Instant Pot Pulled Pork
Published June 10, 2021 • Updated February 28, 2026
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I make this keto pulled pork at least twice a month. A sugar-free dry rub, 80 minutes of pressure cooking, and you get that same fall-apart tenderness it takes hours to build on the grill.
I started making this in the Instant Pot about three years ago, and I haven’t gone back to the slow cooker since. The texture is identical, the flavor is the same, and the whole thing is done in under two hours instead of an entire afternoon. When I want that smoky, sweet, shreddable pork for dinner, this is how I do it.
The key is the dry rub. I use a brown sugar-free sweetener (I like golden monk fruit) mixed with paprika, salt, pepper, and onion powder. That sweetener caramelizes when you sear the pork, building a bark that tastes like it came off a smoker. I’ve tested this rub with erythritol, allulose, and golden monk fruit, and the monk fruit gives the closest thing to real brown sugar flavor without any aftertaste.
After the rub, I sear the pork on all sides right in the pot using the saute function. Some people skip this step, but I don’t. The browning creates a deeper, more complex flavor in the finished meat, and it only adds about 8 minutes. Then I deglaze with chicken broth, add my favorite BBQ sauce, lock the lid, and let the pressure cooker do its thing for 80 minutes.
When the cook time is up, I let it natural release for 15 minutes before opening the lid. The pork practically falls apart. I pull it out, remove the bone, and shred it with two forks. No resistance at all. Then I toss the shredded meat back into the pot with all those juices and sauce. Every strand soaks up that smoky, tangy liquid, and that’s when it goes from good to something you’ll make again next week.
I serve this a few different ways depending on the night. Straight from the pot over cauliflower rice is my go-to weeknight move. For weekends, I pile it on low carb buns with coleslaw and pickles. My husband likes his with pickled jalapenos on top. My kids just eat it plain off a plate, which says a lot about how good this is on its own.
This is also one of my best recipes for meal prep. I make a full 5-pound shoulder on Sunday and we eat off it all week. It reheats well in the microwave (add a splash of broth to keep it moist) and freezes for up to 3 months without losing texture. I portion mine into freezer bags and thaw overnight in the fridge when I need a fast keto dinner.
If you love pork as much as I do, try my pork loin roast for a leaner cut, my air fryer pork chops for a 20-minute meal, or my creamy pork chops for something a little more indulgent. And if you like pressure cooking as much as I do, try my Swiss steak next.
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Ingredients
1 (5 pounds) bone-in pork shoulder -
2 tablespoons olive oil
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1 tablespoon salt
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1/2 tablespoon pepper
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1/2 tablespoon paprika
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1 tablespoon sugar free golden sweetener
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1 teaspoon onion powder
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1 cup chicken broth
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1/2 cup low-carb bbq saucer
Step by Step Instructions
Step by Step Instructions
Make dry rub
In a small bowl, mix salt, pepper, paprika, sugar free brown sugar, and onion powder together.
Pat dry
Take the pork shoulder out of its packaging and pat it dry with paper towels. This helps the seasoning stick.
Sear using sauté mode
Set your Instant Pot to Sauté. Pour 2 tablespoons olive oil into the Instant Pot. Brown the pork shoulder on all sides, approximately 2 minutes per side. Take the pork shoulder out and set aside. Gently pour chicken broth into the Instant Pot to deglaze the pan. With a wooden spoon, scrape up all the browned bits stuck to the bottom. Add the barbecue sauce and mix well with the broth.
Pressure cook
Put the seared pork shoulder back into the Instant Pot. Close the lid and make sure the vent is closed. Pressure cook on high for 80 minutes with 15 minutes of natural release. Once it is cooked, remove from the Instant Pot and place in a casserole dish. Remove the bone. Shred using claws or two forks.
Nutrition disclaimer
The nutrition information provided is an estimate and is for informational purposes only. I am a Doctor of Pharmacy (Pharm.D.); however, this content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always consult your physician or other qualified health provider before making any lifestyle changes or beginning a new nutrition program.
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Get My Macros + Recipes →Frequently Asked Questions
Can I use boneless pork shoulder instead of bone-in?
I've made this with both, and honestly, the results are almost the same. Bone-in holds a tiny bit more moisture during the pressure cook, but boneless shreds just as easily and saves you the step of fishing out the bone at the end. I keep the cooking time at 80 minutes for either one. If you go with a leaner cut like pork loin, reduce the time to about 60 minutes, but know that loin won't shred the same way since it doesn't have the fat and connective tissue.
