved this! I can’t believe how much they ate
★★★★★
RecipeTeacher
Kid approved…. I love it! Thanks for the feedback, Amy!
Tarah
Oh my dear. SO good. I have three or four other recipes that I love using pork shoulder/butt, but this may be my fav!! I fudged a little though, as my meat was already searing when I realized I didn’t have Worcestershire. 🤦♂️🤦♂️ I used half A1 and half soy sauce and it was delish!
★★★★★
RecipeTeacher
Hey I’ll bet it was great with the A1 and soy sauce! Thanks for the feedback, Tarah!
Robin
I just got an insta pot for Christmas and am making pulled pork sandwiches for my sons birthday party. How many pounds should I use to feed about 25 people? Should I make it in 1 or 2 batches? I am making it tomorrow (the night before) so I don’t have to deal with making food the day of.
RecipeTeacher
Hi Robin. Happy birthday to your son! So the average serving is about 5oz. That would be just under 8lbs of meat. I personally like doing 2 batches, but many have done that much in 1 batch with success. Just make sure to adjust the dry rub accordingly, and keep the bottom of the pot deglazed after searing.
Grateful
Awesome and easy – followed as written and it turned out great – thanks for the recipe!
★★★★★
Peter Pettit
I’m about to make this and was wondering if I should discard the remaining dry rub that hasn’t coated the meat or do I throw it in the pot with the stock?
RecipeTeacher
Normally you can just discard but go ahead and throw it in.
Erin Herne
I just made this but with an 8 pound pork shoulder. I trimmed about 1 lb of skin off and it is bone in. I let it vent after an hour and 30 and it’s a teeny bit tough… should I keep cooking it a bit longer? I also put one cup of chicken broth in it. Smells amazing. Just needs to loosen up more.
RecipeTeacher
Yeah that’s a big shoulder. Did you cut it in to small pieces?
Ryan
Late reply but yes cook longer. Maybe 15 more minutes. Check. Use judgement. If it seems to be getting closer but not quite there, maybe another 10. I’ve needed to tweak times for every “best ever” instant pot reciipe I’ve tried so far. But with the pork… in my experience I’ve never over cooked it. Hell, if it gets a bit dry…. the bbq sauce will make it right
Chris
Erin,
I’m doing an 8 lb. boneless pork butt tomorrow. I’ve already got it rubbed down with seasoning and “merrying” overnight. Any tips on cook time, amounts of liquid to add or searing? Any help is greatly appreciated. This is one of my fiance’s Christmas gifts and the 1st meal we’ve cooked in it.
RecipeTeacher
You might want to cut that into more than 4 chunks. And just keep an eye on the bottom of the pot and keep the bits scraped up. You can add another 1/2 cup or so of liquid too. Good luck and let me know how it goes!
Chris
Than you for the response!! I’ve already cut the butt in half. Do you think if I cut the halves into thirds that would suffice? Also, should I search it in the pot or on the stove top? And lastly how much liquid should I add since I’m cooking 8 lbs.?
Chris
Sear* not search
RecipeTeacher
Hi Chris, I’ve had my best results with chunks cut to about the size of a fist. So maybe give em another cut accordingly. You can add another 1/2 cup of liquid and should be good.
Heather
Thank you for the recipe! I got a good deal on a big pork butt and made this last night for the family to eat throughout the weekend. The meat just fell apart. It was so tender, but not mushy. I will definitely be making it again! I used water because I didn’t have any broth and I didn’t have ground mustard so I just mixed a couple squirts of regular old yellow mustard and mixed it up in the juices. Lots of flavor!
★★★★★
Jill
What if my pork is frozen? Can I sip the browning and just cook from frozen? How long should it take from frozen?
Thanks
RecipeTeacher
Hi Jill. You can indeed skip the browning and the time will be about the same. It just takes longer to come to pressure. That said, the browning is pretty essential to the flavor profile of the recipe. If you’re able to use defrosted meat, it is recommended.
Ashley
This was AMAZING! Made this for dinner the other night and it was so tender and took very little effort to shred! Delicious and is a definite one to save! We will definitely be making this again!!
★★★★★
Glenda D
Oh my God. We hosted my friends before and after Thanksgiving get together and holy cow. People were stuffed and still couldn’t stop eating this. Fantastic. Wonderful. The best BBQ pulled-pork ever. Do not. Change. A. Thing! Not one thing!
★★★★★
RecipeTeacher
Thanks, Glenda I’m so glad you liked it!!
patti
making for christmas but mine is 9 lb do i make in 2 bunches
or can i do all at once
I cant wait to do this one
looks so good
RecipeTeacher
Hi Patti, 9lbs is a lot so I’d recommend 2 batches. Hope is goes well and happy holidays!!
Dave
Thanks so much!!!
Kim
Ok… not sure where to even start as a recipe snob. This. Was. Amazing. I read reviews, was punched for time, and for the first time in my life didn’t change a thing. I’m glad I didn’t. THIS was the dish I was told not to make as we had “too much food.” We now have prime rib and steak left over… but not one morsel of this meat. The key by far was the rub and the browning of the meat prior. Golden! Thank you so much! I can’t wait to try more of your creations!
