Instant Pot BBQ Pulled Pork
Inside: A faster, easier, healthier weeknight version of BBQ pulled pork using pork loin or tenderloins and your Instant Pot. Plus grab my FREE Guide on ways to use leftover pulled pork.
This easy recipe comes together quickly in the pressure cooker. Use a flavorful BBQ rub to season the meat. This meal cooks in only 45 minutes, and the moist, tender Instant Pot pulled pork shreds quickly and easily with a fork. Use it for sandwiches, tacos and more.
Instant Pot BBQ Pulled Pork
If you grew up on pulled pork sandwiches like I did, this quicker, easier and healthier pulled pork made with the lean loin or pork tenderloin will become a regular dinner rotation. It’s meaty, tender, and well-seasoned with a flavorful all-purpose BBQ rub.
Swapping traditional Boston Butt (actually the shoulder of the pig) for leaner, healthier loin or tenderloin saves big on fat and calories.
- Four ounces of pork shoulder contains 330 calories and contains roughly 24.2 grams of fat and 26.2 grams of protein.
- The same amount of pork loin contains 270 calories, 16 grams of fat and 30 grams of protein.
- While 4-ounce serving of pork tenderloin has 136 calories, 3.99 grams of fat and 23.3 grams of protein.
The best part of this leaner BBQ pulled pork is that it doesn’t compromise on flavor.
You’ll love this quicker weeknight hack over the usual low-and-slow, hours-long prep, and it’s delicious on sandwiches with traditional Southern Coleslaw or Easy Cilantro Lime Slaw, a natural with Homemade French Fries or Loaded Potato Salad.
Why you’ll love this recipe:
- Pork loin and tenderloin are leaner and healthier than the traditional shoulder(Boston Butt), normally used for this dish. The tenderloin is the most lean; with a nutritional value comparable to chicken breasts.
- It uses everyday ingredients like BBQ rub, chicken stock and your favorite BBQ sauce.
- You can use pork loin or the tenderloin for this recipe–both are leaner and healthier than the standard pork shoulder often used in this recipe.
- Using the Instant Pot (pressure cooker) cuts the cooking time considerably.
Ingredients:
- Pork Loin or Tenderloins–(see photo above) You can use either style (loin or tenderloin) of pork roast for this recipe. Loin roasts come whole (center cut) or tied (folded over on each other and tied to create a roast). Look for roasts that weigh about 3 pounds each and trim the fat. If using pork tenderloins, you’ll need two to three weighing between ¾-1 pound each. Note: For this meal, I used tenderloins.
- Olive Oil–no need for fancy extra virgin olive oil, use your everyday stuff.
- BBQ Rub– I use my homemade rub, which includes, kosher salt, black pepper, chili powder, celery salt, mustard powder onion powder, brown sugar, garlic powder, seasoned salt, paprika, and cayenne pepper (among other spices). It makes about 1 ½ cups of seasoning and lasts 3 months in the pantry, so it’s always ready to use. You can also use a store-bought BBQ rub or seasoning.
- Chicken Stock: I usually use homemade Chicken Stock from Rotisserie Chicken, but if you use a store-bought variety, make sure it’s low-sodium. Otherwise, it can be too salty.
- Jim Beam BBQ Sauce–This homemade BBQ sauce is sweet, smoky, and spicy. It has a healthy dose of Kentucky bourbon you’ll love. This recipe makes just enough to simmer with the meat, plus extra to serve with pulled pork sandwiches. Use your favorite store-bought BBQ sauce if you don’t have time to make it.
- Apple Cider Vinegar–though you don’t need a lot, adding a bit of acidity to the BBQ sauce is essential to balance the flavors.
- Cornstarch–to act as a thickener for the BBQ sauce.
- Water–to blend with the cornstarch and create a slurry.
Step-by-step instructions:
- Pat the meat dry with paper towels and place on a rimmed baking sheet.
2. Season the meat liberally with the BBQ rub.
3. Cut the meat into large chunks (so it fits better in the Instant Pot).
4. Heat the olive oil in the Instant Pot using the Sauté feature and sear the meat chunks on all sides. (Use a pair of tongs to flip them).
5. Transfer the seared pork back to the baking sheet.
6. Pour in the chicken broth, BBQ sauce and apple cider vinegar to the Instant Pot. Use a wooden spoon to scrape the bottom of the pot to get up the browned bits (a.k.a fond). That’s where the flavor is.
7. Return the meat to the Instant Pot and pressure cook on high pressure for 45 minutes. When it’s done, let the pot naturally reduce pressure for 10 minutes, then hit the vent button for rapid release.
8. Use tongs to transfer the chunks of meat to a large bowl. Use the tongs, a pair of forks or BBQ claws to shred the meat into loose strands.
9. Mix the cornstarch and water in a small bowl. Turn the pressure cooker to the saute function, and when the mixture begins to bubble, add the cornstarch slurry, stirring constantly until it thickens, about 1 minute.
10. Add the thickened sauce a little at a time to season the shredded meat.
Pro-Tips:
- Mix the cornstarch slurry just before you add it to the pot; if left for too long, the mixture will seize and become solid, which takes some work to loosen up again.
- You can also shred the meat on a cutting board, but I find it neater to do in a large mixing bowl.
- Another way to shred the meat is to transfer the chunks to the bowl of a stand mixer fitted with the paddle attachment and process on low to medium speed until it’s shredded. You may need to add ⅓-½ cup of the braising liquid while mixing to help loosen it.
- You probably won’t need to add all of the cornstarch-thickened braising liquid. I advise adding about ½ cup at a time, mixing and tasting. If it needs more, add it in small ⅓-½ cup increments. It should be moist but not sopping wet.
