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You are here: Home / Main Course / Instant Pot Pulled Pork

Instant Pot Pulled Pork

January 13, 2017 by Mēgan 108 Comments

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I make this Instant Pot Pulled Pork for nearly every big get together we host at our home. It feeds a lot of people on the cheap. You can use this pulled pork in a myriad of ways – for Instant Pot carnitas, burritos, rice bowls, nachos, salads, gluten-free pulled pork sandwiches, or for whatever else you can imagine.

What cut of pork is best for pulled pork

Pork picnic roast, the cut of pork that comes from the pig’s upper shoulder area, also known as pork shoulder roast or Boston butt, is high in fat and soft connective tissues. This fat and connective tissues is so very tender and juicy when it is cooked low and slow, or pressure cooked. The pork shoulder is said to be the best, most flavorful portion of the pig (aside from bacon… hahaha). 

Can I make pulled pork from pork loin

Unlike pork shoulder roast, pork loin roast is lower in fat and soft connective tissues. While you can use it for pulled pork, I personally don’t care for it. It’s mostly white meat, so it has a dryer flavor/texture.

Instant Pot pork roast is affordable

I love hosting parties at our home, but cooking for large amount of people can sometimes be financially challenging. Pork shoulder roast is affordable. I can normally purchase a 9 pound pork shoulder roast for $11-15, and it will serve 12-15 people.

Pulled pork dry rub

Because of the dry rub seasoning, barbeque sauce is not needed (unless you really want it). This pressure cooker pork is very flavorful and incredibly juicy on its own.  

In fact, I like this pulled pork rub so much; I use it on other meats, like chicken, ribs, etc. So feel free to experiment!

How to make Instant Pot pulled pork 

  1. Make the dry rubCrowd Pleasing Instant Pot Pulled Pork with Dry Rub Recipe
  2. Place the pork butt on a large cutting board and blot it with paper towels.
  3. Use a sharp knife to cut the roast into pieces the size of your fist. If your pork roast is bone-in, remove the meat from the bone, and discard the bone.Crowd Pleasing Instant Pot Pulled Pork with Dry Rub Recipe
  4. Place the roast pieces in the Instant Pot bowl and add the pulled pork dry rub. Toss to coat the pieces of meat in the rub.Crowd Pleasing Instant Pot Pulled Pork with Dry Rub Recipe
  5. Add in the water.
  6. Cook at high pressure for 115 minutes (1 hour and 55 minutes).
  7. Let the Instant Pot come down from pressure manually. When pressure is released, remove the pork from the Instant Pot bowl and shred.
  8. Season with additional sea salt to taste.

Pressure Cooker pulled pork cooking time

I call for a much longer cooking time in my Instant Pot pork than some of the other recipes out there. Why? 115 minutes (1 hour and 55 minutes) produces super tender gluten-free pulled pork that shreds easily. A shorter cooking time will create tougher meat – I don’t know about you, but I prefer my pulled pork melt-in-your-mouth tender!

How do you shred pulled pork

Since this easy pulled pork recipe is so tender, you can easily use 2 forks to shred the meat. Simply place both forks into the center of the meat, and pull in opposite directions. This technique will give you long, thin shreds.  

Instant Pot Pressure Cooker

I purchased my first Instant Pot in November 2015, and it’s been true love ever since. I only use my slow cooker now when we have large gatherings, and I need to keep something warm for serving. Really, I’d like to just get rid of it, but it does come in handy for parties!

I have the Instant Pot 7 in 1 model, in both the 6 quart and the 8 quart sizes. My preference the 7 in 1 model over the 6 in 1 because of the “yogurt” function. I make Instant Pot Coconut Yogurt regularly, so that yogurt option is perfect for my family!

The 6 in 1 model Instant Pot does not have the yogurt making option.

Instant Pot vs. crock pot/slow cooker

This recipe will work just fine in an Instant Pot, another brand of pressure cooker, or a slow cooker/crock pot.

I personally find that the Instant Pot keeps meat even more tender and juicy than a crock pot/slow cooker. The Instant Pot locks in the juices during the pressure-cooking, unlike the crock pot/slow cooker, where some of the juices escape and evaporate while cooking.