RecipeTeacher
Wow, Kim!! Your kind words just made my day! Thank you so much for the feedback.
Dave
I am making this fro Christmas Eve. I have 2 shoulder roasts, each about 2.5#. Any changes in time or process? Thanks so much. The recipe sounds great!!
RecipeTeacher
Just make sure you have enough of the rub. Time and process will be the same.
Dave Ferron
This is an AMAZING recipe! Thank you so much! As you suggested, I did make a larger batch of rub (about 1-1/2). And, as we have a 6 Qt pot, I added some additional stock and 1/2 cup apple cider vinegar because the meat was stacked 2 high and added 10 minutes to the pressure phase. Other than that, I did not change anything. Five of us ate almost the entire 5# and loved every bite. We will be making this again!
★★★★★
RecipeTeacher
Awesome, Dave!!
Kim
I am telling you… MAKE THIS RECIPE as written! I am a snob when it comes to recipes. Complete snob. I typically slave away all day to make something that tastes like this. This recipe was tried today and My 7 year old son told me “this was seriously the best sandwich I have ever eaten in my entire life, mom!” Instead is a sweet treat before bed… he asked for another pulled pork sandwich! Make sure and do the rub and sear the meat and get the brown bits off the bottom of your instant pot. You will NOT be disappointed!
(I browned/toasted the buns for serving in a cast iron skillet with butter prior to serving… but it was not the winning component to this recipe)
★★★★★
Mark Larkin
Best pulled pork ever!!!!!!!!!!
★★★★★
RecipeTeacher
Right on, Mark!! Thank you!!
Jane
I have a 3.5lb bone-in pork butt… any adjustments need to be made? Thanks!
RecipeTeacher
Nah, you should be fine with the recipe the way it is.
Emily Truax
How many people does a 4 pound roast serve?
RecipeTeacher
Hi Emily. The general serving size is about 6oz. So that would give you about 10 servings for a 4lb roast. But… if some servings are really stacked on, I’m more comfortable saying it’s about 8-10 servings.
Kyle Ethridge
This was so delicious! Other recipes have produced dried out meat. This was so moist and tender. Love it!
★★★★★
Tamara Carpenter
Used 5lbs of meat and while I used liquid smoke and chicken broth, no Worcestershire sauce.
I pressure cooked 70 minutes…… so delish. The meat is so tender. I’m going to try freezing with no sauce because we like different kinds of bar b q sauce. Thank you and keep up the good work!!! 😍
RecipeTeacher
Awesome! Thanks for the feedback, Tamara!
Jenn
This is absolutely delicious! My kids are picky eaters and they devour this! So easy to make and a hit every time!
★★★★★
RecipeTeacher
Thanks, Jenn! Kid approved recipes are always the best! 🙂
Robbie B
Reading was never my strong suit. Forgot to trim the fat and cut into cubes. I’ll just let the fat side sear longer to render some of it off I guess.
Robbie B
Also is 60 minutes really enough time?
Lisa
This is truly the best canned pulled pork recipe. My family devoured it. I purchased a smaller pork butt than recipe called for but used the same amt of spices. Delish. We are not fans of mustard flavor so we omitted the powdered mustard. It was still fabulous! I’m going to check out your other recipes. If they are anything like this one, you’ve got a permanent fan.
★★★★★
RecipeTeacher
Right on, Lisa! Thank you! Try the Instant Pot turkey chili, Instant Pot pork tenderloin and Instant Pot chili Mac…. all my favorites. 🙂 and the Best Damn Buttermilk Chicken Tenders too.
Moises Vega
Hey was wondering if the recipe would be ruined if I skip the liquid smoked part?
Other than that everything else looks delicious! I will come back and rate this again after I’m done cooking this!
Thank you for sharing your awesome recipes!!
★★★★★
RecipeTeacher
Hi Moises, not at all. The liquid smoke does add a distinct flavor, but the recipe will be fine without it. Some people use smoked paprika if they have it, as a substitute. But if you leave it out entirely, you’ll still have a delicious pulled pork. 🙂
Kristy
Oh no! I just put this all together and was rereading the directions and noticed it said DON’T STACK THE MEAT…. but I did! Its already cooking. Am I gonna ruin it? Should I quick release and start over? Ugh!!! Have I completely messed this up???
I was so excited to try this as my 2nd instapot recipe….
★★★★★
RecipeTeacher
No you haven’t messed it up. After the cooking cycle and release in complete, take some out and see how it shreds. If it needs more time, put it back in and pressure cook another 20 minutes. It will come to pressure quickly because everything is already good and hot. Let me know how it goes!
Lesley
I am making this for the first time this weekend and so excited! Question – would the spices infuse the meat and make it even more tender if I put them on and then leave in the fridge for an hour or so before cooking?
RecipeTeacher
Hi Lesley. Nah, you don’t really need to add the spices early. It will all come together nicely in the cooker. Let me know how it goes!
