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Instant Pot Pulled Pork pork loin instant pot recipes

I make pulled pork when the day feels full and I still want a warm plate that hugs back. With pork loin instant pot recipes I get tender shreds and rich sauce without a long wait. The pot seals the steam, the meat turns soft, and the kitchen smells like weekend plans. I serve it in buns or over rice and the table goes quiet in a good way. We start simple. A rub, a quick sear, and a splash that lifts brown bits. Instant pot pork loin recipes keep steps short and hands calm. Fans of pork chop instant pot recipes find the same comfort here. If you love make ahead meals you can switch to pork loin crock pot recipes for slow days. I keep notes for a smoked pulled pork recipe when I fire up the grill, yet this method brings deep flavor that stands on its own. Meal prep works too. Make a batch today and save half for tacos later. Easy pulled pork crock pot recipes and a pulled pork recipe slow cooker still have a spot in my binder, yet this version fits weeknights. The meat pulls with a gentle tug, the sauce clings, and every bite tastes steady and real.
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Course: Dinner, Main Course
Cuisine: American, Barbecue
Keywords: bbq pork sandwiches, easy pulled pork crock pot recipes, instant pot pork loin recipes, instant pot pulled pork, pork chop instant pot recipes, pork loin crock pot recipes, pork loin instant pot recipes, pressure cooker pork, pulled pork recipe slow cooker, smoked pulled pork recipe
Servings: 8 servings
Author: Linda

Ingredients

  • 3 to 4 pounds boneless pork shoulder cut into large chunks
  • 1 tablespoon olive oil
  • 1 tablespoon smoked paprika
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 teaspoon ground cumin
  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper
  • 1 cup barbecue sauce plus more for serving
  • 1 half cup chicken broth
  • 2 tablespoons apple cider vinegar
  • 1 medium onion sliced
  • 2 cloves garlic smashed

Instructions

  1. Pat pork dry and cut into large chunks so pieces brown well.
  2. Stir paprika, garlic powder, onion powder, cumin, salt, and pepper. Rub over pork.
  3. Set the pot to Saute. Add oil. Brown pork in batches. Move browned pieces to a plate.
  4. Pour in broth and vinegar. Scrape up brown bits with a wooden spoon.
  5. Return pork, onions, garlic, and barbecue sauce to the pot. Stir to coat.
  6. Lock lid. Cook on High Pressure for 60 minutes.
  7. Let pressure release naturally for 10 minutes then quick release.
  8. Transfer pork to a bowl. Shred with two forks. Skim fat from the cooking liquid.
  9. Stir in enough cooking liquid to coat the meat. Add more barbecue sauce to taste.
  10. Serve on toasted buns with slaw or over rice. Spoon extra sauce on top.

Notes

Use pork shoulder for best texture. Pork loin works but stays lean. For sweeter sauce add one tablespoon brown sugar. For heat add a pinch of cayenne. To crisp ends spread shredded pork on a sheet pan and broil for a few minutes. Leftovers keep in the fridge for three to four days or in the freezer for up to three months.