If you’ve been on the fence about buying an Instant Pot, just do it. I promise you won’t be sorry!

BBQ Pulled Pork Recipe

You can absolutely use this recipe for BBQ pulled pork sandwiches. Simply mix the pulled pork meat with your favorite BBQ sauce. My family really likes the Stubbs Hickory Bourbon BBQ Sauce (it’s certified gluten-free) and the O Organics Original BBQ Sauce (found at Carrs/Safeway). 

These Gluten Free Hamburger Buns make the BEST sandwich rolls for gluten-free pulled pork sandwiches! They are soft and fluffy, and will quickly become a family favorite! 

How to use your pressure cooker pulled pork

  • Pulled pork sandwiches
  • Rice bowls
  • Tacos
  • Burritos
  • Add it to salads
  • Serve it over baked potatoes
  • Eat it with eggs and homemade kimchi for a quick high-protein breakfast

What to serve with pulled pork Instant Pot

While coleslaw and potato salad are the obvious choices to serve with pulled pork, I’ll often serve other things too. 

Salads 

Gluten-Free Pasta Salad
Raw Beet Salad
Sesame Zucchini Noodles

Side Dishes

Instant Pot Refried Beans 
Dairy-Free Macaroni and Cheese
Mashed Cauliflower

Freeze your leftovers

When I don’t make this Instant Pot bbq pork for a party, I’ll often freeze half of it; it freezes and thaws very well for simple and quick meals.

To package leftover pork for freezing, I either Foodsaver it, put it in an airtight glass container, or use a plastic resealable freezer bag.

Time saving tips

Costco will sometimes have 2 pork butt roasts packaged together and sold for cheap. I’ll have my husband cut them up for me and I’ll mix them with the dry rub. Then I’ll foodsaver each roast – cut up, in its own Foodsaver bag. This way it’s going straight into the freezer already cut and seasoned, so when I thaw it, all I have to do is pop it in the Instant Pot to cook.

I hope your family enjoys this pulled pork pressure cooker recipe as much as we do! 
xoxo, 
Mēgan

Instant Pot Pulled Pork Recipe: 

Instant Pot Pulled Pork

Instant Pot Pulled Pork

Yield: 12-15 servings
Prep Time: 20 minutes
Cook Time: 2 hours
Additional Time: 1 hour
Total Time: 3 hours 20 minutes

I make this Instant Pot Pulled Pork recipe for nearly every big get together we host at our home. It feeds a lot of people on the cheap and tastes amazing! Use it for carnitas, burritos, rice bowls, nachos, salads, pulled pork sandwiches, or for whatever your heart desires.

Ingredients

  • 6 lbs. boneless pork butt (or 9 lbs. bone-in)
  • 1 1/4 cups water
  • 3 tablespoons coconut sugar
  • 2 1/2 teaspoons or fine ground Celtic sea salt
  • 2 teaspoons garlic powder
  • 2 teaspoons smoked paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon dried oregano
  • 1/8 teaspoon cayenne pepper

Instructions

  1. To make the dry rub, whisk together the coconut sugar, kosher salt, garlic powder, smoked paprika, cumin, chili powder, black pepper, dried oregano, and cayenne in a small mixing bowl. Set aside.
  2. Place the pork butt on a large cutting board and blot with paper towels. Using a sharp knife (my favorite knife for cutting meat is this Global chef's knife), trim the excess fat from the meat (you don’t have to get it all, just the larger pieces of it). For bone-in, remove the meat from the bone, and discard the bone (unless you can freeze and use it for something else, like bone broth).
  3. Cut the meat up into even pieces, about the size of your fist, and then place it into the Instant Pot bowl (If you have a few pieces that are smaller than the others, it’s okay. This will most likely happen if your pork butt was a bone-in one.).
  4. Pour the dry rub into the bowl and toss to coat the pieces of meat in the rub.
  5. Add the water to the bowl, and then set the bowl inside the Instant Pot. Check the ring on the Instant Pot lid to make sure it’s in the proper place, then click the lid into place on the Instant Pot. Set the vent to seal.
  6. Cook at high pressure for 115 minutes (or 1 hour and 55 minutes). When the Instant Pot is done cooking, it will come down from pressure naturally, about 40 minutes (I do not recommend using quick release with this recipe. Natural release ensures tender, juicy meat.).
  7. When the pressure is released, open the lid of the Instant Pot and use a large slotted spoon to transfer the meat to a large bowl. Use 2 forks to shred the meat (it will be very tender and shred easily). Season with additional salt to taste.

