The Ultimate Pulled Pork: Smoked And Finished In Instant Pot

This juicy pulled pork has a smoky flavor and a touch of sweetness! With this recipe that Daniel has perfected over the last couple years, we’re combining the best of both worlds—slow smoking on a pellet smoker for that irresistible bark and finishing in the Instant Pot for fall-apart tenderness.

This method cuts down on cooking time while delivering all the flavors of traditional low-and-slow BBQ.

We love to make a big batch of pulled pork and then put half in the freezer. There are so many different recipes you can make with leftover pork, like this yummy BBQ salad or a big sheet pan of nachos.

The Ultimate Pulled Pork: Smoked and Finished in Instant Pot

The wonderful thing about this pulled pork recipe is that its a great protein that can be served several different ways.

Tips For The Best Pulled Pork:

• Don’t skip the smoker: Even a couple of hours on the pellet grill adds deep smoky complexity that the Instant Pot alone can’t achieve.

• Make it ahead: Pulled pork stores well—refrigerate leftovers for up to 4 days or freeze for 3 months.

• Customize the rub: Love it sweeter? Add more brown sugar. Prefer more spice? Up the cayenne or chili powder. Personally, we keep it less spicy for our kids.

Serving Suggestions:

• Classic Pulled Pork Sandwich: Pile the pork onto toasted buns with a drizzle of BBQ sauce and a heap of coleslaw.

• Keto-Friendly Bowl: Serve over cauliflower rice with fresh avocado and a sprinkle of cilantro.

• Tacos or Sliders: Stuff the pork into soft tortillas or slider buns with pickled onions.

Ingredients:

For the Pork:

• 4-5 lb pork shoulder (also called pork butt)

• 3 tbsp yellow mustard (as a binder)

• Water or apple cider vinegar (for misting the pork during smoking)

Dry Rub:

• 3 tbsp brown sugar (or a low-carb brown sugar substitute)

• 2 tbsp smoked paprika

• 2 tsp garlic powder

• 2 tsp onion powder

• 2 tsp kosher salt

• 1 tsp black pepper

• 1 tsp chili powder

• 1 tsp cumin

• ½ tsp cayenne pepper (optional, for heat)

For the Braising Liquid (Instant Pot Stage):

• 1 cup chicken broth (or water)

Instructions:

Prep the Pork Shoulder

1. Pat the pork shoulder dry with paper towels.

2. Rub the pork all over with yellow mustard. This acts as a binder to help the dry rub stick and enhances the bark.

3. In a small bowl, mix together the dry rub ingredients. Coat the pork shoulder generously, pressing the seasoning into every surface. Let it sit at room temperature while you preheat the smoker.

Smoke the Pork Shoulder

1. Preheat your pellet smoker to 225°F. Choose a mild wood like apple, cherry, or hickory for a balanced smoky flavor.

2. Place the pork shoulder directly on the smoker grates, fat side up. Close the lid and smoke until the internal temperature reaches 165°F—this usually takes about 4-5 hours.

3. Mist the pork with water or apple cider vinegar every hour to keep the bark moist.

Transfer to the Instant Pot

1. Once the pork reaches 165°F and has a dark, flavorful crust, remove it from the smoker.

2. Place the pork in the Instant Pot and pour in the water or chicken broth.

3. Seal the lid and set the Instant Pot to Manual (Pressure Cook) – High Pressure for 45 minutes.

4. Allow a 15-minute natural release, then carefully vent any remaining pressure.

Shred and Serve

1. Carefully remove the pork from the Instant Pot—it will be fall-apart tender. Use two forks to shred the meat, discarding any large pieces of fat.

2. Toss the shredded pork in some of the cooking juices to keep it moist and flavorful. If you love a saucy pulled pork, stir in your favorite BBQ sauce.

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Bacon Wrapped Pork Tenderloin

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