Easy Pressure Cooker Pulled Pork
If you have BBQ sauce and pork shoulder, you can make this awesome Easy Pressure Cooker Pulled Pork! Fall-apart tender pork is served on a bun with a smoky-sweet barbecue sauce. You get all the flavor of slow cooked pulled pork in a fraction of the time.
This is a pressure cooker twist on a popular slow cooker recipe. The recipe has only three ingredients—vegetable oil, pork, and barbecue sauce. Plus, it takes very little prep time and comes together in a fraction of the time of making it in the slow cooker, with the same delicious results and set-it-and-forget-it ease.
Pulled pork is great because it makes enough to feed a crowd!
However, if you don’t have a crowd to feed, it freezes well too. I like to freeze it in individual portions so I have extras to take for lunch or for when I need a quick dinner.
Making Easy Pressure Cooker Pulled Pork in an Instant Pot
An Insta Pot is one of the most popular brands of electric pressure cookers. They are easy to use and your Instant Pot can help you create these delicious Pressure Cooker Pulled Pork!
Since this is such an easy recipe, I’ve gotten a number of repeat questions over the years. Here’s what you need to know:
What Kind of Meat to Use to Make Pulled Pork
I prefer pork shoulder because it has a little more fat to it. Pork shoulder is also an inexpensive cut of meat, which is nice when you need to feed a crowd. However, any pork that is good for braising would be a good fit for this recipe. (See my Pressure Cooker Kalua Pork recipe for a more in-depth discussion on selecting a cut of pork.)
Why Do You Brown the Pork?
I browned the roast to bump up the flavor. (See all the browned bits on the bottom of the pan in this picture? Those are automatic flavor boosters.)
However, if you’re if you’re cooking from frozen, you’ll want to skip this step. (Frozen meat doesn’t brown as well.)
You can also skip it if you are in a hurry or feeling a bit lazy. (Some days are just like that.)
What Kind of Barbecue Sauce Do You Use for Pulled Pork?
My husband and I really like KC Masterpiece Original BBQ Sauce in this pulled pork recipe. It’s smokey and sweet, with just a little kick. However, you can use your favorite brand of barbecue sauce in your pulled pork with no change to the water content.
If you prefer homemade, my friend Alyssa has an awesome homemade BBQ sauce recipe.
When serving those with dietary needs (gluten-free or even just picky kids), you can even make the pulled pork without using any BBQ sauce in the pot. I’d probably add some spices or liquid smoke to the meat before cooking to infuse some flavors. Then, just remove a portion of the meat and stir in the barbecue sauce to the remaining portion.
As far as which spices, the sky is the limit! Keep things simple with a teaspoon of onion powder, garlic powder, and salt. Like a spicy barbecue? Then add some cayenne pepper or chili powder.
What Kind of Pressure Release to Use for Instant Pot Pulled Pork?
With long cooking meats, a natural pressure release is always best to lock in the flavor and prevent the meat from drying out. If you are in a hurry, I’ve found that a 10 minute natural release, followed with a quick release gets similar results.
Learn more about natural verse quick pressure release in my post.
How to Cook Pressure Cooker Pulled Pork from Frozen
If you didn’t have a chance to defrost your pork, you can cook from frozen. You will need to add 5 minutes per pound. Note that it will take longer to come to pressure.
How to Shred Pulled Pork
Can add some more time if the meat isn’t shredding easily?- meat should shred easily after the cook time. Leaner cuts may not shred as well. If this is the case, you can try adding increments of 10 minutes onto the cook time.
I used my stand mixer to shred the pork instead of forks. It’s quick and easy, but be sure and remove as much fat from the pork as possible before shredding it in the mixer.
How to Double or Half the Recipe for Instant Pot / Pressure Cooker Pulled Pork
I have gotten a number of questions about doubling our reducing the size of the recipe. You can increase the meat without adding more liquid, just be sure not to fill the pot more than 2/3 full and make sure there is space around the sides of the pot so that it can come to pressure.
If you are using a smaller piece of meat, you will still want to use the same cook time, but just use half the barbecue sauce called for when cooking.
How to Cook Easy Pressure Cooker Pulled Pork in an 8-quart Pressure Cooker
This recipe was developed for a 6-quart pressure cooker. If you are using a larger piece of meat, you may want to use a larger pressure cooker. Just be sure to add enough liquid to have the minimum for the pot to come to pressure. For an 8-quart, that would be a half cup of additional water.
How to Serve Pressure Cooker Pulled Pork?
Pulled pork is a classic barbecue dish, it makes great sandwiches or sliders. I’ve even had readers use it to make pulled pork nachos.
What is your favorite way to serve pulled pork?Makes great sliders- serving option, could be excluded
Here is a quick video to show you how easy this recipe is.
Easy Pressure Cooker Pulled Pork
Ingredients
- 1 to 2 tablespoons vegetable oil
- 4 pounds boneless pork shoulder, cut into two equal pieces
- 2 cups barbecue sauce, divided, plus more for serving
- 1/2 cup water
Instructions
- Select Saute to preheat the pressure cooking pot. When hot, add the oil to the cooking pot. Brown pork on both sides, about 3 minutes per side. Brown each half of the roast separately. Remove to a platter.
- Add 1 cup barbecue sauce and 1/2 cup water to the cooking pot. Stir to combine. Add browned pork and any accumulated juices to the pot.
