Electric Pressure Cooker BBQ Pulled Pork Recipe: Set-It-And-Forget-It Smoky Depth

This recipe brings smoky depth to your table with minimal effort. I developed this method to capture that slow-cooked flavor in a fraction of the time.

Using an electric pressure cooker transforms tough pork shoulder into tender, shreddable meat. The secret is in the rub and a quick finish under the broiler for that classic bark.

Ingredients for Electric Pressure Cooker Bbq Pulled Pork

Transform tough pork shoulder with this smoky, tender rub and sauce combination ready in record time.

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The pork shoulder is non-negotiable here. Boneless saves time on prep, but bone-in adds depth if you’ve got the extra minutes. Look for good marbling—Costco or Sam’s Club have reliable options in bulk. The rub spices should be fresh; if your paprika has lost its aroma, it’s time to restock. I always grab smoked paprika from Penzeys for that authentic BBQ punch.

No pork shoulder? Pork butt works identically (it’s the same cut, just with more fat). Out of liquid smoke? Chipotle powder at half the amount adds a similar depth. The BBQ sauce can be any variety you love—I’m partial to Stubb’s Original. Short on time? Skip the broiler finish, but you’ll miss that classic bark. The vinegar cuts the sweetness, so don’t omit it unless you prefer a sweeter profile.

Cooked pork keeps 4-5 days in the fridge, freezes beautifully for 3 months. Reheat gently with extra sauce to prevent drying. For meal prep, shred and portion before storing—makes assembly a breeze.

Step-by-Step Instructions for Electric Pressure Cooker BBQ Pulled Pork

Master the technique for tender, smoky pulled pork with minimal hands-on time.

Step 1: Create the Dry Rub and Coat the Pork

In a small bowl, combine the 0.25 cup Brown Sugar, 1 tbsp Paprika, 1 tbsp Garlic Powder, 1 tbsp Onion Powder, 1 tbsp Salt, 1 tsp Black Pepper, and 0.25 tsp Cayenne Pepper. Stir until evenly blended.

Pat the 3 lb Pork Shoulder chunks dry with paper towels, then brush them lightly with the 1 tbsp Yellow Mustard. This acts as a binder for the rub. Coat the pork thoroughly with the spice mixture, pressing it into all surfaces. The mustard helps the rub adhere and creates a flavorful crust.

Step 2: Sear the Pork for Depth of Flavor

Set your electric pressure cooker to the sauté function on high heat. Add a small amount of oil if needed, then sear the pork chunks in batches for 2-3 minutes per side until deeply browned. Don’t overcrowd the pot—this prevents steaming and ensures proper browning.

As the pork sears, it develops a rich, caramelized crust that enhances the final flavor. You’ll notice the spices becoming fragrant as they toast. Once all pieces are browned, return them to the pot.

Step 3: Deglaze and Pressure Cook

Pour in the 0.5 cup Chicken Broth, 0.25 cup Apple Cider Vinegar, and 1 tsp Liquid Smoke. Use a wooden spoon to scrape up any browned bits from the bottom of the pot—this deglazing step prevents burning and incorporates all that flavor into the cooking liquid.

Secure the lid and set the pressure cooker to high pressure for 60 minutes. The natural release method works best here, as it allows the pork to continue cooking gently in the residual heat. You’ll know it’s done when the pork shreds easily with a fork.

Step 4: Shred and Sauce the Pork

Carefully remove the pork from the pot and transfer it to a large bowl. Use two forks to shred it into bite-sized pieces, discarding any large fat chunks. The meat should be incredibly tender and pull apart with minimal effort.

Drain most of the cooking liquid from the pot, leaving about ½ cup behind. Stir in the 1.5 cups BBQ Sauce and simmer on the sauté function for 2-3 minutes until slightly thickened. Toss the shredded pork in the sauce until fully coated. The sauce should cling to the meat, creating a glossy, flavorful finish.

Dietary Considerations for These Flavors

Gluten-Free Friendly

This recipe is naturally gluten-free as long as you verify your BBQ sauce and spices. Many commercial sauces contain hidden gluten, so I always check labels carefully. Stubb’s Original is my go-to—it’s certified gluten-free and has that perfect tangy-sweet balance. 💪

Low-Carb Option

For a keto-friendly version, swap the 0.25 cup Brown Sugar in the rub for ¼ cup erythritol or monk fruit sweetener. Reduce the 1.5 cups BBQ Sauce to 1 cup and choose a sugar-free variety like G Hughes. The smoky depth remains intact.

Dairy-Free Naturally

The entire recipe contains no dairy ingredients, making it safe for those with lactose intolerance. Even the Yellow Mustard and Chicken Broth are typically dairy-free, but always double-check your brands. I forage wild herbs sometimes to add extra flavor without dairy.

Lower Sodium Tips

To reduce sodium, use low-sodium Chicken Broth and cut the 1 tbsp Salt in the rub by half. You can boost flavor with 1 tsp celery salt instead—it adds depth without as much sodium. The Apple Cider Vinegar helps balance the flavors beautifully.

Sugar Alternatives

If watching sugar intake, replace the 0.25 cup Brown Sugar with 2 tbsp coconut sugar or a sugar substitute blend. The Liquid Smoke and spices will still deliver that classic BBQ taste. Just

Allergen Note

The primary allergen concern here is mustard in the Yellow Mustard. For those with mustard allergies, simply omit it—the rub will still adhere to the pork. The rest of the ingredients are typically allergen-free, but always verify your spice blends.