Instant Pot Pulled Pork Recipes

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INSTANT POT PULLED PORK



Instant Pot Pulled Pork image

This easy, juicy Instant Pot Pulled pork is fall-apart tender pork in a sweet and smoky barbecue sauce, and perfect for a crowd!

Provided by Erin Clarke / Well Plated

Categories     Main Course

Time 1h10m

Number Of Ingredients 24

1 tablespoon garlic powder
1 tablespoon onion powder
2 teaspoons smoked paprika
2 teaspoons kosher salt
1 teaspoon ground black pepper
4 to 5 pounds boneless pork loin (or pork shoulder/butt*, cut into 3 evenly sized chunks)
2 tablespoons vegetable oil
1 (15-ounce) can low sodium beef broth (or chicken broth, divided)
1 yellow small onion (chopped)
Whole wheat hamburger buns (for serving)
Your favorite coleslaw
1 (8-ounce) can tomato sauce
1 (6-ounce) can tomato paste
1/4 cup apple cider vinegar
3 tablespoons pure maple syrup
2 tablespoons molasses
2 tablespoons Worcestershire sauce
2 teaspoons smoked paprika
1 teaspoon chili powder
1 teaspoon dry mustard
1 teaspoon garlic powder
3/4 teaspoon black pepper
1/2 teaspoon kosher salt
1/8 to 1/4 teaspoon cayenne pepper

Steps:

  • COOK THE PORK: In a bowl, stir together the garlic powder, onion powder, smoked paprika, salt, and black pepper. Rub it all over the outside of the pork.
  • Add the oil to the Instant Pot and turn to SAUTE. Once the oil is hot, add the largest of the pork pieces and brown on two sides. This will take about 2 minutes per side. If your Instant Pot issues a "hot" or "burn" warning, turn the heat down (if you have that option), or if not, turn it off entirely and sear the pork in the residual heat. If the pot cools too much to brown, turn it back on. Remove the pork to a plate. Repeat with the remaining 2 pieces-you can cook the last 2 pieces at the same time as long as they do not overlap. Remove to the plate.
  • Add half of the broth to the Instant Pot. With a wooden spoon, scrape up all of the stuck-on bits of food and seasoning.
  • Add the remaining broth and the onion.
  • Return the pork to the Instant Pot. Cover, seal, and cook on HIGH (manual) pressure for 40 minutes (for pork loin) or 1 hour (for pork shoulder/butt).
  • Once the pressure has built and the cook time has elapsed, allow the pressure to release naturally for 15 minutes (do not open right away or the meat may be tough). Vent to release any remaining pressure then carefully open the Instant Pot.
  • Remove the pork to a large bowl. With a slotted spoon, scooped out most of the onions and add them to the bowl with the pork. Carefully pour all but 1 cup of the pork cooking juices into an extra-large measuring cup or bowl with a spout. Keep the extra liquid handy.
  • PREPARE THE BBQ SAUCE: Turn the Instant Pot to SAUTE. Whisk in the tomato sauce, tomato paste, vinegar, syrup, molasses, Worcestershire, paprika, chili powder, mustard, garlic powder, black pepper, salt, and cayenne. Cover the pot loosely with the Instant Pot lid, still leaving some room for steam to escape (this sauce loves to splatter). Let simmer, whisking every few minutes, until thickened, about 5 minutes.
  • Once cool enough to handle, shred the pork with two forks or with your fingers. Stir the shredded pork, onions, and any juices at the bottom of the bowl into the pot with the sauce. If the sauce is too tight to easily coat the pork, splash in additional cooking juices so that the pork is nicely coated with sauce. Taste and adjust seasoning as desired. Pile onto buns, top with slaw, and enjoy!

Nutrition Facts : ServingSize 1 (of 8); with sauce, Calories 416 kcal, Carbohydrate 19 g, Protein 54 g, Fat 13 g, SaturatedFat 6 g, Cholesterol 143 mg, Fiber 2 g, Sugar 13 g

INSTANT POT BARBECUE PULLED PORK SANDWICHES



Instant Pot Barbecue Pulled Pork Sandwiches image

You can thank your Instant Pot for pulled pork in just under two hours. This gadget juggles different cook settings (slow cooking, pressure cooking and stove-top browning) to make favorite dishes that your crowd won't have to wait long to devour.

