This is the BEST BBQ Pulled Pork – Instant Pot and Slow Cooker Instructions. A tangy mouthwatering BBQ Sauce, plus a super juicy and fall apart pulled pork.
This is one of those recipes that is a family-favourite, but is also a recipe that I get asked about all the time. I always make this BEST BBQ Pulled Pork – Instant Pot and Slow Cooker Instructions for company and every single person who has tried it asks after the recipe.
After playing around with the recipe for about 2 years now, I feel pretty confident that this is the BEST BBQ Pulled Pork – Instant Pot and Slow Cooker Instructions that you’ll find.
If I wasn’t an Instant Pot convert before, I MOST definitely am now after making this mouthwatering recipe.
The pork becomes unbelievably tender and juicy in the Instant Pot.
I thought that the Slow Cooker wasn’t going to be beat for this recipe, but it has been. The pork butt/shoulder cooks in 1 hour and literally falls apart and is ready to be tossed in a delicious BBQ sauce. That being said, the slow cooker is no slouch for this recipe.
I only recently got the Instant Pot and made this recipe for so many people in the slow cooker. It’s great to throw into the pot and come home at the end of the day to a house that smells amazing and to tender mouthwatering pulled pork.
Why make the BBQ Sauce? Because it makes a delicious difference. This BBQ sauce is tangy, acidic, and slightly sweet, balanced to perfection. I love the chunks of garlic in it and the flavours that meld together so well.
The sauce can be made up to a week ahead of time. If making a meal is insane right before dinner, make the sauce quickly while scarfing toast down in the morning.
Or use jarred BBQ sauce – no judgment here. We’re all doing the best we can.
My favourite ways to enjoy BBQ Pulled Pork are in a soft bun with an Apple and Cabbage Slaw**** (recipe for slaw is in recipe notes) or in a Quesadilla.
I also create poutine with leftovers as we all love gravy and fries – and yes, I totally use frozen fries for it.
My kids adore this BBQ Pulled Pork with the Pineapple Salsa from this Burrito Bowl in a flour tortilla and I’m not gonna lie … it’s super easy to whip up (which means we eat it frequently).
This is the BEST BBQ Pulled Pork with Instant Pot and Slow Cooker Instructions. A tangy mouthwatering BBQ Sauce, plus a super juicy and fall apart pulled pork.
- 3-3.5 lbs boneless pork butt (shoulder)
- 3 cloves garlic, minced
- 2 tbsp sweet smoked paprika (use hot if you like spicy pulled pork)
- 1 tbsp kosher salt
- 1 tbsp brown sugar, packed
- 2 tsp ground cumin dried
- 3 tbsp yellow mustard like the stuff you park on a hot dog
- 1 pinch cayenne pepper I add this to the rub and it mostly cooks off – my kids don’t notice it or find it too spicy
- 1 tbsp vegetable, such as canola or grapeseed* (FOR INSTANT POT USE ONLY)
- 2 cups vegetable or chicken broth** , 1 cup only for slow cooker
- 1 recipe BBQ Sauce to follow below
- 1/2 cup apple cider vinegar go buy this type of vinegar, the others just won’t do
- 2 tbsp yellow mustard
- 1/2 cup ketchup
- 1 tsp kosher salt
- 1/2 tsp fresh ground black pepper
- 1/2 cup brown sugar
- 3 cloves garlic, minced
In a small bowl mix garlic, paprika, salt, brown sugar, cumin, mustard, and cayenne pepper together. Cut pork into 2″ square pieces and toss in rub. Use immediately or let marinade overnight in an air tight container/bag.
With the lid off, turn IP to Sauté for 5 minutes with oil and pork inside.
Add broth and turn IP to high pressure for 60 minutes. Close lid and turn vent to “sealing”.
Carefully release vent and remover lid. Remove pork from IP using a slotted spoon and place on a plate or cutting pork***. Pull pork with 2 forks and toss with BBQ Sauce.
In a small bowl mix garlic, paprika, salt, brown sugar, cumin, mustard, and cayenne pepper together. Rub whole pork with spice mixture. Use immediately or let marinade overnight in an air tight container/bag.
Place pork (with spice mixture rubbed on) in slow cooker with 1 cup of broth. Cook on low for 8-10 hours or high for 3-4 hours.
Remove pork from slow cooker using a slotted spoon and place on a plate or cutting pork***. Pull pork with 2 forks and toss with BBQ Sauce.
Place all ingredients in a medium sauce pan over medium-low heat. Bring to a simmer and cook, stirring occasionally for 15 minutes. This allows the garlic to cook and the flavours to meld. Remove from heat and set aside.
* use an oil with a higher heat tolerance such as canola, avocado, or grapeseed
** I sometimes switch out part of the broth for a can of beer for some extra flavour flav. I also occasionally add 1 tbsp of gochujang which is a sublime Korean chilli paste for some extra tang.
**** I don’t use the juices and broth left in the IP/slow cooker. I find it quite fatty and the pulled pork is usually so juicy with the BBQ that it doesn’t need the juices left in pot. If you like your pulled pork extra extra moist, add a bit of the juice left in pot.
*** Apple and Cabbage Slaw:
2 tbsp plain yogurt
1 tbsp lemon juice
1/2 tsp kosher salt
1 sm tart apple, such as Granny Smith, cut into matchsticks
1 cup thinly sliced cabbage
1 sm carrot, peeled and cut into matchsticks
1 green onion, thinly sliced.
Toss all ingredients together. Serve immediately.
The Pulled Pork and BBQ Sauce recipes are adapted from Date Night In (which is a cookbook I LOVE if you’re looking for a lovely wedding gift).