Pressure Cooker Pulled Pork

Make this irresistible Pressure Cooker Pulled Pork Recipe. Quick & easy way to make tender, juicy BBQ pulled pork packed with sweet & smoky flavors.

Make this irresistible Pressure Cooker Pulled Pork Recipe with your own Dry Rub and BBQ Sauce. Tender, juicy pulled pork exploding with sweet & smoky flavors. Making BBQ Pulled Pork has never been this quick and easy! You gotta try it. 😀

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We’ve first made some Pulled Pork Sandwich with our pressure cooker pulled pork.

A bite of slightly crisp toasted buns wrapped around the crunchy lettuce and a mouthful of tender pulled pork bursting with sweet & smoky BBQ sauce. Oh, it was just deliciously PERFECT!

Jacky & I couldn’t resist and chomped down 2 in a row within minutes. 😛

Make this irresistible Pressure Cooker Pulled Pork Recipe (Instant Pot Pulled Pork). Quick & easy way to make tender, juicy BBQ pulled pork packed with sweet & smoky flavors.

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It usually takes hours to make slow cooker pulled pork, but it only took us roughly 1.5 hour using our pressure cooker.

This pressure cooker pulled pork is great with so many things: sandwiches, burgers, wraps, on rice, or on nachos. These are perfect as appetizers, snacks, lunch, dinner, treating guests at BBQ or parties.

You can make these pressure cooker pulled pork when you’re looking for something fulfilling, thrifty, bold in flavors. Also great for making ahead for parties or enough for a few meals. The possibilities are endless.

How else do you enjoy your BBQ pulled pork? Tell me!! 😀

Ingredients for Pressure Cooker Pulled Pork Recipe


Pressure Cooker Pulled Pork Recipe Ingredients

*Substitutes: If you don’t want to make your own Dry Rub or BBQ Sauce for Pulled Pork, substitute them with your favorite store bought Dry Rub & BBQ Sauce. 😀

Pressure Cooker Pulled Pork Recipe - Pulled Pork Dry Rub

Tools for Pressure Cooker Pulled Pork Recipe


  • Fat separator – This is such a handy tool! Instead of scooping the fatty oil with a ladle or spoon a little at a time, this fat separator will help you quickly separate the fat/oil from the BBQ sauce.

OXO Good Grips 4-Cup Fat Separator
  • Quickly separates unwanted fat from flavorful juices
  • BPA-free, heat-resistant plastic
  • BEAR PAWS Shredder Claws – If you want to feel like Wolverine from X-Men, get these claws to shred your meat!!! 😛 It saves you a lot of time and makes pulling pork so much easier and FUN. Some people use these claws to pick up hot food too. We’re still debating whether we should get the black one or pink one. Hehehe~ What do you think?

The Original Bear Paws Shredder Claws - Easily Lift, Handle, Shred, and Cut Meats - Essential...
  • TIME SAVER - Bear Paws are the answer to perfectly shredded meat without the mess and...
  • MELTPROOF and DISHWASHER SAFE - Made of BPA-free nylon, FDA-approved, and heat-resistant...

Make this irresistible Pressure Cooker Pulled Pork Recipe. Quick & easy way to make tender, juicy BBQ pulled pork packed with sweet & smoky flavors.

Tips for Pressure Cooker Pulled Pork Recipe


1. Browning the Pork Shoulder: It’s very easy to burn the dry rub on the pork shoulder, so be sure to flip frequently as you are browning the pork meat.

2. Skin on vs Skin off: Keeping the skin and fat cap on will keep the nearby meat very moist. Make sure to keep the skin side facing up when you put it into the pressure cooker. However, the BBQ sauce will be very oily if you leave the skin and fat cap on. Just be sure to use a fat separator to remove the oil from the BBQ sauce before serving.

3. Pressure Cooking Time: The best cooking time for pork shoulder depends on how thick you cut your pork shoulder pieces. It’s better to “undercook” the meat than overcooking as you can add additional cooking time later.Here are the pressure cooking times depending on the size you cut your 4 pounds pork shoulder picnic:

  • If it’s cut into 8 pieces: roughly 55 – 60 minutes pressure cooking time.
  • If it’s cut into 4 pieces: roughly 60 – 70 minutes pressure cooking time.
  • If it’s cut into 2 pieces: roughly 75 – 80 minutes pressure cooking time.

4. Storage Duration: The pressure cooker pulled pork can be stored in the fridge for up to 3 – 5 days.

5. Got Leftover Pulled Pork? We seriously encourage you to try making our BBQ Pulled Pork Savory Waffles!!

Make this irresistible Pressure Cooker Pulled Pork Recipe. Quick & easy way to make tender, juicy BBQ pulled pork packed with sweet & smoky flavors.

Watch: How To Make This irresistible Pressure Cooker Pulled Pork Recipe Video


Can’t see the cooking video? Watch it here.

