Easy Instant Pot Pulled Pork Recipe (2024)

FAQs

Why is my pulled pork tough in the instant pot? ›

An immediate release can be why your Instant Pot pulled pork is tough. It will cause the meat to seize and toughen. Avoid Using Pork Tenderloin. Don't use pork tenderloin, which is far too lean for pulled pork.

Transfer everything to a large slow cooker and add a splash of liquid — water is great, but so is broth, apple juice, or beer if you have them handy. Cover and cook on low until the meat is tender and pulls apart easily.

Slow cooking the meat means it never has the chance to toughen up and will be extra silky and tender. Pressure cooking is faster, though you may lose a little bit of the tenderness. If you're going for the pressure cook method, be sure to get a pork shoulder or pork butt, as opposed to a pork loin.

The amount of time your pork will need to cook, depends on how many pounds you purchase. The general rule of thumb is 20 minutes per pound. So, if you have 3 pounds of meat, you will cook for 60 minutes.

Instant Pot Pulled Pork

2. In a small bowl, combine the salt, paprika, oregano, garlic, pepper and cumin. Rub the spice blend all over the meat. Place the meat, fat side up, on top of the onions in the Instant Pot.

To achieve tender and flavorful pulled pork, it's best to cook it slowly for a long time until it's easy to shred. This makes it a great dish to prepare in advance and serve for dinner later.

The vinegar adds contrast to the smoky flavor and cuts through the fat in the meat.

We use brown sugar, onion powder, garlic powder, cumin, smoked paprika, a good amount of salt & pepper, and a pinch of cayenne! Make sure you use all of the seasoning! Also, really rub it into the pulled pork, get all of the nooks and crannies!

Additionally, spray chicken broth or apple juice on the meat to prevent it from losing more moisture in the crockpot. To add a strong flavor during the process, white wine can also be sprayed. You can shred the pork during smoking or in the crockpot.

Unfortunately, once you overcook a piece of meat in the pressure cooker, there's no going back. You'll be left with a pile of dry, crunchy, tasteless fibers and no amount of additional pressure cooking is going to put that moisture back into the meat. Earlier, I explained how ingredient size affects the cooking time.

Is wet or dry rub better for pulled pork? ›

Dry rubs are great on their own but can be spectacular when finished with a sauce in the case of ribs, brisket, and pulled pork. Wet rubs are fantastic when you are cooking low and slow – again, brisket and pulled pork. This allows your food to develop a unique bark and allows the sugars to caramelize instead of burn.

Allow pork butt to rest for as little as 30 minutes to as long as 5 hours; however, the ideal resting period to rest pork butt is between 1 and 2 hours. This gives the meat enough time to relax and allows the juices to redistribute throughout the meat.

Overcooking can cause the meat to become dry, tough, and difficult to shred. Similarly, if you don't cook the pork long enough, it may be undercooked and tough. It's also important to avoid using a quick release or pressure, as this can cause the pork to seize and toughen.

Cooking time: When cooking a pot roast in an Instant Pot, allow 20 minutes for every pound of meat.

Here are some expert tips and tricks to make the best Instant Pot pork roast. Sear the roast before pressure cooking to enhance the flavors and create a caramelized crust. Sear for 4 minutes on each side.

If you find that your instapot pulled pork is tough after cooking, it's likely because you did a quick pressure release instead of a natural pressure release. Make sure you do a natural pressure release for 2 minutes before opening the vent.

If it's still tough, you will need to cook it longer. The pressure cooking process breaks down tough meat, making it tender. Put the lid back on, seal the pressure cooker, and cook at high pressure for another 10 to 20 minutes.

Overcooking can cause the meat to become dry, tough, and difficult to shred. Similarly, if you don't cook the pork long enough, it may be undercooked and tough. It's also important to avoid using a quick release or pressure, as this can cause the pork to seize and toughen.

Unfortunately, once you overcook a piece of meat in the pressure cooker, there's no going back. You'll be left with a pile of dry, crunchy, tasteless fibers and no amount of additional pressure cooking is going to put that moisture back into the meat.