Notes

TO MAKE THIS RECIPE IN A SLOW COOKER:

Place the pork pieces in the bowl of a slow cooker. Poor in the dry rub and then toss the meat to thoroughly coat in the rub. Cook on high for 3-5 hours, or cook on low for 4-7 hours.

If you have the time to let the pork marinate in the dry rub, I highly recommend letting it sit 2-3 hours in the refrigerator before pressure cooking the meat. If you don't have the time though (I often don't), go ahead and skip this step.

You can either discard the cooking juices, or use it to spoon onto the cooked pulled pork. I normally spoon some of the juice back onto the meat, but discard the remaining.


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© Mēgan Ancheta
Category: Instant Pot
*Did you make this Instant Pot Pulled Pork? Please give it a star rating and leave an honest review below! 

Don’t forget to snap a pic of your pressure cooker pulled pork and tag me on Instagram @allergyfreeak and #allergyfreealaska 

 

Filed Under: Gluten Free, Main Course, Paleo/Grain Free Tagged With: dry rub, easy meals, game day, gluten-free, instant pot, paleo, party food, pork, pork butt, pork shoulder, pressure cooker, pulled pork

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Reader Interactions

Comments

  1. Kat

    January 14, 2017 at 9:15 am

    Thank you for your Instant Pot recipes. I love the pulled pork and White chicken chili recipes especially. I just got my instant pot and am so excited to use it, especially with recipes that I don’t have to make a lot of adaptions to for food allergies. I always look forward to your recipes!

    Reply
    • Anita Pruitt

      April 3, 2017 at 8:38 am

      The salsa verde chicken recipe is our families favorite and has a few adaptations for either just the chicken for tacos or chili or the casserole that is sooooo awesome. Look it up and try it. I looked forward to trying this one today!

      Reply
  2. Erren

    January 16, 2017 at 10:53 am

    So many uses for this! Thank you!

    Reply
  3. Lora @savoringitaly

    January 16, 2017 at 11:17 am

    I don’t have an Instant Pot, but would totally make this in the slow cooker this weekend. I also love the look of your white bean chicken chili…total comfort food!!

    Reply
    • Jim

      March 10, 2017 at 9:14 am

      Don’t have a IP ? Shame on you. LOL

      Reply
  4. Des @ Life's Ambrosia

    January 16, 2017 at 11:35 am

    Pulled pork is one of my favorite recipes to make because you can use it in so many different things. I have yet to try it in my Instant Pot. That needs to change!

    Reply
  5. Anna @ Crunchy Creamy Sweet

    January 16, 2017 at 12:18 pm

    This pulled pork looks crazy delicious! Love that it’s made in the Instant Pot.

    Reply
  6. Dee

    January 16, 2017 at 8:21 pm

    I just made a pork roast in the Crock-Pot today, but I really, really want an Instant Pot. This looks amazing, and I love that it’s so quick!

    Reply
  7. Cami

    January 17, 2017 at 12:33 am

    Ill have to try this recipe out. I recently moved to Anchorage and I’m having trouble finding grocery stores that have a wide selection of gluten free/paleo foods. I have a high sensitivity to dairy and corn products so I prefer all my meats to be organic/grass fed. Do you have any recommendations where to shop?

    Reply
    • Megan

      January 19, 2017 at 11:15 am

      Hi Cami,
      I order a lot of my dry goods online via Amazon or Vitacost.com (they are a flat shipping rate of $10, so I just make sure my order is big enough to justify the shipping cost). Natural Pantry has many GF items, but I rarely shop there because they are so expensive. My family doesn’t eat all organic/grass fed – not that I don’t want to, simply because of the cost. I know there are places you can cow-share, or pig share – I’m just not sure of the names of the farms that offer that. You might try Mike’s Quality Meats in Eagle River. I’ve heard they are good. If they don’t have what you need, I’m sure they should be able to point you in the right direction.