Roger Thaat
I made this last night. It was probably the best pulled pork I have ever had. I even like it more than when I smoke it all day…and it is much easier. I doubled the onion powder, and substituted 1/4 cup of Apple Cider Vinegar for a 1/4 cup of the chicken broth. I used the liquid from the instantpot instead of BBQ sauce. 5 stars.
★★★★★
RecipeTeacher
Wow, thanks so much, Roger!
Donna
This recipe looks and sounds (from all the reviews) perfect for pulled pork tacos, sandwiches, carnitas, etc. My dilemna is I only have a 1.5# bone-in piece of pork shoulder (for pulled pork tacos for 2 people). The butcher said the bone would add flavor in the IP, but in one of your replies you said to get rid of the bone. So, the questions I have are: (1) IP time adjustment for weight, do? (2) do I remove the bone and just follow the recipe?, (3) any liquid/broth adjustment?
RecipeTeacher
Hi Donna. Keeping the bone in should be fine. I’d actually keep the cook time the same for 1.5#. The liquid amounts will be the same. Let me know how it goes!
Deb
Can I freeze if so how do u recommend
★★★★★
RecipeTeacher
Hi Deb. Yes indeed you can freeze, sauce and all. I use the standard plastic containers or freezer zip bags.
Chastity
First use of my instant pot and this has to be the best pulled pork ever!! Amazing recipe!
★★★★★
RecipeTeacher
Very happy one of my recipes got to be your first Instant Pot experience. And a good one too! Thanks for the feedback, Chastity!
Sal
This recipe is awesome. Have cooked this for numerous parties and dinner gatherings. Everyone wants the recipe. This is a winner. Thanks for sharing.
RecipeTeacher
Awesome, Sal! Share with everyone!
Felix Tyson
This is my 2nd time making this. It might last 1 day…
PAIGE UNDERWOOD
This dish came out PERFECTLY!! This recipe is spot on.
★★★★★
Doing50likeme
This really is the best damn pulled pork recipe! I haven’t even added to BBQ sauce yet. I don’t do reviews but just had to do this one
★★★★★
Jon
I’m really excited to make this recipe. All I have is a 4lb loin. What kind of cooking time would you recommend for that?
RecipeTeacher
Hi Jon! Pork loin is usually super lean so it can affect the outcome of the recipe. That said, others have had good results. Cut the cook time to 35 minutes. If it’s still not ready, put back in for a bit longer.
Alexis
Would you adjust the cook time for a larger roast?
Diane
Very very good!!! I actually doubled the dry ingredients. I didn’t have enough to cover all the meat I had. My meat was not boneless so I cut it all of the bone before the dry rub and searing. Can’t wait to make it again!!
★★★★★
RecipeTeacher
Awesome! Thanks for the feedback, Diane!
Liz
This was really good. Received rave reviews from my son, daughter-in-law, and the grandson. The granddaughter was not a fan but she doesn’t really like anything. Neither does the grandson for that matter so to get two thumbs up from him is very high praise. The only small change I would make is to kick it up a notch with spices. Maybe have a piece with a little more heat for more adventurous palates and another with the milder flavor for those who play it safe. Anyway, I will do this again.
★★★★★
Michael Coleman
Wow. Made this for a group of 20. There was little left. Sauce was not really needed. Before shredding I added some of the juice and kept it warm in a crockpot. I used two 3 pound pork boneless shoulders. I mixed two gallon bags with the rub mixture. I did not double anything else. I let them sit for two hours or so. I seared two groups of four chunks and placed it all in my six quart instapot. Cooked per instructions and all was perfect. So juicy and tender. My guests raved. Well done recipe. This will be a repeat without question.
RecipeTeacher
Thanks, Michael! I’ll take rave reviews from a group of 20 for sure!
Jenna Sorenson
Did you change the cooking time when you doubled it?
Tamara M Jones
Aptly named! This is sooooo good! My husband who is a BBQ conniseur absolutely loves it! This will definitely be in rotation for quick and easy dinners! I can’t thank you enough!
RecipeTeacher
Thanks so much to both of you, Tamara! That’s some high praise from a bbq connoisseur. I love it!
Brandon
I’m making this tonight. I’ve made pulled pork in the instant pot before. My pork always comes out great but the texture doesn’t have any variance… because I lack a good sear. I try searing it in the pot but I end up with a ton of black burnt coating on the bottom before long, with very little sear. The burning comes from the rub.
Any thoughts? It’s good pulled pork, it’s just lacking in diversity in terms of texture. (Dryer, crispier bits.)
RecipeTeacher
Hi Brandon. I hear ya… getting that classic “bark” on pulled pork which has been smoked for hours is such an amazing taste and texture. While pressure pork may not get quite the same bark, a good sear with this recipe has always gotten me such good results.
There are many Instant Pot recipes that are actually finished under the broiler to achieve browning and texture. That might be an option here as well.
Thanks for the feedback, Brandon.
Jacob
A crockpot carnitas recipe our family loves offered a very handy solution to this problem:
take the drippings from the crock/instapot, set them aside,
Once the pork is pulled, set it aside.
Add a couple tablespoons of lard/cooking oil to a wide shallow skillet and heat to shimmering.
