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4.97 from 30 votes

Instant Pot Pulled Pork

Make this sweet & juicy Instant Pot Pulled Pork Recipe (Easy Pressure Cooker Pulled Pork)! Deliciously satisfying flavors with simple ingredients.
Servings 6
Prep Time 10 mins
Cook Time 1 hr 25 mins
Total Time 1 hr 35 mins

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) regular 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!

Notes

*Rate Recipe: If you've tried the recipe, don't forget to Rate the Recipe in the Comments Section. Thank you!
Author: Amy + Jacky
Calories: 294kcal

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