Now it’s YOUR turn to take out your pressure cooker and make some truly irresistible Pressure Cooker Pulled Pork

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4.9 from 27 reviews
Pressure Cooker Pulled Pork
 
Prep
Cook
Total
 
Make this irresistible Pressure Cooker Pulled Pork Recipe. Quick & easy way to make tender, juicy BBQ pulled pork packed with sweet & smoky flavors.
Author:
Recipe type: Appetizer, Burger, Dinner, Lunch, Main Course, Meat, Sandwich, Intermediate
Cuisine: American
Serving: 4 - 6
Ingredients
  • 4 pounds (~1.8 kg) pork shoulder picnic (Cut into 4 – 8 pieces)
  • 1 tablespoons (15 ml) olive oil
Pulled Pork Dry Rub:
BBQ Sauce for Pulled Pork:
  • 1 medium onion, minced
  • 3 garlic cloves, minced
  • 1 cup (250 ml) ketchup
  • ½ cup (125 ml) water
  • ⅛ cup (31ml) maple syrup
  • ⅛ cup (31ml) honey
  • 2 tablespoons (30 ml) apple cider vinegar
  • 2 tablespoons (30 ml) Dijon mustard
  • 1 tablespoon (12.5 g) brown sugar
Instructions
  1. Rub the Pulled Pork Dry Rub: Mix all the dry rub ingredients and rub it all over the pork shoulder picnic pieces. Then, put the pork shoulder picnic in the fridge for 30 minutes to overnight.
  2. Heat up the Pressure Cooker: Heat up your pressure cooker (Instant Pot: press Sauté button). Make sure your pot is as hot as it can be when you place the pork shoulder meat into the pot (Instant Pot: wait until the indicator says HOT).
  3. Optional Step - Brown the Pork Shoulder (See Tips): Add 1 tablespoon (15 ml) of olive oil into the pot. Ensure to coat the oil over the whole bottom of the pot. Add the pork shoulder pieces into the pot. Brown the pork shoulder on all sides. Remove and set aside.
  4. Add the BBQ Sauce and Deglaze: Pour in half of the Pulled Pork BBQ Sauce and deglaze the bottom of the pot. Then, add in the remaining BBQ sauce mixture.
  5. Pressure Cook the Pork Shoulder (See Tips): Place all the pork shoulder pieces into the pot. If you left the skin on, make sure the skin side is facing up. Close lid and pressure cook at High Pressure for 60 minutes (see notes). Turn off the heat and fully Natural Release (roughly 15 minutes).
  6. Fork Tender Check: Open the lid carefully. Take one piece of pork shoulder out and see if you can shred through the meat easily with two forks. If it is not fork-tender, cook for an additional 10 to 20 minutes at High Pressure, fully Natural Release.
  7. Shred the Pork & De-Fat the Sauce: Use some cool Pulled Pork Shredder Claws or two regular forks to shred the pork shoulder meat. Use a fat separator to separate the fat from the BBQ sauce.
  8. Season, Reduce, Serve: Reduce the BBQ sauce to your desired thickness. Taste the BBQ sauce and add in additional brown sugar or kosher salt if desired. Place the pulled pork back into the BBQ sauce. Mix well and serve!
Notes
Here are the pressure cooking times depending on the size of your pork shoulder pieces from a 4 pounds pork shoulder picnic:
If it's cut into 8 pieces: roughly 55 - 60 minutes pressure cooking time.
If it's cut into 4 pieces: roughly 60 - 70 minutes pressure cooking time.
If it's cut into 2 pieces: roughly 75 - 80 minutes pressure cooking time.

Storage Duration: The pressure cooker pulled pork can be stored in the fridge for up to 3 – 5 days.

Leftover Pulled Pork? We seriously encourage you to try making BBQ Pulled Pork Savory Waffles!!

*Total cooking time in recipe does not include inactive cooking time.
Make this irresistible Pressure Cooker Pulled Pork Recipe. Quick & easy way to make tender, juicy BBQ pulled pork packed with sweet & smoky flavors.
Food Lovers in our 30s who worked directly with Instant Pot CEO, Manufacturers, and 35+ Restaurants. Culinary Families & Food Magazine Publishers.
    1. This really is the best pulled pork recipe! It is so worth it to make both the rub and the sauce as printed. The flavor combos are perfect. What else have I done with it? I roasted large shreds of cabbage with just a bit of olive oil, and then mixed it with the heated pork. A couple of days later, I did the same thing, and added some cooked rice. Even better! Why did I have leftovers? I made far too much,
      but then I also found that it freezes with no damage.

  1. Hello,

    I have a 9 pound pork butt I want to use. I have an 8 qt instantpot… do you think it will fit? How many pieces do you recommend I cut it in and how long? Same amount of liquid?

    I’m cooking tomorrow, hopefully you see this in time.

    1. Hi Andrew,

      thank you for your question 🙂

      I will say roughly 12 – 16 pieces. It will take roughly 60 minutes + 15 minutes natural release.
      The same amount of liquid will be fine.

      Please take care & have fun cooking
      Jacky

  2. I’ve made this recipe so often that I’m becoming known for it! (Thanks for making me look good…) It’s SO delicious with amazing flavors, everyone I’ve served it to says it’s one of the top pulled pork sandwiches they’ve ever had. I love it on a country potato bun with dill pickle chips and a side of vinegary coleslaw. Thanks Amy and Jacky, keep up the good work!

    1. Hi Jennifer,

      Thank you for your question 🙂

      If you cut the 7 pound pork butt roast into 8 pieces. The cooking time will be roughly 60 – 70 minutes.

      Have fun cooking & please take care
      Jacky

  3. Thanks for the wonderful recipe. Brilliant instructions. By the way, you list 1 tablespoon sugar, or 25g. Did you mean 2 tablespoons? 2 tablespoons is closer to 25g I think. Also I gave it 5 stars but the website only let me give 4!

  4. Hi A & J,
    Your recipes are amazing, I religiously use them for all instant pot dishes. I purchased a 6 pound pork shoulder – do I need to adjust the bbq sauce, increase the measurements? And how about timing? Thanks!

