Learn how to make juicy, tender, and flavorful BBQ pulled pork easily with this easy Instant Pot recipe!
- 2 tablespoons smoked paprika
- 1 tablespoon packed light brown sugar
- 2 teaspoons garlic powder
- 1 teaspoon freshly-ground black pepper
- 1 teaspoon ground mustard
- 1 teaspoon Kosher salt
- 3–4 pound boneless pork roast*, cut into 2-inch cubes
- 1 tablespoon olive oil
- 2 cups of your favorite BBQ sauce (homemade or store-bought), divided
- 1 cup chicken stock or water
- Whisk together the smoked paprika, brown sugar, garlic powder, black pepper, mustard and salt in a large bowl until evenly combined. Add the pork, then gently toss with the spice blend until it is evenly coated. Cover and refrigerate for at least 30 minutes, or overnight.
- When you’re ready to cook the pork, press “Sauté” on the Instant Pot. Add the oil. Then once it is hot (it will be shimmering), add a single layer of the pork pieces. Brown the pork on all sides, then transfer the pork to a clean plate and set aside. Repeat with the remaining pieces of pork. (This may take you 2 or 3 batches.)
- Once all of the pork has been browned, turn the Instant Pot off. Then add the browned pork, chicken stock, and 1 cup of the BBQ sauce to the Instant Pot, and give the mixture a quick toss to combine everything. Twist on the lid, turn the vent to “Sealing”, then set the pressure cooker to “Manual” for 60 minutes. Once the time is up, let the vent naturally release. (Don’t do the quick release option.)
- Carefully open the lid. Transfer the pork to a separate clean plate with a slotted spoon, leaving the juices behind. Press the “Sauté” button once more, and let the sauce simmer for 10 minutes or until it has thickened and reduced by more than half. Meanwhile, shred the pork with two forks.**
- Once the sauce has reduced a bit, skim some of the fat off of the top with a spoon or use a fat separator to separate and discard it. Then add the shredded pork back into the sauce, and give everything a good toss so that it can soak up those tasty juices.
- Serve immediately, topped with an extra spoonful or two of the remaining BBQ sauce.
*I recommend using boneless pork shoulder. You are welcome to use more tender cuts of meat, but the pork may not be quite as tender and juicy.
**If the pork does not shred easily, just pop it back in the Instant Pot and cook for an additional 10-15 minutes on high pressure.
I served my pulled pork with a Cilantro-Lime Mango Slaw, which was just a combination of coleslaw + shredded carrots + fresh chopped mango + fresh chopped cilantro + fresh lime juice + a pinch of salt and pepper and ground cumin. Super easy and delicious!