Once shimmering add enough pulled pork to make a single layer across the skillet, full but not packed.
Add a quarter cup or so of the drippings liquid to the pork in the skillet.
Let the meat sear, untouched, until the liquid boils off. Flip the meat and sear briefly on the other side… just long enough for a quick light browning at most so as not to dry out the meat excessively.
Repeat as desired/needed on remaining pulled pork.
That’s it. Has worked great for us every time we’ve done it. The resulting crispy bits are tasty and as authentic as possible.
Emily
This was a hit in my house. Even my picky 2 year old liked it. All I had was boneless pork loin strips, so I followed the recipe exact, but only cooked for 35 minutes in the instant pot. Thanks for the great recipe!
RecipeTeacher
Awesome, Emily! Kid tested and approved… I love it!
Maureen
This was delicious and so tender. I made it for dinner tonight. I didn’t even taste the juice until after dinner when I went to put it away. It was so yummy. Too bad I didn’t pour it all over the meat when I was dining. Next time I’ll bring the sauce to the table. This saves so much time versus the smoker (My husbands’ method), and frankly I think it’s better- certainly juicier.
★★★★★
RecipeTeacher
Awesome Maureen! I’m glad you liked it!
Gary
I have made this dish for the family and friends 3 times before and of course they all liked it very much. Had some left overs and took them to the neighbor and of course that motivated them to go out the next day and purchase an instant pot!
Once again outstanding job! thank you for sharing.
RecipeTeacher
I love it! Thanks, Gary!
Sarah
Awesome recipe. I make this for pot luck and girl scout events as well as family. I have doubled and even trippled it with great success. It’s been requested for a girl scout Halloween potluck where it will be known as zombie guts (renamed by my 10 year old). I serve it as sliders with some Hawaiian rolls. There’s never anything left!!!!
RecipeTeacher
Hey if zombie guts works, I’m all for it!! Thanks for the feedback, Sarah!
Kristen
I have made this at least 5-6 times, for lots of crowds and everyone always asks for the recipe. My husband loves it so much he presented me with an award in the shape of a pig which he purchased on Amazon. 😂 I feel this award is rightfully yours.
★★★★★
RecipeTeacher
Omg, Kristen that’s so cool!! Thank you so much for kind words and I will cherish pig forever. 🙂 🙂
Mdub
This is incredible! We didn’t have liquid smoke, so we left it out, but this is so so so good!
★★★★★
RecipeTeacher
Thanks so much, Mdub. Even without the liquid smoke, it’s still a fine recipe indeed. Thanks for the feedback!
Louise
Soo I’m going to making this but the roast I have is roughly 6 lbs how long would you recommend cooking it?
RecipeTeacher
If it all fits ok, the normal time might ok. But, maybe consider an additional 10-15 minutes. I don’t think any more than that.
Linda Davis
I’m preparing this for my son’s birthday dinner.
Can I prepare this night before and warm up in crockpot for next day? Any tips not to dry it out appreciated.
Can’t wait to try, thank you!!!
RecipeTeacher
Hi Linda… happy birthday to your son! You can absolutely prepare this the night before. The best way to reheat it would be to put the meat, with a little of the juices. In a Tupperware container and actually heat it up in microwave or oven (in an oven safe container). Keep the juices in a separate container. Then, once you’ve gotten it at least to have the chill off, put it in the crockpot with the juices on the keep warm setting. Reheating meats from the fridge in a crockpot doesn’t always produce great results. But as a serving vessel, to keep things warm, it’s great. Let me know how it goes!
Nicole P.
Hi, wanting to try this tonight, but I forgot to take pork shoulder out of freezer. I know it won’t be quite as good as I wont be able to cut it and sear all sides. But wondering if you have an idea of how long I should cook it beings its frozen. It’s a little over 4 pounds. Thanks!
RecipeTeacher
Hi Nicole. So with pressure cooking, even if the meat is frozen, the cooking time is generally the same – it just takes the pot longer to come to pressure. But, since you’re not able to cut the meat into smaller pieces, you might want to add 20-30 minutes to the cook time. Let me know how it goes!
Sarah
Hi!
This recipe sounds amazing. Unfortunately all I have is a 2.5# pork tenderloin. Could I still use that meat with same amount of seasoning? Do I need to adjust cooking time on instant pot, plus slow release as well as adjust amount of liquid broth? Any help would be great. Super excited to try this & explore your other recipes/website. Thanks again!
Sarah
RecipeTeacher
Hi Sarah. Thanks for reaching out and I appreciate the kind words! So a pork tenderloin is considerably more lean than a pork butt/shoulder. I would keep all the ingredients the same amount and cut the cooking time to about 35 minutes. It’s hard to say for certain as I’ve not made this with pork tenderloin, but that would be my best guess. Also, I do have a regular pork tenderloin recipe on the site which is very similar in taste if you wanted to give that a go with your tenderloin. Let me know how it goes!
Stephania
I’ve made this dish twice and we all love it. I do have one question. Do you have any ideas of what to do with the leftover liquid? I’m sure it has a delicious flavor and I hate to waste it!!
