Best Instant Pot Pulled Pork (Fall-Apart Tender with Pork Butt) is the secret weapon you need for a fast, flavor-packed dinner that tastes like it cooked all day. This easy Instant Pot pulled pork recipe uses pork butt, a handful of pantry ingredients, and your favorite BBQ Dry Rub to create juicy, fall-apart pork in a fraction of the time. Serve it on a bun with this Coleslaw for Pulled Pork Recipe and some Crispy Onion Strings!
If you love fast pressure cooker meals, be sure to check out our Instant Pot BBQ Chicken or our Instant Pot Chicken Tinga, too!
Save This Recipe 💌
Enter your email below and we'll send it to your inbox. Plus, you'll get new recipes from us each week!
Pulled pork is a classic Southern staple traditionally made by slow-smoking pork shoulder or pork butt until it’s melt-in-your-mouth tender. This Instant Pot version uses pork butt (which actually comes from the upper shoulder) and guarantees juicy meat with just the right amount of fat.
For more Southern comfort flavors, try our Low and Slow Oven Baked Ribs and a side of Old Fashioned Cornbread.
Why We Love This Recipe
- Fall-Apart Tender Texture: Pressure cooking creates ultra-juicy pork you can shred with a fork.
- Quick and Convenient: Get deep, slow-cooked flavor in under 90 minutes total.
- Family and Crowd-Friendly: Perfect for pulled pork sandwiches, sliders, or taco nights. Serve it with some Fail Proof Corn on the Cob and this Classic Southern Potato Salad!
- Packed with Flavor: Our Homemade Dry Rub and apple cider vinegar give it bold, balanced taste.
Instant Pot Pulled Pork Ingredients
Here’s what you’ll need to make this easy and delicious recipe:
- Pork Butt: We prefer a 4–5 pound boneless pork butt for even cooking and perfect shredding.
- Olive Oil: Helps create a flavorful crust when searing the pork.
- Chicken Broth: Keeps the pork moist and flavorful under pressure.
- Apple Cider Vinegar: Adds brightness that cuts through the richness of the pork.
- Homemade Dry Rub: About ¼ cup of our barbecue dry rub seasoning makes all the difference!
- Barbecue Sauce: Tossed with the shredded pork after cooking for that classic BBQ finish.
A full ingredient list with exact measurements can be found in the recipe card below.
Substitutions & Variations
- Pork Butt: You can also use pork shoulder since they are nearly identical cuts.
- Apple Cider Vinegar: White vinegar or lemon juice works in a pinch.
- Dry Rub: Feel free to use your favorite store-bought BBQ rub if you're in a rush.
- Equipment Alternative: No Instant Pot? Cook on low in a slow cooker for 8 hours instead.
- Budget-Friendly Tip: Look for pork shoulder roasts on sale and freeze extras.
How To Make the Best Instant Pot Pulled Pork (Fall-Apart Tender with Pork Butt)
STEP ONE: Prepare the Pork
Trim large pieces of fat from the pork butt. Cut into even chunks.
Pat dry and rub generously with 1 tablespoon of oil and ¼ cup of your favorite barbecue dry rub seasoning.
STEP TWO: Sear the Pork
Set the Instant Pot to Sauté. Add olive oil. Sear pork pieces in batches until browned on all sides, about 2–3 minutes per side. Remove and set aside.
STEP THREE: Pressure Cook the Pork
Pour chicken broth and ¼ cup apple cider vinegar into the pot. Scrape any browned bits from the bottom. Scatter the onion wedges across the bottom of the pot.
Return the seared pork pieces on top of the onion. Drizzle barbecue sauce over the pork (don’t stir). Lock lid and cook on High Pressure for approximately 60 minutes or until internal temperature reads 195-205°F. Allow a natural pressure release for 15 minutes.
STEP FOUR: Shred and Sauce the Pork
Transfer pork to a bowl. Shred with two forks. Stir in 1 tablespoon fresh apple cider vinegar.
