This Instant Pot pulled pork is the sort of dish that changes weeknight expectations: tender, flavorful, and reliably juicy every time. I stumbled on this approach during a busy summer when I wanted slow-cooker results without an entire day of waiting. After a few experiments and a careful balance of smoked paprika, garlic, and a touch of cumin, the pressure cooker version became the household favorite. The pork shoulder transforms from firm roast to shreddable strands that soak up sauce and deliver both comfort and barbecue flavor.

What makes this preparation special is the combination of quick browning to build flavor, then sealed pressure cooking to break down connective tissue. The result is meat that’s silky where it should be and slightly crispable at the edges when finished under a broiler or on a hot skillet. Whether you tuck the pulled pork into soft rolls, pile it into tacos, or spoon it over rice or roasted vegetables, it keeps well and reheats beautifully — and the whole method fits easily into a busy week.

Ingredients

• Pork shoulder (3–4 pounds): Also labeled Boston butt; choose a cut with some marbling for the best results. Trim excess fat if it’s very thick, but leave a thin layer to keep the meat moist. A well-marbled shoulder yields shreddable, juicy results.
• Olive oil (1 tablespoon): Use regular or light olive oil for sautéing. A neutral oil like avocado or canola works equally well if you prefer a higher smoke point.
• Smoked paprika (1 tablespoon): Provides the smoky backbone; I often reach for La Chinata or McCormick smoked paprika for consistency. If you want a milder smoke, use regular paprika and add a drop of liquid smoke sparingly.
• Garlic powder and onion powder (1 tablespoon each): These dried aromatics create a rounded savory base. Fresh garlic is great, but the powdered form blends seamlessly into commercial spice rubs.
• Cumin (1 teaspoon): Adds warmth and a subtle earthiness that complements the barbecue sauce; use ground cumin for even distribution.
• Salt and pepper: Season generously — roughly 1 1/2 teaspoons kosher salt and 1/2 teaspoon black pepper for a 3–4 pound shoulder, adjusted to taste.
• Barbecue sauce (1 cup): Store-bought is fine (Sweet Baby Ray’s, Stubb’s, or your preferred local brand). For a homemade touch mix ketchup, brown sugar, vinegar, and spices if you like sweeter or tangier profiles.
• Chicken broth (1/2 cup): Adds moisture and a bit of savory depth while pressure cooking. Low-sodium broth is recommended so you can control the final salt level.

Instructions

Prepare and season the meat: Cut the pork shoulder into four large chunks so they fit comfortably in the pot. Pat the pieces dry with paper towels — dryness is essential for good browning. Mix smoked paprika, garlic powder, onion powder, cumin, salt, and pepper in a bowl and rub evenly over each piece. Let seasoned meat sit for 5–10 minutes to help the spices adhere. Brown the pork: Set the Instant Pot to the Sauté function and heat 1 tablespoon olive oil until shimmering. Add the pork pieces in a single layer if possible and brown on all sides, rotating with tongs. Browning takes about 5–7 minutes total and builds flavor through the Maillard reaction — look for deep golden edges, not just color change. Add liquids and sauce: Pour in 1/2 cup chicken broth and 1 cup barbecue sauce, scraping up browned bits from the bottom with a wooden spoon. The liquid should come just up the sides but not fully submerge the meat; this ratio prevents burning while providing enough steam for pressure cooking. Pressure cook: Close the lid, turn the valve to sealing, and set the cooker to High Pressure for 60 minutes. For a 3–4 pound shoulder this yields tender, shreddable meat. If your pieces are much smaller, you can reduce to 45 minutes, but beware that longer times produce more fall-apart texture ideal for pulled preparations. Release and shred: Allow a natural release for at least 15 minutes to let the pressure drop gently and the meat fibers relax. Then switch to quick release to vent remaining pressure. Carefully transfer the pork to a cutting board and use two forks to shred. Return the shredded meat to the pot and stir into the sauce to absorb extra flavor. Taste and adjust salt, pepper, or extra barbecue sauce before serving.

Storage Tips

Store cooled pulled pork in shallow airtight containers to chill quickly and preserve texture. In the fridge it keeps well for 3 to 4 days; for longer storage freeze in meal-sized portions using heavy-duty freezer bags with as much air removed as possible. To reheat, warm gently in a covered skillet with a splash of broth or water to loosen the sauce, or microwave in short bursts, stirring in between. When reheating from frozen, thaw overnight first for the best texture, then reheat to at least 165 °F.

Ingredient Substitutions

If you prefer a leaner option, pork butt can be swapped for pork shoulder trimmed of excess fat, but expect slightly less succulence. For beef lovers, a chuck roast can be cooked the same way though cook time may vary slightly. Swap chicken broth for beef or vegetable broth for dietary needs. If you don’t have smoked paprika, combine 3/4 tablespoon regular paprika with 1/4 teaspoon liquid smoke. For a tangier finish, stir in 1 tablespoon apple cider vinegar to the sauce before serving.

Serving Suggestions

Serve piled high on toasted soft rolls with coleslaw for classic sandwiches, or spoon into warm tortillas with pickled onions, cilantro, and a squeeze of lime for tacos. It’s also excellent over baked potatoes, alongside roasted Brussels sprouts, or on a grain bowl with pickled vegetables and a drizzle of crema. Garnish options include sliced scallions, extra barbecue sauce, or thinly sliced jalapeños for heat.

Cultural Background

Pulled pork has roots in Southern American barbecue traditions where low-and-slow cooking breaks down connective tissues into tender strands. While traditional methods use smoke and wood fire, this Instant Pot adaptation mimics the long cook time’s effects in a fraction of the time, preserving regional spices and sauce styles. The spice rub here leans on smoky paprika and cumin, bridging classic Southern flavor with broader American home-cooking influences.

Seasonal Adaptations

In cooler months, pair shredded pork with warm roasted root vegetables and hearty grains. For summer, serve on slider buns with crisp coleslaw and bright pickles to cut the richness. Around holidays, adjust the sauce by adding cranberry preserves or orange marmalade for a festive glaze, or spice it up with a chipotle adobo addition for autumn gatherings.

Meal Prep Tips

Make a double batch and freeze half in portioned bags to streamline weeknight dinners. For fast lunches, pack shredded pork with separate fresh slaw and bread; assemble at the last minute to prevent sogginess. Use vacuum-sealed bags for longer freezer life and label with date and contents. When reheating multiple portions, warm gently in a skillet to retain moisture and add a splash of broth if needed.

Turn this into a go-to by adjusting the sauce and sides to match your mood — smoky and sweet for game day, tangy and bright for tacos, or simple and comforting for a family dinner. The Instant Pot makes this accessible any night of the week; enjoy making it your own.