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.
A few years ago, along came electric pressure cookers such as the Instant Pot, and people went 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!
Choosing the right pork
We start with a pork butt roast. This can also be called pork shoulder. 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 trim any excess away.

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 enjoy 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.
Storage and Reheating
Storing your homemade pulled pork correctly is key to keeping it delicious for leftovers! Here’s my quick guide to ensure your pulled pork stays fresh and tasty:
In the Fridge:
- Let it cool down to avoid any steamy container situations.
- Store it in an airtight container or zip-lock bag.
- Get it in the fridge within two hours of cooking.
- It’ll stay good for 3-4 days, so you’ve got meals ready to go!
In the Freezer:
- Cool it off, then portion it out into freezer bags or freezer safe air tight containers.
- Don’t forget to label with the date; it’s good for up to 6 months!
- Thaw it in the fridge overnight when you’re ready to dive back in.
Microwave Reheating Instructions:
- Prep: Place the pulled pork in a microwave-safe dish.
- Moisturize: Sprinkle a little water or broth over the pork to keep it moist. Cover the dish with a microwave-safe lid or plastic wrap to trap steam.
- Heat: Microwave on high for about 2-3 minutes. Halfway through, stop to stir or rearrange the pork for even heating.
- Check: Ensure the pork is heated through. If not, continue microwaving in 30-second intervals until hot.
Stovetop Reheating Instructions:
- Prep: Put the pulled pork in a skillet or saucepan.
- Moisturize: Add a splash of broth, water, or barbecue sauce to help it stay moist during reheating.
- Heat: Warm over medium heat, stirring occasionally to ensure even heating.
- Check: Once the pork is simmering gently and heated through, it’s ready to serve.
Frequently Asked Questions
Make sure your pressure cooker is large enough for larger amounts. You do not want to go past the fill line. To double the recipe, just go ahead and double all the dry rub ingredients. You’ll have to do the searing in multiple batches. Make extra sure to get the bottom of the pot scraped up of any stuck-on bits. Increase the chicken broth to 2 cups. Cooking time will be the same.
You can make the Best Damn Oven Pulled Pork or the Best Damn Slow Cooker Pulled Pork.
You bet it can! Check out our recipe for Best Damn Instant Pot Pulled Chicken!
The liquid smoke, even in its small amount, is an ingredient that really elevates the flavor of this recipe. If you don’t have it, simply leave it out. Alternately, you can use smoked paprika in place of regular paprika.
Recipe

Best Damn Instant Pot Pulled Pork
- Total Time: 1 hour 10 mins
- Yield: 6-8 servings
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 kosher 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 excess 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 sauté mode. 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 position. Pressure cook 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!
Notes
To double the recipe, double the dry rub ingredients and increase broth to 2 cups. Cooking time will be the same. Make certain to not fill the pot past the fill line.
- Prep Time: 10 mins
- Cook Time: 60 mins
- Category: Dinner
- Method: Pressure cooker
- Cuisine: American BBQ

Katie says
Just made for the first time. Will absolutely be my go-to pulled pork recipe. Thank you!
Maret says
Have made several times….always a hit, easy to prepare, and freezes well! I especially like the fact the one adds the BBQ sauce to taste rather than having the meat swimming in sauce which dominates the flavor. I often buy a larger roast on sale and remove the bone and larger pieces of fat. My aim is to cut the remainder into two halves. I cook one and freeze the other half for later. For example, an 8.55 lb pork butt with bone-in yields two roughly 3.3 lb portions. Sometimes I vary the seasoning amounts a little such as adding more ground mustard or cutting the salt by half. This recipe is very adaptable should you want to add chili powder and/or ground cumin, substitute smoked paprika, or switch some beer or apple cider vinegar for some of the chicken broth. Thanks for a keeper recipe!
Tammie says
Made this today… for the 2nd time in less than a month. Good stuff!
Heidi says
Very good! So quick and easy!
Gord says
Excellent recipe sir. incredible that such a tender, delicious pork dish could be made in about 2 hours. Results were spot on, your directions are excellent as well as the flavours of the dish. Very well done!
RecipeTeacher says
Thanks so much Gord! Yeah, pulled pork really is ideal for the Instant Pot. I appreciate the feedback!
Jerry Myers says
Have made this several times. Only deviation is I use a store bought rub that we like. I get compliments every time I make it even from the “smoker expert” in the family. While some prefer tending to a smoker all day this instant pot recipe can’t be beat. This weekend I purchased a pork butt roast at Costco (16lb) using half of it for this recipe and the other half I used the oven cooked recipe on you site but used salt, pepper, mustard and brown sugar as my rub. (My wife is following fodmap restrictions, so couldn’t use all the good stuff like onion and garlic, etc.). leftovers galore!!!! Thanks, well done.
RecipeTeacher says
And I thank YOU, Jerry!
Matt says
This is very good!
MARutter says
Awesome! I admit to cross referencing with several recipes for this, but I really like how this recipe includes the liquid smoke and ground mustard. My changes: For searing, I used my big iron skillet on medium high/high and my frywall positioned around it to sear the 4 inch chunks on all sides in 1/2 veg oil & 1/2 olive (to increase smoking tolerance). The browning almost set my smoke alarms going, and I had to open the windows from the cayenne pepper in the air (I used more than 1/4 tsp, too). But oh, what a result! That Maillard effect is wonderful. And be aware: an iron skillet temp may be necessary to achieve the sear. To deglaze the pan, I also added 1/2 cup red wine and 1/3 c ketchup (yes!) that a very confident cook who regularly fixes the dish for a church group swore by. I transferred all and rolled around the chunks and the deglazed liquid in the Instant Pot. I cooked it for 40 min. and natural release (remember thought that my chunks had received a good bit of heat in the iron skillet already). By the way, I also used smoked paprika, not just regular. Very rich flavor, tender and moist (I liked the flavor well enough but wanted a bit more liquid, so I added in water at the end for it to coalesce a bit more.
Leola Sutherland Yates says
I love the recipe and would like to use it for a large lunch gathering. I need to cook 20 pounds. Can I double the recipe and if so do I double the liquid. You mention don’t stack but for 8 pounds I would need to stack the meat.
Jill May says
Made this tonight with only a few small alterations (left out paprika and cayenne and switched Worcestershire with Coconut Aminos – all due to food allergies). It was STINKING GOOD (southern saying that means REALLY REALLY good)! Some of us ate in on buns as a BBQ sandwich (I personally had it this way using only the pot juices for flavor – no BBQ sauce at all), others just piled their plates up and enjoyed it with our side dishes. Some used extra sauce, others just the juice from the instant pot. It pairs really well with creamy corn.