BBQ Instant Pot Pulled Pork
This BBQ Instant Pot Pulled Pork is sweet, smoky, tender, and easy to make in under 2 hours for sandwiches, tacos, and meal prep nights.
Servings: 12 people
Calories: 469kcal
Cost: $15.41
Equipment
- Instant Pot
- measuring cups
- Measuring spoons
- Medium bowl
- forks
- chef's knife
Ingredients
PORK:
- 4 pounds pork loin
SAUCE:
- 1 cup packed brown sugar
- 1 cup BBQ sauce we used Sweet Baby Ray’s
- ¾ cup mild green chiles
- 2 teaspoons salt
Instructions
CUT PORK:
- Cut the pork loin into three pieces.
MAKE SAUCE:
- In a medium bowl add all of the sauce ingredients and stir to combine.
LOAD UP INSTANT POT:
- Place the pork in an Instant Pot and then pour the sauce over the pork.
COOK:
- Secure the lid on the Instant Pot and turn the dial to “seal”.
- Cook on HIGH pressure for one hour. Let the pressure release naturally for 15 minutes, and then turn the dial to “venting”.
SHRED PORK:
- Move the pork to a medium bowl and remove any visible fat.
- Use two forks to shred the meat.
THICKEN SAUCE:
- Press the “saute” button on the Instant Pot and keep pressing it until “more” is selected.
- Cook the sauce until thickened, about 10-15 minutes (please note that it will thicken up a little more as it cools).
TO FINISH:
- Pour the sauce over the pork. Serve.
Notes
Recipe Tips
- This recipe makes about 4 cups of pulled pork.
- Cut the pork into evenly sized pieces.
- Trim off the fat.
- Let the pressure release naturally for the full 15 minutes.
- Do not overcook the sauce.
Storage Tips
- Leftovers will keep in an airtight container in the fridge for up to 4 days.
- Place the pulled pork in a freezer-safe Ziploc bag and freeze for up to 3 months.
Nutrition
Serving: 0.33cup | Calories: 469kcal | Carbohydrates: 42g | Protein: 51g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 143mg | Sodium: 1114mg | Potassium: 968mg | Fiber: 1g | Sugar: 39g | Vitamin A: 80IU | Vitamin C: 2mg | Calcium: 46mg | Iron: 2mg