Craving that slow-smoked, fall-apart-tender pulled pork but don’t have all day? The Instant Pot is your secret weapon! This recipe delivers incredibly juicy, flavor-packed BBQ pulled pork that tastes like it’s been simmering for hours, but it’s ready in a fraction of the time. Perfect for piling high on buns, stuffing into tacos, or serving over a crisp salad for a low-carb meal, this is a recipe you’ll come back to again and again.
Ingredients
• 2.5 lbs / 1.1 kg Pork Roast (shoulder or butt recommended)
• ¼ cup / 60 ml Olive Oil
• 2 cups / 480 ml Chicken Stock
• 8 oz / 225 g Sugar-Free Barbecue Sauce
• Salt and freshly ground black pepper, to taste
Instructions
1. Directions1. Set your Instant Pot to the SAUTÉ function and add the olive oil to heat.2. While the oil heats, generously season the pork roast on all sides with salt and pepper.3. Carefully place the seasoned pork into the hot pot and sear for 3-4 minutes per side, until a deep golden-brown crust forms.4. Pour the chicken stock around the pork. Secure the lid and turn the steam release valve to the ‘Sealing’ position.5. Select the ‘Meat/Stew’ or ‘Manual/Pressure Cook’ setting and cook on high pressure for 90 minutes.6. Once the timer finishes, carefully perform a quick pressure release by moving the valve to ‘Venting’.7. Open the lid and use two forks to shred the tender pork directly inside the Instant Pot. The meat should fall apart easily.8. Drain any excess liquid if you prefer a thicker sauce. Pour in the barbecue sauce and stir until every strand of pork is evenly coated.9. Switch the Instant Pot back to the SAUTÉ function and simmer for 3-5 minutes, allowing the sauce to thicken and meld with the pork.10. Serve warm and enjoy your masterpiece!
Nutritional Information
• Nutrition Per ServingCalories: 400Total Fat: 16gNet Carbs: 2.5gProtein: 50gFiber: 0.6g
Pro Tips
• For the most tender, flavorful results, use a pork shoulder (also called pork butt or Boston butt). The marbling is key to juicy pulled pork.
• Don’t skip the searing step! Creating that brown crust on the outside of the pork builds a massive layer of flavor that you can’t get otherwise.
• For even more tender meat, allow the pressure to release naturally for 10-15 minutes before performing a quick release.
• Add a teaspoon of liquid smoke or a tablespoon of apple cider vinegar along with the chicken stock for an extra layer of smoky tang.
FAQ
Q: What is the best cut of pork for this recipe
A: The best cut for tender, juicy pulled pork is a pork shoulder, which is also known as a pork butt or Boston butt. Its marbling is essential for achieving that classic fall-apart texture.
Q: Do I have to sear the pork before pressure cooking
A: While you can skip it if you’re short on time, we highly recommend searing the pork. This step creates a deep brown crust on the meat, which builds a significant layer of flavor that you can’t get otherwise.
Q: Can I use a natural pressure release instead of a quick release
A: Yes, you can. For even more tender meat, allow the pressure to release naturally for 10-15 minutes before performing a quick release. This helps the meat stay extra moist.
Q: How can I add more flavor to my pulled pork
A: For an extra layer of smoky tang, try adding a teaspoon of liquid smoke or a tablespoon of apple cider vinegar to the Instant Pot along with the chicken stock before cooking.
