Best Instant Pot Pulled Pork

Pulled pork bbq with juices in white bowl with a large silver fork and cloth towel.

5 from 1 vote

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.

Prep Time10

Cook Time1 25

Total Time1 35

Course: Dinner

Cuisine: Southern

Servings:

Calories: 403kcal

Author: Jami Powell

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.

Video

Notes

Cook Time Tip Plan about 15 minutes per pound of pork butt at High Pressure.

Storage Store leftover pulled pork in an airtight container in the refrigerator for up to 4 days.

Freeze Cool completely and freeze portions with cooking liquid.

Reheat: Warm gently with a splash of broth or BBQ sauce to keep moist.
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.

Adjustments Cooking time may need to be adjusted based on the geography of the area (high vs. low elevation), cookware (stoneware vs traditional bakeware), and outdoor temperature if grilling.

Nutrition information is only an estimate

Nutrition