      Reply
  8. Angie | Big Bear's Wife

    January 17, 2017 at 5:51 am

    I think that I need to invest in a instant pot! I keep hearing amazing things about it!

    Reply
  9. Catalina @ Peas & Peonies

    January 17, 2017 at 11:32 am

    I’m always looking for quick and healthy dinner ideas. And I love recipes that can be used in so many ways.

    Reply
  10. Michelle Goth

    January 17, 2017 at 1:46 pm

    I have not done a dive into the world of Instant Pot yet. However, when I see recipes like this, it seriously kills me that I don’t own one. Love this!

    Reply
  11. Kari

    January 19, 2017 at 7:26 am

    Is it ok to leave it in the pot without opening it after NPR? I won’t be home in time to take it out and shred it. Thanks!

    Reply
    • Megan

      January 19, 2017 at 11:09 am

      Hi Kari,
      I guess it depends on how long you plan to leave it in there for? I wouldn’t leave it more than 1.5-2 hours, max.

      Reply
  12. Cathy

    January 26, 2017 at 5:48 pm

    Have you tried this recipe with beef or chicken? Any changes needed (time, water, seasonings, etc.) if doing beef or chicken? Finally used my Instant Pot for the first time and I love it! ?

    Reply
    • Krystal

      October 7, 2019 at 6:40 am

      Can you put the pork directly in the instant pot instead of in the bowl??

      Reply
      • Mēgan

        October 12, 2019 at 8:51 am

        Hi Krystal,
        No! You need to put the pork in the bowl of the Instant Pot, not directly into it without the bowl (you can/will ruin your IP this way).

        Reply
  13. Stacey

    January 28, 2017 at 8:38 pm

    Do you cook on high pressure or low pressure?

    Reply
    • Megan

      January 29, 2017 at 1:04 pm

      High pressure. When you push manual, then adjust the time up or down, the IP defaults to high pressure. 😉

      Reply
      • Sandy

        March 25, 2018 at 8:14 am

        How long for 2 pounds of meat?

        Reply
        • Megan

          March 27, 2018 at 8:52 am

          I suggest the same amount of time.

          Reply
  14. Jenn

    February 5, 2017 at 12:24 pm

    Came out amazing, thanks for the recipe!

    Reply
    • Megan

      February 6, 2017 at 11:56 am

      Absolutely! I’m so happy you enjoyed it, Jenn! 🙂

      Reply
  15. Priya Voleti

    February 16, 2017 at 10:36 am

    Hi – if I am only cooking about 2 pounds – would I adjust the cooking time? Thanks! Can’t wait to try it!

    Reply
    • Megan

      March 4, 2017 at 11:35 am

      I would try about 50 minutes!

      Reply
    • Sandy

      March 25, 2018 at 8:05 am

      I’m using a 3 quart pot and I don’t have any extra bowls that came with it do I just add the water to the meet?

      Reply
      • Megan

        March 27, 2018 at 8:52 am

        Yes, you add the water to the meat.

        Reply
  16. Holly

    February 22, 2017 at 1:23 pm

    Hi! I’m an IP newbie and was wondering if I should use a trivet for the meat? I’m still not sure exactly when or not to use it and wanted to double check.

    Reply
    • Megan

      March 3, 2017 at 11:44 am

      No, no trivet! 😉

      Reply
  17. Milady

    February 24, 2017 at 3:32 pm

    Oh my goodness, this was delicious, it was moist and fall apart tender, and as a bonus, made my house smell fabulous. I used chicken broth instead of water, but made no other changes. Perfect. Hubby loved it as well.

    Reply
    • Megan

      March 3, 2017 at 11:44 am

      So happy to hear it, Milady!! 😉 Thanks for coming back and leaving me a comment!

      Reply
  18. Jackie

    March 31, 2017 at 12:29 pm

    If I am doubling recipe, should I add more water in my IP?

    Reply
    • Megan

      April 3, 2017 at 8:59 am

      DO NOT DOUBLE THE RECIPE!!! Well, at least if you have the 6 quart IP. I have the 6 quart IP and doubling the recipe would be WAY too much for the IP bowl.