Toss with barbecue sauce, salt and pepper, and a ladle of the cooking juices if needed.
Serve warm and don't forget the Coleslaw for Pulled Pork Recipe and Crispy Onion Strings!
Expert Tips for Success
👩🍳Jami's Pro Tips: Want to take this recipe to the next level? Check out my expert tips below for the best flavor, texture, and meal prep hacks!
✔️ DO Generously coat the pork with dry rub before searing for maximum flavor.
✔️ DO Use a natural pressure release to keep the meat tender.
❌ DO NOT Overcrowd the pot when searing; work in batches for best results.
Storage
Store leftover pulled pork in an airtight container in the refrigerator for up to 4 days. Freeze portions with a little cooking liquid for up to 3 months. Reheat gently in a skillet or microwave, adding a splash of broth or BBQ sauce to keep it moist and flavorful.
Recipe FAQs
Typically, pork butt should be cooked at High Pressure for about 15 minutes per pound. Always allow for a natural pressure release of at least 15 minutes to ensure the meat stays tender and juicy. Exact times can vary slightly depending on the size of the roast and the model of the pressure cooker.
Yes, it’s possible to overcook pulled pork if it’s left under pressure for too long, making it dry or stringy. Following time guidelines based on the weight of the pork and using natural pressure release helps keep the meat moist and easy to shred.
Pork butt (also known as Boston butt) and pork shoulder are the best cuts for making pulled pork. They have the right balance of fat and connective tissue, which break down during cooking and create tender, flavorful meat perfect for shredding.
More Southern Recipes You'll Love ♥️
Did You Try This Recipe?
Leave a ⭐️⭐️⭐️⭐️⭐️ rating and comment below. Don't forget to share it on Instagram, Facebook, & Pinterest. Thank you! 💛
📖 Recipe
Best Instant Pot Pulled Pork
Equipment
- Instant pot (6-quart or larger)
- Tongs
- Cutting board
- Sharp Knife
- Forks or meat claws (for shredding)
- Small bowl (for mixing sauce, optional)
Ingredients
- 4 to 5 pounds pork butt boneless or bone-in
- 2 tablespoons olive oil
- 1 cup chicken broth
- 2 tablespoons apple cider vinegar plus 1 tablespoon for after cooking
- 1 large yellow onion cut into wedges
- ¼ cup BBQ dry rub seasoning
- 1 cup barbecue sauce plus more for serving
- ½ teaspoon liquid smoke optional
- salt and pepper to taste
Instructions
- Trim excess fat from the pork butt. Cut into large even chunks (about 3-inches). Pat dry and coat all sides with ¼ cup of barbecue dry rub.
- Set the Instant Pot to Sauté mode. Add olive oil and brown the pork pieces on all sides in batches. Remove pork and turn off Sauté.
- Add chicken broth and 2 tablespoons of apple cider vinegar. Scrape up browned bits. Layer onion wedges in the bottom of the pot. Place pork chunks on top. Drizzle barbecue sauce over the pork (don’t stir).
- Seal and pressure cook on High for about 15 minutes per pound (about 60 minutes for 4 pounds). Let pressure release naturally for 15 minutes. The pork is done when it reaches an internal temperature of 195–205°F, which ensures it’s tender enough to shred easily.
- Move pork to a large bowl and shred. Stir in 1 tablespoon fresh apple cider vinegar. Toss with more barbecue sauce, salt and pepper, and a little cooking liquid if desired. Serve warm with brioche buns and coleslaw.
Save This Recipe 💌
Enter your email below and we'll send it to your inbox. Plus, you'll get new recipes from us each week!
Video
Notes
Substitutions
- Pork Butt: You can also use pork shoulder — they’re nearly identical cuts.
- Apple Cider Vinegar: White vinegar or lemon juice works in a pinch.
- Dry Rub: Feel free to use your favorite store-bought BBQ rub if you're in a rush.
Jami Powell says
Easy and delicious recipe!