This Instant Pot pulled pork has become my go-to when I want slow-cooked flavor without a full day spent at the grill. I first developed this technique on a busy weekend when friends showed up unexpectedly; the pressure cooker transformed a humble pork shoulder into succulent, shreddable meat in a fraction of the time. The contrast of a quick sear for deep caramelized notes and the gentle, high-pressure breakdown of collagen produces a texture that eats like it’s been braised for hours.

What makes this version special is the balance between savory and sweet: apple cider vinegar and chicken broth keep the meat bright and moist, while brown sugar and smoked paprika build that classic barbecue backbone. I discovered the combination after tweaking spice ratios across three test cooks; each iteration improved the crust-to-tender ratio until family members were asking for the leftovers. This recipe is ideal for weeknight dinners, easy entertaining, or meal prep because it scales well and adapts to different sauces and serving styles.

Ingredients

• 4 lbs pork shoulder (Boston butt): The classic cut for shredding—well-marbled and forgiving. Look for a 4-pound piece and trim only excess fat; fat melts into flavor during cooking.
• 2 tablespoons olive oil: For searing—use a neutral extra virgin or standard olive oil; it helps develop the Maillard crust before pressure cooking.
• 1 cup chicken broth: Adds savory moisture and prevents scorching while building a gentle braising liquid. Low-sodium broth is preferable so you control salt levels.
• 1/2 cup apple cider vinegar: Provides brightness and helps break down connective tissue; it also balances the brown sugar’s sweetness.
• 1/4 cup brown sugar: Light or dark both work—adds caramelized sweetness that pairs with smoked paprika for depth.
• 2 tablespoons smoked paprika: The backbone of the smoky flavor. Choose a Spanish smoked paprika if available for more complexity.
• 1 tablespoon garlic powder: Simple, concentrated garlic flavor that infuses the meat during cooking.
• 1 tablespoon onion powder: Rounds out the savory base without adding moisture.
• 2 teaspoons salt: Kosher salt is easiest for measuring consistency; adjust if using table salt.
• 1 teaspoon black pepper: Freshly cracked when possible for the best aromatics.
• 1 teaspoon cayenne pepper (optional): Add for a noticeable kick; omit for a milder family-friendly version.
• 1 cup barbecue sauce: Your favorite bottled sauce or homemade—use a gluten-free brand if you need to avoid gluten. Add at the end to keep the sauce bright.

Instructions

Step 1 — Prepare the Pork: Pat the pork shoulder dry with paper towels and cut into 3 to 4 large chunks, roughly 2–3 pounds each. Trimming only excess fat keeps flavor while preventing greasy bites. Season the exterior lightly with 1 teaspoon of the salt and a pinch of black pepper to help the crust form during searing. Step 2 — Sear the Meat: Set the Instant Pot to Sauté and heat the olive oil until shimmering. Sear pork pieces in batches so they brown without steaming—about 3–4 minutes per side until a deep golden crust develops. Use tongs and avoid overcrowding. Transfer browned pieces to a plate and set aside. Step 3 — Build the Braising Liquid: Pour the chicken broth into the pot and use a wooden spoon to scrape up any browned bits (those fond bits add huge flavor). Stir in apple cider vinegar, brown sugar, smoked paprika, garlic powder, onion powder, remaining salt, black pepper, and cayenne if using. Combine until the sugar begins to dissolve. Step 4 — Pressure Cook: Return the seared pork to the Instant Pot, nestling pieces into the liquid. Seal the lid and cook on High Pressure for 60 minutes. Allow the pressure to naturally release for 15 minutes to let the meat relax and retain juices, then quick-release any remaining pressure following manufacturer instructions. Step 5 — Shred and Finish: Carefully remove the pork to a large bowl and shred with two forks or a stand mixer on low for 30–45 seconds for an even shred. Skim excess fat from the cooking liquid if desired, then return shredded meat to the pot and stir in 1 cup of barbecue sauce. Warm for 2–3 minutes on Sauté Low to meld flavors—do not boil.

Storage Tips

Cool shredded pork to room temperature no longer than two hours before refrigerating. Store in airtight containers or heavy-duty resealable bags with excess air removed—this preserves moisture and prevents freezer burn. Refrigerated pork will keep for 3–4 days; frozen, it stays good for up to 3 months. To reheat, thaw overnight in the fridge and warm gently on the stove with a splash of chicken broth or extra barbecue sauce over low heat to avoid drying. For the microwave, heat in short bursts and stir to ensure even warmth.

Ingredient Substitutions

If you don’t have pork shoulder, a pork butt or bone-in shoulder works similarly; adjust cook time by 10–15 minutes if using significantly smaller pieces. Beef brisket can be substituted for a different flavor profile—use low-sodium beef broth instead of chicken. Swap brown sugar for maple syrup or honey (use 3 tablespoons) for a different sweetness note, but reduce liquid slightly. For a lower-fat option, try boneless pork loin, but expect drier results and shorten pressure time by 10–15 minutes.

Serving Suggestions

Serve on toasted hamburger buns with coleslaw and pickles for classic sandwiches, or pile the pork on rice bowls with pickled red onions and a lime wedge for a fresher option. It’s also excellent in soft tacos topped with chopped cilantro, diced onions and a squeeze of lime, or as a hearty salad topper over mixed greens. Garnish with extra barbecue sauce, a sprinkle of smoked paprika, or roasted jalapeños for heat.

Cultural Background

Pulled pork is a cornerstone of American barbecue traditions, particularly in the South where slowly cooked pork shoulder over coals or in smokers has been popular for generations. This Instant Pot adaptation collapses long cooking times into hours rather than days, but preserves the flavor principles of smoke, sweet, and acid. Regional variations—Carolina vinegar-based sauces, Kansas City molasses-rich sauces, and Texas beef-focused styles—show how adaptable shredded pork can be to local tastes.

Seasonal Adaptations

In summer, swap the barbecue sauce for a lighter peach or mango salsa to brighten the dish and serve with grilled corn. For winter meals, stir in a spoonful of molasses or a splash of apple cider for deeper warmth and pair with roasted root vegetables. Holiday variations can include adding warm spices like cinnamon and clove to the rub for a festive twist—use these sparingly to avoid overpowering the pork.

Meal Prep Tips

Divide shredded pork into portion-sized containers along with small containers of extra sauce to keep flavors fresh. Use vacuum-sealable bags for longer freezer life and label with the date. Reheat single portions gently in a skillet with a tablespoon of broth to retain moisture. Make sliders ahead and freeze patties for quick gatherings; assemble and toast just before serving for the best texture.

There’s real joy in serving something that tastes like it took all day when it really took less than two hours of active attention. Make this your own—try different sauces, spice blends, and serving styles—and you’ll find a reliable, family-friendly formula that fits nearly any occasion.