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Pressure Cooker Pulled Pork

Fast, EASY and Delicious this Pressure Cooker Pulled Pork will have your family chowing down in less than 30 minutes on the best pulled pork east of the Pacific Ocean. Works in an electric or stovetop Pressure cooker or in an Instant Pot.
Prep Time5 mins
Cook Time25 mins
natural release10 mins
Total Time40 mins
Course: main
Cuisine: American
Keyword: pressure cooker pulled pork
Servings: 10 servings
Calories: 602kcal
Author: Wendi Spraker
Cost: $12


  • cutting board
  • knife
  • measuring cups and spoons
  • pressure cooker (plus stove if stove top variety)
  • forks for shredding


  • 5 lbs Pork Use Pork Shoulder or Boston Butt (check for other cuts using the same meat - country style ribs or butt steaks for example if you can't find shoulder/butt or if those are too big)
  • 1 cup broth use water if you don't have broth or see notes below.
  • 1 tsp kosher salt more for tasting at the end
  • 1 tsp ground black pepper more for tasting at the end
  • 2 tsp garlic powder
  • 2 Tbs A-1 thick and hearty variety is best, but any will work
  • 2 tsp fish sauce
  • 2 tsp onion powder
  • 1/2 tsp liquid smoke Optional
  • 1 bottle Sweet Baby Rays BBQ Sauce Optional


  • Cut the pork into 2-3" even sized chunks and remove the meat from any bones that may be in the cut of meat.
  • Place the meat and all of the other ingredients into the pressure cooker. (except bbq sauce, if you plan to add it)
  • Place and secure the lid, set on high pressure and once the cooker reaches high pressure, cook for 25 minutes. Then allow a natural release.
  • Remove the meat from the cooker and reserve the juices. Place the meat on a cutting board and shred with two forks. Put the meat into a serving dish and add back as much of the cooking liquids stirring it as you go. Add as much as it takes for the meat to be juicy.
  • If you prefer pulled pork with a sauce, add the sauce while it is hot and stir. We like to add a bottle of sweet baby rays sauce at this point. Then add salt and pepper to taste.



  • Although you remove the meat from the bones, add the bones into the pressure cooker because they add flavor to the meat as it cooks.
  • Cut the meat into as even sized pieces as you can to allow for even cooking. I cut mine into chunks that fit in your hand.
  • If you don't have any broth but want that added pop of flavor, you can substitute a tsp of broth concentrate or a bouillon cube. If you do so, cut the salt in half and then taste at the end and add salt to taste.
  • The fish sauce here is for umami (adds flavor), it doesn't taste like fish and all you'll notice is great flavor.
  • If you prefer a chopped bbq instead of a shredded bbq, then chop instead of shredding at the end.
  • You'll want to serve your pressure cooker pulled pork with something with an acidic note like a good sharp coleslaw. It takes the edge off of the heavy meat.
  • I don't recommend using actual onions and garlic here and recommend the powder instead because it mixes in better and has a predictable taste per measurement.
  • If your pressure cooker is larger than 5 quarts, add another 1/2 cup of water/broth.


Serving: 0.5cup | Calories: 602kcal | Carbohydrates: 1g | Protein: 38g | Fat: 48g | Saturated Fat: 18g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 21g | Cholesterol: 163mg | Sodium: 455mg | Potassium: 665mg | Fiber: 1g | Sugar: 1g | Vitamin A: 67IU | Vitamin C: 2mg | Calcium: 35mg | Iron: 2mg