Can I make this in a slow cooker instead?
I've done it both ways. For the slow cooker, I still do the dry rub and the sear on the stovetop first, then transfer everything to the slow cooker. Cook on low for 8 hours or high for 4-5 hours. The texture comes out the same. I just prefer the pressure cooker because I don't have to think about it all day.
Do I have to sear the pork first?
You don't have to, but I always do. Searing caramelizes the sweetener in the rub and builds a deeper flavor that you can't get from pressure alone. One of my readers pointed out that the Maillard reaction happens during pressure cooking too, which is true, but the direct contact with the hot pot creates a specific kind of crust I prefer. It takes about 8 extra minutes and I think it's worth it every time.
How do I reheat leftovers?
I reheat mine in the microwave with a splash of chicken broth over the top to keep it moist. Two minutes, stir, then another minute. The broth is key because the pork dries out fast without it. You can also reheat in a skillet over medium heat. I toss in a spoonful of BBQ sauce and stir until everything is warm and coated.
Can I freeze this and how long does it last?
I freeze this all the time. It keeps for up to 3 months in the freezer without losing much texture. I portion it into quart-size freezer bags, press out the air, and lay them flat so they stack. Thaw overnight in the fridge, then reheat with a splash of broth. In the refrigerator, leftovers keep for about 4 days in an airtight container.
What can I use instead of sugar-free golden sweetener?
I've tested this with erythritol, allulose, and golden monk fruit. My favorite is the golden monk fruit because it caramelizes the closest to real brown sugar. Erythritol works but has a slight cooling effect some people notice. Allulose browns nicely too. Just match the amount 1:1 since most of these are similar in sweetness to sugar.
What sides pair well with this?
My go-to is coleslaw right on top of the pork. I also love it over cauliflower rice or wrapped in butter lettuce. For something heartier, I've served this alongside roasted broccoli with parmesan. Lettuce wraps are my favorite low carb swap for buns when I want to keep things light.
How do I make this spicier?
I add about half a teaspoon of cayenne to the dry rub when I want heat. You can also stir in a few diced jalapenos before the pressure cook, or just hit the finished pork with your favorite hot sauce at the table. My go-to is a chipotle hot sauce because the smokiness matches the rub.
Four batches in. Can't get fall-apart pork shoulder that fast any other way. The sear before pressure cooking gives the dry rub this caramelized crust I didn't expect the first time. Only note: I always end up doubling the bbq sauce at the end.
Four batches and you've already figured out the sauce thing. I go heavy on it too, usually closer to 3/4 cup instead of the 1/2 I wrote in the recipe.
Sunday batch is still feeding me Thursday, and keeping a little of the cooking broth to pour over each portion when I reheat means it never dries out.
Pork was falling apart right at 80 minutes, and the dry rub does what it promises. I'd probably bump the paprika next time, it felt like it could carry more of that smoky depth. Solid recipe, especially for a cold Sunday when you don't want to babysit anything.
Smoked paprika instead of regular. Same half tablespoon in the rub, completely different smoke level.
I've done pulled pork in the slow cooker a bunch of times but never tried it in the Instant Pot. With the pressure cooking does it still get that fall-apart texture or does it come out more firm? Just trying to figure out if it shreds the same way.
Pressure cooking gets you there faster but the texture is the same. Bone-in shoulder has enough fat and connective tissue that it shreds just as easy. I pull mine apart with two forks, no resistance.
Can I make it in a crook pot?
Yes, I would cook it on low for 8 hours.
Annie, I'm not very well-versed in the InstantPot. Any idea how long I should cook a 4.5 lb BONELESS shoulder roast for? I'm not even sure if the boneless would add time or shorten the time! Help if you can, please. Thanks!
I would think about the same time.
Hi Annie! I seldom use my InstantPot, so I'm not good on figuring out timing yet. If i have a 4.5 - 5 lb *boneless* shoulder roast, should I adjust the time or just follow the recipe? Thanks in advance!
Still 80 minutes. Boneless shreds just as easily, and you skip digging out the bone.
This recipe was so very good! Thank you for sharing!
Coleslaw right on top is the way I eat it most nights. The cool crunch against the warm pork is worth it.
The mallaird reaction is what happens during browning. This reaction occurs automatically during pressure cooking. So no browning needed! See TwoSleevers.com for a vid about this.
Browning helps to seal in the juices.