Hello Everyone and Welcome Back to Great Chow!
I have been working very hard to bring you an EPIC episode of the greatest Instant Pot Pressure Cooker Pulled Pork recipe that you may ever have! In this episode, I show you from beginning to end how to make the most amazing Pulled Pork in the Instant Pot Pressure Cooker. I have also worked very hard on capturing on video amazing suggestions on how to maximize our deliciousness for our pork!
In this episode:
- We use 4-5lb of Boston Butt (Pork Shoulder). Feel free to use a boneless Boston Butt.
- A delicious universal Rub is created that everyone is sure to love and it adds deliciousness to our braising liquid (Chicken broth and Rub).
- Demo on how to butcher and trim the pork in preparation. Please note: You can always use a boneless Boston Butt.
- I will show you the searing / browning / caramelization process also known as the Maillard Reaction (3 minutes on all sides)
- We then braised to perfection in the Instant Pot 7 in 1 Pressure Cooker for 90 minutes and leave on low for 10 min. We remove the tasty pork and we break them down effortlessly with a fork and we serve.
- Tasty suggestion for your Pulled Pork including:
- BBQ – Sliders and Burgers with pulled pork.
- We travel to Maui Hawaii for Maui Wowie Sweet and Sour Pulled Pork over lime cilantro rice and served in a pineapple.
- We also visit my Italian Kitchen for my pulled pork over sautéed spinach and topped with Vodka sauce and grated Parmesan cheese.
Photo Gallery of Highlights:
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- Pulled Pork Sliders Basic and Kicked Up
Note for anyone who does not have an Instant Pot Pressure Cooker ( You can still follow along !!! )
- All pressure cookers users can still follow these times.
- If you do not have a pressure cooker you can apply the same Rub and Meat technique, but use 5-8 lbs Boston Butt, leave the fat on the Pork ( do not trim so it can self-bast during the cooking process ) and slow and low in an 275 degree oven for 8-10 hours in Braising liquid covered in tin foil !!! Then try my amazing suggestion for pulled pork !!!
FULL LENGTH VIDEO (Highlights are above)!!!
Recipes and Directions:
The Rub (this is a universal rub which everyone is sure to enjoy and allows for maximum caramelization):
- 1/2 Cup Brown Sugar
- 2 Tbls – Sweet Paprika
- 1 tsp – Onion Salt
- 1 tsp – Garlic Powder
- 1 tsp – Ground Mustard
- 1 tsp – celery seed
- 1 tsp – Dry Thyme
We use 4 to 5 pound Bone-IN Boston Butt – if you purchased a larger Boston bought trim about a quarter off so it becomes 4 – 5 pounds. You can also get the bone removed by your butcher or you can always use a boneless Boston Butt (Pork Shoulder). Remove the top layer of fat and cut the pork into half or make thick slices / chunks.
- Mix all spice ingredients together and Rub all over the Meat !
COOKING TIME: Pressure cook for 90 minute, Allow additional 10 on warming/low mode and remove.
- Turn the Instant Pot on to Sauté; allow the readout to read HOT, pour-in sauté oil ( a light olive oil) Enough to coat the bottom of the pot allow oil to get hot (10 seconds).
- Add the chunks of pork butt to the pot to begin the searing process.
- Sear each side for three minutes to allow caramelization to occur.
- After all sides are caramelized, you can remove all chunks of pork to an empty plate and then pour in chicken broth to deglaze ( soak up and mix with all of the rub that has been caramelized in the pot).
- Add the chunks of pork that to the pot and keep adding chicken broth until the chicken broth comes up to almost 80% covering the pork.
- Close the lid on the Pressure cooker, Set the Release Valve to the Sealing position.
- Turn the Instant Pot to the Meat/Stew preset and increase the time to 90 min. Allow the meat to cook for 90 min and then the Instant pot will go to the Low/Warming mode. Natural Release for 10 min, release the remainder of the pressure. Open lid and remove the meat.
- Break up the super soft pork chunks with 2 forks and watch the chunks of meat turn to beautiful pulled pork !!!
Click Here for the Super Scooper Hand Strainer \ Colander on Amazon that I remove contents from the Instant Pot Pressure Cooker with!!!