      Reply
      • Jackie

        April 3, 2017 at 3:44 pm

        I have an 8Qt. It worked fine 🙂

        Reply
        • Megan

          April 9, 2017 at 7:29 pm

          OH GOOD! Phew! You really had me panicking there for a minute, Jackie! Ha! 😉

          Reply
        • Christine

          July 22, 2018 at 3:00 pm

          How late my did you cook for double batch?

          Reply
          • Megan

            September 18, 2018 at 10:11 am

            If you can safely fit a double batch into your IP, I’d cook it for 125 mins.

  19. Chelsea Gray

    April 21, 2017 at 4:20 am

    This looks amazing!! Making it this weekend! If doing it in the slow cooker, should you still add the water?? Or just the meat and dry rub? Wasn’t sure if it was a instant pot requirement! Thank you!!

    Reply
    • Megan

      May 13, 2017 at 9:23 am

      Hi Chelsea!
      Yes, still add the water. 😉

      Reply
  20. Joe

    May 27, 2017 at 3:57 am

    Why the mixing bowl inside the IP instead of just putting it in the stainless liner?

    Reply
    • Megan

      May 28, 2017 at 10:59 am

      Hi Joe, I like to use a bigger bowl because I can’t seem to toss the raw pork in the rub without getting the IP bowl completely messy (the IP bowl is too narrow for my liking). 😉 But you do whatever works best for you!

      Reply
  21. Crycket

    June 13, 2017 at 5:56 am

    Could I drop a whole shoulder in, with the bone in? I mean, assuming it all fits in the bowl?

    Reply
    • Megan

      June 20, 2017 at 9:03 pm

      It’s doubtful it will fit, but you really want to cut it up into pieces so it cooks evenly.

      Reply
  22. Carol

    June 19, 2017 at 10:43 am

    This looks delicious! I was wondering if it’s sweet at all, or do the other spices balance the sugar out? My husband doesn’t like sweet flavors with meat. Thanks!

    Reply
    • Megan

      June 20, 2017 at 9:25 am

      Hi Carol,
      No, it’s a very small amount of sugar to a large amount of meat. You can’t detect the sugar when you taste it.

      Reply
  23. Laura

    July 30, 2017 at 8:53 am

    Can I use a boneless center cut pork loin instead of pork butt?

    Reply
    • Megan

      August 1, 2017 at 9:06 pm

      Yes, but it’s a different cut of meat, so it might not shred and be quite as tender as the pork butt.

      Reply
      • Bill

        September 24, 2017 at 12:53 pm

        Hi Megan,
        I make a bar-b-que pork (with sauce) in the crock pot and use the loin and it shreds beautifully.

        Reply
  24. Donna

    August 9, 2017 at 6:55 pm

    We tried this recipe on our pork butt trimmed from bone weighing 7.5 lbs afterwards. We added just a little more of all the ingredients to balance the extra meat and used 1.1/2cups of water..we cooked on high pressure for the same time..110 minutes and then low pressure for 40 minutes..released the pressure and removed lid. It turned out absolutely delicious!! I would certainly try this one again..it beats the crazy amount of time it takes to smoke or slow cook or bake.. instant pot is awesome!!

    Reply
    • Megan

      August 9, 2017 at 7:12 pm

      😉 So happy you enjoyed it, Donna! I just actually made this recipe again today too! We love this pork!

      Reply
  25. FrankieLee

    August 14, 2017 at 4:13 pm

    Your recipe for pork was my first one out of the gate with my new Instapot. It was amazing & very moist.
    Followed your directions to the letter. Perfection.
    Thank You

    Reply
    • Megan

      August 14, 2017 at 6:37 pm

      Awesome! Thanks for coming back and leaving a review, FrankieLee! I appreciate it! 😉

      Reply
  26. Samm

    September 3, 2017 at 9:44 am

    Im making 3lbs but it’s pork shoulder steak… Do you think that would be ok at manual high for 70 minutes with a NPR?

    Reply
    • Megan

      September 3, 2017 at 9:48 am

      Hi Samm, I think I would be more apt to do 90 minutes with NPR.

      Reply
      • Samm

        September 3, 2017 at 10:55 am

        I was worried because they are much thinner pieces than the fist-sized chunks and I’m only cooking half the amount. Thanks, Megan! I will try 90 with NPR.

