Instant Pot BBQ Pulled Pork
Instant Pot BBQ Pulled Pork is incredibly tender & covered in mouthwatering, homemade smoky bbq sauce. My recipe is quick & easy to make and uses simple, everyday ingredients to create crowd pleasing feast! You will find slow cooker & oven instructions as well!
Servings 6 servings
- 1.2 kg boneless pork shoulder extra fat removed, meat cut in half (see notes)
- 125 ml chicken stock or water to deglaze Instant Pot
- 2 tablespoon rapeseed/olive oil for searing meat
- 12 slider/burger buns to serve
- 1 tablespoon demarara or brown sugar
- 2 teaspoon (heaped) smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- 1 teaspoon mustard powder
- ½ tablespoon sea salt flakes
- ½ tablespoon freshly ground pepper
- 6 tablespoon demarara or brown sugar
- 6 tablespoon tomato puree
- 6 tablespoon soy sauce or tamari
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 2 tablespoon Worcestershire sauce
- 60 ml watered down ketchup half ketchup half water
Start with preparing your pork shoulder joint by cutting off any excess fat and cutting it into two or more large pieces (depending on the size of your meat joint).
Put all the rub ingredients in a large bowl and mix well. Pop in your pork shoulder pieces and toss them in your rub until well covered. If you have time, cover the bowl and pop in the fridge to marinate for an hour or so otherwise move on to the next step.
Instant Pot Instructions
Put 2 tablespoon of oil in your Instant Pot and press "Sauté" function button which should be set to High. Sear your pork pieces on all sides for a few minutes until nicely browned (you might want to do this in batches).
Once seared set your meat aside and turn off the Instant Pot by pressing "Keep Warm/Cancel" button. Use the chicken stock or water to deglaze the pot. Scrape all the "burnt" bits using wooden spoon.
Prepare your BBQ sauce by mixing all the ingredients together in a jug. Pour it into the Instant Pot and mix in gently with the stock/water you used for deglazing. Sit the pork pieces in the sauce and put the lid on. Turn the vent to "Sealing" position and press Meat/Stew button making sure it's set on High and set the timer for 60 minutes. Once the time is up let the Instant Pot to do NPR (Natural Pressure Release) for 10 minutes and after that move vento into "Venting" position and do QPR (Quick Pressure Release). Make sure you take care when doing it as you don't want to get burnt.
Open the Instant Pot and take out the pork which will be falling apart. Once again press the "Sauté" function button and let the BBQ sauce thicken up nicely which will take approx. 15 minutes. In the meantime shred the pork using two forks.
Once the sauce has thicken up pour it into a jug or a jar. There will be visible layer of pork fat that will form on top which you can simply pour away before you mix some of the BBQ sauce with your pulled pork. Make sure you save some to serve on the side later.
Serve with in buns as sliders or burgers with your choice of sides.
Slow Cooker Instructions
Follow the instructions above until you are ready to sear the meat. Heat up the oil in a large frying pan and sear your meat on all sides then set aside.
Deglaze your frying pan with chicken stock or water and using wooden spoon scrape every single "burnt' bit of flavour. Pour the liquid into your slow cooker.
Mix all the BBQ sauce ingredients together in a jug and add these to the slow cooker as well. Mix in gently with chicken stock/water you've used for deglazing.
Add your seared pork pieces and nestle them in the sauce. Pop the lid on and cook on HIGH for 6-8 hours or on LOW 8-10 hours until fork tender and easily shreddable. If your BBQ sauce needs thickening up, simply pour it into the saucepan and reduce until nice and thick (see above). Mix some of the BBQ sauce with shredded pork serving rest on the side.
For oven method you can keep the skin on if you'd like some crackling with your pulled pork. For this method you will keep the pork joint in one piece. Preheat the oven to 160C/320F/Gas Mark 3.
Follow the instructions above for dry rub mix and coat your meat in it really well. Place your pork joint into the large roasting tin with 250ml (1 cup) of hot chicken stock or water. Cover the tin well with a large piece of aluminum foil (alternatively you could roast your pork in a large lidded casserole type pot and pop the lid on).
Roast your meat covered for 4 hours and after that time take the foil/lid off and turn up the heat to 220C/425F/gas Mark 7 for approx 30 minutes to get that crackling.
Take the roast out of the oven and gently remove the crackling. Using two forks shred the meat into pieces.
For BBQ sauce, combine all the ingredients in the large jug and mix them into the pork juices. Simmer gently on the stove until reduced, thick and glossy. Mix some of the BBQ sauce with the pork and save some to serve on the side.
- Nutritional information is approximate, per serving of BBQ pulled pork (no buns) and should be treated as a guideline only.
- Feel free to use pork shoulder steaks or cubed pork shoulder instead of a joint. You can also use larger piece (up to 2kg/4lb) without affecting the timings. Feel free to keep the rind and cook it separately in the oven to make crackling.
- Feel free to use your favourite shop bought BBQ sauce instead, simply use 250ml/1cup instead of the homemade one.
- Store cooked bbq pulled pork in the fridge in the airtight container for up to 4 days or freeze in the sauce for up to 3 months. Defrost in the fridge overnight, mix with extra bbq sauce if required.
Calories: 400kcal | Carbohydrates: 23g | Protein: 48g | Fat: 12g | Saturated Fat: 3g | Cholesterol: 121mg | Sodium: 1882mg | Potassium: 1033mg | Fiber: 1g | Sugar: 18g | Vitamin A: 625IU | Vitamin C: 2.8mg | Calcium: 45mg | Iron: 3.7mg