This Instant Pot pulled pork has been a weeknight lifesaver for my family and a staple whenever friends drop by for casual gatherings. I discovered this method during a busy autumn when I wanted the slow-cooked tenderness of classic pulled pork but without the 8-hour commitment. Cutting the pork into large chunks, searing for flavor, and finishing under pressure gives the same melt-in-your-mouth texture in a fraction of the time. The balance of smoked paprika, brown sugar, and apple cider vinegar creates a deep, familiar profile that sings when mixed with a good barbecue sauce.

I love this approach because it lets you control the seasoning upfront and transform pantry staples into something remarkable. Each bite has a caramelized edge from the sear, a soft interior from the pressure cooking, and a bright finish from the vinegar. We serve it on crusty rolls, tucked into baked potatoes, or spooned over nachos. It’s flexible, forgiving, and consistently a crowd-pleaser—perfect for weeknight dinners, game-day spreads, or meal prepping for the week ahead.

Ingredients

• 4 lb pork shoulder (Boston butt): Choose well-marbled pork with some fat cap intact for the best flavor and texture. Look for fresh, lightly pink meat; I favor bone-in for extra flavor but boneless works well. Cut into 3 to 4 large chunks to help it cook evenly.
• 2 tbsp olive oil: Use a neutral olive oil or avocado oil for searing. This helps create those caramelized bits that deepen the overall flavor without smoking too quickly.
• 1 cup chicken broth: Use low-sodium chicken stock so you can control seasoning. The broth provides steam for the Instant Pot and a savory backbone for the sauce.
• 1/2 cup apple cider vinegar: Adds brightness and tenderizes the meat; unfiltered cider vinegar works fine, but pasteurized is common and easy to find.
• 1/4 cup brown sugar: Light or dark brown sugar provides sweetness and a caramel note—dark brown sugar gives more molasses depth.
• 2 tbsp smoked paprika: This is the primary smoky note; choose Spanish smoked paprika if you can for an authentic flavor.
• 1 tbsp garlic powder, 1 tbsp onion powder: These dried aromatics round out the savory profile without the need for fresh aromatics when time is short.
• 2 tsp salt, 1 tsp black pepper, 1 tsp cayenne pepper (optional): Salt is essential for flavor penetration; adjust cayenne to control heat.
• 1 cup barbecue sauce: Use your favorite bottle or homemade sauce. I like a touch tangy, slightly sweet sauce for finishing—look for gluten-free if you need that accommodation.

Instructions

Step 1 — Prepare the Pork:Pat the pork pieces dry with paper towels and trim any excessively thick fat layers, leaving a thin cap to render. Cutting into 3 to 4 large chunks helps the meat fit in the pot and exposes more surface area for searing and flavor absorption. Season the pork lightly with 1 teaspoon of salt and 1/2 teaspoon of pepper before searing.Step 2 — Sear the Meat:Set the Instant Pot to Sauté on high and add 2 tablespoons of olive oil. Once shimmering, sear pork pieces 2 to 3 minutes per side until well browned; use tongs and avoid overcrowding. Browning creates Maillard reaction flavors that are key to a deep, roast-like taste. Transfer seared pieces to a plate and remove excess oil if the pot looks overly greasy.Step 3 — Build the Liquid:Pour 1 cup chicken broth into the pot and scrape up browned bits with a wooden spoon. Add 1/2 cup apple cider vinegar, 1/4 cup brown sugar, 2 tablespoons smoked paprika, 1 tablespoon garlic powder, 1 tablespoon onion powder, remaining salt and pepper, and cayenne if using. Stir until the sugar dissolves and flavor is uniform; the vinegar will cut through the richness and help tenderize the meat during pressure cooking.Step 4 — Pressure Cook:Return pork to the pot, nestling pieces into the liquid but not fully submerged. Seal the lid and set to High Pressure for 60 minutes. Allow a Natural Pressure Release for 15 minutes; then carefully Quick Release any remaining pressure. Internal meat temperature should reach at least 195 to 205°F for ideal shredding.Step 5 — Shred and Finish:Remove pork to a large cutting board and shred with two forks or meat claws; discard any large fat pieces. Return shredded meat to the pot and stir in 1 cup barbecue sauce. Warm on Sauté for 2 to 3 minutes while stirring to meld flavors. Taste and adjust seasoning—add more vinegar for brightness or more sugar for sweetness.

Storage Tips

Cool pulled pork to room temperature within two hours, then refrigerate in airtight containers. It keeps well for up to 4 days. For longer storage, portion into freezer-safe bags or containers and freeze for up to 3 months; remove as much air as possible to prevent freezer burn. Reheat gently: defrost overnight in the refrigerator and warm in a skillet over medium-low heat with a splash of chicken broth to revive moisture, or microwave in short bursts stirring between intervals. For reheating from frozen, simmer gently in a saucepan with a little liquid until heated through and tender.

Ingredient Substitutions

If you don’t have pork shoulder, a pork butt or picnic roast will work, though cooking times may vary slightly. Substitute beef broth for chicken broth if preferred. For a sugar-free option, replace brown sugar with a sugar substitute like erythritol using a 1:1 conversion and add a tablespoon of molasses for color if desired. Swap smoked paprika for a teaspoon of liquid smoke and 1 teaspoon regular paprika if you lack smoked paprika. If you need gluten-free assurance, choose a labeled gluten-free barbecue sauce or make a simple sauce from ketchup, apple cider vinegar, and maple syrup.

Serving Suggestions

Serve on toasted buns with coleslaw for crunch and acidity, or spoon over baked sweet potatoes for a hearty weeknight bowl. Pair with pickled red onions, sliced jalapeños, or a cucumber salad to cut the richness. For a party, make sliders with mini rolls and toothpicks, or offer as a nacho topping with melted cheese, jalapeños, and sour cream. Garnish with chopped fresh parsley or cilantro and a squeeze of lime to brighten the plate.

Cultural Background

Pulled pork is rooted in barbecue traditions of the American South where low-and-slow smoking produces tender, shredded meat. This Instant Pot method is an adaptation that captures the texture and many flavor elements of smoked pork but accelerates the process. The use of apple cider vinegar and brown sugar reflects regional sweet-and-tangy profiles, while smoked paprika and a finishing barbecue sauce emulate the smoky depth typical of classic preparations.

Seasonal Adaptations

In summer, lighten the dish with a vinegar-based slaw and grilled corn; in winter, pair with braised greens and roasted root vegetables. For holiday gatherings, add warm spices like a pinch of cinnamon and star anise to the braising liquid for a festive note. Swap the barbecue sauce for a cranberry-mustard glaze in late fall for a seasonal twist that pairs well with roasted sides.

Meal Prep Tips

Double the recipe and portion into meal-size containers for easy lunches. Store sauce separately from meat if you plan to use the pork across different dishes to preserve texture. Reheat individual portions with a splash of broth in the microwave to prevent drying. Use vacuum-sealed bags for longer freezer life and faster thawing; defrost in cool water for quicker meal prep the night before.

Whether for a relaxed weekend dinner or a busy weekday, this Instant Pot method delivers consistent results and flexibility. It’s become a reliable recipe in my rotation, and I hope it finds a regular spot on your table as well.