Pressure Cooker Pulled Pork

Image of Lauren Dellabella
Rated 5.0 based on 20 customer reviews
Pressure Cooker Pulled Pork
Pressure Cooker Pulled Pork


For best results, we recommend using:


Mealthy Tip

The juices from this pulled pork are so flavorful that you will want to let the shredded pork soak in them for a short while before serving. If you like, you can also serve with your favorite barbecue sauce.

Nutrition Facts

Per Serving: 796 calories; 47g fat; 41.2g carbohydrates; 48g protein; 166mg cholesterol; 771mg sodium.

Full nutrition

Nutrition Facts

Serving Per Container 10

Amount Per Serving
Calories 796 Calories from Fat421
% Daily Value*
Total Fat 47g 72%
Saturated Fat16g 78%
Trans Fat0.0g
Polyunsaturated Fat7.5g
Monounsaturated Fat19.5g
Cholesterol 166mg 55%
Sodium 771mg 32%
Total Carbohydrate 41.2g 14%
Dietary Fiber4g 15%
Protein 48g
Vitamin A11% Vitamin C51%
Calcium11% Iron24%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories: 2,000 2,500
Total Fat Less than 65g 80g
Saturated Fat Less than 20g 25g
Cholesterol Less than 300mg 300 mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate 300g 375g
Dietary Fiber 25g 30g

Calories per gram:

Fat 9 • Carbohydrate 4 • Protein 4


5.0out of 5 Stars

(20 Reviews)

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What others are saying

Image of Randall Hauk

Randall Hauk says:

I found this recipe while looking for a way to do something different for pulled pork. I usually just do a little Hawaiian sea salt and liquid smoke and am happy with it, but it's nice to mix it up. The seasoning rub, beer, and vinegar all seemed to play together nicely in this recipe. And what I love about using the pressure cooker is not having to handle raw pork at eight in the morning, as I've done when slow cooking. I'm not ready for that when I'm making school lunches and trying to get coffee down my face. The additional liquid plus the fat from the pork can make it a little wetter a pulled pork than you may like. Take some of the liquid out before shredding. You can always pour some back into the pork to get it where you want it!

Image of Katie Hason

Katie Hason says:

I've made smoked pulled pork dozens of times, but that takes hours! I love that I can now make it in my pressure cooker in just over an hour, without losing its authenticity. The combination of vinegar, beer, and spices, is what enhances the flavor of this meat, you don't even need barbeque sauce. I can't wait to make this again for our college football party!

Image of Greg Jones

Greg Jones says:

This recipe is so good, you don't need sauce! That's how you know it's great pulled pork. As we say in the south, if it needs sauce you're doing it wrong! Bonus: It takes less than two hours to make.

Image of Carol OConnell

Carol OConnell says:

Excellent! Followed recipe completely including coleslaw! Family loved it!

Image of Garcia B

Garcia B says:

We smile pulled pork all the time but this pressure cooker recipe gets it pretty close to that and saves me hours. I added a small amount of liquid smoke to the pot too.

Image of Blakely James

Blakely James says:

BBQ is a huge staple in my house so this was spot on. I went with a cup of cold brewed coffee instead of beer to intensify the flavor. For the spice rub I added in some minced onion and cayenne.

Image of Erin Hudson

Erin Hudson says:

I made pulled pork nachos, they were really good in this recipe. Didn't need to make the coleslaw. It had all of the flavors I like, for example, brown sugar and ACV.

Image of Barbara Rasse

Barbara Rasse says:

I put this in with an hour delayed start - just dumped the spices and liquids all together, set the delayed start for an hour, left for church, and came home to yummy smells! The pork was incredibly tender (I used a picnic shoulder) and the flavor was wonderful!

Image of Melinda Danen

Melinda Danen says:

I made this yesterday for my daughter in laws family that was visiting from Tijuana, Mexico. My pork shoulder was 5.23 lbs and everyone had seconds!! I followed the recipe exactly since it was my first time but the next time, I am adding more spices and not as much liquid. There is just enough leftover for two sandwiches tomorrow!!

Image of Megan Callihan

Megan Callihan says:

Simple and tasty recipe! I cooked only the pork portion and after shredding it, froze it for a party next week. (But I did sample it to ensure it was delic before serving to my guests.) I was even able to make this while my 2 (toddler aged) kids were awake! I usually cook when they’re asleep if something is involved, so I know it’s an easy one! This is my new party staple.

Image of Angela Froning

Angela Froning says:

This was awesome! I had to buy two roasts and in some air headed moment ended up with one beef and one pork. I said screw it and threw them both in ... the beef of course ended up well done but both were delicious. This was the first thing I made in my instant pot and i was so excited.

Image of Paula Meegan

Paula Meegan says:

This was awesome! I skipped making the slaw because I didn’t have the ingredients but it didn’t matter. It was melt in you mouth good and the spices perfect. This was an easy recipe and I would absolutely make it again.

Image of Ellen Good

Ellen Good says:

I was in a hurry and looked up this recipe more for reference points than ingredients. I had 8 lbs pork which filled to the PC Max line. Delicious. Next time will make time to follow the recipe. It sounds great!

Image of Janice Stephens

Janice Stephens says:

Really liked this one. Have made it a few times. The coleslaw is fantastic as well as the pork!

Image of Diana Clayton

Diana Clayton says:

This recipe turned out so good and was so easy to make. I used country style ribs because I could not find a boneless shoulder that was big enough. Also, I ended up with more broth than I needed. The recipe was a hit with the family.

Image of Michelle Katmarian

Michelle Katmarian says:

Great recipe, great flavor. I ended up with too much liquid, but I just strained the meat out and kept some of the juice in a separate container in case I needed some for reheating leftovers. Next time I’ll use a cup of beer and no added water. The coleslaw was delicious too! I would definitely make again.

Image of Abby Lozinger

Abby Lozinger says:

My review is about making pulled pork in general, as I am learning the Mealthy and pressure cooking times for varying meat cuts. Having said that, I made pulled pork with my own dry rub, pork butt (shoulder) about 3.5 pounds cut into 3 pieces, 1 piece still had the bone, added 1 cup of beer to the pot (Guinness), the pork (did NOT sear it), and pressure cooked on high for 65 minutes, let it release naturally. PERFECT - fell off the bone and shredded beautifully.

Image of Ann Kirkpatrick

Ann Kirkpatrick says:

My grocery store didn’t have pork shoulder so I used pork roast and it turned out great! The seasoning is perfect. The coleslaw is really good too. It’s sweet, tangy, and creamy.

Image of Donna Arcangeli

Donna Arcangeli says:

I personally found this to be just ok. Something seemed off taste wise. My bf and kids and my dad all added bbq sauce to theirs because the taste wasn’t there for them as well and after adding the bbq devoured the meat. I was stuck eating mine as is due to a tomato allergy. I won’t be making this recipe again but I will make the coleslaw again as that was delicious!!!

Image of Pat Doss

Pat Doss says:

fantastic! this was the first recipe I've made since I got my new instant pot MAX! Tender and tasty, however make sure to add enough liquid after shredding meat to keep moist. What I changed.. added Alderwood salt for a smoky taste instead of plain salt. Also a pinch or 2 of whole mustard seed. Coleslaw was great . I added maple syrup smoked with pecan wood, gave it a wonderful complementary taste to the sandwich. LOVE IT!