Pulled Pork Serving Suggestions:
BBQ
Delicious Sliders:
Basic Slider – Bun, Pulled Pork, BBQ Sauce
Kicked up Slider – Bun, Pulled Pork, delicious creamy coleslaw and BBQ sauce
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- Pulled Pork Sliders Basic and Kicked Up
Burgers and Pulled Pork
Burger with Pulled Pork – Bun, Burger with Swiss & Provolone, Pulled Pork , BBQ Sauce – add creamy coleslaw if you want to take it to the next level.
Great Chow Jay #1 Signature Burger – Bun, burger, Swiss & Provolone, Pulled Pork, BBQ Sauce, thick bacon, Guacamole (Recipe Below), charred grilled onions and tomato slices. This is a winner !!!
WE TRAVEL TO HAWAII !!!
We go to Hawaii to make my Maui Wowie Sweet and Sour Pulled Pork served in a Pineapple and finished with Pineapple and Cherrie garnish over a bed of Lime Cilantro Rice ( Recipe Below) . I also show you the Effects of Eating my Maui Wowie Pork !!! Its Hilarious!
To make the Maui Wowie sweet-and-sour pork served in a pineapple: We take a full pineapple cut it in half, hollow out the center of our have pineapple With either a paring knife or small my found that a 45° angle and work your way around the outside to remove the center. Fill it with a bed of lime cilantro rice and in place pulled pork on top finish it with sweet-and-sour sauce. And garnish it with chunks of pineapple and cherry on a toothpick as garnish. Note: Plain white rice or brown rice is absolutely fine to use : )
If you do not have access to a pineapple, no problem !!! Just put down your favorite rice or the lime cilantro rice on a plate and place the pork on top, finish it sweet-and-sour sauce and garnish with fresh fruit.
THEN …. We visit My Italian Kitchen
In my Italian kitchen we see the amazing Pulled Pork over Sautéed Spinach, and topped with Vodka Sauce and sprinkled with grated Parmesan cheese Sandwich which is a rustic Italian sandwich – Super easy to make and you will know exactly how special it is when you actually eat it.
To make the pulled pork over sautéed spinach and topped with vodka sauce: Get fresh seeded Italian bread And cut it in half, Add sauteed spinach, pile on your pulled pork, and finish with a nice coating of vodka sauce and sprinkle grated Parmesan cheese on top. Its amazing !!! Try This !!!
Note: Sautéed spinach directions are below.
Other recipes for food seen in the video:
Lime Cilantro Rice:
- 2 teaspoons fresh cilantro
- 1 cup white basmati rice
- 2 cup water
- 1⁄2 teaspoon salt
- 1 lime
1. Add rice, salt and lime juice to the pressure cooker (on Instant Pot use the Rice setting (12 min). If you do not have a pressure cooker, simmer your rice until tender and remove in a stove top pot.
2. Add the fresh chopped cilantro and serve
Sauteed Spinach
- 1 tablespoon butter
- 1 tablespoon extra-virgin olive oil
- 1 small shallot, chopped
- 10 ounce package baby spinach
- Salt and freshly ground black pepper
Directions: Heat a large skillet. Melt the butter, then add the olive oil and chopped shallot. Cook until soft, about 3 minutes. Add the spinach and cook, stirring, until spinach is wilted. Season with salt and pepper and toss again. Serve warm.
Guacamole – For GreatChowJay Burger #1 or for anything else you wish : )
- 2 Haas avocados halved then pitted with a spoon
- 1 lime juiced
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground cumin
- 1/2 medium onion diced
- 2 vine tomatoes, seeded and diced
- 2 tablespoons chopped cilantro
Directions – In a large bowl place the scooped avocado and lime juice, mix together (folding) to coat. Mix in the salt, cumin, and mash together. Add in the onions, tomatoes, cilantro, and fold together.
Thank you for joining me on our Pulled Pork Adventure, I had a great time making this amazing episode. The food, photography and new video techniques were so much fun to work with. I truly hope you enjoy this episode, If you do… Let me know !!!
Thank you so much and see you soon for our next food adventure : ))
~Jason ( Great Chow Jay !!! )
Great Chow TV works very hard to bring you tasty recipes to try, easy and fun original videos to follow along with as well as great products in the Great Chow TV Shop (Great Chow TV is an Amazon Affiliate and may receive compensation for goods and advertisements sold on Great Chow TV to pay the bills and ensure long term operational sustainability) : ) Thanks so much, ~Jason! 
How much chicken broth did you use?