    1. Hi Theresa,

      Late Reply (We were on a trip to Asia)! Thank you for your kind words & question 🙂

      If you cut them into pieces, the cooking time will be the same 🙂

      No adjustment on the BBQ sauce is needed.

      Have fun cooking & please take care
      Jacky

    1. Hi Cory,

      Late Reply! (We were on a trip to Asia) Thank you so much for your kind words on the recipe 🙂

      The cooking time will remain the same.

      Have fun cooking & please take care
      Jacky

  5. This is a great recipe. Made it for lunch and the kids loved it. I used my own bbq sauce (mentions in the recipe that you can). Tasted great but like several other people got the burn message until I thinned the sauce. Just a suggestion but it would be nice to add a note in the recipe that if you are using your own sauce be sure to thin if sauce is thick. Most people do not read comments before making a recipe. Have also made your chili, bbq ribs(2x) and have pinned several others.

    1. Hi Amelda,

      Hope you had a wonderful Christmas Holiday 🙂
      Thank you so much for your kind words on the recipe and suggestions!

      Please take care & have a wonderful weekend
      Jacky

  6. My sister has a pressure cooker that cooks at 15 psi (which I believe is higher than the Instant Pot).High pressure is her only option. Would she need to adjust the cook time due to the higher pressure? Thank you so much for your wonderful site and support. I have thoroughly enjoyed the recipes that I have tried from here and plan to introduce my sister to this site to encourage her to use her pressure cooker.

    1. Hi Brenda,

      thank you so much for your kind words and support 🙂

      She will want to reduce the cooking time by 15% when the pressure cooking time is 35 minutes or longer.

      Please take care & have a wonderful weekend
      Jacky

  7. Hi Amy & Jacky – Thank you for such a fantastic recipe. I would like to make it again for a bigger crowd! but I’m a little nervous of making & storing ahead of the party – please could you give me some specific guidelines regarding storage and reheating.
    Kind regards
    Jane

    1. Hi Jane,

      thank you for your question and kind words 🙂

      If you are making it the day before, you can use the pot in pot method to reheat it without drying it out.

      Pour 1 cup of water into the Instant Pot and place a trivet on top. Layer a stainless steel bowl with the pulled pork on top.

      Depending on how much pulled pork you are reheating, pressure cook at High Pressure for 0 – 5 minutes and 10 minutes natural release.

      Take care & have fun cooking
      Jacky

  8. Every time I make this it’s DELISH but I fight with my instapot giving me a burn message… Any suggestions? I have a 6 quart and even went so far as to saute on the stove.

    1. Hi Becca,

      thank you for your kind words and question 🙂

      I would recommend layering the ketchup on the top and not mix it in.

      Take care & have fun cooking
      Jacky

  9. Wonderful recipe! I’ve cooked Boston butt in my pressure cooker several times when I don’t have the time to use my smoker. Just wanted to add – if the Boston butt is seared / browned on the grill for a few minutes (I use a gas grill) instead of using the pan, it comes out as if It has been smoked low and slow all day! I use your rub recipe, but use chicken broth instead of the bbq sauce, as it allows more options. Thank you.

    1. Hi Marie,

      thank you for your question 🙂

      The full natural release varies as different piece of meat has different level of moisture level.

      For pulled pork, it will be fine to release the remaining pressure after 20 minutes.

      take care & have fun cooking
      Jacky

  10. Hi Again I was wondering is there a recipe that does not include BBQ sauce. I love the taste of the pork and I do like the sauce but I just wish there was a recipe with more of a pork gravy. We both love our pork and wondered if there is such a recipe. Thanks guys your recipes are amazing and everything I have done has been awesome. Invited my Mom and Brother for Ribs and Honey garlic chicken. Was a hit indeed. I will try this anyhow.

  11. Hey guys, what are your thoughts on using this pulled pork in burritos that will be frozen and reheated for later? How long would this keep in the freezer?

    1. Hi Calvin,

      thank you for your question 🙂

      For best quality, pulled pork can be kept in the freezer for 2 – 3 months.

      Take care & have fun cooking
      Jacky

  12. Hi Amy and Jacky! Planning on making this for out May birthday celebration this weekend. I am new to the instant pot and read a couple comments. A couple questions I have are about the sauce. Did you make it ahead of time and simmer it or do you just combine the ingredients as listed and add them to the pot? And does the sauce qualify as your liquid. I see so.eone mentioned an 8qt pressure cooker which is what I have and you recommend 1.25 cups I just want to make sure that this is just the sauce and that I am not supposed to add additional liquid. Thanks

    1. Hi Kaitlin!

      Thank you for your question 🙂

      The sauce qualifies as liquid. You can just combine the ingredients listed and add them to the pot 🙂

      Take care & have fun cooking
      Jacky

  13. I only used the dry rub from this recipe, but my pulled pork came out fantastic! I made a 5 lb. pork shoulder in my 8 qt. InstantPot, following the directions for dry rub and searing the pieces. I deglazed the pot with 2 cups of chicken stock and cooked it on high pressure for 82 minutes. Man oh man, the pork was so tender and flavorful, even without the sauce. I shredded the pork, added some juices from the pot back in with about 1/4 cup storebought BBQ sauce. Wow! It was amazing. I served it with lightly toasted buns and creamy coleslaw. It’s been a week since I made it and I’m still dreaming of this deliciousness. Yummy! My family of 7 all raved about it and I will definitely be making it again. Thanks for this awesome recipe.

    1. Hi Jetsetter,

      Thank you for your question 🙂

      Tri tip is quite lean and has less fat so it will come out drier, but more healthy.

