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Instant Pot Pulled Pork
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5 from 1 vote

Instant Pot Pulled Pork Shoulder

This Instant Pot Pulled Pork is the ultimate recipe to make tender and flavorful pulled pork from a Pork Butt or Pork Shoulder.
Prep Time15 mins
Cook Time50 mins
Pressurizing Time25 mins
Total Time1 hr 30 mins
Course: Main Course
Cuisine: American
Keyword: Pork
Servings: 6 servings
Calories: 306kcal
Author: Laura



  • 3 lb boneless pork shoulder skin and fat cap removed
  • 1/2 tbsp paprika
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tsp chili powder
  • 1 tsp onion powder
  • 1/2 tsp garlic powder
  • 1/4 tsp mustard powder
  • 1 cup beef or pork stock
  • 1/2 small onion chopped
  • 2 cloves garlic smashed
  • 1 stalk celery cut into 2 inch pieces
  • 2 bay leaves


  • Remove any skin and fat from the pork shoulder, pat dry, and cut it into large chunks.
  • Combine the salt, pepper, chili powder, onion powder, garlic and mustard powder in a small bowl. Coat each piece of pork with the rub.
  • Heat the Instant Pot on Saute mode and add the cooking oil. When hot, sear the pork chunks on all sides until browned (about 2 mins per side). Remove from the pot.
  • Add the beef stock to the pot and whisk rapidly to scrap all the browned bits off the bottom. Add back in the pork, along with the onion, garlic, celery and bay leaves.
  • Secure the lid on the Instant Pot and set the valve to sealing.
  • Select the Pressure Cook button and set to 50 minutes. When finished, allow the pressure to release naturally (about 20 minutes). Remove the meat and shred it.


  • You can use a pork shoulder, butt, leg, loin or belly. Remove skin, fat cap, and any bones.
  • If you don't wish to use the dry rub, sprinkle with salt and pepper or seasoning salt.


Calories: 306kcal | Carbohydrates: 3g | Protein: 52g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 136mg | Sodium: 603mg | Potassium: 984mg | Fiber: 1g | Sugar: 1g | Vitamin A: 442IU | Vitamin C: 1mg | Calcium: 26mg | Iron: 2mg