Instant Pot Pulled Pork
Instant pot pulled pork is truly effortless yet comes out perfectly every time. It's a great way to feed a crowd and the possibilities you can make with leftovers are endless. Be sure to check out our step by step photos and extra tips above!
- Prep time
- 5 min
- Cook time
- 1 hr 45 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 Tbsp. kosher salt (plus more to taste)
- 1 tsp. smoked paprika
- 1 tsp. chili powder
- 1 tsp. ground cumin
- 1 tsp. brown sugar
- ½ tsp. ground black pepper
- ¼ tsp. cayenne pepper
- 3 ½ lb. Boston butt
- 3 Tbsp. olive oil
- 2 cups low-sodium chicken stock
- 4 smashed garlic cloves
- Barbecue sauce (optional)
Instructions
- 1
In a small bowl, stir together salt, paprika, chili powder, cumin, sugar, black pepper, and cayenne pepper.
- 2
Rub spice mixture all over Boston butt. Set aside.
- 3
Set InstantPot to saute; add olive oil. When oil is hot, add Boston butt.
- 4
Cook until browned on both sides, about 3 minutes per side.
- 5
Add chicken stock and garlic to InstantPot with pork.
- 6
Place top on InstantPot; twist to seal and lock. Turn Steam Release Valve to “sealing.” Set InstantPot to cook at High Pressure for 65 minutes.
- 7
After cooking is complete, let pressure release naturally (approximately 40 minutes). After
- 8
that, manually release the pressure by turning the Steam Release Valve to “venting.”
- 9
If desired, remove Boston butt from InstantPot; pour cooking juices into a fat separator. Skim off extra fat, and discard. Reserve remaining cooking juices.
- 10
Using two forks, shred meat, discarding fat and bones. Return shredded pork to InstantPot; stir together with reserved cooking juices. Season with additional salt, if desired. Serve with barbecue sauce, if desired.