★★★★★
RecipeTeacher
Hey Stephania, so with this recipe, I use some of the juice and mix it right in with the meat and it’s awesome. With pressure cooker cooking, there will always be liquid that is often discarded. But with this, you can also thicken it with some corn starch and make a gravy/sauce with it.
Kimberly
Hi so I have a 7 lb pork butt what’s the time frame on cooking in the IP?
Peggy
Excellent! I used a 7.5 lb shoulder (9 lbs before removing fat and bone) in the 8 at IP and there was plenty of room. I doubled most of the ingredients, not the salt or smoke but I could have doubled the smoke. 60 min was plenty. Perfectly tender and falling apart. I think loins are dry so glad I used the shoulder. We served sauce on the side. Just great!
★★★★★
Leanne Doty
FANTASTIC recipe!!
★★★★★
A.Steele
Delicious, I had a 7lb bone in Boston butt. I doubled the seasoning cut as much meat away from the bone as I could, seared it all then cooked for 1hr 15 min and it was fall off the bone and family approved.
★★★★★
Thomas Whitney
Did leaving the bone in make it greasy?
★★★★★
Daryl
Mel, pork loves brown sugar! Sure, you can live without it, but why? Any great pork bbq you have ever enjoyed include it. Go for it, Son!
Mel
Hi, just wondering: Is the sugar absolutely necessary? Or can I leave it out? Thanks!
RecipeTeacher
So for most of my “Best Damn” pork recipes, the brown sugar is a main ingredient of the flavor profile. It accentuates the flavor of the pork more than anything. It’s also pretty integral in the browning process. However, the recipes will still technically work without it.
Mel
Thanks for the quick response! I’m excited to try your recipe!
RecipeTeacher
Thanks, Mel. Let me know how it goes!
Mel
So, I made the recipe the first time using Monk Fruit Golden Sweetener as a sugar substitute. It turned out, but was just OK. I made it again for a work party, but this time I used the light brown sugar, as called for in the recipe, and WOW. What a difference! The flavor was amazing! All my coworkers asked for the recipe and I referred them to your site! Thanks for an awesome recipe!
My tweaks: I seared the meat with bacon grease, which is what I had on hand, and I used smoked paprika as suggested by several other reviewers.
Thanks!
★★★★★
RecipeTeacher
Awesome Mel! Thanks so much! And wow… searing in bacon grease sounds amazing. I’m trying that for sure. I really appreciate the feedback!
Don
I’m doing a 7 pound bone in butt in a 6 quart instant pot. I believe it will fit. Is cooking time the same if I put it in whole or cut it into 4 chunks? I was thinking 90 minutes with 15-20 minute natural release. If I cut it into 4 chunks they will be stacked up somewhat….
RecipeTeacher
Hi Don. I’d still cut it up. That way you get to still sear all the sides of the meat. Make some extra rub and also do a couple of batches when you sear it. You should probably deglaze the bottom of the pot a couple of times too. And yeah, add at least 15 min to the cook time. Let me know how it goes!
Lee Heaton
This recipe looks really good – if I sub’d Swerve for the brown sugar and used a sugar-free BBQ sauce – would it be considered KETO? Looks like it would – I’ll have to give it a try!
Thanks!
Daphane
Thank you for this recipe!! Made it tonite and it was fantastic! It was easy and just the right flavor. I didn’t have liquid smoke so I used Smoked Paprika…perfect!! Adding this to my recipes to make again and again.
RecipeTeacher
Thank you so much, Daphane!
Jen Bong
I’m so excited to make this recipe, however, I have an old-school ” Mirro” pressure cooker 8qt. Can you please advise what temp I should cook w/searing & the 1hr cooking? Shall I use medium heat? I have never used my pot! Time to break it in w/ your fantastic recipe! P.S: can I sub ginger infused honey for the brown sugar? If so how much shall I use? Hope to hear your advice 🙂
★★★★★
James
Amazing dry spice combination. I change this up by mixing the bbq sauce with the broth before pressure cooking. Once done, strain the liquid, reduce by 2/3 and then mix with the shredded pork.
Susan
My first time using my Instant Pot and this recipe is great! It was tender with just enough seasoning for me. I’m very happy that this will be perfect leftovers.
I give this 😋😋😋😋😋 5 yummies
★★★★★
RecipeTeacher
Wow Susan thanks so much!
Jordann
If it’s a 2lb roast, should I reduce the time?
RecipeTeacher
Hi Jordann, since it’s such a small roast, try 45 minutes. If it’s not falling apart, put it back in for another 15 minutes.
Rhonda
@Jordann- How did your 2 pound roast turn out with the reduced time? I’m planning to make this tonight and would love some extra guidance. 🙂
Melissa
I’m a newbie to Instant Pots and anxious to try this recipe. What size pot are you using for this recipe?
RecipeTeacher
Hi Melissa. I use a 6qt Instant Pot Duo60 for all the recipes. Everything will be the same if you’re using an 8qt. If using a small unit, you’d want to just make sure you’re not filling it up too much.