Provided by Food Network Kitchen

Categories     main-dish

Time 2h

Yield 8 servings

Number Of Ingredients 12

3 tablespoons light brown sugar
2 teaspoons hot paprika
1 teaspoon mustard powder
1/2 teaspoon ground cumin
Kosher salt and freshly ground pepper
One 4-pound boneless pork shoulder, trimmed of excess fat and cut into 6 pieces
2 teaspoons vegetable oil
1/2 cup apple cider vinegar, plus more to taste
3 tablespoons tomato paste
12 hamburger potato buns
1 cup barbecue sauce, for serving
4 cups coleslaw, for serving

Steps:

  • Combine paprika, mustard powder, cumin, 1 tablespoon brown sugar, 2 teaspoons salt and 1/2 teaspoon pepper in a small bowl. Rub the spice mixture all over the pork.
  • Turn the Instant Pot® (see Cook's Note) to the high saute setting. Add the oil and once hot, add the pork and cook in two batches, turning, until browned on all sides, about 5 minutes. Switch the Instant Pot® to the warm setting, remove the pork and transfer to a plate.
  • Whisk 3/4 cup water into the drippings in the Instant Pot®. Add the vinegar, tomato paste, the remaining 2 tablespoons brown sugar and 2 cups water and whisk to combine. Add the pork back. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 1 hour.
  • After the pressure cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick release cycle is complete. Careful of any remaining steam, unlock and remove the lid and transfer the pork to a large bowl.
  • Switch the Instant Pot® to the normal saute setting and simmer the juices until reduced by half, about 15 minutes. While the juices are reducing use a ladle to remove any fat that rises to the top. Season to taste with salt.
  • Meanwhile, use 2 forks to shred the pork in to small chunks.
  • Add 3 cups of the reduced cooking liquid to the chunked pork and season with salt and vinegar to taste. Serve in hamburger buns with barbecue sauce and coleslaw.

INSTANT POT® PULLED PORK



Instant Pot® Pulled Pork image

This pulled pork dish is a blend of a couple other recipes, made in the Instant Pot®. We had this on the Fourth of July, and it was a huge hit! Serve on warmed hamburger rolls, top with the thickened sauce, bread and butter pickles, or cole slaw as desired.

Provided by Julie Tramp

Categories     Main Dish Recipes     Pork     100+ Pulled Pork Recipes

Time 10h20m

Yield 16

Number Of Ingredients 17

¼ cup brown sugar
1 tablespoon chili powder
1 tablespoon paprika
2 teaspoons garlic powder
2 teaspoons kosher salt
1 teaspoon ground black pepper
1 teaspoon cayenne pepper
1 (4 pound) pork shoulder roast, trimmed, or more as desired
2 teaspoons olive oil
1 cup chicken stock
2 cups water
⅓ cup apple cider vinegar
2 tablespoons brown sugar
1 (6 ounce) can tomato paste, divided
1 large sweet onion, quartered, or more to taste
½ cup ketchup, divided
½ cup brown sugar

Steps:

  • Combine brown sugar, chili powder, paprika, garlic powder, kosher salt, black pepper, and cayenne pepper in a small bowl. Rub the dry rub mixture all over the trimmed shoulder roast. Pierce roast with a fork to help seasoning penetrate meat. Wrap with plastic wrap and refrigerate, 8 hours to overnight.
  • Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add olive oil. Cut pork into 4 to 6 pieces and add to the hot oil. Cook a few pieces at a time until browned, about 5 minutes. Transfer cooked meat to a plate.
  • Add chicken broth to the pot and deglaze the browned bits from the bottom by stirring constantly with a whisk until smooth. Turn Instant Pot® off.
  • Add water, apple cider vinegar, 2 tablespoons brown sugar, 2 tablespoons tomato paste, onion, and 2 tablespoons ketchup. Top with browned pork. Close and lock the lid, making sure the vent is closed. Select high pressure according to manufacturer's instructions; set timer for 60 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Remove meat and onions and cover to keep warm.
  • Set Instant Pot® to saute and add remaining tomato paste, remaining ketchup, and 1/2 cup brown sugar. Use a ladle to skim excess fat from the top of the liquid and discard it. Cook until sauce is reduced in volume by about 1/2, about 15 minutes.
  • Meanwhile, use 2 forks to shred cooked pork into small chunks. Serve meat as desired, topped with the thickened sauce.

Nutrition Facts : Calories 316.3 calories, Carbohydrate 17.8 g, Cholesterol 64.9 mg, Fat 20.9 g, Fiber 1.1 g, Protein 15.6 g, SaturatedFat 7.1 g, Sodium 1777.4 mg, Sugar 15.6 g

INSTANT POT® DR PEPPER® PULLED PORK



Instant Pot® Dr Pepper® Pulled Pork image

A simple and tasty pulled pork recipe made in the Instant Pot® with the flavoring of Dr Pepper®.

