This easy Instant Pot pulled pork recipe boasts all the savory smoky flavors of a smoked pork shoulder... BUT this tender juicy pressure cooker pulled pork is ready to serve in a fraction of the time! Made with just 3 simple ingredients, it's the perfect basic shredded pork to use in all of your favorite pork dishes.

This recipe was created in partnership with the Ohio Pork Council. Thanks for supporting me and the brands I love!
You guys - I am sincerely SO excited to share this amazing pulled pork recipe with you!! It's super versatile and ideal for weeknight dinners, especially if you're prone to forgetting to put your roast in your slow cooker early enough in the day. Not that I do that often...
Who am I kidding? Yes, I absolutely do this ALL. THE. TIME. Which is why my Instant Pot reigns as my all-time favorite kitchen appliance. It's almost magical the way an electric pressure cooker can transform a tough cut of meat, like a pork butt, into fall-apart tender meat in under an hour.
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Why You'll Love This Recipe
- JUST THREE INGREDIENTS - This basic pulled pork shoulder recipe is paired down to the most essential ingredients but still boasts BIG flavor!
- ALL THE SMOKY SAVORINESS (WITHOUT LIQUID SMOKE) - How?! It all starts with BACON...
- NO BBQ SAUCE - I intentionally did not include barbecue sauce as an ingredient to make the resulting pulled pork as versatile as possible. Plus, it's easy enough to add your favorite bbq sauce after cooking!
- LEFTOVERS FOR THE WIN - Well, I should add IF you have leftover pulled pork (we often do not), that versatility allows you to use it in a multitude of easy dinners! Think beyond shredded pork sandwiches to things like pork nachos, pork carnitas, pork and rice bowls, etc.
This easy pulled pork Instant Pot recipe 1000% needs added to your "must make ASAP" list right now! I've been perfecting every aspect of it for years. Not just the ingredients, but also the cooking process and the timing.
My whole family simply adores it! Which is why leftovers are a rarity around here.
Pulled Pork Ingredients
I'm a big fan creating approachable Instant Pot basics recipes that make putting an easy meal on the table almost effortless. To that end, each ingredient in this recipe was chosen to minimize prep while maximizing flavor.
I highly encourage you to read through my ingredient notes and prepare the recipe as written the first time. That said, I'll still provide some substitution suggestions that you can use in the future!
- 🐖 Boneless pork butt: Cubing the pork roast is an essential step in this recipe, which makes a boneless pork butt the logical best cut of meat to use. A boneless roast makes cutting the pork into large chunks quicker and easier.
Of course, a bone-in pork butt will work in a pinch! You'll just need to spend a few extra minutes cutting out the bone before cubing it. - 🥓 Thick cut bacon: Bacon is my secret for infusing this pork roast recipe with lots of savory, smoky flavor. I prefer a good sliced thick cut bacon to render plenty of fat for browning the pork butt chunks. Regular sliced bacon can be substituted, if desired. Add an additional slice or two if there doesn't appear to be much bacon fat left after sauteeing them.
- 🧄 Garlic cloves: While it might seem like a lot at first glance, I use 6 cloves of garlic in my pulled pork. Sometimes even more! I promise the garlic notes are not overwhelming. Coarsely chopping the cloves allow the pieces to stand up to the pressure cooking treatment. What's left will mellow into sweet, nutty-flavored bits that pair beautifully with the savory profile.
- 🧂 Kosher salt: Here's my PSA for the day - not all kosher salt is equal!! If you weren't aware of this, don't sweat it. I was you for far too long.
Basically it comes down to a wide variance in the size and weight of the salt crystals in different brands. So a tablespoon of a lighter weight kosher salt is significantly less salty than the same volume of a brand with heavier crystals.
America's Test Kitchen published an excellent article that goes into more detail on this topic. But what you really need to know is that Diamond Crystal kosher salt is the brand I used when testing this recipe. If you use Morton kosher salt, which has heavier, denser grains, you'll want to reduce the amount you use. - 🌶️ Black pepper: In my experience, not all ground black pepper is the same either. Some brands are fairly coarse, and some are more finely ground. I tend to use freshly ground black pepper most often, but to maintain a standard, I use Tone's ground black pepper, which has a coarse grind similar to freshly ground.