      Take care & have fun cooking
      Jacky

  14. This recipe is amazing! I ended up using a bone in 7 lb roast, cutting into chunks as suggest and cooking for 85 minutes. The sweetness is perfect! My husband loved the bbq sauce recipe as well! And I really think it enhanced the flaver if the pork! Thank you!

  15. This recipe is excellent! I’m using an 8qt this time – do I need to adjust the cooking liquid to 1.5C, or is the 1C sufficient? In the 6qt I did 3/4C stock and 1/4C BBQ sauce.

    1. Hi Carla,

      thank you for your question 🙂

      1 cup of liquid will be sufficient, but I would recommend using 1.25 cup for the 8 quart just to be safe.

      Take care & have fun cooking
      Jacky

  16. Hello
    I made this recipe today ahead of the superbowl. So excited, but when I took the lid off it was like soup instead of sauce. It would not thicken, really really runny to my surprise. I had 8 pieces of pork and cooked for 60min. Any suggestions on how I may prevent making pulled pork soup next time? My husband and oldest son said the meat was really tasty so I would like to make it again, but with the yummy sauce everyone talks about in their comments.

    1. Hi Kelly,

      thank you for your kind words and question 🙂

      Since pressure cooking seals in most of the liquid, the sauce will be runny when opening the lid.

      You will need to reduce the sauce down on step 8 with the Instant Pot Saute Normal function.

      It will take about 10 – 20 minutes depending how runny and how thick you want to sauce.

      Have a great weekend!
      Jacky

  17. Amy and Jacky hats off to you, this is an amazing recipe ! No wonder it has a great star rate. I put it in for 60 mins and it was so moist and tender, as I tried to pull it out the pressure cooker with tongs it was falling apart !!! Fantastic thank you so much for sharing this x

    1. Thank you so much for your kind words Mel 🙂

      Sorry for the delay in replying as we are in the process of moving with limited internet access 🙁

      Have fun cooking & have a great weekend
      Jacky

  18. Delicious! I cheat when pulling pork by putting the chunks of meat a couple at a time in the bowl of my Kitchenaide fitted with the paddle. A couple of spins and you have perfectly pulled pork!

  19. Hi!
    I want to make this to bring to my office Christmas lunch. I was thinking of making it the night before and reheating it the next day in my instant pot at work. Would you recommend I reheat it using the slow cooker or warm function? Any suggestion regarding how long it will take or other suggestions?
    Thanks!

    1. Hi Ali,

      thank you for your question 🙂

      I would reheating it using the slow cook More function. Hard to say as the time will depend on how much pulled pork are in there.

      Merry Christmas & Happy Holiday to You and your family!

      Please take care
      Jacky

  20. So I tried this recipe tonight. I only cut the pork shoulder into 2 pieces and pressured cooked for 75 minutes as recommended. When finished, the pork was fork tender and moist. It did not seem over cooked BUT… some of the pork and sauce burned on the bottom which permeated the pot and diminished the taste. It was still good and edible but not fantastic. Interestingly, every time I have tried to make pulled pork in our slow cooker I have had similar results – but with even worse burning. Did I cook the pork for too long? How do I avoid this in the future? Thanks for your help!

    1. Hi SJ,

      Thank you for your kind words and question 🙂

      Sounds like the pan was not deglazed properly. Make sure to scrub all the brown bits off the bottom of the pot with a wooden spoon before pressure cooking.

      If you are still having problem, you can try layering the ketchup on top without mixing it in.

      Merry Christmas & Happy Holiday to You and your family!!

      Please Take Care
      Jacky

  21. Hi Amy & Jacky
    I did a 2kg boneless pork shoulder marinated overnight with your homemade dry rub and cooked in your homemade BBQ sauce. The pulled pork was simply delicious and simple to make. We enjoyed and loved it.

    This is my first time making pulled pork and am glad to have found your site. Will definitely make it again. If making for kids as well what can I reduce to make it not so spicy without compromising the flavour?
    Thanks and Merry Christmas!

    1. Hi Sally,

      thank you for your kind words 🙂

      The dish should only have a hint of hotness, but you can skip the cayenne pepper to make it less spicy.

      Merry Christmas & Happy Holiday to you and your family!

      Take care
      Jacky

  22. This is so good, amazingly tasty and so easy in the instantpot! I subbed fennel for caraway (had read online that these can be easily subbed), and will try it with fennel next time, but otherwise this recipe is a keeper!

  23. OH. MY. GOODNESS!!! This is a SUPERB recipe! The flavours are simply amazing! I am so glad I decided to do the whole 2.4kg of pork shoulder I had (cut into bits as per recipe). Not only did we get enough for an AMAZING dinner of pulled pork on rice, but also HEAPS of left-overs for school lunches/sandwiches! Dinner was a HUGE hit with the family – I added a HEAP of veggies with the sauce + cornflour/tapioca starch in the thermomix to thicken and poured on top. Then, crispy pork crackling (as I skinned the pork before pressure cooking & cooked in the oven) and fresh coriander to garnish. YUMMO!!!! Kids and hubby were super impressed!! Never again will we buy pulled pork at a restaurant as nothing compares to this! I can’t wait to try your other recipes! I’m just so thrilled that I found your website! ?

  24. Hi! I love your site & this recipe was a lifesaver. Bringing this for sliders to our work pre-Thanksgiving potluck. I removed the skin + accompanying fat & put it aside. Can I do anything with that? I love pork skin so I was reluctant to throw it out. Any suggestions how I can cook it up or enjoy it is much appreciated. Thanks!

