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The Best Instant Pot Pulled Pork

Juicy and delightful, this Instant Pot Pulled Pork is quite the treat! Not only does it cook to perfection in just one pot but the combination of bold seasoning and sauce adds just the right amount of sweet and spice to every bite!

Pulled pork was something I was introduced to when living in Texas. Friends would spend hours slow cooking delicious, fall apart pork butt or shoulder. I knew I could find a quicker way to achieve the same big bold flavors with the fall apart texture using my Instant Pot and I did!

This is truly The Best Instant Pot Pulled Pork! For a lighter fair, I love to make Spring Rolls with it and enjoy it with a side of Cauliflower Potato Salad and my favorite homemade Broccoli Slaw.

This recipe will give you leftovers for days! You can use it on homemade pizza, in tacos, or empanadas! It would also taste delicious in Brunswick Stew or you can to enjoy it traditionally as a slider!

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If you make this recipe please share a link to the recipe online and tag me (@instantloss)! I love to see what you are cooking up in your kitchen!

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Brittany Williams has taken the weight loss world by storm with her best-selling Instant Loss Cookbook. Brittany changed her relationship with food and lost an astonishing 125 pounds in a year through diet alone!

After spending a lifetime struggling with obesity, autoimmune diseases, and chronic fatigue, she truly understands the diet dilemma.

Brittany’s latest book, Instant Loss Eat Real, Lose Weight shows how to make this a sustainable lifestyle with kid and family-friendly meal! With recipes like, Strawberry Shortcake Oatmeal, Cowboy Chili, and Easy 2-Minute Pork Chops. Members of her growing community have reported losing 50 and even 100 pounds themselves! This cookbook will help others achieve similar success with simple, delicious meals, nearly all ready in 30 minutes or less.

5 from 3 votes

The Best Instant Pot Pulled Pork

Print Recipe


  • 3 1/2 tablespoons organic sugar, coconut sugar, or raw honey
  • 1 tablespoon onion powder
  • 2 tablespoons fine sea salt
  • 1 teaspoon ground mustard
  • 1 teaspoon ground black pepper
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1/2 teaspoon cayenne
  • 2 tablespoons extra virgin olive oil
  • 4 to 5 pound boneless pork butt
  • 1 cup chicken or beef stock
  • 2 large yellow onions, sliced into 1/4 inch slices
  • 1 tablespoon Worcestershire sauce
  • 1 1/2 cups barbecue sauce


  • Preheat your Instant Pot using the SAUTE function (normal) on the display panel.
  • In a bowl combine the sugar, onion powder, sea salt, ground mustard, black pepper, paprika, garlic, and cayenne. Rub the seasoning mixture into the pork butt, coating it all over. When the display reads HOT add the oil and brown the pork butt on all sides. 
  • Remove the pork butt and deglaze the pan with the chicken stock. Use a spatula to loose any stuck-on bits. Layer the onions on the bottom of the pot and place the pork on top. Cover with Worcestershire sauce and barbecue sauce.
  • Place the lid on the pot and make sure the pressure valve is in the sealing position. 
  • Using the display panel press the CANCEL button. Select the MANUAL/PRESSURE COOK button and use the +/- buttons until the display says 90 minutes. 
  • When the pot beeps to let you know it's finished, let the pot naturally release the pressure for 20 minutes before switching the pressure valve to the venting position. Once the steam has released and the pressure lock has disengaged, open the lid and remove the pork. Place it in a bowl and shred it with forks removing any overly fatty pieces. Serve with extra barbecue sauce.
Author: Brittany Williams instantloss.com


  1. I have a whole pork loin. Anyone try it with that cut? I’m guessing the cook time would be less.

  2. Hello,

    I am doing the Butcherbox meat and only see bone-in pork butt. Will the cooking time change can I even use with bone in?

    Thank you.

    1. Hi Tessa,
      Bone-in will require a little bit of a longer cook time so it just depends on the weight of your pork butt. If it’s a bone-in 4-5 pound I would cook it for 120 minutes instead of 90. Hope that helps!

  3. 5 stars
    I did this with a pork tenderloin and there wrong it was a major success best bbq pulled pork I’ve ever had beat all the take out places

    1. I think Pork Tenderloin is different from the Pork Loin they are probably talking about above. Loin is a lot tougher lean meat. I would l like to see more recipes with the pork loin because I have a hard time cooking it.

  4. 5 stars
    This is a delicious recipe. I used a small pork tenderloin and put it in my crockpot for most of the day. I only used part of the sugar and part of the salt and will scale the salt back even more next time since I don’t have the same cut of meat or quantity. I cook for one so a 1 lb tenderloin is what I use. The flavors were so good! I barely used any sauce because the flavors were so good.on their own. Definitely a keeper.

    1. Hi Brenda,
      Thanks for reaching out. No, I do not have a specific spring roll that we make to serve with this recipe because it is really hard to get the right texture and fluff when making gluten-free spring rolls. If you’d like to serve this on something gluten-free I would suggest using one of my oat breads from one of my cookbooks but again thats going to give you a bit of a different outcome than your traditional spring rolls. My siblings love this recipe on Hawaiian rolls, but personally I don’t eat spring rolls myself. Wishing you all the best!

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