Bill
Congratulations on so many wonderful reviews. I’m wondering about the 60 minutes cooking time. That seems like a long time for Instant Pot cooking. Last week, for instance, I cooked a 4 lb turkey breast in the IP and cooked it for only something like 12 minutes. I seared it ahead of pressure cooking it. Again, 60 minutes…am I missing something?
★★★★★
RecipeTeacher
Hi Bill, yes indeed the 60 minutes is the ideal cooking time. What I love is that it’s still so much faster than smokers or slow cookers for a great pulled pork recipe.
Carmen R
I just finished making this recipe and it turned out awesome! Definitely adding this recipe to my favorites! The only thing I did was add more salt (we like our pulled pork at little salty) and used beef broth (it’s what we had in the pantry). The pork turned out fork-tender and juicy. Not chalk dry like other recipes. Good Job!
★★★★★
RecipeTeacher
Glad you liked it, Carmen. Yeah beef broth works too. A bit of a richer flavor, but still damn good! Thanks for the feedback.
Beth
This was amazing…definitely in my cooking rotation!
RecipeTeacher
Thanks Beth! Glad you like it!
Dale Smiley
We had a pig roast at the beginning of June and I still have plenty of leftovers. Could you tell me how I could Use this recipe with all the leftover? Thanks.
★★★★
Jean
If I substitute pork shoulder for the pork butt, do I need to adjust the cooking time?
RecipeTeacher
Pork shoulder/butt, often are the same piece. If it’s labeled just shoulder, you’re fine. Enjoy!
Laurie
I am using a 3lb roast do I need to adjust the cooking time?
RecipeTeacher
Probably not. But if it’s a lean pork roast, it may need an extra 15 min
Alex
Just like the name says, it was easy, tender and tasty! I will use this recipe again and again.
It was great with the bbq sauce I used (Stubbs Original) and was also fantastic without!
★★★★★
Sandi
I made this recipe and it was great. For a party I’d like to know if this can be made in a crock pot ahead of time and just leave it in the crock pot till party time? Do you have this recipe using a crock pot?
Steve
For the crockpot, cut up a full onion and put in the bottom of the pot. Put in the Pork and sprinkle with garlic powder, the add a bottle of beer and fill till about 1/2 way up the roast. Cook for 12 full hours on low…shred and return to the pot with a bottle of your fav sauce. Warm up and leave on warm for as long as you need.
★★★★★
Kay B.
Best Pulled Pork ever. My new favorite. Everyone loved it. Thanks.
Kim
I cut the meet of most of the bone but can I still put the bone in or discard?
RecipeTeacher
Hi Kim. You can discard the bone.
Angela Washington
Omg just made this for my husband for Father’s Day!!! Delish!!! The name is perfect!! Thank you!!!
★★★★★
Dale E Smiley
We had a pig roast several weeks ago and I still have plenty of leftovers. Could you tell me if I could still use all the ingredients in your recipe in my crockpot? Thanks.
★★★★★
Susan
I’ve never commented on a recipe before, and I’m constantly trying new recipes i find online, but I had to say thank you for sharing this! It’s exactly what the name says…The Best Damned Pulled Pork. It doesn’t need any extra sauce, is fall apart tender, and will be my only pulled pork recipe from now on. I wish there was a 10 star rating available.
★★★★★
RecipeTeacher
Wow, Susan… thank you so much!
Debbie
Do you think I could use the ingredients for pork in the smoker ??
RecipeTeacher
Absolutely. You wouldn’t need the liquid smoke of course.
Bella
OMG!! This recipe is amazing! I used a little over a 7 pound bone in pork butt. I cut the meat off the bone and followed the recipe. The only thing different I did is I four times the dry rub and added some smoked maple, barbecue rub and a whole small can of chicken broth. I had company over and they devoured it! I am making it again this week but want to make 14 pounds. My question is what do I increase the cooking time to or do I need to cook it in two batches ?
★★★★★
Laura
Bella, did you cut your 7 lb into 4 equal pieces and cook for 60 minutes or did you make other changes? I also have a 7 lb + and I was going to cook in two batches.
Jerre
Tried this tonight with a 3.68 piece of pork butt. I forgot to adjust the time so it overcooked a bit. Guess for this small a piece of meat I should have adjusted time to maybe 45 min. because the juice cooked off and left only grease .. What I was able to rescue was really good. This was my first time using my IP so I was a bit apprehensive to start with. It is just me so I didn’t want to cook a larger piece. But after seeing that it could be used for pulled pork tacos as well as sammies I may try a larger piece next time. Great recipe. Thanks for sharing.
Stacy
I’ve made this several times. Everyone loves it!! Falls part when I remove from the IP. Just take tongs & pull apart while it’s in there! It’s a family staple. Thanks for sharing such a great recipe!
★★★★★
Brittany
Just made this! Super simple. I didn’t have mustard powder, so I added some coarse ground mustard in with the liquids and mixed it with the drippings before I added my meat. Turned out SO good…didn’t even need bbq sauce in my opinion. But it was great with a little sweet baby Ray’s or your favorite hot sauce sprinkled on top for a kick. We also enjoy a good piece of Colby Jack cheese toasted on the bun or bread before assembling the sammy with the meat. Great recipe! Thanks for sharing!