Provided by Hollie Mae

Categories     Main Dish Recipes     Pork     100+ Pulled Pork Recipes

Time 1h20m

Yield 4

Number Of Ingredients 5

4 cups caffeinated pepper-type soda (such as Dr Pepper®)
2 cups barbeque sauce (such as Sweet Baby Ray's®), divided
1 pound pork tenderloin
4 hamburger buns
2 cups prepared coleslaw

Steps:

  • Combine soda and 1/2 cup barbeque sauce in a multi-functional pressure cooker (such as Instant Pot®). Add pork tenderloin. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 50 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.
  • Remove pork loin and drain liquid from the pot. Shred pork using 2 forks. Return to the pot and mix in remaining 1 1/2 cups barbeque sauce.
  • Serve on hamburger buns and top with coleslaw.

Nutrition Facts : Calories 627.1 calories, Carbohydrate 106.1 g, Cholesterol 71 mg, Fat 10.5 g, Fiber 3.2 g, Protein 25.4 g, SaturatedFat 3 g, Sodium 1696.7 mg, Sugar 35.3 g

INSTANT POT PULLED PORK RECIPE BY TASTY



Instant Pot Pulled Pork Recipe by Tasty image

Succulent pulled pork is made unbelievably tender in the Instant Pot. Pile atop buns with coleslaw, or serve on nachos, salads, rice bowls, or tacos.

Provided by Tasty

Categories     Dinner

Time 1h25m

Yield 6 servings

Number Of Ingredients 12

1 boneless pork shoulder, cut into 3 in (7.6 cm) pieces
1 tablespoon kosher salt
2 teaspoons freshly ground black pepper
2 tablespoons light brown sugar
1 teaspoon paprika
2 teaspoons ground cumin
½ teaspoon ground mustard
1 tablespoon grapeseed oil
1 cup BBQ sauce, plus more for serving
1 cup chicken stock
bun, for serving
coleslaw, for serving

Steps:

  • On a cutting board, pat the pork shoulder dry with paper towels.
  • In a small bowl, mix together the salt, pepper, brown sugar, paprika, cumin, and ground mustard. Rub the spice mixture all over the pork shoulder pieces.
  • Add the grapeseed oil to the Instant Pot and set to sauté. Once the oil begins to shimmer, add the pork shoulder, working in batches to avoid overcrowding, and brown on all sides, about 3 minutes per side. Transfer the browned pork to a large bowl.
  • Return all of the pork to the Instant Pot, then pour in the barbecue sauce and chicken stock. Secure the lid of the Instant Pot and set to pressure cook on high for 1 hour. Once the timer is up, adjust the pressure release valve to quick release.
  • Transfer the pork to a cutting board and shred with 2 forks.
  • Set the Instant Pot to sauté and reduce the liquid to 1 cup, about 15 minutes.
  • Return the shredded pork to the sauce and stir to combine.
  • Serve the pulled pork on buns with coleslaw and more barbecue sauce.
  • Enjoy!

Nutrition Facts : Calories 304 calories, Carbohydrate 33 grams, Fat 16 grams, Fiber 0 grams, Protein 6 grams, Sugar 20 grams

INSTANT POT DR. PEPPER PULLED PORK RECIPE



Instant Pot Dr. Pepper Pulled Pork Recipe image

If you're an Instant Pot pro or just joining the craze, our Instant Pot Dr. Pepper Pulled Pork needs to be on your meal rotation. You will fall in love with our best instant pot recipe. With only a handful of simple ingredients, this Instant Pot Dr. Pepper Pulled Pork is sweet, delicious, and makes an amazing dinner!

Provided by Kristen Hills

Categories     Main Course

Time 1h5m

Number Of Ingredients 7

3 pounds pork shoulder roast (1 roast (best cut of pork))
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon seasoned salt
½ teaspoon ground black pepper
12 ounces Dr. Pepper (1 can)
1 cup BBQ Sauce

Steps:

  • Rub pork roast with garlic powder, onion powder, seasoned salt, and pepper. Place roast in Instant Pot.
  • Pour Dr. Pepper and your favorite BBQ sauce on top of roast.
  • Place lid on the Instant Pot and lock in place. Set the knob to sealing, not venting.
  • Push the Manual button and set for 60 minutes. If your roast is bigger, cook it for longer.
  • (For example if you have a 5 pound roast, you will need to cook it for 90 minutes.)

Nutrition Facts : Calories 236 kcal, Carbohydrate 20 g, Protein 21 g, Fat 8 g, SaturatedFat 3 g, Cholesterol 70 mg, Sodium 745 mg, Fiber 1 g, Sugar 17 g, ServingSize 1 serving

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From easybudgetrecipes.com


EASY INSTANT POT PULLED PORK RECIPE - A PRESSURE COOKER KITCHEN
2022-04-19 Add the pork and onions to the pot. Secure the lid on the Instant Pot and set the valve to sealing. Select the Pressure Cook button and set to 50 minutes. When finished, allow the pressure to release naturally (about 15 minutes). Remove the meat and let stand in a bowl with no liquid for 5 minutes. Shred with a fork.
From apressurecookerkitchen.com


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