Swaps, variations and uses for BBQ pulled pork:
- Try another dry rub or seasoning blend. I like it with this Authentic Creole Seasoning.
- Swap boneless skinless chicken breasts or thighs for the loin or tenderloin.
- Swap a beef chuck roast (bone-in or boneless) for the loin.
- Avoid Boredom and grab my FREE printable with 10 easy ways to transform leftover pulled pork tenderloin.
- Make a pulled pork hoagie on a sub roll with cheese, lettuce and tomato.
- Tuck it into tortillas for a pulled pork taco or burrito with slices of avocado and pickled red onion.
- Make Pulled Pork Stuffed Potato Skins
FAQ’s
This recipe is low in saturated fat, high in protein, and only 300 calories per serving. The loin and tenderloin tend to be leaner, with less saturated fat than the typical Boston butt. There are carbohydrates from the sugars in the rub and BBQ sauce.
For smaller groups of two to four people, a 3-pound loin (or two to three tenderloins) will make enough for dinner, plus leftovers the next day.
Using the Instant Pot cuts the usual 3-4 hour braising time to 45 minutes.
Make ahead:
- You can make this recipe several days ahead of time. Cool it to room temperature before refrigerating or freezing.
Storage:
- Keep BBQ pulled pork in an airtight container in the fridge for 5-7 days.
Reheating:
- To reheat, warm leftover pulled pork in the microwave in 30-45 second bursts, stirring after each or in a saucepan on the stovetop. Add 1-2 tablespoons of water to the meat and heat over medium heat with the lid on, to develop steam. Stir occasionally until hot.
Freezing:
- Freeze Instant Pot pulled pork in an airtight freezer container or zip-top freezer bag. It will keep in the freezer for 2-3 months. Defrost before reheating.
Reimagine Your Pulled Pork Leftovers
Pulled pork doesn’t have to be boring. With a few simple twists, you can turn yesterday’s dinner into fresh, flavorful meals that go way beyond the sandwich. My free idea cheatsheet will show you how.
- 10 creative ideas to transform your leftovers
- Easy makeovers for busy weeknights or game days
- No repeats—each dish feels brand new
More pulled pork recipes (and other pulled meats) you might like:
- Instant Pot Shredded Chicken
- Smoked Boston Butt
- Slow Cooker Jerk Pork
- Spicy Sweet Savory Asian Pulled Pork
- Homestyle Pork Ragout
- Mexican Shredded Beef
Instant Pot Pulled Pork Tenderloin
SPECIAL EQUIPMENT:
- Instant Pot or pressure cooker
INGREDIENTS:
- 1 tablespoon olive oil
- 3 pounds pork loin or tenderloins trim away the excess fat
- 1 cup Kansas City BBQ Rub divided
- 1 cup chicken stock from rotisserie chicken or low-sodium broth
- 1 cup Jim Beam BBQ Sauce divided
- 3 tablespoons apple cider vinegar
- 1 tablespoon cornstarch
- 1 tablespoon water
DIRECTIONS:
- Before you make the recipe, be sure to download your free guide with 10 ways to use leftovers.
FOR THE PULLED PORK:
- Remove 3 pounds pork loin or tenderloins from their packaging and transfer to a rimmed sheet pan. Blot the pork dry with a paper towel.
- Sprinkle the pork liberally on all sides with the 1 cup Kansas City BBQ Rub and pat the rub into the flesh with your fingers. Cut the pork into 3 or 4 chunks and season again with more rub to coat the cut ends.
- Turn on the "Saute" function on the instant pot and add 1 tablespoon olive oil. When the oil is hot, carefully use a pair of tongs to transfer the pork to the Instant Pot. (Don't drop the pork into the pot, or the oil will splatter).
- Sear the pork on all sides, turning occasionally with the tongs. This can take about 7-10 minutes. Transfer the pork back to the rimmed sheet pan. (Don't worry about cross contamination because the pork will be completely cooked in the instant pot later.)
- Add 1 cup chicken stock from rotisserie chicken, ¾1 cup Jim Beam BBQ Sauce and 3 tablespoons apple cider vinegar to the Instant Pot and stir and scrape the bottom of the pot with a wooden spoon to loosen up the crusties on the bottom–that's where all the flavor is.
- Transfer the pork chunks back to the Instant Pot along with any accumulated juices and spice rub seasoning. Place the lid on the pressure cooker and cook on High Pressure for 45 minutes.
- Let the pressure reduce naturally for 10 minutes, then switch on the vent valve to release the pressure.
- Using a pair of tongs, transfer the pork chunks to a large bowl and shred the pork apart with the tongs or a pair of forks. Set aside.
- Mix 1 tablespoon cornstarch and 1 tablespoon water in a small bowl until smooth.
- Turn the Instant Pot on to the saute feature and heat the pan juices to a boiling. Stir in the cornstarch slurry and cook, stirring constantly for 1-2 minutes or until the sauce thickens. slightly.
- Add the thickened sauce to the pulled pork ½ cup at a time, stirring and mixing as you go. You want the pork to be coated and saucy, but not dripping.
- Stir in the remaining ¼ cup of BBQ sauce and transfer to a serving bowl. Serve with soft Kaiser rolls or other buns, coleslaw and extra BBQ sauce on the side.
NOTES:
- Use 2-3 pork tenderloins, but not less than that. The instant pot requires a greater volume and using one tenderloin isn’t enough for the recipe. You run the risk of burning the meat.
- If using a pork loin, trim the excess fat before searing.
NUTRITION:
Pin BBQ Pulled Pork for later!
I have tried a few times to make a successful pulled pork in my instant pot and it either didn’t cook right and was not shreddable or I just didn’t get the flavor in there good enough BUT this recipe and method is a winner, even with subbing a store brand honey bbq sauce. Well done and thank you!