Instant Pot Pulled Pork is a pork shoulder that has cooked long enough to become super tender, and it has a ton of flavor! The meat is shredded after cooking and can be used for pulled pork sandwiches, tacos, served over rice, or with potatoes. Making pressure cooker Pulled Pork that you make in your electric pressure cooker cuts the cook time down dramatically!
Instant Pot Pulled Pork
Pulled Pork is a recipe that can be made many ways. From spicy to barbecue. And with so many seasoning variations, you can make it just the way you like it!
Start with a pork shoulder roast that you have trimmed most of the fat off of. Then cut it in 1 lb chunks. This is a 3 lb roast, so I cut it in 3 equal pieces. This will ensure even cooking, and faster results. Use the size roast you have, but cut it into the 1 lb chunks.
Rub the spice rub mixture onto all sides of the pieces generously, and place in the pot on top of the onions and liquid (in this case, it’s Dr. Pepper® pop).
When finished cooking, remove the pieces of meat to a bowl and use 2 forks to shred the meat. It will be very tender. Then season a little more, add back some of the cooking liquid, and serve.
Make a fabulous Instant Pot Pulled Pork sandwich, served on a soft kaiser roll. Add any toppings you like, or just the meat. Mmmmmm. You can also serve on potatoes, rice, or make pulled pork tacos!
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Instant Pot Pulled Pork is a pork shoulder that has cooked long enough to become super tender, and it has a ton of flavor! The meat is shredded after cooking and can be used for pulled pork sandwiches, tacos, served over rice, or with potatoes.
- 3 Tbsp Brown Sugar
- 2 Tbsp Smoked Paprika
- 2 tsp Salt
- 1 tsp Pepper
- 1 Tbsp Chili Powder
- 2 tsp Cumin
- 1/4 tsp Cayenne Powder (optional), for heat
- 3-4 lbs Pork Shoulder Roast (Pork Butt) Fat trimmed off, and cut in 1lb chunks
- 1 Onion, cut in eighths
- (1) 12 oz can Dr. Pepper or Cola (or 1 1/2 cups chicken stock)
- 1/2 tsp Salt, or more to taste
Mix the spices together for the rub. Remove 2 Tbsps and set aside for later.
Rub all sides of the pork roast chunks generously with the spice rub. Set meat aside.
Cut the onion into 8 pieces (cut in half, then cut each half into 4 pieces). Put the onion into the inner cooking pot of the pressure cooker.
Pour the can of pop into the the pot over the onion.
Set the pork chunks on top of the onions.
Place the lid on and lock in place. Set the steam release knob to the sealing position.
Press the Pressure Cook/Manual Button (or use dial) and then the + or - (or dial) to choose 65 minutes.
After the cooking time has finished, let the pot sit undisturbed for 15 minutes. Then turn the steam release knob to the Venting position (or push button) to manually Quick Release the remaining pressure/steam.
When the pin in the lid drops down, open it and remove the meat to a large bowl. Use a slotted spoon to get the onions out and add to the meat. Use two forks to shred the meat.
Sprinkle the reserved spice rub and 1/2 tsp salt onto the meat. Mix well. Taste and add more salt if desired.
Use a large spoon (or a fat separator) to skim off the fat from the cooking liquid. Then add 1/2 cup of the liquid to the meat and mix in. You can add more of the liquid to the meat if you like it more moist.
Serve on buns, or over rice or potatoes, or in tortillas.
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