If you love tender pulled pork coated in rich BBQ sauce, this Instant Pot BBQ pulled pork is a recipe you will want to make again and again. Traditional pulled pork often takes hours in a slow cooker, but the Instant Pot makes the process much faster while still creating juicy, flavorful meat that shreds easily.
This recipe is especially helpful when you want barbecue-style pulled pork without planning an entire day around it. In just over an hour, you can have pork shoulder cooked until tender, tossed with BBQ sauce, and ready to serve for sandwiches, nachos, salads, rice bowls, or party platters. It is simple enough for a weeknight dinner but also perfect for summer gatherings, potlucks, and casual family meals.
The best part is how versatile this Instant Pot pulled pork can be. Serve it on buns for classic BBQ pulled pork sandwiches, spoon it over tortilla chips for loaded nachos, add it to a fresh salad, or use it as a hearty filling for baked potatoes. With the right BBQ sauce and serving options, this recipe can also be made gluten-free.
What makes this BBQ pulled pork gluten-free?
This Instant Pot BBQ pulled pork can be a great gluten-free meal because most of the main ingredients are naturally gluten-free. Pork shoulder, spices, apple cider vinegar, orange juice, and oil do not typically contain gluten. The ingredient that needs the most attention is the BBQ sauce.
Not every BBQ sauce is gluten-free. Some brands may use gluten-containing ingredients as thickeners or flavor enhancers. Beer and soy sauce, which can contain gluten, may also appear in certain sauces. Because BBQ sauce is such an important part of this recipe, it is always worth checking the ingredient label before using it.
You can make homemade BBQ sauce if you want complete control over the ingredients, but many store-bought BBQ sauces are labeled gluten-free and work well in this recipe. Choose one with a flavor you enjoy, since it will season the pork as it cooks and again after it is shredded.
If you plan to serve the pulled pork as sandwiches, make sure the bread or buns are gluten-free as well. The pork itself can be gluten-free, but the meal will only stay that way if every serving component is safe for your needs.
Which cut of pork is best for BBQ pulled pork?
Boneless pork shoulder is one of the best cuts for BBQ pulled pork. It has enough fat and connective tissue to become tender and flavorful during pressure cooking. As the connective tissue breaks down, the meat becomes soft, juicy, and easy to shred.
At the grocery store, pork shoulder may also be labeled as Boston butt or pork butt. These cuts are commonly used for pulled pork because they hold up well to longer cooking times and produce a rich, satisfying texture.
Pork loin roast can also be used, but it is leaner than pork shoulder. Because it has less fat, it may dry out more easily and may need a shorter cooking time. Pork chops are not recommended for this recipe because they cook quickly and do not have enough connective tissue to become pull-apart tender.
Ingredients
Ingredients: brown sugar, paprika, chili powder, garlic powder, black pepper, sea salt, boneless pork shoulder, avocado oil or olive oil, BBQ sauce, apple cider vinegar, and orange juice.
Equipment:
- 6-quart Instant Pot
- Kitchen tongs
- Small mixing bowl
- Large bowl for shredding the pork
- Forks or meat claws for shredding
Step-by-step instructions
1. Start by making the spice rub. In a small bowl, stir together the brown sugar, paprika, chili powder, garlic powder, black pepper, and sea salt until evenly combined.
2. Cut the boneless pork shoulder into large pieces. Coat all sides of the pork with the spice rub, pressing it into the meat so the seasoning sticks well.
3. In a separate bowl, whisk together 1 cup of BBQ sauce, apple cider vinegar, and orange juice. Reserve the remaining 1/2 cup of BBQ sauce to stir into the pork after cooking. If you do not have orange juice, water can be used instead.
4. Set the Instant Pot to the sauté function and add the oil. Once the oil is hot, sear the pork pieces for about 3 to 4 minutes per side. Work in batches so the pork has enough space to brown instead of steam.
5. After the pork is browned, turn off the sauté setting. Scrape up any browned bits from the bottom of the pot with a wooden spoon. Add a tablespoon or two of water if needed to loosen them.
6. Return the browned pork to the Instant Pot and pour the BBQ sauce mixture over the top. Stir gently so the pork is coated in sauce. Secure the lid and make sure the valve is set to sealed.
7. Cook on high pressure for 55 minutes. When the cooking time is finished, allow the pressure to release naturally for 10 minutes, then carefully use the quick release.
8. Remove the pork from the Instant Pot with a slotted spoon, leaving the cooking liquid behind. Transfer the meat to a large bowl and shred it with forks. Stir in the remaining 1/2 cup of BBQ sauce and serve warm.
FAQs and Tips for Making Instant Pot BBQ Pulled Pork
Not all BBQ sauces are gluten-free. Some sauces may contain gluten as a thickener or flavoring. Always read the label carefully before using BBQ sauce in a gluten-free recipe.
Yes. If you do not have an Instant Pot, you can make this recipe in a slow cooker. Brown the pork in a skillet on the stove, then transfer it to the slow cooker with the BBQ sauce mixture. Cook on low for 6 to 8 hours, or until the pork is tender enough to shred.
Pork shoulder is best cooked until it reaches about 190°F internally, which allows the connective tissue to break down for tender pulled pork. A meat thermometer is the best way to check the temperature. Leaner cuts such as pork loin, chops, and tenderloin are typically cooked to 145°F.
A general guide is about 15 minutes on high pressure per pound of pork. For 3 pounds of pork shoulder, 55 minutes works well because it gives the meat enough time to become very tender and easy to shred.
BBQ pulled pork is very versatile. Use it for pulled pork sandwiches, nachos, salads, baked potatoes, rice bowls, or as a main dish with simple sides.
Here’s what to serve with your BBQ pulled pork
- Roasted corn and bacon red potato salad
- Easy cabbage dill coleslaw
- Summer Brussels sprout kale salad with strawberries
- Southwest quinoa salad
- Cucumber tomato avocado salad
Instant Pot BBQ Pulled Pork
Ingredients
- 2 tablespoons brown sugar
- 2 teaspoons paprika
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon black pepper
- 1 teaspoon sea salt
- 3 pounds boneless pork shoulder, cut into 8 pieces
- 1 tablespoon avocado oil or olive oil
- 1 1/2 cups BBQ sauce, divided
- 2 tablespoons apple cider vinegar
- 1/2 cup orange juice
Instructions
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In a small bowl, combine the brown sugar, paprika, chili powder, garlic powder, black pepper, and sea salt.
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Coat the pork pieces completely with the spice rub.
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Set the Instant Pot to sauté and add the oil. When hot, sear the pork for about 3 minutes per side, working in batches if necessary. Transfer browned pork to a plate.
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Turn off the Instant Pot and scrape up the browned bits from the bottom of the pot. Add a tablespoon or two of water if needed.
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Whisk together 1 cup of BBQ sauce, apple cider vinegar, and orange juice.
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Return the pork to the Instant Pot and pour the BBQ sauce mixture over it. Stir until the pork is coated.
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Secure the lid, set the valve to sealed, and cook on high pressure for 55 minutes.
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Let the pressure release naturally for 10 minutes, then carefully switch to quick release.
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Remove the pork with a slotted spoon and place it in a large bowl, leaving the liquid behind.
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Shred the pork with forks, then stir in the remaining 1/2 cup of BBQ sauce. Serve warm.