- 💧 Cooking liquid: Cold water is my standard for this recipe, but there are many possible liquids you can substitute. Beer is a great option, as is chicken broth or stock. If you opt for stock or broth, I'd suggest using a low sodium variety or consider cutting back on the kosher salt a bit.
- You could also add a dash of Worcestershire sauce or apple cider vinegar to any of these liquids. Oh, cola's another popular choice! I'd recommend checking out my Instant Pot Dr. Pepper pulled pork recipe if you want to go that route.
- 🧂 Kosher salt: Here's my PSA for the day - not all kosher salt is is the same!! If you weren't aware of this, don't sweat it. I was just like you for far too long.
Basically it comes down to a wide variance in the size and weight of the salt crystals in different brands. So a tablespoon of a lighter weight kosher salt is significantly less salty than the same volume of a brand with heavier crystals.
America's Test Kitchen published an excellent article that goes into more detail on this topic. But what you really need to know is that Diamond Crystal kosher salt is the brand I used when testing this recipe. If you use Morton kosher salt, which has heavier, denser grains, you'll want to reduce the amount you use. - 🌶️ Black pepper: In my experience, not all ground black pepper is the same either. Some brands are fairly coarse, and some are more finely ground. I tend to use freshly ground black pepper most often, but to maintain a standard, I use Tone's ground black pepper, which has a coarse grind similar to freshly ground.
- 💧 Cooking liquid: Cold water is my standard for this recipe, but there are many possible liquids you can substitute. Beer is a great option, as is chicken broth or stock. If you opt for stock or broth, I'd suggest using a low sodium variety or consider cutting back on the kosher salt a bit.
- You could also add a dash of Worcestershire sauce or apple cider vinegar to any of these liquids. Oh, cola's another popular choice! I'd recommend checking out my Instant Pot Dr. Pepper pulled pork recipe if you want to go that route.
You might be wondering: Where's the dry rub? It's really not a necessity for achieving great flavor with this easy recipe. Plus it limits the versatility quite a bit.
But if you insist on adding one, this homemade dry rub is chef's kiss amazing! The sweet and spicy blend of dark brown sugar, chili powder, garlic powder, mustard, and smoked paprika is perfect for pork. I'd season the pork cubes all over with it, and then pop them in the fridge for about 30 minutes before browning them in the bacon fat.
Boneless Pork Roast Notes
Why cut the pork shoulder into cubes? It's a simple and effective way to create more cooking surfaces.
This equals more umami flavor when we sear them on all sides before pressure cooking. You could skip the searing step if you're in a tremendous hurry, but the flavor boost makes it worth the time spent.
Beyond flavor, the cubes allow for more heat circulation. Since I've reduced the cook time to the bare minimum, this helps ensure that the connective tissues break down sufficiently. The result is fall-apart tender and juicy pork meat every time!
Other Names For Boneless Pork Roast
Fun fact: a pork butt is actually from the front shoulder of a pig, not what you'd think of as the so-called butt. That's the ham!
Depending on your grocery store or butcher, you may find pork butt labeled as pork shoulder roast, boneless pork shoulder, or Boston butt. All are one and the same.
Do not substitute a pork loin roast, pork sirloin, or a pork tenderloin. While both are delicious cuts of pork, they're very lean cuts that are not suitable for this method.
How To Make Pressure Cooker Pulled Pork
Are you ready to pressure cook some pork shoulder? Here's the quick and dirty overview to scan. Then gather up your ingredients and head to the recipe card for detailed instructions.
My goal is to help you make your best pulled pork EVER!
- Prep: Use the Instant Pot sauté function to cook the bacon. Meanwhile, cube and season your pork shoulder.
- Sear: Remove the bacon and set aside. Sear the pork cubes on all sides until well browned. Remove to a plate.
- Deglaze: Carefully pour in half the water and stir with a wooden spoon. Be sure to scrape up any browned bits from the bottom of the pot!
- Add Back: Return the pork and bacon to the pot, pour in the remaining water, and sprinkle the garlic over top of everything.