Hi Mary, I use about 4-5 cups of chicken broth when I deglaze and create the Braising liquid for my pulled pork. When I braise (anything) I always use enough liquid until the meat (the protein) is submerged 85-90% and 10-15% is above the liquid. That is my equation – But for this meal between 4-5 cups of broth. Good luck Mary : )
How much chicken broth did you use?
Hi Mary, I use about 4-5 cups of chicken broth when I deglaze and create the Braising liquid for my pulled pork. When I braise (anything) I always use enough liquid until the meat (the protein) is submerged 85-90% and 10-15% is above the liquid. That is my equation – But for this meal between 4-5 cups of broth. Good luck Mary : )
This recipe was absolutely sublime. Thanks for all the effort and for sharing. One quick question. . . In this rub recipe you use celery seeds, yet in your Ribs (Part 2) recipe, when making an almost identical rub, you use celery salt. Is there a reason you would use one or the other? Thanks again, you’re brilliant!
Hello thank you so much for your amazing message, I really appreciate it, so nice to hear from you! I really want to make a great video while showing an easy winning recipe for everybody to follow along with. I am so glad to hear that you had sucess with it. It makes it all worth it to hear that. Thank you.
Yes you are absolutely right that the rubs are almost identical as it is a simple, delicious rub that I feel that everybody can create and utilize to compliment their pork.
Great question for the difference in celery seed/ salt in the recipies, only reason is because i was playing the ingredients for a delicious rib rub that would be finished out by the fire of a bbq and that was the flavoring I chose to release to everyone. In my everyday to day cooking, I may use celery salt or I may use celery seed depending on the day. I filmed the pork episode before the ribs2 and I thought that the rub was great for everyone so thats what I released, its as simple as that. Next time around, If you want to try celery salt, definitly go right ahead, it will still be delicious.
Thank you again for your amazing message. ~Jason
This recipe was absolutely sublime. Thanks for all the effort and for sharing. One quick question. . . In this rub recipe you use celery seeds, yet in your Ribs (Part 2) recipe, when making an almost identical rub, you use celery salt. Is there a reason you would use one or the other? Thanks again, you’re brilliant!
Hello thank you so much for your amazing message, I really appreciate it, so nice to hear from you! I really want to make a great video while showing an easy winning recipe for everybody to follow along with. I am so glad to hear that you had sucess with it. It makes it all worth it to hear that. Thank you.
Yes you are absolutely right that the rubs are almost identical as it is a simple, delicious rub that I feel that everybody can create and utilize to compliment their pork.
Great question for the difference in celery seed/ salt in the recipies, only reason is because i was playing the ingredients for a delicious rib rub that would be finished out by the fire of a bbq and that was the flavoring I chose to release to everyone. In my everyday to day cooking, I may use celery salt or I may use celery seed depending on the day. I filmed the pork episode before the ribs2 and I thought that the rub was great for everyone so thats what I released, its as simple as that. Next time around, If you want to try celery salt, definitly go right ahead, it will still be delicious.
Thank you again for your amazing message. ~Jason
Just wondering, do you use a quick release when making the rice?
Hi Lisa ! Yes I do quick release after the 12 min. The rice will be nice and tender after the 12 min/QR. Hope that helped : ) ! Thank you so much for visiting and asking ! Good luck!
Thank You,
~Jason
Just wondering, do you use a quick release when making the rice?
Hi Lisa ! Yes I do quick release after the 12 min. The rice will be nice and tender after the 12 min/QR. Hope that helped : ) ! Thank you so much for visiting and asking ! Good luck!
Thank You,
~Jason
Wonderful recipes and video! I can’t find the recipe for the vodka sauce. I’ve never heard of it before. Also what do you do with the leftover broth from the braising? Just throw it away? There must be a good use for it! Thanks!
Hello Lynda,
Thank you for the awesome message, Sorry for the delayed response, I have been working on other engagements. I am doing my best to catch up.
great question. I have had reports from people that yes they have used the braising liquid for a soup base. Yes you are able to do that. Also, I have been making a gravy out of it as well. I skim some oil off the top, I take 2 tablespoons corn starch, mix with half cup cold water, pour it into the braising liquid, put the IP on Saute and stir and reduce the liquid until a gravy emerges. Here is a pic on my Instagram: https://www.instagram.com/p/-Z6pKoQwnk/?taken-by=greatchowjay
Vodka Sauce is a creamy tomato sauce sometimes with diced prosciutto. You can either buy it in a good Italian specialty pork store / deli or you can possibly buy it from a pizzeria, or you can get it in the supermarket where they have the tomato sauces or you can get a recipe online. If you are feeling like you want to try from scratch , i like this recipe:
http://thegourmandmom.com/2010/06/07/the-worlds-greatest-penne-ala-vodka/
Thank you so much Lynda, All the best thank you again for the message, Hope this help!