        Reply
  27. Kathryn Pendergrass

    December 31, 2017 at 4:26 am

    I’m doing this tonight with a 4.5 lb bone in roast. How would I adjust the time for it?

    Reply
    • Megan

      December 31, 2017 at 12:35 pm

      I would still cook it for the same time.

      Reply
  28. Kris

    January 3, 2018 at 9:18 am

    I have an 8quart Instant Pot. If I double this recipe, do I also double the water? Also, is the cook time the same or should that be increased? If time increases, about how many minutes should I try? Thank you.

    Reply
    • Megan

      January 3, 2018 at 8:54 pm

      Hi Kris,
      For starters, I wouldn’t fill the IP up with pork more than 3/4 of the way full. Just FYI. I would keep the water the same, and increase the cooking time to 120 mins.

      Reply
  29. Ally

    January 8, 2018 at 8:30 am

    Quick question: I have a 6qt duo IP. I bought a 4-5 pound boneless pork butt and put my own dry rub on it. Do I need to do the pot in pot method and use the trivit? Or can I put it straight into the pot.

    Also, how much water and how long does it need to cook?

    I am new to the IP world.

    Reply
    • Megan

      January 8, 2018 at 8:55 am

      Hi Ally,
      I would just follow the same directions as above. Same time, water, etc. 😉 Happy IP-ing!

      Reply
      • Ally

        January 8, 2018 at 9:04 am

        Great! Thanks. I can put everything straight into the IP pot, not a pot in the IP pot?

        Reply
        • Megan

          January 8, 2018 at 9:12 am

          Put everything directly into the stainless steel Instant Pot bowl. No need to use another bowl inside of that bowl.

          Reply
  30. Theresa

    January 24, 2018 at 5:55 pm

    Made this tonight with less heat (my guests aren’t fans of anything the least bit spicy). It was incredible! This is definitely going into the frequent meal rotation. (I also gave it a 5 star rating on Yummly.)

    Reply
    • Megan

      January 27, 2018 at 9:47 am

      Thank you, Theresa! Glad you enjoyed it!

      Reply
      • Lisa

        January 31, 2018 at 11:10 am

        Is your cooking time ! hour and 10 minutes or is it 110 minutes total which would be an 1 hour and 50 minutes. Thanks!

        Reply
        • Megan

          February 2, 2018 at 7:47 pm

          110 minutes total, so I hour and 50 mins. 😉

          Reply
  31. Trish

    February 15, 2018 at 7:05 am

    I can’t wait to try this recipe. It looks amazing. I’m still new at this, but I can’t wait to start making all sorts of wonderful meals with this pot. The Instant Pot I bought last year doesn’t have a “Manual” button. It just has Pressure high or pressure low and lots of pre-programmed cooking settings. I can adjust the time. What setting should I cook this on?

    Reply
    • Megan

      March 14, 2018 at 12:55 pm

      Hi Trish,
      Yes, it sounds like they’ve made some adjustments to the newer IP models. You want to use Pressure High. 😉

      Reply
  32. Sandy

    March 25, 2018 at 2:09 pm

    How long do I slow
    Release 2lbs cooked on high pressure for 50 minutes?

    Reply
    • Megan

      March 27, 2018 at 8:53 am

      I would suggest cooking it for the full amount of time, not 50 minutes. Natural pressure release is best.

      Reply
  33. Diana Knox

    April 2, 2018 at 12:27 pm

    I emailed it to myself, it comes back to the same site but I cannot find the link to print it off, can you help me?

    Reply
    • Megan

      April 4, 2018 at 7:44 am

      Try THIS, Diana.

      Reply
  34. Rebekah

    May 5, 2018 at 2:07 pm

    I put the timer to 110 for 6lbs and there was a lot of water. Should I put it back on for 40 more minutes?

    Reply
    • Megan

      May 25, 2018 at 11:19 am

      A lot of water? Or do you mean a lot of liquid? The pork will produce quite a bit of broth as it cooks. You can either keep this broth or discard it (I save a little for the pork, to keep it moist, but then discard the rest).

      Reply
  35. Wes

    June 12, 2018 at 6:00 pm

    How much water do you add?

    Reply
    • Megan

      September 18, 2018 at 10:20 am

      1 1/4 cup is what’s listed above in the recipes.