★★★★★
Melissa Jackson
A-M-A-Z-I-N-G!!
Fall apart tender… no fork necessary! I didn’t change a thing with the recipe and it was perfect! I used bone-in pork butt in my ninja foodi …served with slaw and vinegar based BBQ on the side
★★★★★
Sarah
This turned out perfect! It was so, so good. I served half ‘plain’ with drippings left from the IP and half with BBQ sauce and both were delicious. I also spread some of the BBQ version out on a sheet pan and broiled for a few minutes to crisp up some of the bits and that was awesome as well. Basically, every version of this was completely delicious!
★★★★★
RecipeTeacher
Wow, Sarah I’m so glad you loved it! I often do the same thing with half BBQ sauce and half just the juices. Thanks for the feedback!
gary
Sounds great, I will be making this tomorrow for the family.
Kristin
Just made this using a 4.5 pound pork butt and it turned out great! I ended up using double the dry ingredients and the meat is extremely flavorful and tender.
★★★★★
Bre
We made this the other evening and it was AMAZING. I bought a 3.75lb and it created about 4 servings because we devoured it and didn’t bother with sides once we tasted it. It’s great without BBQ sauce and can stand on its own. I used the sauce from the instant pot as an au jus. I was pretty heavy handed with the dry rub on the meat and ran short with the last piece of meat, instead of making more I just supplemented with a rib rub which had pretty similar ingredients. I’ll definitely be making this again.
★★★★★
RecipeTeacher
Thanks, Bre! Glad you it went so well!
John
With only 113 days to go till the first NFL Sunday, I made a half batch of this yesterday and it was really good. This will definitely be a go to recipe. If I want to shred the pork and add bbq sauce, and then transfer the shredded pork back to the instant pot to keep warm for several hours. Do I discard the juice form the instant pot or leave it in there for more flavor and help keep everything juicy and tender? Thanks for posting.
★★★★★
RecipeTeacher
Hi John and thanks for the feedback! That juice is great to keep the pork nice and juicy. You can always discard or set aside some of it and add the bbq sauce, as much as you like.
Anne Thompson
Hi, This sounds just like what I was looking for! However, I want to make 15# for a large graduation party. Do you think I can make in many batches, and freeze??
KK
I made this once before and it was amazing! I am making it later today, but I have a 6 pound roast. Wondering how much you would you adjust the cook time and if I should I use more liquid?
★★★★★
RecipeTeacher
Make double the rub ingredients, and you can maybe another 1/2 cup of broth and just another splash of liquid smoke and Worcestershire sauce.
Kelsey
Hi there! I have an 8 pound pork loin what cook time would you suggest and would the natural release be different at all? I have an 8qt instant pot duo? I am making this for a party and am super nervous about cooking it right😬
RecipeTeacher
Hi Kelsey, pork loin is very lean and that’s a big piece of meat. That said, go with pretty much the same times, and double the rub ingredients. Do the browning in a couple of batches. You may need to deglaze the bottom a couple of times but see how it goes. Yes, still natural release.
Deb
Hi, I am making an 8 lb pork butt with this recipe tomorrow. Will a 6 qt IP be big enough or would it be better to process it in 2 batches? I am super excited to try this…
RecipeTeacher
Hi Deb. I’m excited for you to try it too! You’ll want to double up on the dry rub ingredients, which is no big deal. With 8lbs of meat though, i’m betting it might be easier to do it in two batches. If you do try 1 batch, make absolute sure you’re deglazing the bottom of the pot during the browning process. And i’d also add 15 minutes to the cooking time. Let me know how it goes!
Maiella
For using a crock pot, what would my instructions be?
Doli
Would like to make this in a crockpot. What would the recipe be?
Kalli
This recipe was amazing, and so fast and easy! I will definitely be using this recipe every time I make pulled pork!❤️❤️
★★★★★
Marlene
Absolutely the best bbq pulled pork sandwiches I’ve ever had! I was nervous because it was my first time making something like this and it turned out great! Everyone at the party raves about it! I doubled the recipe and came out perfect! Definitely a keeper and will be making it this summer! Thank you for the easy step by step instructions!
★★★★★
RecipeTeacher
So awesome to hear, Marlene! Thank you so much for the feedback!
Ashley
When you doubled it, did you have to cook the meat in batches? Or were you able to do it all at once. If all at once did you change the cook time?
Stacy
15 minutes, on high, per pound if pork.
★★★★★
Rachel
This recipe is awesome – best I’ve ever tried for pulled pork and making it in the Instant pot makes it quick and super easy!! I don’t change anything and make it as the recipe is and it’s SOOO good, the recipe title is well earned 👍🏻🙂. Thanks for sharing!!
★★★★★
Rachel
I meant to add that I’ve made this 3 times in the last few months already and am making it again for a family get together tomorrow!! It’s THAT good
Colleen Madden-Rautanen
I have tried numerous recipes for pulled pork and this one is by FAR my favorite…my husband agrees as well!! I modified a few spices, and I didnt have Worcestershire on hand. Really really excellent! Kudos!!
