Craving fall-apart tender pulled pork without slaving over the stove all day? Look no further than this Instant Pot Pork Shoulder recipe! This secret blend of spices and pressure cooking magic transforms a budget-friendly cut into juicy, flavorful perfection in under 2 hours!
Perfect for busy weeknights or a cozy Sunday dinner, this crowd-pleasing recipe is sure to become a new family favorite. Plus, as an experienced home cook of 20 years, I’ve included tips and tricks to guarantee melt-in-your-mouth pulled pork every time. So grab your Instant Pot and get ready to impress!
Craving fall-apart pulled pork in record time?
This Instant Pot Pork Shoulder Roast delivers juicy, tender perfection in under 2 hours, perfect for busy weeknights or cozy Sundays! Ditch the slow cooker and embrace speed!
This Instant Pot Pork Shoulder recipe transforms budget-friendly pork shoulder into melt-in-your-mouth pulled pork in just 1.5 hours of cook time. That’s a fraction of the time faster than traditional methods, making it a lifesaver for home cooks (like me!).
Plus, the flavor and tenderness are unmatched – this is truly one of my all-time favorite Instant Pot recipes, and I know yours will be too!
Buy the Perfect Pork Shoulder for Pulled Pork Magic!
Flavorful pulled pork starts with the right cut! Look for a pork shoulder roast with a generous marbling of fat, like a snowy mountain top on top. This fat renders down during cooking, keeping your pulled pork moist, juicy, and bursting with flavor. Don’t worry, you can trim some later!
Bone-in or boneless? Both work, but bone-in adds extra depth of flavor. If you’re lucky enough to find Boston butt roasts, grab them! They’re cut from the higher shoulder, have less connective tissue, and tend to be even more tender. Trust me, it’s a pulled pork pro-tip!
Rub On Dry Marinade
Ingredients & Directions
This is a little messy, but don’t be shy… Make sure to rub the entire roast with your dry rub marinade all generously over the entire roast! You can use your favorite premixed dry rub like I’m doing today, or in a small bowl mix together:
- 1 tablespoon salt
- Ground black pepper – ! Tablespoon
- 1 tablespoon brown sugar
- 2 teaspoons onion powder
- 1 tsp garlic powder
- 2 teaspoons cumin powder
- *Optional 1/4 – 1/2 teaspoon red pepper flakes or cayenne powder.
Season & Sear Pork Roast Before Cooking
After rubbing marinade all over your roast, let it rest for 30 minutes (if you have time) for the best flavor!
This is an important step for the perfect roast… Searing the meat on all sides seals in moisture and flavor! I do this for rump roast, a fall apart boston butt roast, my sirloin tip roast, and eye of round roast… Searing the roast causes a mallard reaction which browns the meat for excellent flavor and texture!
Heat up oil in a large skillet or in the instant pot, and sear meat sear meat on high heat in a tablespoon of olive oil, or use avocado oil, till well browned on all sides. (3-4 minutes on all sides).
Cook Pork Shoulder Roast in the Instant Pot
Place marinated and seared (do not trim off fat) pork shoulder roast into the instant pot, fatty side up. Add 2 cups of chicken broth or water to the instant pot, and 2 tablespoons of apple cider vinegar. (The vinegar helps tenderize the meat as it’s cooking!)
This liquid will keep the roast from burning and adds moisture to the pulled pork. Set your instant pot to high temperature and high pressure.
Set the timer according to the size. You will need a cooking time of 25 minutes per pound for fall apart shreddable pork.
Place the lid on the instant pot and turn it to the locked position. Make sure the vent is not open and let it get to work cooking!
Let Instant Pot Cool & Open
When the electric pressure cooker is done let the steam vent goes down with natural pressure release instead of quick release. Then you can safely open your instant pot.
- Remove roast from pot and set on a large clean cutting board.
- Empty the liquids from the bottom of your instant pot into a bowl or jar.
- Shred pork shoulder roast, and remove the bone and any large fatty material.
- Place shredded pork back into instant pot.
- Add your back cooking liquid (from the bottom of the pot) back into instant pot, just enough to keep the shredded pork moist.
