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Tender Instant Pot Pulled Pork Recipe with Smoky Barbecue Sauce Easy and Perfect

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This tender Instant Pot pulled pork recipe delivers authentic smoky barbecue flavor with a quick and easy method, perfect for busy weeknights or casual gatherings.

Ingredients

Scale
  • 3 to 4 pounds pork shoulder (pork butt), trimmed of excess fat
  • 1 tablespoon smoked paprika
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 cup chicken broth or water
  • 2 tablespoons olive oil
  • 1 cup ketchup
  • ¼ cup apple cider vinegar
  • ¼ cup brown sugar, packed
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon liquid smoke (optional)
  • Salt and pepper to taste

Instructions

  1. Pat pork shoulder dry with paper towels. In a large bowl, combine smoked paprika, garlic powder, onion powder, cumin, chili powder, salt, and pepper. Rub spice mix all over pork and let rest for 10-15 minutes.
  2. Set Instant Pot to ‘Sauté’ mode and add olive oil. Sear pork shoulder on all sides until browned, about 3-4 minutes per side.
  3. Remove pork and pour in chicken broth to deglaze the pot, scraping up browned bits.
  4. Place pork back in pot. Seal lid and set to ‘Manual’ or ‘Pressure Cook’ on high for 60 minutes. Let pressure release naturally for 15 minutes, then quick release remaining pressure.
  5. While pork cooks, whisk together ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, smoked paprika, garlic powder, onion powder, liquid smoke (if using), salt, and pepper in a small saucepan. Simmer over medium heat for about 10 minutes until slightly thickened.
  6. Remove pork from pot and shred using meat shredder claws or forks.
  7. Pour barbecue sauce over shredded pork and mix well. Adjust seasoning if needed.
  8. Serve immediately on toasted buns, with coleslaw, or over rice.

Notes

Do not skip searing the pork to build deeper flavor. Let pressure release naturally for 15 minutes to keep pork moist. Use fresh spices for best flavor. If pork shoulder is too large, cut into two pieces to avoid overcrowding. Simmer barbecue sauce separately to thicken and concentrate flavors. Shred pork while warm for easier shredding. Leftovers taste better after a day and can be stored refrigerated for up to 4 days or frozen for 3 months.

Nutrition

Keywords: pulled pork, Instant Pot, barbecue sauce, smoked paprika, pressure cooker, easy dinner, family meal, comfort food

Find it online: https://blingbite.com/tender-instant-pot-pulled-pork-recipe-with-smoky-barbecue-sauce-easy-and-perfect/