Instant Pot Pulled Pork Recipe (Easy Pressure Cooker Pulled Pork): Sweet, juicy, moist pulled pork is deliciously satisfying to eat!
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Instant Pot Pulled Pork

Make this sweet & juicy Instant Pot Pulled Pork Recipe (Easy Pressure Cooker Pulled Pork)! Deliciously satisfying flavors with simple ingredients.
Course Appetizer, Brunch, Dinner, Easy, Lunch, Main Course, Meat, Party Food, Snack
Cuisine American
Prep Time 10 minutes
Cook Time 1 hour 25 minutes
Total Time 1 hour 35 minutes
Servings 6
Calories 294kcal
Author Amy + Jacky | Pressure Cook Recipes

Ingredients

  • 3 ¼ pounds (~1475g) pork shoulder (pork butt meat) , cut into 2 – 2¼ inches cubes
  • 5 cloves garlic , roughly chopped
  • 1 small onion , roughly sliced
  • 1 - 2 tablespoon(s) peanut oil
  • 1 teaspoon paprika
  • Kosher salt and ground black pepper to taste

Chicken Stock Mixture

Thickener

  • 3 tablespoons (45g) cornstarch + 3 tablespoons (45ml) cold water

Instructions

  • Prepare Pressure Cooker: Heat up your pressure cooker (Instant Pot: press Sauté button and click adjust button to go to Sauté More function). Make sure your pot is as hot as it can be (Instant Pot: wait until indicator says HOT).
  • Brown Pork Shoulder: Generously season the pork shoulder with kosher salt & ground black pepper. Add 1 tbsp (15ml) of peanut oil in the pot. Ensure to coat oil over whole bottom of the pot. Add in the seasoned pork shoulder, then let it brown for exactly 6 minutes on each side (don’t need to keep flipping the meat). Remove and set aside to rest for 5 minutes on a chopping board.
  • Create Chicken Stock Mixture: While the pork shoulder is browning in the pressure cooker, mix 1 tbsp (15g) Dijon mustard, 1 tbsp (15ml) Worcestershire sauce, 1 tbsp (15ml) light soy sauce, ¼ cup (63ml) maple syrup, and 1/3 cup (83ml) unsalted chicken stock in a large glass measuring cup.
  • Sauté Onions & Garlic: If necessary, pour another tbsp (15ml) of peanut oil in your pressure cooker. Add in the sliced onions and sauté for 1 – 2 minutes. Season with a pinch of kosher salt and ground black pepper. Add in the minced garlic and sauté until fragrant (about 30 seconds).
  • Cut Pork Shoulder: While the onions are sautéing in the pressure cooker, cut the pork shoulder into 2 – 2 ¼ inches cubes.
  • Deglaze the Pot: Pour in half of the chicken stock mixture and fully deglaze the pot with a wooden spoon. Add in the rest of the chicken stock mixture. Add 1 tsp paprika, taste and season with salt & black pepper if necessary.
  • Pressure Cook Pork Shoulder Cubes: Add cubed pork shoulder with all the meat juice in the pressure cooker. Close the lid and cook at High Pressure for 28 minutes + 15 minutes Natural Release. Release the remaining pressure by turning the venting knob to venting position and open the lid carefully.
  • Shred the Pork: Place cubed pork shoulder meat in a large mixing bowl and shred them with two forks.
  • Thicken the Sauce: If the sauce is oily, use an oil separator to separate the oil with the sauce. Taste the sauce and season with more salt if necessary. Mix 3 tbsp (45g) of cornstarch with 3 tbsp (45ml) of cold water and stir the mixture into the sauce one third at a time until desired thickness. Add shredded pork meat back in the pot and mix well with the sauce.
  • (Optional Flavor Enhancing Step) Caramelize Pulled Pork in Oven: Place the Instant Pot Pulled Pork on a baking tray under a broiler or top rack of a preheated 450°F oven until the surface is caramelized. Roughly 8 – 15 mins.
  • Serve: Serve piping hot pulled pork with your favorite side dishes!

Nutrition

Calories: 294kcal | Carbohydrates: 16g | Protein: 30g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 100mg | Sodium: 344mg | Potassium: 626mg | Sugar: 9g | Vitamin A: 175IU | Vitamin C: 3.7mg | Calcium: 47mg | Iron: 2.2mg