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Shredded Pulled Pork in an instant pot with tongs holding a serving.

Instant Pot Pulled Pork

Instant Pot Pulled Pork has it all. It’s super easy, budget friendly, makes a large batch, and freezes beautifully. The Instant Pot cooks pork shoulders beautifully. I have no doubt this recipe will be in your regular rotation. 

Yield: 8-10 servings 1x
Prep: 10 minutesCook: 55 minutesTotal: 1 hour 5 minutes


  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1 (3- to 4-pound) pork shoulder (also known as Boston butt), trimmed
  • 1.5 cups BBQ sauce, here’s our homemade recipe

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Make It Now:

  1. In a small bowl, combine the onion powder, garlic powder, salt, and pepper.
  2. On a cutting board, cut the pork shoulder into 4 equal pieces (don’t miss this step!). Pat the pork dry with paper towels and rub the pieces with the seasoning mix to coat all sides. (Freezing instructions begin here.)
  3. Place the seasoned pork in the 6-quart Instant Pot. Pour 1 cup of the BBQ sauce over the meat and stir.
  4. Lock and seal the lid. Cook at high pressure for 45 minutes. Allow the pressure to release naturally for 10 minutes (or longer, if you prefer), then quick release the remaining pressure. Transfer the pork to a cutting board and shred the meat. Return the meat to the pot and stir it into the sauce.
  5. Use a slotted spoon to transfer the meat to the toasted buns and top with the remaining BBQ sauce as desired. Serve.

Freeze For Later:

Follow steps 1 and 2. Place the seasoned pork and 1 cup of the BBQ sauce in a gallon-size freezer bag or round container. Seal and freeze (if using a freezer bag, set it in a bowl or round container with a diameter similar to the Instant Pot so it will fit in the pot when frozen.) Place the remaining 1/2 cup BBQ sauce in a small freezer bag or container and the buns in a separate freezer bag. Seal and freeze them alongside the pork.

Prepare From Frozen:

Thaw the sauce and buns. Set the Instant Pot to “Saute” Transfer the frozen meal to the pot and cook for 5 minutes to release some liquid. Press “Cancel.” Follow step 4, but cook at high pressure for 45 to 50 minutes. (The frozen meat will cook in about the same amount of time as fresh.)


  • Pulled pork is done when it easily shreds apart with a fork. The meat should be tender and moist. You can also use a meat thermometer to check the internal temperature, which should reach around 195-205°F (90-96°C) for pulled pork.
  • Bone-In Pork Shoulder will work for our pulled pork recipes. 
  • We instruct you to quarter the meat because this yielded more even cooking times. 
© Author: Polly Conner
Cuisine: American Method: Instant Pot