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pulled pork with BBQ sauce
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5 from 1 vote

Instant Pot Pulled Pork

Course: Dinner, Main Course
Cuisine: American
Keyword: pulled pork
Calories: 3016kcal


  • Pressure Cooker


  • 1 Boston Butt pork roast 4-6 lbs.
  • 1 ½ cups chicken or beef stock
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 2 tablespoons dried parsley
  • 2 tablespoons dried onions


  • Place pork roast in the Instant Pot with the fat side facing up. Add dry seasonings on top. Pour apple cider vinegar over the pork roast.
  • Add the chicken broth around the sides of the pork roast to avoid removing the seasoning.
  • Secure the Instant Pot lid and set the valve to sealing. Program for “manual” or “pressure cook” on high for 2 hours. Allow the pressure cooker to release naturally for 10 minutes before quick release.
  • Remove pork roast from pressure cooker and let rest for a few minutes.
  • Use two forks to shred the meat. Discard any excess fat.
  • Serve with barbecue sauce, mustard, salsa or other condiment.


You can easily substitute for the dry seasonings with one packet of onion soup mix. If your pork roast is too large for the electric pressure cooker, cut the meat into large chunks and place in the pressure cooker without the bone.


Calories: 3016kcal | Carbohydrates: 20g | Protein: 501g | Fat: 90g | Saturated Fat: 28g | Cholesterol: 1383mg | Sodium: 4138mg | Potassium: 9181mg | Fiber: 3g | Sugar: 6g | Vitamin A: 78IU | Vitamin C: 13mg | Calcium: 210mg | Iron: 14mg