- Lock lid in place. Select High Pressure and set the cook time for 75 minutes.
- When the cook time ends, turn off the pressure cooker allow the pressure to release naturally (approximately 20 minutes).
- When the valve drops carefully remove lid. Carefully remove the meat from the pressure cooker and shred with two forks, discard excess fat as you shredded. (You can also use your stand mixer to shredded the pork.)
- Strain cooking liquid, reserving 1/2 cup. (Optional: Use a fat separator to separate fat from the juices.)
- Place shredded pork in the cooking pot with remaining 1 cup barbecue sauce and reserved 1/2 cup cooking liquid. Stir to combine and bring to a simmer, stirring frequently.
- Serve on toasted rolls with additional barbecue sauce, if desired.
Notes
Don't substitute a leaner cut of meat with this recipe. The pork shoulder will release lots of juices and fat, and your meat will be extra tender and flavorful. If you're making it in a stove top pressure cooker or in a 8 quart or larger electric pressure cooker, you will likely need to increase the water.
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Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving:Calories: 545 Total Fat: 35g Saturated Fat: 12g Trans Fat: 0g Unsaturated Fat: 19g Cholesterol: 136mg Sodium: 587mg Carbohydrates: 20g Net Carbohydrates: 0g Fiber: 0g Sugar: 16g Sugar Alcohols: 0g Protein: 36g
More Great Pressure Cooker Pork Recipes:
Pressure Cooker BBQ Baby Back Ribs, Pressure Cooking Today
Pressure Cooker Country Style Pork Ribs, Pressure Cooking Today
Pressure Cooker Greek Tacos, Pressure Cooking Today
Instant Pot Low-Carb Green Chile Pork Taco Bowl, Kalyn’s Kitchen
Instant Pot Apple Cider Pork Loin, Copykat Recipes
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I got a burn error 5 minutes into the cycle. It’s funny because I have never had that happen before and didn’t know what that noise was! But, I kind of wondered about the amount of water when I put it in because it didn’t seem like enough. So, I added more water, took out the meat and oiled it up and it seems to be doing fine now.
Glad you got it working. Did you use pork shoulder or a different kind of pork? What size pressure cooker do you have?
It’s pork shoulder; I use the same cut for slow cooking. I refuse to use lean pork for this sort of thing out of sheer principle. 🙂
Even cut up, it has taken a while to cook. Still shorter than a crock pot! All good! I know for next time.
I have a 6 qt cooker.
I guess it may just be the difference in BBQ sauces then. Glad it worked out. Enjoy!
I have a question- I am having a cookout for about 40 people There will be other food being served. Never made pulled pork in an electric pressure cooker. How many lbs of pork would you suggest I buy and can I make this the night before?
Hi Sandra – for 40 people I would triple the recipe and buy 12 lbs. of pork shoulder. You cut the pork into 2 lb. pieces so you may be able to fit 6 lbs. in the pressure cooker and just do two batches – 1.5 x the recipe. Just don’t fill the pressure cooker more than 2/3’s full and don’t jam the meat in together. If it doesn’t fit easily, do 3 batches. Yes, you can make it the day before and then just reheat it using the reserved cooking liquid and add the additional bbq sauce after it’s warm. You can reheat it in a big pot on the stove and transfer it to the pc to Keep Warm until serving it. It’s an easy recipe, that your guests will enjoy!
how do you modify this for frozen meat?
Hi Abby – it depends on how big your pork shoulder is. If it’s already cut into two lb pieces, add 10 minutes when cooking from frozen. If it’s a 4 lb. pork shoulder then you’re going to need to cook it 90 minutes to get it fall apart tender, plus 5 minutes extra per pound because it’s frozen – so it may take 1 hour and 50 minutes if it is 4 lbs and frozen solid.
So, so good! I have done this recipe so many times. The only way to pulled pork sandwiches! Thank you again Barbara.:)
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I had a problem with the 1/2 cup water in this recipe. My pot was counting down with no pressure. I opened it up and added more water and then it was fine. I think 1/2 cup water is not enough. Just saying… Jeanette
Hi Jeanette – if you have an 8-quart or larger pressure cooker, you will need more water. However, if you have a good seal and a 6 quart pressure cooker, then 1/2 cup of water is enough.
I have 4 lbs of Country Style Bone-in “Ribs” & a 10qt Pressure Cooker, how much time would set it for ? I want it shreddable but not mushy ? Thanks
Hi Lisa – I haven’t made pulled pork with country style bone-in ribs, but I cook my ribs for 20 minutes https://www.pressurecookingtoday.com/sweet-and-sour-country-style-ribs/ I would add another 10 minutes for pulled pork and see if it’s as tender as you’d like.
I came home with a bone in shoulder. Think that’ll be an issue?
Hi Erin – not a problem. The bone makes it harder to cut into two pieces, but it will work well.
I have a question. I am wanting to use pork loin instead of the shoulder will this still create the same amount of juice? Also I didn’t want to add bbq sauce do I need to increase the water since I would not be putting the 2 cups of bbq sauce?
If you don’t want to use BBQ sauce, I would use root beer or apple juice or some other flavorful liquid. You’ll want to use at least 1 cup with a 6 quart or 2 cups with an 8 quart. You can use pork loin, it just won’t be as flavorful as using shoulder. Although lots of people do enjoy it with pork loin.
Love how simple this is for a quick dinner!