This pulled pork became my quick-weekend favorite the first time I tested it on a rainy Saturday when I needed something comforting but fast. I discovered that cutting a 3- to 4-pound pork shoulder into large chunks and using the Instant Pot’s high-pressure setting turns what usually takes all day into a tender, shreddable feast in about an hour under pressure. The seasoning blend of smoked paprika, garlic powder, onion powder and cumin gives a smoky, savory backbone while a cup of barbecue sauce and a half cup of chicken broth keep the meat moist and saucy. It’s the kind of dish that smells like celebration as it cooks and invites everyone into the kitchen. I love how forgiving this method is. Even if the pieces aren’t perfectly uniform, the high pressure evens everything out and the shredding step is almost meditative — two forks, a splash of sauce, and the meat falls apart. I’ve served this at backyard gatherings and quiet weeknight dinners; both crowds react the same way: plan for seconds. The texture is silky where the fat has rendered and slightly fibrous where the muscle pulls apart, which is ideal for loading into a toasted bun or scooping into tortillas.

Ingredients

• Pork shoulder: Use 3 to 4 pounds boneless pork shoulder, sometimes labeled pork butt. Look for well-marbled meat; the fat renders and keeps the pulled pork juicy. Trim any excessively thick fat cap but leave some for flavor.
• Olive oil: 1 tablespoon to help with browning. Use a neutral extra virgin or light olive oil for searing at higher heat.
• Smoked paprika: 1 tablespoon for a gentle smoky note without a smoker. Ancho smoked paprika or Spanish pimentón adds depth; avoid sweet paprika here.
• Garlic powder: 1 tablespoon for concentrated garlic flavor. If using fresh garlic, add 2 cloves minced to the deglaze step.
• Onion powder: 1 tablespoon to round the aromatics. This keeps the spice rub stable under pressure cooking.
• Cumin: 1 teaspoon for a warm, earthy undertone that pairs especially well if you plan tacos.
• Salt and black pepper: To taste — I recommend about 1 teaspoon salt and 1/2 teaspoon freshly ground black pepper for a 3-pound shoulder.
• Barbecue sauce: 1 cup store-bought or homemade. Choose a sauce you love because it becomes the finishing sauce; thicker sauces add body, while thinner sauces mix more with the cooking liquid.
• Chicken broth: 1/2 cup to deglaze and provide the liquid the Instant Pot needs to build pressure. Use low-sodium broth if your barbecue sauce is salty.

Instructions

Prepare and season the meat: Cut the pork shoulder into large 2- to 3-inch chunks for even cooking and easier handling. Pat the pieces dry with paper towels so they brown well. Combine smoked paprika, garlic powder, onion powder, cumin, salt and pepper in a small bowl, then rub the mixture thoroughly over each piece. Allow them to rest at room temperature for 10 minutes while you heat the pot; this helps the rub adhere. Sear the pork: Set the Instant Pot to the Sauté function and add 1 tablespoon olive oil. When the pot is hot and the oil shimmers, sear the pork chunks in batches so you don’t crowd the surface. Brown each side for about 1 to 2 minutes until a golden crust forms, about 5 to 7 minutes total for all pieces. Use tongs to turn the meat and scrape up browned bits — those flavors matter. Deglaze and add liquids: After searing, pour in 1/2 cup chicken broth and use a wooden spoon to scrape any browned bits from the bottom of the pot. Stir in 1 cup barbecue sauce until combined. Nestle the pork pieces back into the sauce so they sit partially submerged. The broth prevents a burn warning and mixes with the sauce to create a rich cooking liquid. Pressure cook: Close the lid and set the valve to sealing. Choose High Pressure and set the timer for 60 minutes. It takes about 10 to 15 minutes for most Instant Pots to come up to pressure; during that time the flavors begin to infuse the meat. Natural release and shred: When the timer finishes, allow a natural pressure release for at least 15 minutes to help the meat fibers relax. After 15 minutes, carefully switch the valve to venting for a quick release of any remaining pressure. Open the lid and transfer the pork to a large bowl or baking sheet. Use two forks to shred the meat against the grain; discard any large pieces of fat. Return shredded pork to the pot and stir so it soaks up the sauce. Taste and adjust salt, pepper or extra barbecue sauce as desired.

Storage Tips

Cool the meat quickly and store in airtight containers. In the refrigerator, pulled pork keeps its best quality for up to 4 days; to freeze, portion into meal-sized containers or freezer bags and remove excess air — it will keep for up to 3 months. When reheating, do so gently in a saucepan over low heat with a few tablespoons of chicken broth or extra barbecue sauce to prevent drying; microwave reheating works too if you pause and stir to ensure even heating.

Ingredient Substitutions

If you don’t have smoked paprika, use regular paprika plus a pinch of liquid smoke or a small amount of chipotle powder for smokiness. For garlic and onion powder, 2 tablespoons of finely chopped fresh onion and 2 minced garlic cloves can be added during the deglaze step. Swap chicken broth for beef broth or water if needed. Use a mustard-based barbecue sauce for a tangier finish or a brown sugar-heavy sauce for sweeter results.

Serving Suggestions

Serve on toasted hamburger buns with pickles and sliced red onion, or pile into warm corn tortillas with crumbled queso fresco, cilantro and lime for tacos. For a low-carb option, spoon over a salad of mixed greens, avocado and charred corn. Offer classic sides like coleslaw, baked beans or potato salad. Garnish with fresh herbs and a drizzle of extra sauce for presentation.

Cultural Background

Pulled pork has deep roots in Southern American barbecue traditions, where low-and-slow smoking is the classic approach. This Instant Pot method adapts those flavor principles — spice rub, smoke notes and a tangy sauce — into a fast, weeknight-friendly technique. Regional variations include vinegar-based Carolina styles and sweeter Kansas City sauces; each reflects local tastes and historical influences on barbecue culture.

Meal Prep Tips

Shred and portion into individual containers for grab-and-go lunches. Freeze half in a sauce-ready container so you can thaw and reheat quickly. When packing for lunches, include a small container of barbecue sauce to refresh the meat at lunchtime and a fresh bun or tortilla to keep textures separated until serving.

End with warmth: This Instant Pot pulled pork is my go-to when I want the feeling of a slow-cooked meal without the day-long commitment. It’s flexible, forgiving and consistently crowd-pleasing — make it your own with your favorite sauce and sides.