Instant Pot Pulled Pork

Oh these were so good! My family loved them. The meat turned out not only falling apart tender but so flavorful. I believe pressure cooking just seals in all those good flavors that the meat is cooked with. And it was so simple to make.

I started out with a 3 ½ pork sirloin roast. Normally I would use a shoulder roast for pulled pork but I used what I had in my freezer. If I was making it in a crockpot then I would have ended up with a rather dry roast but this cut of meat in the Instant Pot (IP) turned out moist and delicious.

I also used one onion, chicken broth and bbq sauce (recipe below)...

I cut the meat up into chunks and salt and peppered it and chopped up my onion...

Turned my IP on “Saute” and waited until it the display read “Hot” and added some coconut oil...

When the coconut oil had melted I put my onions in the pot to cook and soften up...

Remove onions from the pot when they are done cooking..

Add pork to the pot and let the meat brown...

Mix in a portion of the bbq sauce to the chicken stock...

Add the cooked onions and the bbq sauce/chicken stock to the meat..

Put the lid on turn the knob on top to “Sealing” ...

Press “Manual” and set the timer for 75 minutes...

The IP will take a few minutes to come up to pressure and then the timer will begin to count down. When it is done it will beep.. turn the IP “Off”

Now let the IP come down to pressure on its own. The button on the lid will be all the way at the top, showing that it is at pressure...

It will take about 15 to 20 minutes to come down on its own and the button will drop all the way down again showing there is no pressure...

Remove the meat from the IP and pour the juices left in the pot into a bowl..

Put the meat back into the IP and shred with a couple forks. Now add the remaining bbq sauce and any of the additional drained juices to make it moist but no too drippy..

Serve on toasted sandwich rolls or hamburger buns and top with coleslaw.. and enjoy!!

Instant Pot Pulled Pork

1 onion, chopped
2 to 3T coconut oil
3 ½ lbs pork roast
1 ¾ cups chicken stock
1 ½ cups bbq sauce, divided 
salt & pepper, to taste

Turn Instant Pot (IP) on “Saute”. When it reads “Hot” add coconut oil. After oil has melted add onions and cook until they are soft. Remove onions and set aside.

Now cut the pork roast into small sections so it will fit into the IP. Salt and pepper both sides, to taste. With the IP still on “Saute” add pork roast and let brown a bit (you can add a bit more coconut oil if you need it). After it has browned, turn the IP “Off”. 

Put onions on top of roast. Mix ½ cup bbq sauce with the chicken broth and pour over roast. Put the lid on and make sure it is set to “Sealing”. Press “Manual” on the IP and set the timer for 75 minutes.

When the roast has finished cooking turn the IP to “Off” and the let the pressure release on it is own (called Natural Pressure Release or “NPR”). When the pressure has released, remove the lid and remove the roast to a platter. Removed juices from the IP and set aside.

Return roast to the IP and shred with 2 forks. Add the remaining 1 cup bbq sauce and as much of the juices as needed to have a moist mixture without being to drippy for sandwiches.

Serve on toasted sandwich rolls or hamburger buns and top with coleslaw.


Below is an affiliate link to the Instant Pot I have.  I highly recommend it!!  :)  Thank you for any purchases made through my link :) . 



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