Instant Pot BBQ Pulled Pork

The easiest and most tender pulled pork comes out of an instant pot or slow cooker. We coat this pork shoulder with a spice rub of dark brown sugar, salt and our freshly ground chili powder then cook it on a bed of garlic and onions moistened with chicken broth. Six to ten hours later, the juiciest pork imaginable is ready to be shredded and served. This no-fuss, versatile instant pot pulled pork recipe makes enough to feed a crowd—it’s one of our favorites to dish out at Super Bowl parties. 


1 tbsp brown sugar 
1 tbsp RawSpiceBar's chili powder
Kosher salt, to taste
2 onions, diced
4 garlic cloves, diced
3 lbs boneless pork roast, cut into 1" cubes
2 tbsp vegetable oil
1/2 cup apple cider vinegar
2 cups barbecue sauce, divided
1 1/2 cups chicken broth

Instant Pot Directions

1. In a small bowl, combine salt, brown sugar and chili powder. Pat pork dry and season with the spice mix, set aside.
2. In a medium bowl, combine apple cider vinegar, one cup of barbecue sauce and one cup of the broth.
3. Turn instant pot to saute. Add vegetable oil. Once hot, add half of cubed pork and saute, 5-7 minutes, until brown on all sides. Remove to a plate and repeat with remaining pork.
4. Turn instant pot off.  Use remaining broth and a wooden spoon to deglaze pot.
5. Add onion, garlic, pork and barbecue sauce mix to instant pot. Close the lid and set to sealing.
6. Cook on manual high pressure for 40 minutes. Once the cooking time is up, allow the pressure to release naturally for 10 minutes, then quick release.
7. Remove pork from the instant pot and shred.  Stir in the remaining cup of bbq sauce and serve on buns or as desired.

Slow Cooker Directions

1. Follow the instructions for preparation for Instant Pot/Pressure Cooker, but to use a slow cooker, cover, and cook on low for 6 hours before shredding pork.

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