- Add Barbecue sauce (*Optional)
Serve Instant Pot Pork Roast Recipe With
I love to serve this delicious instant pot pork roast as pulled pork sandwiches on homemade bread buns, or soft sourdough rolls! Serve with fresh coleslaw, a green salad, (or loaded potato salad), fresh sliced fruit or simple fruit salad, and baked beans.
This is a pretty satisfying meal, but that doesn’t stop me from making this chocolate sheet cake for dessert!
Instant Pot Pork Shoulder Tips
Tip: Keep your pulled pork warm and ready to serve right in the Instant Pot’s “Keep Warm” setting.
Tip: Tongs are your friend when serving pulled pork or assembling sandwiches.
Bonus: This recipe can be adapted for the slow cooker using a pork loin, perfect for long, slow cooking days.
Leftovers
Store any leftover pulled pork in airtight containers or freezer bags for up to a week in the fridge. Leftovers become magical sandwich fillings or salad toppings the next day!
Tools Needed
- Kitchen Shears to open plastic wrapping.
- An extra large Cutting Board
- A Large Knife or 2 forks for pulling pork apart.
- *Optional – Serving Dish
- Tupperware or large container with lid to keep all the yummy leftovers!
Instant Pot Pork Shoulder Roast Recipe
Ingredients
- 4 pound bone-in pork shoulder roast
- 1 tablespoon olive oil or avocado oil
- Dry Rub:
- 1 tablespoon salt
- 1 tablespoon ground black pepper
- 1 tablespoon brown sugar
- 2 teaspoons onion powder
- 1 teaspoon garlic powder
- 2 teaspoons cumin powder
- Optional: 1/4 – 1/2 teaspoon red pepper flakes or cayenne pepper
- 2 cups chicken broth or water
- 2 tablespoons apple cider vinegar
- BBQ sauce optional
Instructions
- Prep the Pork: Combine dry rub ingredients in a small bowl. Rub generously all over the pork shoulder roast. Let rest for 30 minutes (optional, but enhances flavor).
- Sear the Roast: Heat oil in your Instant Pot or a large skillet on high heat. Sear the roast on all sides until golden brown (3-4 minutes per side).
- Pressure Cook: Transfer the seared roast (fatty side up) to the Instant Pot. Add chicken broth, apple cider vinegar, and close the lid securely. Set to High Pressure and cook for: 25 minutes per pound for a smaller roast (3-4 pounds) or 30 minutes per pound for a larger roast (5+ pounds)
- Natural Release: Let the pressure release naturally for 10-15 minutes, then release any remaining pressure manually.
- Shred the Pork: Carefully remove the roast and transfer to a cutting board. Let rest for 5 minutes, then shred with two forks, discarding the bone and any large fat pieces.
- Flavor & Serve: Transfer shredded pork back to the Instant Pot. Add enough cooking liquid to moisten the pork (about 1/2 cup). Stir in BBQ sauce (optional) to taste. Serve warm on buns, rolls, or tortillas with your favorite toppings (coleslaw, salad, baked beans, etc.).
Notes
- Keep your pulled pork warm in the Instant Pot's "Keep Warm" setting.
- Use tongs for easy serving and sandwich assembly.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Feel free to adjust the dry rub and BBQ sauce to your taste preferences.
- This recipe can also be adapted for the slow cooker using a longer cooking time (6-8 hours on low).
- Boston butt is generally preferred for pulled pork due to its higher marbling and less connective tissue compared to picnic shoulder.
Nutrition
If you try this recipe, I’d love if you give it a review on the recipe card, and let me know how it turned out in the comments or review! Tag me on Instagram @farmhouse_harvest with your delicious creation!
Let me know what you think!
Share your cooking tips and feedback in the comments below. Did you add any twists to these recipes? I’d love to hear!
About Juliea
Juliea Huffaker is the creator of Farmhouse Harvest, and dedicated to teaching from-scratch cooking, sourdough baking, gardening, and food preservation. With over 25 years of hands-on experience she has preserved hundreds of jars of produce, mastered the art of meats and sourdough baking, and nurtured a thriving organic garden. Her recipes and articles have been featured across the web. And she’s passionate about inspiring others to embrace a simpler, self-sufficient life style.
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