      Reply
  36. Susan Parnell

    July 16, 2018 at 5:50 am

    I just found your website, and this pork recipe.is just what I am looking for. I am new at the Instant Pot and am loving it. I have a 7-lb pork shoulder that I plan to cook today. Is there any rule-of-thumb on how many minutes/per to pressure cook different cuts of meat? Thanks for your help, and I look forward to following your blog!

    Reply
    • Megan

      September 18, 2018 at 10:14 am

      Hi Susan, I always cook meat longer than suggested in the IP manual. It’s hard to give you specific times without knowing what kind of meat, how many pounds, etc.

      Reply
  37. Casey

    September 11, 2018 at 8:48 pm

    I am not able to have sugar. Is this an ingredient I can leave out and it still taste okay?

    Reply
    • Megan

      September 17, 2018 at 9:26 am

      Hi Casey, I haven’t made this recipe without the sugar before, so I really can’t say for certain, but I think it would be fine.

      Reply
  38. April

    September 19, 2018 at 7:45 pm

    Made this tonight w a 1kg pork loin cut into 6 chunks.

    Skipped the sugar as we’re on keto and it was absolutely the best roast I’ve done in the instant pot. Excellent blend of spices!!!! 45 mins to perfection.

    Reply
    • Megan

      September 24, 2018 at 9:52 am

      Hi April, So glad you were able to modify it to suit Keto! I’m happy you enjoyed it! 😉 Thanks for coming back and leaving a comment!

      Reply
  39. Meghan

    September 24, 2018 at 12:22 pm

    Ok, so the roast is obvi not frozen. Have you done one that’s partially frozen, not quite thawed? Thoughts??

    Reply
    • Megan

      September 24, 2018 at 12:30 pm

      Hi Meghan,
      I haven’t done one that’s partially frozen. If you want to give it a go , I definitely recommend still cutting it into chunks, and then upping the cooking time to 125 minutes. Just to make sure everything is completely tender. I would not recommend cooking a roast that is completely frozen.

      Reply
  40. Elise

    September 27, 2018 at 7:21 pm

    Thanks for sharing this EASY and DELICIOUS meal. I made it for a crowd tonight and it was a hit. ??

    Reply
    • Megan

      September 29, 2018 at 12:33 pm

      You are absolutely welcome! I’m so happy to hear it was a hit and everyone loved it!

      Reply
  41. Kristina

    January 1, 2019 at 5:40 pm

    Made this tonight with a 7 pound pork shoulder roast (bone removed). It was absolutely delicious. I think I upped the cook time to 125 minutes. Great recipe, thank you.

    Reply
    • Megan

      January 18, 2019 at 8:49 am

      Very happy to hear you enjoyed it! Thank you for letting me know you did!

      Reply
  42. Tracy J Smith

    February 17, 2019 at 12:19 pm

    I made this today for lunch for my family. THEY LOVED IT!!! It was sooooo tender! I only had a small bone in roast (a little over 3 lbs) so I cooked it for half the time you said above. It came out perfect!! I am making another one tomorrow for supper! Absolutely delicious! Thank you for sharing this!

    Reply
  43. Douglas Vincent

    March 9, 2019 at 8:57 pm

    We made it. 6 lb pork but, deboned. We added 1/4 cup of apple cider vinegar to the cup of water. The result was excellent. Very tender. The pork was flavorful but not spicy. Add your favorite BBQ sauce, get a bun and enjoy.

    Reply
    • Megan

      April 6, 2019 at 12:42 pm

      Awesome – very happy you enjoyed it, Douglas! Thank you for coming back and letting me know you tried it!

      Reply
  44. Pristine

    April 7, 2019 at 11:51 am

    This is my absolute favorite pulled pork recipe. I have made it over a dozen times. Thank you for this delicious recipe!

    Reply
    • Megan

      April 9, 2019 at 1:45 pm

      Thank you so much, Pristine! I’m glad you love it!

      Reply
  45. Carmen

    August 21, 2019 at 7:59 pm

    Thanks for sharing such a clear and easy-to-follow recipe for a large cut of meat with what looks like a tasty rub. I so look forward to trying this!

