Instant Pot BBQ Pulled Pork made with dry rub is the best easy recipe to cook pork shoulder. This tender, juicy meat just falls apart and will be great for a party!
- 3–4 pounds boneless pork shoulder
- 1 tablespoon smoked paprika
- 2 teaspoons salt
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon cayenne
- 3 tablespoons olive oil
- 1 cup BBQ sauce
- Rinse and pad dry the meat. Then cut in into 8 equal pieces and place in a large mixing bowl.
- Mix dry rub ingredients (smoked paprika, salt, garlic and onion powder, and cayenne pepper) in a small bowl and sprinkle is over the meat.
- Using your hands, rub the spices all over the meat, making sure it’s all equally distributed.
- Set your Instant Pot to Sauté. Add oil to the pot and brown the meat in two batches not to overcrowd the pot (3-4 pieces at a time). Sauté for about 4-5 minutes each side or until it gets a golden/brown crust. Then remove the meat from the pot.
- Then add a cup of water and scrub the bottom of the pot to remove burned bits and cancel the “Sauté” function.
- Put the meat back to the pot and cover the lid. Cook on high pressure for 60 minutes. Make sure that the venting knob is turned to “Sealing”!
- When it is done, let it naturally release the pressure for 15-20 minutes. Then switch the knob to venting position and release the steam. Make sure the steam is fully released and the valve is completely down before opening the pot!
- Take the meat out and put it on a plate. Using two forks, shred the meat. I like to remove any fat pieces, leaving only meat in the plate.
- After it’s done, you can put shredded pork in a large mixing bowl or back to the pot. If you put it back to the pork, make sure you pour out the remaining liquid.
- Add your favorite BBQ sauce to the meat and mix it until well combined.
- Brown the meat in 2 batches not to overcrowd the pot. Otherwise, it will release to much juices and the meat will boil instead of browning.
- You can keep the meat for 3-4 days in the refrigerator in an airtight container.
- In the freezer, it will last for up to 6 months.
- To reheat the pulled pork, I like to cover it in foil but leave some room on top for air. Sprinkle a little bit of water on top, so it will steam while reheating. This way the meat will stay moist and won’t dry out.
- Serving Size: 1
- Calories: 209
- Sugar: 11.1
- Sodium: 725.1
- Fat: 7.5
- Saturated Fat: 1.6
- Carbohydrates: 13.9
- Protein: 20.6
- Cholesterol: 60.4
Keywords: BBQ Pulled Pork