This pulled pork changed how I think about slow-cooked meals. I first adapted this method during a busy weekend when I wanted the deep, succulent flavor of low-and-slow pork shoulder but didn't have hours to babysit the oven. The Instant Pot gave me the best of both worlds: a rich crust from a quick sear and fork-tender meat from pressure cooking. From the first bite I knew this would become our go-to for casual dinners, tailgates, and last-minute entertaining. The texture is silky, the edges keep a little chew where the crust caramelized, and the sauce clings beautifully to every shred. I love how forgiving this procedure is. A 2.5-pound boneless pork shoulder soaks up the spice blend and melts into tender ribbons after a short cook time. The beer or chicken broth adds a faint savory lift, and a cup of your favorite BBQ sauce finishes the meat with a glossy tang. Serve on toasted brioche with crunchy coleslaw for contrast — the result is satisfying and crowd-pleasing. Over time I’ve dialed in the spice balance (a little extra paprika and a touch more brown sugar) and learned the best moment to shred: once the roast is warm enough to handle but still moist, so the strands stay long and not mushy.

Ingredients

• Boneless pork shoulder (2.5 lb.): Look for a cut with good marbling — that fat renders and keeps the meat juicy. A pork butt or picnic roast will both work. For convenience, buy a single roast rather than pre-sliced pieces so you can get long shreds.
• Brown sugar (2 tablespoons): Light or dark brown sugar both add a caramelized sweetness that balances the spices. Dark gives a deeper molasses note.
• Kosher salt (1 tablespoon): Use kosher salt for even seasoning — if using fine table salt, reduce by about one-third.
• Smoked paprika (1.5 teaspoons): Adds mild smokiness; if you only have sweet paprika, increase a touch of chili powder for warmth.
• Black pepper (1 teaspoon): Freshly cracked if possible for brighter bite.
• Cumin (1 teaspoon): Gives an earthy, warm backbone to the spice blend — toast lightly in a dry pan if you want extra depth.
• Chili powder (1 teaspoon): Provides gentle heat and complexity; adjust to taste.
• Garlic powder (1 teaspoon): Evenly distributes garlic flavor without the bite of fresh garlic.
• Olive oil (2 tablespoons): For searing; neutral oils (vegetable, canola) also work and give a higher smoke point.
• Beer or chicken broth (8 oz.): Beer adds richness and a mild tang; use an amber ale or lager. Broth keeps things mellow and alcohol-free.
• BBQ sauce (1 cup): Any favorite brand will do — choose a tangy sauce for contrast or a sweet style if you prefer a syrupy finish.
• White wine vinegar (1 tablespoon): Brightens the sauce and balances the sweetness.
• To serve: Toasted brioche buns and crunchy coleslaw for texture contrast and creaminess.

Instructions

Mix the dry rub: Combine 2 tablespoons brown sugar, 1 tablespoon Kosher salt, 1.5 teaspoons smoked paprika, 1 teaspoon black pepper, 1 teaspoon cumin, 1 teaspoon chili powder, and 1 teaspoon garlic powder in a small bowl. Whisk until even—this ensures every bite has balanced flavor. Season the pork: Pat the 2.5-lb roast dry with paper towels. Generously rub the spice mix over the entire surface, pressing it in so it adheres. Allow 10 minutes at room temperature if you have time; this helps the rub melt into the surface for a better crust. Sear in the Instant Pot: Set the Instant Pot to Sauté and add 2 tablespoons olive oil. Once shimmering, sear the roast 2–3 minutes per side until a dark golden-brown crust forms. Turn with tongs and leave one side undisturbed to develop color — those browned bits carry tons of flavor. Add liquids: Stir together 8 oz. beer or chicken broth, 1 cup BBQ sauce, and 1 tablespoon white wine vinegar in a measuring cup. Pour this mixture around the pork in the pot, scraping any browned fond off the bottom — that flavor will meld into the cooking liquid. Pressure cook: Seal the lid and set the Instant Pot to High Pressure for 45 minutes. The cook time is calibrated for a 2.5-lb boneless shoulder; larger roasts will need extra time. Allow the pressure to build naturally before timing begins. Release and shred: When the cook cycle finishes, let the pressure naturally release for 10 minutes, then use Quick Release to vent remaining steam. Remove the roast to a cutting board, discard large pockets of fat, and shred with two forks. Mix shredded pork with some of the cooking liquid and additional BBQ sauce to taste. Serve: Pile the pork onto toasted brioche buns, drizzle with extra sauce, and top with coleslaw for contrast. Leftovers are fantastic reheated low and slow in a skillet with a splash of broth.

Storage Tips

Cool shredded pork to room temperature no longer than two hours before storing. For short-term storage, place in an airtight container and refrigerate for up to three days. For longer storage, divide into meal-sized portions and freeze in freezer-safe bags or containers for up to three months; squeeze out extra air to prevent freezer burn. To reheat, thaw overnight in the refrigerator, then warm gently in a skillet with a splash of broth or in the oven at 300°F until heated through — avoid high heat which can dry the pork. If keeping the sauce separate, add it just before serving to maintain texture.

Ingredient Substitutions

If you prefer milder flavors, reduce chili powder to 1/2 teaspoon and use light brown sugar. For smoky depth without smoked paprika, add 1/4 teaspoon liquid smoke carefully — a little goes a long way. Substitute chicken broth for beer to keep things alcohol-free, or use apple cider for a sweeter, tangy braise. Swap olive oil for vegetable oil when searing if you want higher smoke point. For a lower-sugar finish, choose a vinegar-forward BBQ sauce or mix your sauce half-and-half with tomato sauce and cider vinegar.

Serving Suggestions

Serve the pulled pork on toasted brioche buns for a rich, buttery bite, or choose sturdy potato rolls for casual gatherings. Classic pairings include crisp coleslaw (for texture), dill pickles (for acidity), and baked beans or potato salad as side dishes. For a lighter meal, mound pork over a salad of baby greens, roasted corn, and black beans with a lime vinaigrette. Garnish sandwiches with fresh cilantro or sliced green onions for brightness.

Cultural Background

Pulled pork has deep roots in American barbecue traditions, especially in the South where slow-smoking and low-and-slow braising were historically used to make tougher cuts tender and flavorful. While regional styles vary — vinegar-based sauces in North Carolina versus sweet and smoky Kansas City sauces — the heart of the dish is the transformative cooking method. Using pressure changes the timeline but honors those time-tested flavor goals: tender meat, caramelized edges, and a sauce that ties everything together.

Seasonal Adaptations

In summer, serve pulled pork at backyard picnics with a bright corn and tomato salad and use a lighter, vinegar-based sauce to keep the plate refreshing. In fall or winter, switch to a deeper, molasses-forward BBQ sauce and pair with roasted root vegetables to soothe chilly evenings. Holiday variations include adding apple cider to the braising liquid or finishing with a mustard-based sauce for a festive tang.

Meal Prep Tips

For freezer-friendly meal prep, portion shredded pork into sandwich-sized servings and include small containers of sauce and slaw. Reheat gently in a skillet with a tablespoon of broth per cup of meat to restore moisture. This method makes weekday lunches effortless — simply toast a bun and assemble. If prepping for a crowd, double the spice mix and roast size, then shred and hold warm in a slow cooker on low with reserved cooking liquid and a little extra sauce to prevent drying.

At the end of a busy day, nothing beats pulling apart tender pork and building sandwiches with friends and family. Try this version the next time you want big BBQ flavor without the marathon cook — and make a double batch; the leftovers are even better the next day.