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The Ultimate Pulled Pork: Smoked And Finished In Instant Pot

With this smoker-to-Instant Pot method, you get all the rich, smoky goodness of BBQ pulled pork in a fraction of the time. Whether you’re feeding a crowd or meal-prepping for the week, this recipe is a guaranteed hit.
5 from 2 votes
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Prep Time 15 minutes
Cook Time 6 hours
Resting Time 15 minutes
Total Time 6 hours 30 minutes
Course Main Course
Cuisine American
Servings 12 servings
Calories 375 kcal

Equipment

  • Pellet smoker
  • Instant Pot
  • Meat thermometer
  • Aluminum foil

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 (optional)

Dry Rub

  • 3 tbsp brown sugar or 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 Instant Pot

  • 1 cup chicken broth or water

Optional for Serving

  • BBQ sauce
  • Sandwhich buns, coleslaw, or pickles

Instructions
 

  • Pat the pork shoulder dry with paper towels. Rub the pork all over with yellow mustard.
  •  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.
  •  Preheat your pellet smoker to 225°F.
  • 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.
  • Mist the pork with water or apple cider vinegar every hour to keep the bark moist. (optional)
  • Once the pork reaches 165°F and has a dark, flavorful crust, remove it from the smoker.
  • Place the pork in the Instant Pot and pour in the chicken broth or water.
  • Seal the lid and set the Instant Pot to Manual (Pressure Cook) – High Pressure for 45 minutes.
  • Allow a 15-minute natural release, then carefully vent any remaining pressure.
  • 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.
  •  Toss the shredded pork in some of the cooking juices to keep it moist and flavorful. Stir in your favorite BBQ sauce, if desired.

Notes

  • Makes about 12 servings (6 oz of cooked pulled pork per serving).
  • Make it ahead: Pulled pork stores well—refrigerate leftovers for up to 4 days or freeze for 3 months.

 

Keyword BBQ Recipes, Pulled pork