    1. Hi KC,

      thank you for your kind words and question 🙂

      You can use the skin to give soups some extra flavor, collagen and body.

      You can probably deep fry the skin to make crackling pig skins. I would put them in the fridge overnight and use paper towel to pat them dry first.

      Take care & have fun cooking
      Jacky

  25. Oh! My sweet lord. The pulled pork is simply delicious.
    I have never tried pulled pork before, little less made it. It was so simple to make and so tasty.
    I was looking for a recipe to make my family for my mum’s 98th birthday. I will have to look no further.
    We are having it on tacos with coldslaw, guacamole and cheese.
    Thank you both so much for a truly wonderful recipe.

  26. I have a Carey/Chard electric pressure cooker/canner. I do not have a MEAT button. I do have a HIGH button. Can you give me a brief conversion to use your wonderful recipes in my cooker?
    Thank you
    Carol In Kansas

    1. Hi Robin,

      Thank you for your question 🙂

      It will depend on how many pieces you are cutting it into as pressure cooking is mostly dependent on the thickness of the meat.

      I would say roughly 50 – 60 minutes if you cut it into 6 uniform pieces.

      Take care & have fun cooking
      Jacky

  27. Hello, I am pretty new to this IP cooking. If I double recipe what do I double for the additives? Specifically do I double the BBQ sauce mixture? My concern is will I have enough for all of the pork if I do not double it.

    Thanks, Lisa

    1. Hi Lisa,

      thank you for your question 🙂

      You will not have to double the liquid ingredients. For spice, I would recommend adding 50% more as the pork juice will dilute the mixture a bit.

      You will have enough for all the pork.

      Take care & have fun cooking
      Jacky

  28. I’d like to make this ahead of time so I can separate the fat. I’m wondering if I can cook the pork with the rub, separate fat and then add in bbq sauce? What do you suggest?

    1. Hi Katie,

      thank you for your question 🙂

      I would suggest cooking them together and then use a fat separator to separate the fat from the gravy at the end.

      This way the gravy will be more tasty!

      Take care & have fun cooking
      Jacky

  29. Great thanks! I got pork shoulder that has a bone in it so trying to cut around that. If I double the recipe should I increase cooking time? I tired to cut them in smaller pieces like 8lb into 12-14 piece chunks. Can’t wait to serve this for Labor Day weekend!!!

  30. I can’t wait to try this recipe. Do u recommend using 1/4 cup store bought BBQ sauce with 3/4 cup apple juice or chicken stock? I see your email suggested both in ur comments. I plan to make 12 lbs of pork shoulder this weekend. I have a 6qt and 8qt. How would you divide it? Between the two so I don’t have to do two batches.
    Thanks so much for all that you do in testing out and researching all the recipes we love using!!!

    1. Hi Cindy,

      thank you for your question and kind words 🙂

      I would recommend using a mix of apple juice and chicken stock as apple juice can be too sweet on it’s own. Please taste and adjust accordingly.

      I would do 5 lbs in 6qt and 7 lbs in 8qt.

      Take care & have fun cooking
      Jacky

  31. Could I make this using thick boneless pork chops? I do in my slow cooker but not sure about the instant pot…… thanks!!!

    1. Hi Sara,

      thank you for your question 🙂

      Yes, it will work, but pork chops is quite lean so the result will not be the same as a well marbled pork shoulder.

      Take care & have fun cooking
      Jacky

  32. This is a hall-of-fame-worthy recipe. There’s just so much flavor for so little effort. My husband said, “If someone handed me this in a restaurant, I would thank them!”

    1. Thank you so much for your kind words on the recipe KennethMoon 🙂

      So happy to hear your husband liked the recipe as well!

      Take care & have fun cooking
      Jacky

  33. Hi,

    I see all the positive reviews so I guess I have no need to doubt the recipe but I had concerns about the sauce scorching on the bottom. Won’t if burn from all the tomato and sugar? Just curious before jumping in and doing it myself 🙂

    1. Hi Gabriella,

      Thank you for your question 🙂

      It should not be a concern, but you can layer the ketchup without mixing it in just in case 🙂

      Take care & have an awesome week!
      Jacky

    2. Awesome! Thanks so much for your reply. I have a Trader Joe’s siracha bbq sauce that my family adores. I may try that some time. Below in comments there were a couple of different dilutions given for store bought sauce. Is 2/3 sauce with 1/3 stock or 3/4 stock with 1/4 sauce correct? Thanks! Love your site and all the testing you do! It has become a favorite for sure!

    3. Hi Gabriella,

      Thank you for your kind words and question 🙂

      It will depend on the thickness of the sauce. Try using 2/3 sauce + 1/3 stock to see how thin it becomes.
      It should be thin enough so it will slide off a spoon easily .

      Take care & have fun cooking
      Jacky

    4. Turned out amazing! This one is a keeper for sure. Will be making again and again. My family loved it!

  34. Hi again, Amy! First off, I have to tell you that I made your mac and cheese recipe 2 weeks ago for my daughter’s first birthday party and it was a hit! I doubled the recipe, but cooked 1 pound of pasta at a time before mixing it all together with the cheese mixture. =)

    This is the 5th recipe I’m trying from your site (Everything has been fantastic!). However, this will be the first time I will be deviating quite a bit from one of your recipes. I decided to use a store bought rub instead of using your homemade rub. I’m making 14 lbs of pulled pork (I have an 8 qt pot, but I think I will split it into 2 batches). I didn’t want to mix in the bbq sauce (also store bought) during the cooking process in order to keep the flavors a little more simple and give my guests the opportunity to choose their preferred flavor sauce (original, sweet, or spicy) when they make their sandwiches. I am thinking of adding 1 cup of apple juice as the liquid during the cooking process. Do you think this would be enough for approximately 7 lbs of pork? Also, I cut the pork shoulder into 7 uneven pieces (I had to work around the bone =( ), should I do 65 minutes of pressure cooking time? Thank you!