    Reply
    • Megan

      August 22, 2019 at 9:48 am

      Absolutely! I hope you enjoy it, Carmen!
      Megan

      Reply
  46. Michelle

    August 23, 2019 at 7:57 pm

    My whole family enjoys this recipe. It’s the first one we made in my Instant Pot and it’s become a go-to recipe at least once a month!
    I typically buy the multi-pack of pork sirloin tip roasts from Costco. I’ll put one or two of them in there (two is better). I usually follow Megan’s directions exactly, with great success.
    Tonight I was very late getting it started. I had 1 of the pork roasts from that Costco multi-pack so maybe about 3-4 lbs. – I just stuck it in whole – didn’t cut it at all, and it didn’t need trimmed as those are lean, poured the water on, whisked up this seasoning and just dumped it on top and set mine on High pressure for 1 hr 30 minutes. Let it natural release for 12 minutes, then did quick release because everyone was hungry! It was perfect as usual!!
    I like to put the shredded pork on a gluten-free hoagie bun with some bbq sauce, but my guys like to just dig in to the pile of shredded pork, with a little bbq sauce on the side. We’ve also mixed the leftovers with rice for a rice bowl, put over chips and cheese for pulled pork nachos, or added to salads for some extra protein.
    Thanks Megan for this recipe! I’d say it’s virtually fail-proof!

    Reply
  47. Chris

    August 29, 2019 at 1:57 pm

    I have had my IP almost two years and have used it many times with great success. I have never done pulled pork before but have volunteered to make it for a family get together this weekend (15 people). I have an 8 pound pork butt and am worried it will be too much for my 6 quart IP. Should I do it in two batches or do you think it will be ok and how long should I cook it?

    Reply
    • Megan

      August 30, 2019 at 6:53 pm

      Oohh… that’s a good question, Chris. It’s been a while since I’ve made this recipe in a 6 quart – I have an 8 quart now. You might be cutting it kind of close with 8 pounds. I wouldn’t fill the stainless steel bowl up more than 3/4 of the way up. Otherwise, if it goes over that, you might need to divide it up into 2 different batches.

      Reply
  48. Jenni Shuman

    September 1, 2019 at 6:30 am

    This is the easiest and BEST pulled pork recipe I’ve ever made! I’ve tried it in my dutch oven, crock pot, and pellet smoker. This is so much more tender than any of those, and it’s so EASY and quick. I used McCormick Grill Mates Brown Sugar Bourbon as a dry rub to make it even quicker. I’ll try yours one day though! I’m sure it’s great and probably healthier and cheaper 😉 Thank you!!

    Reply
    • Megan

      September 2, 2019 at 8:22 pm

      That’s awesome news, Jenni! Thanks for coming back here and letting me know you tried it and loved it. I appreciate that!

      Reply
  49. Kristen

    September 29, 2019 at 4:13 pm

    Wow! I was compelled to leave a comment. This meat is ridiculously good. It falls apart effortlessly and the dry rub is perfect. I will make this over and over. Super easy and very well explained recipe. .

    Reply
    • Mēgan

      September 29, 2019 at 4:48 pm

      Thank you so much for coming back and leaving a comment, Kristen! I’m happy you enjoyed it and found the recipe clear.
      🙂 Megan

      Reply
  50. Jo

    February 2, 2020 at 4:17 am

    I plan on making this recipe….but don’t have Coconut Sugar…What can I substitute?

    Reply
    • Mēgan

      February 2, 2020 at 8:43 am

      You can sub brown sugar in its place.

      Reply
  51. Michelle Chapman

    December 5, 2020 at 5:16 pm

    Delicious, as usual!! I finally got an instant pot and it did not disappoint. I had to drop a big piece with the bone still in because it was still slightly frozen and I could not cut it out. I added 10 minutes extra since they were not completely thawed and it turned out great! Thanks again Mēgan! I love your recipes 🤗

    Reply
    • Mēgan

      December 10, 2020 at 10:47 am

      Hi Michelle,
      Thank you so much for coming back to leave me a comment and let me know your thoughts on this recipe! Happy you enjoyed it!
      🙂

      Reply

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Megan Ancheta

Hi - I'm happy you're here! I'm Mēgan, mother of 2, wife, photographer, knitter. And I LOVE gluten-free food! Read more...

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