This Instant Pot pulled pork tastes like it's been slow-cooked all day but only takes around 90 minutes from start to finish! Learn how to turn a pork butt into tender, fall-apart pulled pork with just the right touch of spices in your Instant Pot or Ninja Foodi. I like to serve mine with oil and vinegar coleslaw.
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Making smoked pulled pork takes hours to prepare, and using the oven heats up the entire kitchen. Using an Instant Pot or a Ninja Foodi, you can prepare the pulled pork in a fraction of the time and keep your kitchen cool in the process. I make mine in a Ninja Foodi, but it works exactly the same in an Instant Pot or any electric pressure cooker.
My pulled pork rub seasoning is the only seasoning I use when making this Instant Pot pulled pork recipe. It's a little sweet, a little spicy, and loaded with flavor! I highly recommend you take the time to prepare it. However, you can use your favorite pork seasoning instead.
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🔖 Ingredients & Substitutions
- Pork Roast: You'll need a 3½ to 4 pound pork butt (also called pork shoulder or Boston butt). If yours is smaller or larger, see the cooking time chart below.
- Seasoning: I recommend using my pulled pork seasoning recipe. You can also make your own spice blend or buy another pulled pork seasoning. For my seasoning, you will need brown sugar, sea salt, black pepper, onion powder, garlic powder, chili powder, smoked paprika, cayenne pepper, ground cloves, and sage.
- Wine: I add a dark red wine to the Instant Pot to cook the pork in. You can use your favorite wine or use chicken broth.
- BBQ Sauce: BBQ sauce adds a nice finishing touch. I make my own huckleberry BBQ sauce, but you can use your favorite BBQ sauce if you prefer.
- Optional Ingredients: Cumin, oregano, and spicy chiles can also be added to enhance the flavor!
🥘 How to Make Instant Pot Pulled Pork
Step 1: Slice pork roast into quarters, and sprinkle generously with my pulled pork dry rub seasoning. Sprinkle one tablespoon at a time, until all the pieces are evenly coated. Save leftover rub for another use.
Step 2: Choose "sauté" mode on your pressure cooker (on a Ninja Foodi, use Sear/Sauté), then add one tablespoon of olive oil. Brown meat on all sides, using more oil, as needed, then remove.
Step 3: Add the last tablespoon of oil, then sauté the onion until caramelized. Add garlic and sauté for 30 seconds. Pour wine into the pot and deglaze with a wooden spoon to scrape the flavorful browned bits from the bottom of the pot. Add pork and cover with barbecue sauce.
Pro Tip: Don't stir the barbecue sauce into the liquid. Leaving it on top of the pork keeps the thick, sugary sauce off the bottom of the pot, which is what usually triggers the dreaded BURN message.
Step 4: Lock lid and move vent lever to sealing position. Cook on high pressure for 60 minutes, followed by natural release (about 15 to 20 minutes). On a Ninja Foodi, attach the pressure lid, turn the valve to Seal, and choose Pressure on High. Use tongs to remove the pork butt roast. Shred the cooked pork with two forks or bear claws. If the pork doesn't shred easily, it needs more time, so lock the lid and pressure cook for another 10 to 15 minutes.
It will take 5-10 minutes to come up to pressure.
⏱️ Instant Pot Pulled Pork Cooking Time Chart
How long to cook pulled pork in an Instant Pot or Ninja Foodi depends on the size of your pork butt. These times are for pork cut into 3 to 4 large chunks, cooked on high pressure and followed by a full natural release.
| Pork Butt Weight | High Pressure Time |
|---|---|
| 2 lbs | 40 to 45 minutes |
| 3 lbs | 50 to 55 minutes |
| 3½ to 4 lbs | 60 minutes |
| 5 lbs | 70 to 75 minutes |
| 6 lbs | 80 to 90 minutes |
A whole, uncut pork butt needs about 15 to 20 minutes longer. Never fill your pressure cooker past the max line. If the pork doesn't shred easily, pressure cook it for another 10 to 15 minutes.
Cooking Pulled Pork From Frozen
You can pressure cook a frozen pork butt, but you'll have to skip browning, and the rub won't stick as well. Add about 50% more time, which is about 90 minutes for a 3½ to 4 lb pork butt, and expect it to take longer to come up to pressure. For the best flavor, thaw it in the fridge first.
