This Instant Pot pulled pork is the recipe I turn to when I want the deep, slow-cooked flavor of barbecue without the all-day wait. I first developed this method on a rainy weekend when I didn't have access to my smoker but still wanted the same fall-apart texture and rich seasoning. The combination of a salty-sweet dry rub, a quick sear to build Maillard flavor, and a short pressure-cooking time gives you shredded pork that's moist, flavorful, and ready to serve in under an hour and a half. It has become our family's favorite for weeknight sandwiches and weekend gatherings alike. What makes this approach special is the balance of convenience and depth of flavor. Using a boneless pork shoulder and searing it in the Instant Pot creates a caramelized crust that holds up through pressure cooking. The cooking liquid — a simple mix of beer or chicken broth, BBQ sauce, and white wine vinegar — both steams the meat and infuses it with tangy-sweet notes. I discovered the magic of finishing with an additional drizzle of sauce and a crunchy slaw on a toasted brioche bun; it's one of those combinations that sparks delighted silence at the first bite. These sandwiches are tender, slightly smoky from the spices, and brightened by vinegar-based sauce.

Ingredients

• Boneless pork shoulder (2.5 lb.): This cut has the right ratio of fat to meat for shredding after cooking. Look for a well-marbled roast at your butcher or supermarket; bone-in will work but adjust cooking time upward. Trim only large exterior pieces of fat to retain moisture.
• Brown sugar (2 tablespoons): Adds caramelized sweetness and helps the crust brown during searing. Light or dark both work; dark adds a bit more molasses flavor.
• Kosher salt (1 tablespoon): Essential for seasoning through the meat. If using table salt, reduce by about half to avoid oversalting.
• Paprika, black pepper, cumin, chili powder, garlic powder: These spices form a versatile rub. Smoked paprika is a great swap for an extra barbecue note.
• Olive oil (2 tablespoons): For searing in the Instant Pot. Use a high-smoke oil like avocado if you prefer a hotter sear.
• Beer or chicken broth (8 oz.): The cooking liquid provides steam and flavor; beer adds depth, while broth keeps the profile simple and family-friendly.
• BBQ sauce (1 cup): Choose a brand you love — this is a major flavor component. Vinegar-based or sweeter Kansas City–style sauces both yield excellent results.
• White wine vinegar (1 tablespoon): Brightens the finished pork and balances the sweetness of sugar and sauce.
• To serve: Toasted brioche buns and a crunchy coleslaw for contrast; these elevate texture and add refreshing acidity.

Instructions

Prepare the rub: Combine 2 tablespoons brown sugar, 1 tablespoon Kosher salt, 1.5 teaspoons paprika, 1 teaspoon black pepper, 1 teaspoon cumin, 1 teaspoon chili powder, and 1 teaspoon garlic powder in a small bowl. Mix until uniform; taste a pinch to ensure seasoning balance and adjust if you prefer more heat or smokiness. Season the pork: Pat the 2.5 lb. pork shoulder dry with paper towels. Generously rub the spice mix over the entire roast, pressing with your hands so the surface is well coated. Let it sit at room temperature for 10–15 minutes while you prep the Instant Pot to help the meat come to temperature. Sear in the Instant Pot: Set the Instant Pot to Sauté and add 2 tablespoons olive oil. When the oil shimmers, sear the pork for 2–3 minutes per side until a dark golden-brown crust forms. This browning adds flavor through the Maillard reaction; don’t rush it — rotate to get good contact with the pot surface. Add the cooking liquid: Mix 8 ounces beer or chicken broth, 1 cup BBQ sauce, and 1 tablespoon white wine vinegar in a large measuring cup. Pour the mixture around the roast in the pot (not directly over the crust) so you preserve the seared surface while ensuring there’s enough steam for pressure cooking. Pressure cook: Seal the Instant Pot lid and set it to High Pressure for 45 minutes. This time works well for a 2.5 lb. shoulder to become tender but not dry. When the cook cycle finishes, allow a natural release for 10 minutes, then use the quick-release to vent any remaining pressure. Use caution and keep your hands and face away from the steam. Shred and finish: Carefully transfer the roast to a cutting board and shred with two forks, discarding any large pieces of fat or gristle. Skim fat from the cooking liquid if desired, then toss shredded pork with reserved juices and extra BBQ sauce to taste. Serve on toasted brioche buns topped with coleslaw.

Storage Tips

Cool leftovers quickly by dividing shredded pork into shallow containers, then refrigerate within two hours. Stored in an airtight container, the meat will stay juicy for up to four days. For longer storage, freeze in meal-sized portions with a little cooking liquid to prevent drying — use freezer-safe bags or rigid containers and remove excess air. To reheat, thaw overnight in the refrigerator and warm gently in a skillet over medium-low heat with a splash of liquid or in a 325°F oven until just heated through; avoid high heat which can dry the meat. For quick reheating, microwave covered in short intervals, stirring between bursts.

Ingredient Substitutions

If you prefer a different flavor profile, swap the beer for cola for a sweet caramelized note, or use apple cider for fruity brightness; reduce brown sugar slightly if the substitution adds sweetness. Smoked paprika can replace regular paprika for a more pronounced smoke flavor. For a gluten-free version, serve on gluten-free buns and verify your BBQ sauce contains no gluten. Vegetarian alternatives could use jackfruit with adjusted cook times and a vegetable broth base, though texture and protein content will differ from pork.

Serving Suggestions

Serve the pulled meat on toasted brioche buns with a generous spoonful of extra sauce and a crisp vinegar slaw for balance. For a Southern-style plate, add baked beans and pickles; for a lighter option, use lettuce cups topped with pickled red onion and microgreens. This meat is also fantastic on nachos, tossed into baked potatoes, or layered in tacos with avocado and pickled jalapeños. Garnish with chopped fresh cilantro or parsley and a squeeze of lemon if you want brightness.

Cultural Background

Pulled pork is rooted in Southern barbecue traditions, where slow cooking over wood smoke was the original method to tenderize tough shoulder cuts. Regional variations across the American South emphasize different sauces — vinegar-based in the Carolinas, mustard-forward in South Carolina, and sweet tomato-based sauces in Kansas City. This Instant Pot adaptation preserves the spirit of those regional flavors while offering a fast alternative for modern kitchens, keeping the essence of slow-braised texture and bold seasoning in a fraction of the time.

Seasonal Adaptations

In summer, lighten the sandwich by topping with a fresh corn and tomato salad instead of slaw, or add grilled peaches for a sweet contrast. In colder months, fold shredded pork into stews or serve over creamy polenta with roasted root vegetables. Holiday gatherings benefit from making a double batch and keeping meat warm in a slow cooker for guests to assemble sandwiches throughout the event.

Meal Prep Tips

Make this in bulk and portion into meal-sized vacuum bags or containers for grab-and-go dinners. Freeze individual servings for quick lunches; thaw in the fridge overnight and reheat in a skillet with a splash of broth to revive juiciness. Keep buns and slaw separate until serving to avoid sogginess. This approach saves time and ensures a freshly textured bite every time.

There’s something joyful about a sandwich that brings people together — easy to share, simple to scale, and forgiving in the kitchen. Whether you’re feeding a family or a crowd, this Instant Pot method delivers reliably tender, flavorful results that invite personal tweaks. Make it your own, and don’t be shy about experimenting with sauces and slaws.