    1. Hi Marie,
      So happy to hear from you again. Thank you so much for your kind words 🙂

      1 cup of apple juices will work and I think 65 minutes of pressure cooking time will do it!

      Take care & have an amazing weekend!
      Jacky

    1. Hi Lily,

      thank you for your question 🙂

      You can use the manual button and the cooking time will be as indicated in the recipe.

      Take care & have fun cooking
      Jacky

  35. Hi, Amy & Jacky. Love your site & recipes.
    Living in the south, we’re a ‘house divided’ over sauce for pulled pork. So I used your technique through the dry rub, but made a mopping sauce that I would have used on the meat while it was grilling…(about 2 cups of mostly vinegar, a little water, black pepper and some onion) and used that to deglaze the pan. I set a rack over the mop sauce, put the browned pork (without any sauce) on the rack, and proceeded per your cooking instructions. The result was moist & definitely ‘pullable’. Set the pork out with both sauces—Everyone was tummy-happy!
    Thank you! for such a fast, easy & delicious alternative to hours over the grill.

  36. WHOOT WHOOT!!!! What a hit!!! Was not expecting this to be so fantastic! Wasn’t sure about the cinnamon but I like to make as per instructions and modify the second time. Won’t change a thing. Thank you! Time to check out your other recipes. 🙂

  37. The best, honestly, pulled pork I have ever had! I made this and served it to a house of guest last night. Homerun!! I found the hint of Indian flavoring wonderful but I am curious what produced it (cinnamon?) Thanks for the recipe!!

  38. I was wondering when I cook the meat if it would work to substitute apple juice for chicken stock? I saw your comment about using 3/4 chicken stock with 1/4 BBQ sauce for cooking with a store bought BBQ sauce. Also, any other recommendations if I was to cook the meat in a slow cooker all day vs instant pot? The rub smells amazing!

    1. Hi Amy,

      thank you for your question 🙂

      You can substitute apple juice for chicken stock as the liquid. Aim for 1 cup of total liquid to ensure the pressure cooker can get up to pressure.

      Take care & have fun cooking
      Jacky

  39. Amy and Jacky

    Thank you for another great recipe. Made this today. I only use 1kg of pork shouder, cut into 2 pieces. I made the same quantity for the sauce. HP for 1 hour. Beautiful pulled pork.

  40. HI Amy + Jacky,

    Love your site and your recipes. Do I understand correctly that if I were to cook 10 pounds of pork shoulder cut in half-pound pieces, that I should set my Instant Pot for 60 minutes?

    Thank you!

    Jesse

    1. Hi Christian,

      It will be better use 3/4 cup (188ml) chicken stock and 1/4 cup (62ml) BBQ sauce as the cooking liquid.

      After cooking, you can drain the liquid and mix in more BBQ sauce to your taste.

      Take care & have fun cooking
      Jacky

  41. I tried this in my pressure cooker. Silit. Wow it fell apart great flavour thank you so much brilliant recipe.

  42. Hi! What size (how many quarts) is your Instant Pot? I have the 6 and 8 quart and the 8 takes a lot longer to come up to pressure and release, so that affects some recipes I try. I like to use the 8, especially for larger size items like this, but since it takes so much longer, I tend to cook things for less time, any recommendations?

    1. Hi Preeti,

      thank you for your question 🙂

      We have both the 6Q and 8Q as well. The recipes are designed for a 6Q electric pressure cooker.

      We will do a test between the two version soon! Stay tuned 🙂

      Take care & have fun cooking
      Jacky

    1. Hi Zee,

      thank you for your question 🙂

      Yes you can!

      Cook at High pressure for 5 minutes + 8 minutes Natural release and shred with a fork!

      Take care & have fun cooking
      Jacky

  43. The rub on the meat was so wonderful! It made the pork have a great depth of flavor. You can really taste the different spices. I used Sweet Baby Ray’s BBQ sauce instead to save time. My husband couldn’t stop saying how tasty the pork was. This recipe is a keeper and I will be making this for all my family and friends!

    1. Hi Delia,

      So happy to hear the feedback from your husband!!

      thank you so much for your kind words and review on the recipe 🙂

      Take care & have fun cooking
      Jacky

  44. Hi Jacky & Amy, I have been searching for pull prom pressure cooker recipe and decided to go for yours as all ingredient is from scratch. Not regrets! Cooked 2lb of pork and all ingredient cut by half and we finished it (3 teens, me n hubby). However, I have a small problem cos I am using the stove top pressure cooker. I cooked for only 60mins or so and its was soft but the bottoms are burnt. There wasn’t much sauce left for the tore meat to soak the sauce in. Do you know how I can fine tune so as to get more sauce and my bottom of meat don’t burn? I am using 3 out of 9 for the heat strength (electric stove). Thanks

    1. Hi Lisa,

      thank you for your kind words and question 🙂

      Was the liquid part of the ingredients (BBQ sauce) also cut in half? I think that would be the problem as there weren’t quite enough liquid for the pressure cooker to get up to pressure properly.

