This tender and flavorful pulled pork is perfect for a quick and easy meal, thanks to the magic of the Instant Pot. Whether for sandwiches or tacos, it’s a delicious crowd-pleaser you’ll want to make again and again.
Start by mixing together the brown sugar, chili powder, paprika, garlic powder, kosher salt, black pepper, and cayenne pepper in a small bowl. Rub this spice mix all over the trimmed pork shoulder, then poke it a few times with a fork so the flavors really soak in. Wrap the meat tightly in plastic wrap and pop it in the fridge for at least 8 hours, or overnight if you have the time.
When you’re ready to cook, turn on your Instant Pot to the sauté setting and add a splash of olive oil. Cut the pork into 4 to 6 pieces, then brown them in batches for about 5 minutes each until they get a nice color. Set the browned pork aside on a plate.
Pour the chicken broth into the pot and use a whisk to scrape up all those tasty browned bits from the bottom. Once it’s smooth, turn off the sauté function. Add the water, apple cider vinegar, 2 tablespoons of brown sugar, tomato paste, onion, and ketchup. Nestle the pork pieces back in, seal the lid, and set the pot to cook on high pressure for 60 minutes. It’ll take about 10 to 15 minutes for the pressure to build up.
When the cooking time is up, carefully use the quick-release to let out the steam, then open the lid. Take out the pork and onions, cover them to keep warm, and switch the pot back to sauté. Add the remaining tomato paste, ketchup, and ½ cup of brown sugar to the liquid. Skim off any excess fat with a spoon, then let the sauce simmer until it thickens by about half — this should take around 15 minutes.
While the sauce is reducing, shred the pork using two forks until it’s nice and tender. Serve the pulled pork piled high with that rich, flavorful sauce spooned over the top.
- Brown the pork on all sides before pressure cooking to enhance flavor.
- Use natural pressure release for extra tender meat.
- Save some cooking liquid to mix back into the pork for moistness.
This dish is tender, juicy, and full of flavor in a fraction of the time it takes to slow-cook. Using the Instant Pot makes the process easy and hands-off, perfect for busy weeknights or meal prep. The pulled pork is versatile and pairs well with many sides.
Serve the pulled pork on soft buns with coleslaw and pickles for a classic sandwich. It also works great over rice, in tacos, or alongside roasted vegetables for a hearty meal.
Store leftovers in an airtight container in the refrigerator for up to 4 days. Pulled pork freezes well—divide into portions and freeze for up to 3 months. Reheat gently with a splash of broth to keep it moist.