Natural Release vs. Quick Release
Let the pressure release naturally, which takes about 15 to 20 minutes. A quick release forces the steam out fast and can leave the pork tougher and drier. If you're short on time, let it release naturally for at least 15 minutes, then release any remaining pressure.
🍽 Serving Suggestions
Serve in a roll, with additional barbecue sauce, lettuce, and onion. You can also use the shredded pork to make some Instant Pot tamales, green enchiladas, or these pulled pork nachos!
🌮 What to Do With Pork Butt Leftovers?
Pork butt leftovers can be used to make tacos, Mexican breakfast burritos, and quesadillas. You can also use the leftovers to make smoked jalapeño poppers or easy chile rellenos!
🤷🏻♀️ Recipe FAQs
Instant Pots are perfect for when you are short on time and still want tender, juicy pork. Preparing pulled pork takes around 1 ½ hours from start to finish.
The best cut of meat for pulled pork is the pork shoulder, which can be found under the following names: Boston butt or roast, and picnic roast.
These cuts are marbled with fat and perfect for slow cooking. A cheaper option is to use pork strips or country-style pork ribs.
I use my homemade pulled pork rub, a sweet and spicy blend of brown sugar, sea salt, black pepper, onion powder, garlic powder, chili powder, smoked paprika, cayenne pepper, ground cloves, and sage. Any store-bought pork rub works too.
👩🏼🍳 Pro Tips
- If you don't want to make my dry rub seasoning, you can use a store-bought brand.
- To give the pulled pork a slightly crispy texture, place the shredded pork in a baking dish, drizzle with pot liquids, and broil until some of the pieces have crispy, charred edges.
- Instead of wine and barbecue sauce, try an equal amount of broth, beer, and even coffee.
- Store leftovers in an airtight container in the fridge for up to a week or freeze in freezer bags.
🍖 More Pork Recipes
If you love this Instant Pot pulled pork as much as I do, check out these other awesome recipes!
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📖 Recipe
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Ingredients
Equipment
Method
- Slice pork roast into quarters, and sprinkle generously with my pulled pork dry rub seasoning. Sprinkle one tablespoon at a time, until all the pieces are evenly coated. Save leftover rub for another use.
- Choose sauté mode on your pressure cooker, then add one tablespoon of olive oil. Brown the meat on all sides, using more oil as needed, then remove.
- Add the last tablespoon of oil, sauté the onion until caramelized. Add garlic and sauté for 30 seconds. Pour wine into the pot and deglaze with a wooden spoon to scrape the flavorful browned bits from the bottom of the pot. Add pork and cover with barbecue sauce.
- Lock lid and move vent lever to sealing position. Cook on high pressure for 60 minutes, followed by natural release. Use tongs to remove the pork butt roast. Shred the cooked pork with two forks or bear claws.
- Serve in a roll, with additional barbecue sauce, lettuce, and onion. You can also use the shredded pork to make Instant Pot tamales, enchiladas, Mexican breakfast burritos, and more!
Nutrition
Notes
- If you don't want to make my dry rub seasoning, you can use a store-bought brand, for example, this one.
- To give the pulled pork a slightly crispy texture, place the shredded pork in a baking dish, drizzle with pot liquids, and broil until some of the pieces have crispy, charred edges.
- Instead of wine and barbecue sauce, try an equal amount of broth, beer, and even coffee.
- Store leftovers in an airtight container in the fridge for up to a week or freeze in freezer bags.
Sarah says
This was too easy and (almost) too delicious! 👏🏼👏🏼
Hilda Sterner says
Haha, thanks Sarah, easy is always good! I appreciate the review.😘
Kelly Methey says
This sounds so good. I am intimidated by my Instant Pot. I will have to “Cowboy Up” and try this recipe as I love pulled pork! I know this will be delicious because all your recipes are!
Hilda Sterner says
I can show you!
Andrea Buck says
Made this for a potluck tonight! I had almost four pounds so I added ten minutes...delish! The smell while it was cooking was heavenly! Didn't need to add any additional sauce...I didn't even use a bun!
HildaSterner says
Awesome to hear! Thanks for coming back to share the results. Really appreciate the feedback! ?
Andrea Buck says
Perfect timing! I'm taking pulled pork to the bunco potluck tomorrow. Will report back!
HildaSterner says
Yay, can't wait to hear back! Thanks, Andrea!