      If you didn’t cut the liquid part of the ingredients in half, try layering the ketchup on top of the meat without mixing it in. It will prevent the liquid from getting to thick and will stop the scorching at the bottom of the pot.

      Take care & have fun cooking 🙂
      Jacky

    2. Thanks J&A for your reply. Will try out your method to not mix the ketchup in. I intend to increase the meat portion to 2kg pork (not enough to keep for 2nd round) so wondering if I shd just stick your ingredient portion in yr recipe?
      Still not sure if the meat is correct… it does tear easily but a lil dry due to the burn… should I cut the pressure cooking time? I am using Silit Pressure Cooker.
      Awesome pull pork recipe

    3. Hi Lisa,

      it’s great to hear from you again 🙂 Hope you have been doing well.

      The rest of the ingredients should be enough for 2kg pork so I would recommend sticking to it.

      Thank you for your kind words 🙂
      Since you are using a stovetop pressure cooker, I would cut the pressure cooking time by 15% as the PSI is higher.

      Take care & have fun cooking
      Jacky

  45. This was wonderful! We had just over 1kg of pork shoulder and cut it in to 4 pieces and cooked it on HP for 55 mins. Shredded it and put it back in the pot with the sauce on saute. Used wholegrain instead of dijon mustard but it was still delicious!

  46. Hi there, love your website! If the meat comes out fall apart tender but a bit dry when eating is it over cooked or undercooked?

    Thank you!

  47. Hi guys,
    How could I adapt this recipe using beef? Specifically a chuck roast? We also love shredded beef and was so impressed w this recipe that we’d love to try it on the instant pot. Please let me know, thanks!!!

    1. Hi Donna,

      Glad to hear from you again. Thank you for your question! 🙂
      Chuck roast is perfect.

      If you would like to try BBQ Pulled Beef, cut the chuck roast into 2″ thick chuck steak and sear each side for 10 minutes each.
      Pressure cook at High Pressure for 45 minutes + Natural Release.

      Here is our experiment with Chuck Roast. There is a video at the bottom showing what 20 minutes, 45 minutes, and 75 minutes cook time looks like.

      Take care & have fun cooking!
      Jacky

  48. Just made this and it’s the best pulled pork I’ve had! I used a good quality, store bought BBQ sauce but will try yours next time! So easy!

    1. Hi Donna,

      It’s great to hear from you again! Hope you have been doing well 🙂

      Thank you so much for your kind words and we are excited to hearing what you think of our BBQ sauce next time!

      Take care & have fun cooking
      Jacky

  49. I have just made the pulled pork recipe, followed it by the letter and the result Delicious!
    My pork shoulder was 1.4 kg although still used the same amount of ingredients for dry rub and for the sauce.
    My pressure cooker is an old style British, Tower style bought almost 40 years ago!
    Having marinated the pork for 24 hours I then browned it off before placing the sauce on top and then the lid. I cooked the pork on High for 1 hour and let it return to room temperature, approximately 25 minutes.
    I can’t believe how easy and delicious this recipe is. You must try it, the reviews are true.

  50. I made this recipe and the whole family loved it! Yummo!
    The only thing I did different is the deglazing part. After searing the pork, the pot looked too black for my liking. Used water to clean and threw it out, thank goodness. Then I continued with recipe.
    Thanks for a wonderful recipe.

    1. Hi Paulina,

      Perfect timing! Was just replying comment and received yours!
      thank you for your kind words and positive feedback on the recipe 🙂

      Happy New Year & Have Fun Cooking!
      Jacky

  51. From the dry rub to the sauce this recipe makes wonderful tasting pork. Slicing the pork into 2″ slabs guarantees a faster cooking time and you can break up the pieces at the end with a pair of tongs or those cook bear claw shredders I’d love to own. The sauce is awesome when you reduce it after getting the meat out of the pot and defatting the liquid. I would put that sauce on everything; eggs, meatloaf, French fries, pizza…I’m telling ya it’s that good!

    1. Hi Dave,

      thank you for your awesomely written review on the pulled pork 🙂
      I would also put the sauce on everything!

      Happy New Year & Have Fun Cooking!
      Jacky

  52. One of the great things about making your own barbecue sauce (and I always make mine) is that you can use so many combinations to suit your taste. Yoshida’s is one of my favorite staples that I use in combination with ketchup, mustard, maple syrup, grated onion. I also might use some specialty sauces….for example, HAK’s makes a habanero pineapple sauce that is great (stir fry, sauce accoutrement/base). Hoisin and Korean barbecue are also wonderful additions. I like to use chili garlic sauces as well (and I would add that the latter is great with shrimp cocktail). I would also add that mixing Yoshida’s with any canned fruit (peaches, citrus, pears, etc), makes a great combination.

    Cooking is a creative endeavor, and creating your own signature sauce allows you to truly own your recipe. I’m omitting the ketchup as I’m in that crazy place in the south where vinegar base v. tomato base is a sore point of contention with respect to the COOKING of the pork. Thank you for this great website!

  53. Tried this recipe, followed the directions to the letter, and ended up with a burnt loin and pressure cooker at about 37 minutes in. I would recommend that an extra cup or so of water be added to the sauce mix and if it is to thin after cooking the full time, reduce it down open lid to get the texture you want. I should have known better when I saw all the sugar and so little liquid, my bad. Please ad a caution in you directions so others will not encounter the same disappointing results.

    1. Hi Tony,

      thank you for your review & suggestions.
      The liquid ratio is perfectly okay in this recipe as many people have found success with this recipe using the Instant Pot.
      Are you using a stovetop pressure cooker?