Thank you
~Jason
Wonderful recipes and video! I can’t find the recipe for the vodka sauce. I’ve never heard of it before. Also what do you do with the leftover broth from the braising? Just throw it away? There must be a good use for it! Thanks!
Hello Lynda,
Thank you for the awesome message, Sorry for the delayed response, I have been working on other engagements. I am doing my best to catch up.
great question. I have had reports from people that yes they have used the braising liquid for a soup base. Yes you are able to do that. Also, I have been making a gravy out of it as well. I skim some oil off the top, I take 2 tablespoons corn starch, mix with half cup cold water, pour it into the braising liquid, put the IP on Saute and stir and reduce the liquid until a gravy emerges. Here is a pic on my Instagram: https://www.instagram.com/p/-Z6pKoQwnk/?taken-by=greatchowjay
Vodka Sauce is a creamy tomato sauce sometimes with diced prosciutto. You can either buy it in a good Italian specialty pork store / deli or you can possibly buy it from a pizzeria, or you can get it in the supermarket where they have the tomato sauces or you can get a recipe online. If you are feeling like you want to try from scratch , i like this recipe:
http://thegourmandmom.com/2010/06/07/the-worlds-greatest-penne-ala-vodka/
Thank you so much Lynda, All the best thank you again for the message, Hope this help!
Thank you
~Jason
I bought a XL Pressure Cooker and used it for the first time with your Seafood Boil–FANTASTIC!!!!!! I GOT MUCHO BROWNIE POINTS FROM THE HUBBY….I SEE DIAMONDS IN MY IMMEDIATE FUTURE.
Hello Lady Di !!! WOW !!! Thank you so much for your amazing message!!! Your message was hidden from me along with 3 others. I just had to get back to you! THANK you so much for visiting, watching, and trying the seafood boil , Its SOOO Great to hear of your success! I am so proud of you. Great to hear the HUBBY loved it! You Rock ! Thank you again for the message, I really do appreciate it, its great to hear from you ! : ) Say hello to the hubby for me! I wish you all of the best! Please continue to visit, this summer I will be making more video !!!!
Thank you so much!!!
~Jason
I bought a XL Pressure Cooker and used it for the first time with your Seafood Boil–FANTASTIC!!!!!! I GOT MUCHO BROWNIE POINTS FROM THE HUBBY….I SEE DIAMONDS IN MY IMMEDIATE FUTURE.
Hello Lady Di !!! WOW !!! Thank you so much for your amazing message!!! Your message was hidden from me along with 3 others. I just had to get back to you! THANK you so much for visiting, watching, and trying the seafood boil , Its SOOO Great to hear of your success! I am so proud of you. Great to hear the HUBBY loved it! You Rock ! Thank you again for the message, I really do appreciate it, its great to hear from you ! : ) Say hello to the hubby for me! I wish you all of the best! Please continue to visit, this summer I will be making more video !!!!
Thank you so much!!!
~Jason
Looks so good. Want to make this for a BD celebration. 14 adults – how much does this make? And how much pork should I buy.
Loved your video
Hello Jeri,
Thank you so much for the message. I am so glad you watched and checked out the Pork Recipe. Sorry for the delayed reply , your message was hidden from me along with 3 others.
If you are going to make the pulled pork for 14 people, you may consider a full 8-10lb pork butt. You can always ask the butcher to remove the bone for you as well to make things easy. If you are going to do a full Pork butt you will have to make 2 batches. Half the pork butt in the first batch and the other half in the second batch. That’s what I do when groups of people request I bring my pork. So I plan ahead for the cooking time. Remember this is really great in the summer too, all year round really.
YES do the Guacamole too – goes excellent! I love it – I’m sure you will too. I hope you do get a chance to make it! Thanks again for watching and wanting to try it out! All the best!
Thank you,
~ Jason
Looks so good. Want to make this for a BD celebration. 14 adults – how much does this make? And how much pork should I buy.
