This Instant Pot Pulled Pork is so easy, delicious, and takes less than half the time to make- start to finish- than making it in the oven! You can pile it high on pulled pork sandwiches with your favorite barbecue sauce, or add to tacos or burritos topped with cilantro and onion for a Mexican-inspired meal. It’s cheap, it feeds a crows, and it’s freezable. What more could you want?
(Don’t have a pressure cooker? See recipe notes below for how to make this in your slow cooker or oven.)
I’m actually on maternity leave from my blog right now, and wrote this post a while ago. But chances are, I’ve been enjoying some of this very same pulled pork over the past few days, since I stashed a whole bunch in my freezer (along with two batches of my favorite enchiladas)! Thank you, past Elizabeth. You are wise.
Don’t worry, baby photos will be coming in due time. If you just can’t wait to see how adorable she is, make sure you’re following Bowl of Delicious on instagram for the latest updates!
Back to this instant pot pulled pork. This delicious, fall-apart, tender, juicy, flavor-packed pulled pork.
Pressure cooker recipes can often be deceiving when it comes to cooking times, since many recipes don’t account for the time it takes for it to come up to pressure. While this Instant Pot Pulled Pork technically cooks for 60 minutes, you should allow for 20-30 minutes more for it to come to pressure.
But if you were to make this recipe in your oven, it would take about 4 hours to cook (not to mention heat up your house). In a slow cooker, it would take 4-8 hours. This recipe takes less than 2 hours, including prep, for the most meltingly tender pulled pork ever!
What makes the Instant Pot perfect for this recipe is not only the shortened cooking time, but the fact that you can sear the meat directly in the pressure cooker before cooking it fully.
First, you’ll make an easy pork rub (or use your favorite pre-mixed one) and cover every surface of a boneless, skinless pork shoulder, cut into pieces. You can use bone-in, but I find it much easier to use boneless, skinless pork, and it’s not much more expensive than bone-in.
Then, you’ll sear each side of the pork in order to brown the outside. This helps create a crispy, caramelized surface, and when you pull the pork apart when it’s finished cooking, these bits will be mixed with the succulent, tender meat of the pork, enhancing the texture….