      Happy New Year & Have Fun Cooking
      Jacky

  54. I got a new pressure cooker (stovetop T-Fal) for Christmas and tried this recipe yesterday. About 45 minutes in I smelled burning and turned it off. I let it cool and opened it and it was totally scorched to a char with an inch of black char. I followed the recipe as written. What did I do wrong?

    1. Hi Marie,

      thank you for your question.

      Has the pressure cooker reached high pressure?
      Once the pressure has reached on a stovetop burner on high heat, the pressure cooker should be moved to another burner with lower heat to maintain the pressure.

      Also make sure the burner size is not larger than the pressure cooker.

      Happy New Year & Have fun cooking
      Jacky

  55. Just made this recipe today, I used pork tenderloin, I had each tenderloin cut into 4-5 pieces before putting in the pressure cooker to make it easier to pull it once it was cooked.
    It was very delicious. I was surprised at how simple it was to make it.

    1. Hi Lidia,

      So glad to hear this recipe also works with pork tenderloin!
      Thank you for taking your time to show us your modifications and the result 🙂

      Happy New Year & Have fun cooking
      Jacky

  56. I used your time chart for one chunk of pork tenderloin. It was all we had and my friend told me she has made it in the slow cooker. So I immediately said it could be done way better in less time in the pressure cooker. Yup! I was right. We cooked it in Dr Pepper soda for 75 minutes then did a 20 minute pressure release, then mixed in the bbq sauce. It was super sweet but everyone loved it. Thanks for your time chart. I need to try your way next time.

    1. Hi MaKettle,

      It’s great to hear from you again 🙂 Happy New year!

      Thank you for taking the time to leave a feedback on the timing and share your cooking experience!

      Can’t wait to hear what you think of this recipe 🙂

      Have fun cooking!
      Jacky

  57. Hi! I was considering adding some liquid smoke to this recipe. I saw that you added it to your ribs recipe and thought it would be good with this one as well, as I love smoked pulled pork. Any ideas/suggestions on the quantity of liquid smoke if I went this route?
    Thanks!

    1. Hi Sean,

      thank you for your question! 2 or 3 drops of liquid smoke are all you need 🙂
      Too much of it and it will taste kind of “chemical” and overpowering.

      Let us know what you think!

      Have fun cooking
      Jacky

    2. The recipe turned out great, thanks! I didn’t really notice the liquid smoke I added, but it was still delicious and everyone loved it. I did learn the lesson the hard way not to overfill the instant pot, and a fat separator is a must!

    3. Hi Sean,

      thank you for taking the time to leave a feedback 🙂

      How many drops of liquid smoke was used in the end?

      Yes, never overfill the Instant Pot as it can be quite dangerous.

      Have fun cooking!
      Jacky

  58. I made this recipe last week and it came out really good! I did cut down on the cinnamon because I find it to be a really strong flavor for my taste, and I’m glad I did. I used about 1/4 tsp and I could definitely still taste it in the finished product. We ate it on kaiser rolls with an oil and vinegar based coleslaw, and it was delish. I used the leftovers on bbq pizza (with red onions, jalapeños, and bacon crumbles) and also on top of macaroni and cheese. I like how all the ingredients are pantry staples. This is a great and easy recipe. Thank you for sharing!

  59. Love the recipe and yummy result. This is my first time trying pulled pork recipe and I cooked double the portion serving it in a fiesta, what a crowd puller. Just want say to thank you.

    1. Hi Amy,
      Thank you so much for trying our recipe and taking the time to leave us a comment.
      Glad the pulled pork was a hit with your crowd!! 😀
      Amy

  60. I’m thinking of making this for an appetizer and using slider buns or little Hawaiian sweet rolls. Would you recommend a coleslaw topper with this sauce? I like coleslaw with regular BBQ sauce, but your sauce sounds so tasty that I want to give it a try.

    1. Hi Nancy, thank you for your question 🙂
      If the BBQ sauce is thick, dilute 2/3cup of it with 1/3 cup of chicken stock or water.
      If it is a thin sauce, 1 cup will be enough.

      Enjoy!
      -Jacky

    1. Hi Michelle, thank you for the question.

      Doubling this pulled pork recipe to 8 pounds will be fine. Are you using the instant pot? I am not too sure if it will fit all 12 pounds of pork shoulder!

      for the 8 pounds:
      If it’s cut into 16 pieces: roughly 55 – 60 minutes pressure cooking time.
      If it’s cut into 8 pieces: roughly 60 – 70 minutes pressure cooking time.
      If it’s cut into 4 pieces: roughly 75 – 80 minutes pressure cooking time.

      for the 12 pounds
      If it’s cut into 24 pieces: roughly 55 – 60 minutes pressure cooking time.
      If it’s cut into 16 pieces: roughly 60 – 70 minutes pressure cooking time.
      If it’s cut into 8 pieces: roughly 75 – 80 minutes pressure cooking time.

      Thank you and let us know how it goes!!!

  61. My dad bought my electric pressure cooker as a gift as I am afraid to use my mom’s as it blew up on her once. It is a Harvest brand cooker. I see that most recipes are for instapot. How can I make these work in my Harvest pot? If I like it I will surely get another when this one breaks.

    1. Hi Nancy, thank you for your comment. 🙂
      You can follow the exact instructions on our recipe. If you don’t have a manual button, use the meat/chicken button and see if you can adjust the pressure to high.
      While we don’t have a Harvest pressure cooker, but you shouldn’t have to worry about using it as most new electric pressure cookers are very safe to use.

      Please let us know how it goes!

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