Loved your video
Hello Jeri,
Thank you so much for the message. I am so glad you watched and checked out the Pork Recipe. Sorry for the delayed reply , your message was hidden from me along with 3 others.
If you are going to make the pulled pork for 14 people, you may consider a full 8-10lb pork butt. You can always ask the butcher to remove the bone for you as well to make things easy. If you are going to do a full Pork butt you will have to make 2 batches. Half the pork butt in the first batch and the other half in the second batch. That’s what I do when groups of people request I bring my pork. So I plan ahead for the cooking time. Remember this is really great in the summer too, all year round really.
YES do the Guacamole too – goes excellent! I love it – I’m sure you will too. I hope you do get a chance to make it! Thanks again for watching and wanting to try it out! All the best!
Thank you,
~ Jason
Love the idea of adding guacamole as well. Super v
Love the idea of adding guacamole as well. Super v
Hi Jay. Absolutely love this pulled pork recipe! I now brag about my pulled pork to family and friends. Today I am finally serving it to my daughter and her husband. That being said my husband last night bragged to our neighbours how good the pulled pork is and the instant pot. So now I have taken out another med. size piece of pork. I don’t want to do two batches so I cut in 6 pieces, rubbed and sautéed and stood them up on their sides and put broth over. Hopefully doubling does not change outcome. I am wondering though if I should increase time? Your thoughts? ( oh ya after my glorifying the instant pot for an hour 🙂 I think my neighbours probably ordered one last night). 🙂
Hey Sharon !!! I am so happy that you messaged, great to hear from you , I enjoyed reading your message. Thank you so much I’m so glad that you enjoyed the pulled pork. I love it so much. This is one of my favorite pork recipes and I’m glad that you and your family are able to enjoy it too! Hopefully now your neighbors too! Sorry for the delayed response, but I think the method that you were going to try was just fine. 90 min under pressure should have done the job! (I hear ya on the 2 batches, I’ve done it for parties, yes I serve this at functions too, people can’t stop eating it). LOL – that’s funny about the neighbors, I’m sure you impressed them and I hope they ordered one too! LOL! Great hearing from you Sharon, thanks for taking the time to write ! All the best ! Say hello to the family for me !!!
Thank you ! ~ Jason
Hi Jay. Absolutely love this pulled pork recipe! I now brag about my pulled pork to family and friends. Today I am finally serving it to my daughter and her husband. That being said my husband last night bragged to our neighbours how good the pulled pork is and the instant pot. So now I have taken out another med. size piece of pork. I don’t want to do two batches so I cut in 6 pieces, rubbed and sautéed and stood them up on their sides and put broth over. Hopefully doubling does not change outcome. I am wondering though if I should increase time? Your thoughts? ( oh ya after my glorifying the instant pot for an hour 🙂 I think my neighbours probably ordered one last night). 🙂
Hey Sharon !!! I am so happy that you messaged, great to hear from you , I enjoyed reading your message. Thank you so much I’m so glad that you enjoyed the pulled pork. I love it so much. This is one of my favorite pork recipes and I’m glad that you and your family are able to enjoy it too! Hopefully now your neighbors too! Sorry for the delayed response, but I think the method that you were going to try was just fine. 90 min under pressure should have done the job! (I hear ya on the 2 batches, I’ve done it for parties, yes I serve this at functions too, people can’t stop eating it). LOL – that’s funny about the neighbors, I’m sure you impressed them and I hope they ordered one too! LOL! Great hearing from you Sharon, thanks for taking the time to write ! All the best ! Say hello to the family for me !!!
Thank you ! ~ Jason
OMG this was THE BEST pulled pork I have EVER made!!! Thank you thank you THANK YOU for sharing!!!! I only deviated a little bit — I used a bourbon molasses rub from a local store and deglazed the IP with a splash of 19 Crimes red blend. I gotta admit that never cared for pulled pork in a slow cooker because it always seemed slimy and soaked in its own fat. I’ve owned my IP for about three weeks. I’m so happy I found you. I cannot believe the texture difference between a pressure cooker and slow cooker. I’m going to be making this again real soon and stalking your page for more awesome recipes. 🙂
Hi, just wondering what you do with the cooking liquid. Do you reduce it amd serve it with the pulled pork. Lots of flavour in that liquid!
Sounds wonderful! Was wondering how you would suggest warming the pulled pork up the next day. I thought of saving some of the broth/rub mixture from the pot to reheat the pulled pork.