This Instant Pot pulled pork became my shortcut to weekend barbecue the first time I tried it during a busy autumn when family visits and soccer games filled every hour. I wanted the deep, slow-cooked flavor of shoulder without a full day of tending a smoker or oven, and pressure cooking delivered exactly that: fork-tender meat with a caramelized edge and a bold, smoky-savory profile. The combination of smoked paprika, garlic and onion powders, and a touch of cumin gives the pork an earthy backdrop that pairs beautifully with a tangy barbecue sauce. Each bite is moist and richly flavored — the kind of dish that invites you to linger at the table.

I discovered this approach after testing a few variations: too little browning left the meat pale and bland, while skipping the sealed pressure time produced stringy, dry shreds. Browning the chunks first and finishing them in a mixture of chicken broth and sauce locked in juices and built a pan sauce that clings to every strand. We served it at a casual backyard lunch and everyone kept coming back for more — kids on buns, adults in tacos, and a few crowd-pleasing seconds from the neighbors. This version simplifies the technique while keeping the backyard-bbq soul intact.

Ingredients

• Pork shoulder (3–4 pounds, boneless): Look for a well-marbled cut — that fat renders into the meat and keeps the shreds succulent. I often choose bone-in for extra flavor when available, but boneless is easier to cut into chunks and fits nicely in a 6-quart Instant Pot.
• Olive oil (1 tablespoon): Used for browning; choose a neutral-tasting extra virgin or standard olive oil to develop a browned crust without smoking.
• Smoked paprika (1 tablespoon): The source of the smoke note in this recipe; Spanish smoked paprika (pimentón) or American smoked paprika both work — use your preferred intensity.
• Garlic powder and onion powder (1 tablespoon each): These powders distribute flavor evenly across the surface and avoid soggy bits you can get from fresh aromatics under pressure.
• Cumin (1 teaspoon): Adds warmth and a subtle earthiness that balances the sweetness of the sauce.
• Salt and freshly ground black pepper (to taste): Season liberally; the sear helps concentrate the seasoning and the sealed cooking preserves it.
• Barbecue sauce (1 cup): Store-bought or homemade — choose your favorite style (Kansas City, Carolina, or a smoky Texas sauce). The sauce becomes the finishing glaze and can be adjusted to taste.
• Chicken broth (1/2 cup): Provides liquid for the Instant Pot to come to pressure and loosens the sauce so it simmers into the meat rather than burning on the bottom.

Instructions

Prepare and Season the Pork: Trim any excessively large outer pieces of fat, then cut the shoulder into 2–3 inch chunks so they sear evenly. Toss the chunks with smoked paprika, garlic powder, onion powder, cumin, salt and pepper until every piece is well coated. This dry rub builds flavor on the surface that becomes part of the finished sauce. Sear the Meat: Select the Instant Pot's Sauté function and add 1 tablespoon of olive oil. When the oil shimmers but isn’t smoking, add the pork in a single layer without crowding and brown on all sides — about 5–7 minutes total. Use tongs to rotate pieces; good browning (deep golden to mahogany) develops Maillard flavors that elevate the final dish. Deglaze and Add Liquids: Pour in 1/2 cup chicken broth and the 1 cup of barbecue sauce, scraping the bottom with a wooden spoon to release any browned bits (this prevents a burn notice). Stir to combine and make sure a thin layer of liquid covers the bottom of the pot so the unit can reach pressure safely. Pressure Cook: Close the lid and set the steam valve to sealing. Select High Pressure and program the timer for 60 minutes. The Instant Pot will take 10–15 minutes to come to pressure depending on temperature and volume. Natural Release then Quick Release: Allow at least 15 minutes of natural pressure release to let the juices redistribute; then carefully move the valve to venting to finish the release. Open the lid away from your face to avoid the steam. Shred and Finish in Sauce: Lift the pork onto a cutting board or tray, shred with two forks into bite-sized pieces, and return the shreds to the pot. Stir the meat gently in the sauce until it has absorbed flavors and the sauce clings to the strands. Taste and adjust salt or a splash of vinegar if the sauce needs brightness. Serve: Pile onto toasted buns, tuck into warm tortillas, or mound on plates with coleslaw and pickles. Leftovers keep well and the flavors deepen overnight.

Storage Tips

Cool the meat quickly before refrigerating by dividing into shallow containers to speed chilling. In the fridge the pork will keep 3–4 days; freeze portions in freezer-safe bags or containers for up to 3 months. To reheat from frozen, thaw overnight in the refrigerator, then warm gently in a saucepan over low heat with a splash of broth to loosen the sauce, or microwave in short intervals stirring between cycles. When reheating refrigerated portions, bring to an internal temperature of 165°F (74°C) and avoid overcooking to prevent drying the shredded pieces.

Ingredient Substitutions

Swap smoked paprika for 1/2 teaspoon liquid smoke if you prefer a deeper smoke flavor; reduce if using strongly smoked barbecue sauce. Use beef broth or water instead of chicken broth if that's what you have on hand. For a lower-sugar option, choose a sugar-free or reduced-sugar barbecue sauce or make a quick vinegar-based sauce with 1/2 cup ketchup, 2 tablespoons apple cider vinegar, and 1–2 teaspoons mustard. If you want a slightly leaner result, shoulder trimmed closer to 2.5–3 pounds reduces fat but keep an eye on moisture and add an extra 1/4 cup broth if the pot seems dry.

Serving Suggestions

Serve on toasted brioche buns with crisp coleslaw and pickles for a classic sandwich, or spoon into warm corn tortillas with pickled red onion, cilantro, and a squeeze of lime for tacos. For a plate, accompany with roasted sweet potatoes and steamed greens to balance richness. Garnish with chopped fresh parsley or sliced scallions to add brightness and texture. For parties, set up a build-your-own station with buns, sliders, slaws, sauces and quick pickles so guests can customize each bite.

Cultural Background

Pulled pork has roots in barbecue traditions across the American South, where low-and-slow smoking was historically used to tenderize tough cuts. While this Instant Pot method isn’t a direct substitute for smoky pit cooking, it captures the tender texture and saucy finish that fans love. Regional sauces vary — vinegar-based Carolina styles, mustard-forward South Carolina options, and sweeter Kansas City sauces each lend a different character; this recipe acts as a canvas you can dress with regional sauces to match a desired tradition.

Seasonal Adaptations

In summer, lighten the plate with a bright, tangy slaw and grilled corn; in winter, serve the pork over mashed potatoes or creamy polenta for a comforting meal. For holiday gatherings, multiply the recipe and keep warm in a slow cooker on low after cooking for easy buffet service. Add seasonal touches: apple-wood smoked paprika and apple cider vinegar in fall, or a jalapeño-lime slaw in late spring for a fresher profile.

Meal Prep Tips

Make a double batch and portion into 2-cup servings for grab-and-go lunches. Store sauce separately if you prefer less saucy sandwiches and mix just before serving to avoid sogginess. When packing for work lunches, include a small container of pickles or slaw to add at the last minute; they provide crunch and acidity that refresh the dish. Label and date frozen portions and thaw in the fridge overnight for best texture retention.

Final thought: this pulled pork is proof that you can get soulful, slow-cooked results without a smoker — just a bit of technique and the right balance of spices and liquid. Invite friends, pass the buns, and watch how quickly this simple household favorite disappears.