- Pressure Cook: Lock the lid into place and set the cooking time for 40 minutes at high pressure.
- Release Steam: Perform a natural release for 20 minutes, then open the valve to release any remaining pressure.
That's it - all that's left is pulling the pork! Transfer the cooked pork pieces and bacon to a platter or rimmed baking sheet. A pair of these shredding claws is a fun way to make quick work of this task, but honestly, a pair of forks will get the job done just as well.
Wet Vs Dry Pulled Pork Style Options
While I think we can all agree that the best pulled pork is tender, juicy, and flavorful, there are definitely two distinct camps when it comes to how wet or dry it should be served. Never fear - this recipe can satisfy both sides of the debate!
For Juicy Wet Pulled Pork
If you prefer your pork to be ultra juicy and moist, simply stir some of the remaining cooking liquid into your pork after shredding. Start with a little, mix, and continue adding and mixing until you achieve your preferred texture.
Pouring the juices into a fat separator makes removing the excess fat a breeze. While you're at it, be sure to save some of the excess cooking liquid for later. Adding a little when reheating leftovers will keep the pork meat moist and delicious.
For Tender Dry Pulled Pork
Prefer a pulled pork that's on the dry side, maybe even a little crispy? Look no further than your stove broiled for the easiest solution!
Spread the pulled pork out on a rimmed baking sheet, then pop it under the broiler for 5-10 minutes. The shredded pork will remain tender and juicy, but you'll also have some crispy, browned bits that provide delicious textural contrast.
If you ask me, both serving styles are equally delicious. So I change it up depending on my current mood/craving!
Pulled Pork Essentials
Best 3-Ingredient Instant Pot Pulled Pork
Ingredients
- 4 slices thick cut bacon
- 1 (3.5-pound) boneless pork butt trimmed of excess fat and cut into 2-inch chunks
- 1 ½ tablespoons kosher salt or 1 tablespoon Morton kosher salt
- 6 garlic cloves roughly chopped
- 1 teaspoon ground black pepper
- 1 ½ cups cold water
Instructions
- Press Sauté then Start to heat your pressure cooker. Trim any visible fat from the surface of the pork shoulder. Cut the roast into 2-inch pieces. Season the pork chunks on all sides with kosher salt and pepper.
- When the word Hot appears on the display, add the bacon slices to the pot. Cook until browned on both sides. Remove the bacon to a plate and set aside. Sear the pork cubes in batches in the remaining bacon fat, turning until all sides are browned. Remove the browned pork pieces to the plate with the bacon.
- Turn off the Sauté function. Deglaze the pot by carefully pouring in half the water. Stir with a wooden spoon, making sure to scrape any browned bits up from the bottom of the pot. Pour in the remaining water, then add the seared pork chunks and bacon to the pot, along with the chopped garlic.
- Lock the Instant Pot lid into place and make sure the valve is set to the sealing position. Using the Pressure Cook setting, cook the pork at high pressure for 40 minutes. The cooker should take between 10 and 12 minutes to come up to pressure.
- When the pork is done cooking, press the Keep Warm/Cancel button to turn off the cooker. Allow the pressure to release naturally (NPR) for 20 minutes, then use the pressure valve to quick release any remaining pressure.
- Transfer the cooked pork pieces and bacon to a platter or rimmed baking sheet. Using two forks, shred the meat into bite-sized pieces. Discard any large pieces of fat.
Recipe Notes
Recommended Products
More Delicious Pork Recipes
If you like this pulled pork shoulder recipe, you might also enjoy these other delicious pork recipes:
- Grilled Barbecue Pork Tenderloin
- Sweet, Smoky & Spicy Pork Dry Rub Recipe
- Honey Garlic Lime Marinade For Pork Kabobs
- Asian Ground Pork Lettuce Wraps
- Pressure Cooker Dr Pepper Pulled Pork
Did you make this recipe?
I'd love to see how your pressure cooker pulled pork turns out... Tag me @Unsophisticook and @OhioPork on Instagram or use the hashtags #ohpork and #Unsophisticook so I can check it out. Enjoy!
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