Instant Pot Pulled Pork

I have had an instant pot for about a year now. Click the affiliate link to see the one I have (disclaimer at the bottom of this page). Some of you may be on the edge about whether they are useful or worth the money, especially if you have a crock pot sitting in your cabinet that you rarely use. I would say that if you rarely use your crock pot, you don’t need an instant pot. If you use your cock pot at least once a month, get an instant pot! Right now, I use mine for three main things, this pulled pork, shredded chicken, and hard boiled eggs. It makes all of those taste fabulous and super easy/quick to make.

This post is about pulled pork so lets get to it. I have NEVER had such tender pulled port in my life. Not that I had a whole lot of pulled pork for much of my life as a vegetarian but since being a meat eater again, I can say that this is by far the BEST! It literally just falls apart. It is amazing, amazing. We mostly eat pulled pork on sandwiches with cole slow, or top our nachos or taco salads with it – however you eat it, it will be good – I promise.

Let’s get to it. You want to buy a 4-6 lb pork shoulder butt roast. Preferably boneless so you don’t have to cut around the bone. If the grocery store only has bone in, that’s fine – just a little more cutting. You’ll start by cutting the pork into large chucks about the size of a small fist. You’ll spray the pot with non-stick cooking spray, put the pork in the pot, pour in one cup of chicken broth and sprinkle with salt and pepper. I apologize for the out of focus pictures. The lighting in my new house is terrible and I am still trying to find the right places to take pictures. I will be purchasing a light box soon that will help.

Next, plug in the instant pot, put on the lid and set the valve to sealing.

Then you’ll set the time. You will touch the pressure cook button, and set the time for 1 hour and 10 minutes.

Once the instant pot has built up pressure the timer will start counting down the time. When it is finished, it will beep. Do not open it yet. Let the the instant pot self release for at least 15 minutes. You will see an L in front of the timer counting up. As you can see, mine self released for 23 minutes.

When you are ready, turn the valve to venting. This will allow any extra pressure to escape. When the silver button next to the valve pops back up, you are ready to open the lid. I put a towel over the valve so any liquid vapor that comes out does not get my pendant lights dirty.

You will now have the most tender pork you have ever tasted. Start shredding! I dare you not to take a couple bites! We love our pulled pork on sandwiches with cole slaw (recipe here) or even has a grilled cheese. How ever you eat it, you’ll enjoy – I guarantee.

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Instant Pot Pulled Pork

The most tender pulled pork you will ever taste, made in less than 2 hours in the Instant Pot.

Course Main Course

Cuisine American

Keyword instant pot, instant pot pulled pork, pork, pulled pork

Prep Time 20 minutes

Cook Time 1 hour 30 minutes

Servings 12

Ingredients

• 5-6 lb pork shoulder butt roast boneless preferred
• 1 cup chicken broth
• salt and pepper

Instructions

1. Spray the pot with non-stick cooking spray. Cut pork into small fist sized pieces being sure to cut off as much of the fat as possible. Place pork in the pot.

2. Pour in chicken broth and sprinkle with salt and pepper. Plug in the instant pot, turn valve to sealing, and set to pressure cook for one hour and ten minutes.

3. When the instant pot is done and has self released for 15-30 minutes, turn the valve to venting. Once the silver button has popped up, open the instant pot. Transfer pork to a medium bowl and begin to shred. Serve warm.