★★★★★
RecipeTeacher
Awesome, Colleen! I’m so glad you guys like it!
Melissa
I’ve had my IP since Christmas, finally tried a pork butt in it last night using this recipe. OMG, it was absolutely PERFECT!! SUPER tender!! Great recipe! Thank you! Going to try your chicken leg recipe tonight.
★★★★★
Melanie
I really like this recipe! I used a pork loin roast, and it still turned out fantastic. Not dry at all. I had a problem with the rub burning on my pot when sauteeing, probably due to the brown sugar. Next time, I might saute on low. My normal setting seems super hot.
Stacey
I usually use either cherry Pepsi or dr. Pepper mixed with the bbq when I make it in the crock pot. Do you think it would be just as good in the instapot if I use the Pepsi instead of the broth?
Melissa
I am definitely making this for dinner! I need to cut the recipe in half though. Should I adjust the cook time?
RecipeTeacher
Hi Melissa. I’d keep the cook time the same. Your chunks of pork will still be about the same size so stay with the 60 minute cooking time. Hope you enjoy!
Tyler Gardner
This is the 4th making this now and it is awesome! I use a Power Pressure CookerXL double the recipe it takes just over 40 minutes for approx 8lbs of pork shoulder. Only thing ive modified is using ground chipotle pepper instead of the Cayenne.
The searing step is what seals the deal. Get comments all the time thinking is was done on a traditional smoker.
Thanks for sharing this superb recipe.
★★★★★
Lisa Hunt
This was amazing! I’m definitely going to make this again. Have you ever used similar ingredients /recipe to make it with chicken?
★★★★★
RecipeTeacher
Awesome, Lisa. And yes indeed I have! Actually going to be posting the recipe soon. Stay tuned!
Becca
Would you adjust cooking time or liquid for a bigger pork loin? Mine is 5.5 lbs with bone in.
RecipeTeacher
Hi Becca. Yeah for that amount I’d add about 15 minutes. If, when complete, you feel it needs more time, just seal it back up for another 5-10 min.
Jerry
Trying this today. How would you change cook time for a 7 pound bone in Boston butt?
RecipeTeacher
Hi Jerry, that’s quite a big…. butt! I’d imagine an 8qt sized pressure cooker would be ideal for that. And be sure to double the ingredients for the rub. Start with an extra 15 minutes. When time is up, test it. If it needs more, do another 15.
Audrey Sanchez
I’m so happy I found your website! I tried this recipe twice (for a party) and it was a success. Thanks for sharing!
★★★★★
RecipeTeacher
Awesome, Audrey! I’m so glad you like it. Thanks for the feedback!
Marcia
Could I substitute 4 pounds of whole boneless pork loin? Trying to reduce fat intake. Would you make any modifications to the recipe if using pork loin? Thanks
RecipeTeacher
Hi Marcia, I’ve not specifically used pork loin for this recipe but have about others who have. Problem can be that pork loin is so lean, it can very easily become dry and not tender.
Diana
This is the first time I’ve ever made pulled pork “butt” it won’t be my last! This recipe was the easiest to follow and the meat is moist and so flavorful!
RecipeTeacher
Awesome! Thanks for the feedback, Diana!
Ken
Excellent! This is my new go-to pulled pork recipe. Thanks for posting it.
★★★★★
Michelle
Hi there,
Can I slow cook this recipe in my instant pot? It sounds delicious! Thank you!!
G. Smith
Made this for dinner tonight. It was delicious!! Better than slow cooked and better than our smoker.
RecipeTeacher
Awesome! Thanks for the feedback!
Heather
Made this for the super bowl today, so good! Waiting on the bbq sauce so we can use it for sandwiches, quesadillas etc. Kids and husband approved! Will definitely make again. Thanks for the great recipe!
★★★★★
Angie
I am making this for Super Bowl today and will be cooking two pork shoulders. Do I need to increase the liquid or cooking time when doubling the amount of meat? Looking forward to making this later! Thanks!
RecipeTeacher
Hi Angie, double the dry ingredients for sure to certain you have enough. Maybe add another 1/2 cub of broth and an extra splash of the liquid smoke and Worcestershire sauce. My biggest concern is that it’s a lot of meat for one pot. If it winds up being stacked up, you’re probably gonna need to increase the cooking time. I’ve not done that large of amount at once, but I’d increase the cooking time by 10 minutes or so. I look forward to hearing how it goes! I’m making it today again too. Enjoy the game!
Kristine
This has been the best pulled pork recipe I’ve tried yet! I followed the recipe exactly so I knew exactly what the chef offered. It was AWESOME! We did not mix bbq sauce in the meat. Instead, we lightly poured some on top of the meat on our sandwich. That way we had the sauce flavor AND the meat flavor coming through. Thank you for a fabulous recipe.
★★★★★
RecipeTeacher
Awesome! I’m so glad you liked it! Yeah I like just a bit of BBQ sauce on it too. The natural juices from the seasonings is just so good. Thanks for the feedback, Kristine!