Instant Pot Pulled Pork Recipe Bone In: Pressure-Cooked Succulence With Minimal Effort

This method transforms tough bone-in pork into fall-apart tender pulled pork without hours of slow cooking. My grandmother never used a pressure cooker, but she’d approve of this shortcut.

Using the Instant Pot locks in moisture while breaking down connective tissue in a fraction of the time. The bone adds depth to the flavor, creating a richness that’s hard to achieve with boneless cuts.

What emerges is pork so tender it shreds with a fork, infused with whatever seasonings you choose. The meat stays juicy and flavorful, never dry or stringy.

Perfect for sandwiches, tacos, or served over rice. This technique delivers restaurant-quality results with minimal active effort.

Ingredients for Instant Pot Pulled Pork Recipe Bone In

Bone-in pork shoulder plus bold spices deliver fall-off-the-bone tenderness.

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The pork matters most here. Bone-in pork shoulder (Boston butt or picnic roast) gives you that melt-in-your-mouth texture. Look for good marbling at Costco or your local butcher—they usually have the best selection. The bone adds richness, so don’t substitute boneless. For the spices, Penzeys or bulk bins at natural food stores offer the freshest options.

No apple cider vinegar? White vinegar or lemon juice works in a pinch. Brown sugar can be swapped for honey or maple syrup if you’re out. Chicken stock can be replaced with beef stock or water plus bouillon. The smoked paprika is non-negotiable though—it’s what gives that classic pulled pork depth. For garlic, fresh cloves add more punch than powder.

Store raw pork in the fridge for up to 3 days or freeze for 6 months. Cooked pulled pork keeps for 4-5 days refrigerated or 3 months frozen. Reheats beautifully—great for meal prep (trust me on this one).

Step-by-Step Instructions for Pressure-Cooked Pulled Pork With Bone In

Here’s the method that guarantees tender, flavorful results with your Instant Pot.

Step 1: Season the Bone-In Pork Shoulder

Pat the 2 lb Bone-In Pork Shoulder dry with paper towels to ensure a good sear. In a small bowl, mix the 1 tbsp Kosher Salt, 1 tsp Black Pepper, 1 tbsp Garlic Powder, 1 tbsp Onion Powder, and 1 tsp Smoked Paprika.

Rub this spice blend evenly over all sides of the pork, pressing it into the meat so it adheres. This dry rub creates a flavorful crust and enhances the depth of the final dish. Let the seasoned pork sit for 10 minutes to absorb the spices before searing.

Step 2: Sear the Pork and Sauté Aromatics

Set your Instant Pot to the sauté function on high heat and add the 1 tbsp Olive Oil. Once the oil is shimmering, place the pork in the pot and sear for 3-4 minutes per side until deeply browned. This step builds a rich, caramelized foundation for the sauce.

Remove the pork and set it aside. In the same pot, add the roughly chopped Yellow Onion and cook for 2-3 minutes until softened. Add the 4 cloves Garlic Cloves (smashed) and cook for another 30 seconds until fragrant. Pour in the 0.25 cup Apple Cider Vinegar and scrape the bottom of the pot to deglaze, lifting any browned bits.

Step 3: Pressure Cook the Pork

Return the pork to the Instant Pot, bone-side down. Add the 1 cup Chicken Stock, 0.25 cup Brown Sugar, and 2 whole Bay Leaves. Stir lightly to combine the liquids, but avoid disturbing the pork too much.

Secure the lid, set the valve to sealing, and cook on high pressure for 60 minutes. The pork is done when it shreds easily with a fork. Allow a 10-minute natural release before switching the valve to venting to release any remaining pressure.

Step 4: Shred and Serve

Carefully remove the pork from the Instant Pot and transfer it to a large bowl. Use two forks to shred the meat, discarding any large fat chunks or the bone. Skim excess fat from the cooking liquid if desired, then pour about 1 cup of the liquid over the shredded pork to keep it moist.

Mix gently to coat the pork evenly in the juices. The meat should be tender, juicy, and infused with the smoky, tangy, and slightly sweet flavors from the cooking process. Serve immediately on buns, in tacos, or over rice.

Storing and Reheating This instant pot pulled pork recipe bone in

Refrigerator Storage

Let your pulled pork cool for no more than 2 hours before transferring to airtight containers. I use glass containers with locking lids from my local grocery store. Store at 40°F or below for up to 4-5 days. The flavors actually deepen overnight. ❄️

Freezer Storage

For longer storage, portion the pork into freezer bags, squeezing out excess air. Lay flat to save space and freeze for up to 3 months. I label each bag with the date using masking tape. Thaw overnight in the fridge before reheating.

Stovetop Reheating

This is my go-to method for maintaining texture. Place pork in a skillet with ¼ cup cooking liquid over medium-low heat for 8-10 minutes. Stir occasionally and add a splash of water if it looks dry. The pork stays juicy this way. 🔥

Microwave Reheating

For quick meals, spread pork on a microwave-safe plate with 2 tbsp liquid. Cover with a damp paper towel and heat on 70% power for 1-2 minutes. Stir, then continue in 30-second intervals until reaching 165°F.

Frequently Asked Questions