Instant Pot BBQ Pulled Pork Recipe for Tender, Juicy Sandwiches

Easy-to-make Instant Pot pulled pork with a tangy BBQ sauce takes far less time than oven- or slow-cooker versions while delivering the same tender, flavorful results. This affordable recipe is perfect for feeding a crowd, meal prep, backyard barbecues, potlucks, and simple weeknight dinners.

My family raves about this pulled pork — my son calls it the best — and I agree. I used to make pulled pork in the oven or slow cooker, which could take up to eight hours. The Instant Pot version reduces hands-on time dramatically while keeping the meat juicy and full of flavor, making it ideal for busy days or when entertaining guests.

This recipe yields enough BBQ pulled pork to serve a crowd. If you only need to feed a few people, the leftovers freeze beautifully for later meals or lunches.

For meal prep, shredded pork made in the pressure cooker is a reliable pantry-friendly option that reheats well. At home we love serving it on buns with crispy coleslaw for pulled pork sandwiches. If you want a fresher slaw, try a cilantro-lime coleslaw to brighten the rich BBQ flavors.

Instant Pot Pulled Pork Ingredients

• Pork shoulder (see notes)
• Olive oil

For the BBQ pork dry rub

• Brown sugar
• Paprika (not smoked)
• Onion powder
• Garlic powder
• Ground cumin
• Chili powder
• Cayenne pepper (small amount for heat)
• Dry mustard
• Salt and ground black pepper

For the sauce

• BBQ sauce (homemade or store-bought)
• Ketchup
• Brown sugar
• Worcestershire sauce
• Chicken broth (low sodium recommended)

What is the best cut of meat for Instant Pot pulled pork?

Pork butt and pork shoulder (also called Boston butt, shoulder roast, or picnic roast) are the top choices for tender, juicy pulled pork. They have enough fat and connective tissue to break down during pressure cooking and remain moist. Pork loin can be used if necessary, but it is leaner — keep the fat cap intact so the meat stays tender.

What kind of BBQ sauce should you use?

Use your favorite store-bought or homemade BBQ sauce. In this recipe the sauce is combined with ketchup, brown sugar, Worcestershire, and a bit of broth. The added liquid helps prevent the Instant Pot from detecting a “burn” condition and gives the sauce the right consistency for coating the shredded pork.

How to make Instant Pot BBQ pulled pork

1. Cut the pork into roughly 2-inch chunks to help it cook evenly.
2. Mix a straightforward dry rub from pantry spices—brown sugar, paprika, garlic and onion powder, cumin, chili powder, cayenne, dry mustard, salt, and pepper.
3. If you have time, place the pork and rub in a resealable bag and refrigerate for an hour to intensify flavor.
4. Whisk together the sauce ingredients (BBQ sauce, ketchup, brown sugar, Worcestershire, and chicken broth).
5. Set the Instant Pot to “Sauté,” add the oil, and brown the pork in batches to seal in flavor. Don’t overcrowd the pot.
6. Return all browned pork to the pot, pour in the sauce, scrape up any browned bits from the bottom, and toss to coat the meat.
7. Seal the lid and set the pressure cooker to the meat/stew setting for 90 minutes.
8. When the cook cycle ends, allow a natural pressure release (about 15 minutes), then shred the pork with two forks and stir it into the reduced sauce.

I’m getting a “burn” error—what can I do?

Some pressure cookers are sensitive and can display a burn warning if browned bits or thick sauce collect on the bottom. To avoid or fix this:

• If meat browns too quickly while searing, press “Cancel/Warm” and let the pot cool before returning to “Sauté” at a lower heat setting.
• If you receive a burn error while pressurized, carefully release the pressure, open the lid away from your face, and scrape the bottom of the pot with a wooden spoon or spatula to remove stuck bits. Then continue the recipe.

What can I do with leftover Instant Pot pulled pork?

• Freeze leftovers in resealable freezer bags for future meals.
• Make pulled pork “totchos” (tater tots topped with pulled pork and cheese).
• Top baked potatoes with pulled pork and cheese.
• Use leftovers for nachos, quesadillas, burgers, or even a savory pizza topping.

How long do you cook pork in the Instant Pot?

This recipe uses 4 pounds of pork shoulder cooked under pressure for 90 minutes. While the pressure-cooking time may seem long, it’s much shorter than traditional oven or slow-cooker methods that often require 5–8 hours.

Can pulled pork be overcooked in the Instant Pot?

Pork can be overcooked, but with this cut overcooking mainly results in extra shredding rather than drying out—especially if some fat is left on the meat. If it’s slightly overcooked, mixing it with the BBQ sauce masks any texture issues.

How to reheat pulled pork

Microwave: Reheat portions for a couple of minutes until warmed through.

Oven: Preheat to 275°F, place pork in an oven-safe dish, cover with foil, and heat until warm.

Slow cooker: Place pork in the slow cooker with about 1/2 cup apple juice or broth and 1/4 cup BBQ sauce. Heat on low for 2–3 hours until warmed through.

What to serve with Instant Pot pulled pork

Classic pairings include baked beans, a creamy cilantro-lime coleslaw, and a fresh corn salad. Pulled pork also works well with simple sides like roasted potatoes, mac and cheese, or grilled vegetables.

Notes

• If your pork shoulder has skin, remove it. Trim excess fat but leave a thin layer to keep the meat moist.
• Pork butt works equally well.
• If using pork loin (leaner), keep the fat cap intact.
• Always follow your pressure cooker manufacturer’s instructions for safe operation.

BBQ Instant Pot Pulled Pork

This Instant Pot pulled pork is tender, flavorful, and quick to make using a pressure cooker. Ideal for weeknight dinners, cookouts, and gatherings.

Ingredients

• 4 pounds boneless pork shoulder, cut into 2-inch pieces
• 2 tablespoons olive oil

For the dry rub

• 1 tablespoon brown sugar
• 1 tablespoon paprika (not smoked)
• 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

For the sauce

• 1 cup BBQ sauce (store-bought or homemade)
• 1 cup ketchup
• 1/4 cup brown sugar
• 2 tablespoons Worcestershire sauce
• 1/2 cup chicken broth (low sodium)

Instructions

1. Combine all dry rub ingredients in a small bowl and mix well.
2. Whisk together all sauce ingredients in a separate bowl.
3. Season pork pieces all over with the dry rub.
4. Set the Instant Pot to “Sauté.” Add oil and brown the pork in batches, about 5 minutes per batch. Transfer browned pieces to a plate.
5. Press “Cancel/Warm.” Pour the sauce into the pot and scrape any browned bits from the bottom with a wooden spoon. Return all pork to the pot and toss to coat. Close the lid, set to meat/stew, and cook for 90 minutes.
6. When the cooking cycle finishes, allow the pressure to release naturally (about 15 minutes). If in a rush, follow your pressure cooker’s quick release instructions.
7. Carefully open the lid and transfer pork to a bowl with a slotted spoon.
8. Switch the Instant Pot to “Sauté” and simmer the sauce uncovered to reduce slightly while shredding the meat. Mix shredded pork with the sauce to taste.

Notes

*Remove skin from pork shoulder and trim excess fat, leaving a thin layer to keep the meat moist.

*Pork butt is an acceptable substitute.

*If using pork loin, keep the fat cap intact to avoid a dry result.

*Always follow your pressure cooker manufacturer’s guidelines for safe use.

Nutrition

Calories: 459 kcal; Carbohydrates: 33 g; Protein: 52 g; Fat: 11 g; Sodium: 1451 mg (per serving, approximate).