Best 3-Ingredient Instant Pot Pulled Pork

juicy and tender instant pot pulled pork in a black and white enamelware bowl with two forks

5 from 1 vote

Best 3-Ingredient Instant Pot Pulled Pork

This easy Instant Pot pulled pork recipe boasts all the savory flavor 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.

Prep Time20

Cook Time40

Pressure Release Time20

Total Time1 30

Course: Main Course

Cuisine: American

Servings: 10 servings

Author: Tara Kuczykowski

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

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days or in the freezer for 6 months.

Reheating: Warm over low heat in a covered skillet with a little liquid to prevent dryness.

Tips & Suggestions

• No boneless pork roasts available? Use a 5.5-pound bone-in pork butt and remove the bone before cutting it into chunks.

• Reserve the cooking juices: Use a fat separator to remove the excess fat from the remaining cooking juices. Save this liquid gold to add to leftovers to keep them moist when reheating.

• For tender and juicy pulled pork: Add some of the reserved juices to moisten the shredded pork.

• For crispy and tender pulled pork: Broil the shredded pork on a rimmed baking sheet for 5-10 minutes or until you get browned edges on the pork.

Substitutions & Additions

• Cold water » use beer, stock or broth, or cola like Dr Pepper

• Add a rub » try this sweet and smoky pork dry rub

Nutrition