Pressure Cooker BBQ Pulled Pork Recipe (2024)

After shredding it, put it in a tray and stick it under the broiler for 5 minutes. Makes a huge difference in texture.

Just realized that this recipe doesn’t tell you to add the pork back into the pressure cooker!

Used the barbecue sauce and slaw recipes from the link shown, and after figuring out I needed to return the pork to the pressure cooker, kicked in a decent amount of hot sauce when making the barbecue sauce, based upon a few comments it was too sweet. Quite pleased with the end result. I used right around 4 pounds of pork shoulder (pre-trimmed weight), and 1/2 cup of barbecue sauce wasn't sufficient, used between 3/4 cup and 1 full cup.

That was my first homemade pulled pork and I loved it!! This recipe is fabulous and so easy. After receiving some very good advice from a few friends I have decided to season the meat and let it rest for ~6 hours or so. I then seared the meat in my cast iron skillet, put aside, then cooked the onion and deglazed using beer (winter ale) rather than a soda. Dump everything in pressure cooker and followed all instructions. Best choice I have made this week ;).

To all those folks reminding us to be sure to put the pork back in the pot. The recipe NEVER told you to take it out before it was ready to shred!

Don't forget to put the pork back in. Used Lillie's hot smoky sauce and had pineapple coleslaw on the side. Would make again.

You don't have to add the pork back in. At this point in the recipe it is finished cooking. You're just shredding it and adding the sauce.

This was amazing, the only addition that I made was I used some chipotle powder with the paprika to give a little heat with the smoke (1tsp paprika/1tsp chipotle). I thinned out my favorite store bought bbq sauce with maple syrup, bourbon, and apple cider vinegar. Serve this on some Frito's Scoops and you've got an easy, delicious appetizer/game food!

"Add the onion to the pot. Add the soda and stir to thoroughly scrape up the browned bits at the bottom of the pot. Close the lid and cook on high pressure for one hour."Might want to call out that all pork should be added back to the cooker at this point.

First time using my instant pot and was very pleased with the results. Added some brown sugar, cumin, and smoked paprika to the rub. I browned the pork and sautéed the onions on my stovetop. Deglazed the pot with a little apple cider vinegar before adding the pork back in. Natural release took about 30 minutes. Finished with Stubb’s smokey mesquite bbq sauce.

Delicious. A lot depends on the bbq sauce you use! Really try and cut off the fat before you fry - it will save you taking it off when you shred the pork!

My grandmother would say add a bay leaf when cooking the meat...to which I would say, "Yes ma'am."

I like to add a little bit of liquid smoke to the soda to give it a Smokey flavor.

Could this recipe work with beef or chicken?

Added 1/2 cup of sriracha with the bbq sauce

I love this recipe! I'll be making it for Superbowl Sunday '24 (along with the obligatory coleslaw), and of course I'll use Kansas City Barbecue Sauce! Go Chiefs!

Pork loin - cook 15- 20 min?

Made this for the first time today, 90% followed the recipe. As someone else suggested, I used a dark beer instead of a soda. I also subbed some of the spices for what I had on hand and used a 7# shoulder. This recipe is excellent. It pulled beautiful. The only thing I can think of for those who needed to put it back in the pot is they didn’t allow the natural release time. Mine just melted off the bone.

Actually, it never says to take the pork out, so it doesn't need to be put back in. In my attempt to make this a bit healthier, I used the rack that came with my pressure cooker to hold it up off the bottom but sadly it wouldn't pull. The next time, I left it in the bottom and worked like a charm but was swimming in fat. Ah, well, ç'est la vie.It turned out delicious the second time, so I should have stuck with the original

As expected, a three pound butt made lots of pulled pork for two people. The first night it was served on buns with Stubb Smokey Mesquite, the second night was tacos with bbq sauce and fixins, and the final dinner was pineapple fried rice without bbq sauce on the pork (used a soy sauce mixture). We enjoyed all 3 ways. This is a good dish if you like to do food prep for a few days.

Best use of the Instant Pot yet! Thank you!

Easy and good. Used a 8 pound bone-in pork shoulder, took a little more time browning meat and cooked on high presure for 2 hours, 15 minutes and allowed for natural release of presure. So good.

The first time I made this, I used one of my favorite smoky rubs and it just OK. I made the rub as written tonight and it was fabulous. I used 1 tsp each of hot smoked and sweet smoked paprika, Dr. Pepper, and Montgomery Inn sauce (essentially a KC style) offering hot sauce on the side. Best pulled pork I’ve ever made by a wide margin.

A winner. So easy as opposed to slow cooking. Very tender. Be careful to not use sweet BBQ sauce; masks the flavour somewhat but be generous with the sauce. We added some hot sauce for a kick.

Pretty much made as directed using pork butt which has a bit more marbling than shoulder. Real tender and easy to mash up with a potato ricer. 1/2 cup of brown sugar BBQ sauce gave just enough without masking the pork flavor.

I'd maybe hold some of the seasonings back until it is cooked. Pressure cooking tends to obliterate any seasoning during cooking. Putting under a broiler for 5 minutes after cooking helps also.

I like to add a little bit of liquid smoke to the soda to give it a Smokey flavor.

Excellent as is. Made it for someone who smokes his pork first and then shreds it and he was amazed it was pressure cooker!

That's about 220C

The recipe gives a few different soda options. Which works best and why?