Description
This flavorful BBQ Instant Pot Pulled Pork recipe combines a smoky dry rub with a tangy homemade barbecue sauce. The pork shoulder is seared, pressure cooked until tender, then shredded and simmered in its sauce for a juicy, melt-in-your-mouth result that’s perfect for sandwiches or plates.
Ingredients
Scale
Dry Rub
- 2 tablespoons brown sugar
- 1 tablespoon paprika
- 1 teaspoon onion powder
- 2 teaspoons garlic powder
- 2 teaspoons sea salt
- 1 1/2 teaspoons ground cumin
- 1/4 teaspoon cayenne pepper
- 2 teaspoons chili powder
- 1 teaspoon dry mustard
- 1/2 teaspoon ground black pepper
Sauce
- 1 cup BBQ sauce
- 1 cup ketchup
- 2 tablespoons Worcestershire sauce
- 1/4 cup brown sugar
- 1/2 cup chicken broth
Main
- 4 pounds boneless pork shoulder, cut into chunks
- 2 tablespoons olive oil
Instructions
- Mix dry rub: Combine all dry rub ingredients—brown sugar, paprika, onion powder, garlic powder, sea salt, cumin, cayenne pepper, chili powder, dry mustard, and black pepper—in a bowl and mix well to create a flavorful seasoning blend.
- Prepare BBQ sauce: In a separate bowl, whisk together the BBQ sauce, ketchup, Worcestershire sauce, brown sugar, and chicken broth until fully combined and smooth.
- Season pork: Thoroughly coat the pork shoulder pieces with the prepared dry rub, making sure every surface is evenly covered for maximum flavor infusion.
- Sauté pork: Heat olive oil in the Instant Pot on the ‘Sauté’ setting. Brown the pork chunks on all sides, turning as needed to develop a nice crust. Once browned, remove pork and set aside.
- Deglaze pot: Pour the prepared BBQ sauce mixture into the pot, scraping the bottom to lift all browned bits and enhance the flavor. Then return the browned pork pieces to the pot and toss gently to coat them in the sauce.
- Pressure cook: Seal the Instant Pot lid securely and set it to ‘Meat/Stew’ mode for 90 minutes. This will cook the pork thoroughly and tenderize it for shredding.
- Release pressure: After cooking completes, allow for a natural pressure release for about 15 minutes to keep the meat moist and tender before opening the lid.
- Shred and simmer: Remove the pork pieces and shred them using two forks. Set the Instant Pot to ‘Sauté’ again and simmer the leftover sauce. Return the shredded pork to the pot and stir to combine, letting the pork soak up the sauce before serving.
Notes
- For extra smoky flavor, add a teaspoon of smoked paprika to the dry rub.
- Serve on toasted buns with coleslaw for classic pulled pork sandwiches.
- Leftovers keep well refrigerated for up to 4 days and freeze nicely.
- You can substitute chicken broth with water or apple cider vinegar for different flavor profiles.
- Adjust cayenne pepper level to control the heat to your preference.
