Instant Pot Barbecue Pulled Pork
“Imagine a BBQ classic that literally melts in your mouth. This Instant Pot pulled pork is pressure-cooked until it’s fork-tender, and shredded in seconds. It’s smoky, juicy, and so effortless you’ll wonder why you ever used a slow cooker.
Equipment
- Instant Pot
- 2 Cup Liquid Measuring cup
- 2 Forks For shredding
- Sharp knife
- Cutting board
- Large bowl To shred in
- Air tight storage container
Ingredients
- 1 - 4 Pound pork butt roast Or about 1/2 of an 8 pounder cut in half.
- 2 - Cups Vegetable broth
- 1 - 28oz. large bottle of Barbecue sauce I used Sweet Baby Rays Hickory & Brown Sugar.
Instructions
- Using a sharp knife cut the pork butt into 4-5 chunks.
- Place broth into pot.
- Arrange the pork chunks in the pot.
- Place the lid on the pot and lock.
- Make sure the vent is set to the seal position.
- Using your pressure or manual setting set time for 1 hour 50 minutes.
- When the cooker beeps when done, select stop or cancel.
- Let pressure release naturally for at least 20-25 minutes. Then you can carefully do a quick release until the pressure valve drops and remove the lid.
- Carefully remove the pork and put into a large bowl for shredding.
- Shred with 2 forks (it should fall apart when shredding).
- Now add the whole bottle of your chosen barbecue sauce and 1/2 to 1 cup of left over pot juice. Combine well.
- Serve on buns and ENJOY!
Notes
Notes:
- Pork butt roasts usually come in larger poundage. My roast was 8 pounds and I cut it in half to make 4 pounds and froze the other half for later use.
- Use any barbecue sauce of your choice at least a 28oz bottle or larger.
- Save some pot juice in another container to add to pork when you reheat it for leftovers.
- Store in an airtight container for up to a week in the refrigerator.
- This freezes and thaws well. Thaw overnight in refrigerator.
Serving Ideas:
- On buns ( toasted or not)
- Corn bread
- Mac & cheese
- Garden salad
- Creamy coleslaw
- Green beans
- Sweet potato fries
- Potato salad