Instant Pot Pulled Pork: So simple and So excellent!

You’ve probably heard of the Instant Pot ¯\_(ツ)_/¯

But these simple & easy to follow recipes work with any pressure cooker! All pressure cookers work on the same, simple principle: Steam pressure.

Within the sealed pot, the steam builds up therein to a very high pressure, which helps food cook much faster than other traditional methods, such as with crock pots and or ovens!

This Instant Pot Pulled Pork recipe is an affordable, flavorful recipe for BBQ pork. It is perfect for entertaining with and for summer gatherings–really it is great all year long! And with the addition of 2 ingredients–it mimics the flavors of apple juice.

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Printable Recipe for Instant Pot Pulled Pork:
Printable Recipe for Coleslaw:

Full Recipe for Pulled Pork:
3 lbs boneless pork shoulder, or loin trimmed of fat and cut into 4-inch chunks
2 tsp salt
2 tbs paprika
1 tbs onion powder
2 tsp garlic powder
2 tsp pepper
1 tbs chili powder
1 cup apple juice or chicken stock or beer
1 teaspoon liquid smoke
1 to 2 cups of your favorite BBQ sauce (optional)

cut the pork roast into 3-4 inch chunks (this will REALLY assist your pork to acquire tender).
Combine the dry spices and rub the pork roast with the spices.
put the seasoned meat in the inner pot, along with the apple juice or stock and liquid smoke.
put lid on pressure cooker and be sure vent knob is pointed towards sealed.
Cook on high pressure for 40 minutes if using a pork shoulder or butt, and 30 minutes if using a pork loin roast.
Once cook time has elapsed, let pressure release naturally for AT LEAST 15 minutes.
Once pork is cooked, remove pork chunks from Instant pot and put in a big bowl. Shred pork with 2 forks or handheld mixer.
Add BBQ sauce to shredded meat and mix together.
Serve as desired.

Coleslaw Recipe:
1/2 head green cabbage shredded
1/2 cup mayonnaise
1 tablespoon sugar
1 tablespoon apple cider vinegar or white vinegar
1/4 teaspoon salt
1/4 cup minced onion

Mix together mayo, salt, vinegar, onion, and sugar together. Toss with shredded cabbage and refrigerate for at least 30 minutes before serving.

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