If you've ever dreamed of serving up mouthwatering pulled pork without spending an entire day in the kitchen, this recipe is about to become your new best friend. Forget the traditional slow-cooking method that demands hours of your time - we're going to show you the best way to create incredibly tender, flavor-packed pulled pork in just 90 minutes.
Pulled pork is a special occasion dish in many families. It usually means hours of anticipation, the slow cooker bubbling away, filling the house with an irresistible aroma. But let's be real - who has an entire day to wait for dinner? This recipe is a game-changer for home cooks who want maximum flavor with little time investment.
A pressure cooker or Instant Pot is your best friend in this situation. While traditionalists might raise an eyebrow, this method delivers results that are just as good, if not better, than slow cooking. You'll get meat so tender it practically shreds itself, with a depth of flavor that'll have everyone asking for your secret.
Why This Recipe Works
- No need to check the internal temperature - the cooking process is super simple without compromising the taste and the texture of the pork
- Rapid cooking time (just 90 minutes vs. 8+ hours of slow cooking)
- Deep, rich flavor that rivals traditional pulled pork
- Incredibly tender meat that falls apart effortlessly
- Less time and effort - a little prep & throw everything in the pressure cooker, and wait for a gorgeous result!
Ingredients
Pork Butt: About 3 pounds of pork butt (aka. the Boston butt) - the best cut of meat for pulled pork. This upper part of the shoulder is marbled with connective tissues that break down beautifully, creating that fall-apart tenderness we all crave. Choosing the right meat is crucial. A piece with excess fat (15-20% fat content) ensures juicy results. Without proper fat, you'll end up with dry, tough meat. Check our FAQ for more details on meat selection.
Teriyaki marinade: Adds sweet depth and is one of our favorite sauces/marinades. We absolutely love adding it to meat dishes. Check out our honey-based, homemade teriyaki marinade recipe for a sugar-free, healthier option, perfect for stir-fry noodles, too!
Worcestershire sauce: Brings umami complexity to the dish.
Garlic-chili sauce: Introduces some heat and extra flavor to the dish. It's perfectly balanced and adds a beautiful flavor to the sauce.
Smoked paprika powder: This delivers smoky undertones that suit pork meat perfectly.
Kosher salt, some bay leaves, and black pepper: Essential seasonings you wouldn't want to skip.
Garlic powder: Garlic and pork are a match made in heaven. Use fresh minced garlic or garlic powder and adjust the amount to your taste.
Optional chili powder: While the garlich-chili sauce already adds some spiciness to the dish, we recommend adding a tiny bit of chili powder for an extra kick if you prefer spicier food. We skip it when cooking for our kids. Chili can be replaced with cayenne pepper.
Olive oil: You'll need it to sear the pork before transferring it to the pressure cooker. Use extra virgin olive oil for best results.
Estragon: Estragon pairs beautifully with pork, adding herbaceous nuances to the dish.
Vegetable broth: Adds moisture and depth to the flavors. While chicken broth can also be used, we rarely use it in pork or beef recipes to allow the hero meat to shine.
Vegetables of your choice for added depth. We used carrots, bell peppers, and onion.
Pulled Pork vs Shredded Beef
We love making both pulled pork and shredded beef, and basically, you can use beef in this recipe as well. However, there are some differences you might want to consider.
While pulled pork and shredded beef are both popular proteins in American cuisine, they differ significantly in flavor, texture, and preparation. Pulled pork, typically made from pork shoulder or Boston butt, has a somewhat sweeter, more delicate flavor profile and tends to be more tender due to the higher fat content of the cut. The meat breaks down easily during slow cooking, creating those signature soft, stringy pieces that absorb marinades and sauces beautifully.
Shredded beef, often made from chuck roast or brisket, has a more robust, intense beef flavor and a slightly firmer texture. It typically requires a longer cooking time and responds well to bold spice rubs and smoky seasonings. Pork's lighter taste makes it more versatile for various cuisines, while beef's stronger flavor lends itself to more specific regional styles like Texas barbecue or Mexican barbacoa. Both meats shine in similar dishes - tacos, sandwiches, and nachos - but each brings its own unique character to the table, making the choice between them a matter of personal preference and the specific dish being prepared.
Directions
- Prepare the sauce by combining teriyaki marinade, Worcestershire sauce, and garlic-chili sauce with the spice rub consisting of salt, smoked paprika, garlic powder, estragon, and black pepper.
- Using a sharp knife, create several cavities on each side of the pork meat. It will allow the sauce and seasoning to sink as deeply as possible into the meat. Rub the meat with the sauce and set aside.
- While the pork is marinating, cut one bell pepper, onion, and carrots. If the carrots are small, you can leave them uncut.
- Season the vegetables with salt and fry (each type of veggie separately) in a small amount of olive oil until golden, then transfer to the pressure pot.
- Sear the meat on high heat for 2-3 minutes on each side.
- Add two bay leaves and the pork to the pressure pot, add vegetable broth, put on and seal the lid, and cook on medium heat for 60-70 minutes.
- Turn the heat off and slowly release the pressure.
- Serve with barbeque sauce, teriyaki sauce, or any other sauce of your choice.
Serving Suggestions
The versatility of pulled pork is endless, but here are some ideas to start with:
- Topped with cooked ramen
- Classic pulled pork sandwiches
- Baked beans
- Roasted potatoes and carrots
- Pork tacos (tortilla tacos) or lettuce wraps
- Pulled pork breakfast with scrambled eggs
- Pulled pork nachos
- Homemade burgers with pulled pork
- Stuffed into pita bread
Expert Tips
- When re-heating, fry the pulled pork in a pan with a little bit of olive oil prior to serving to add a slight crispiness.
- Shred meat while it's still warm for best results and allow it to rest in the sauce before serving.
- Serve with your favorite barbecue sauce for an extra smoky flavor.
- Depending on the size of your pressure cooker, ensure there's enough liquid so the dish doesn't get burned.
- Vegetable broth can also be substituted with apple juice for a slightly different take on the recipe.
- The leftover broth/sauce makes for a perfect coating for the pork, so ensure it's full of flavor.
Frequently Asked Questions
We love making large batches of pulled pork and use them in several recipes, including as a sandwich, taco, or burger filling. To ensure proper storage, place any pork leftovers in an airtight container or vacuum seal. In the refrigerator, it stays good for 2-3 days. For longer storage, freeze in appropriate heavy-duty freezer bags. Properly stored in vacuum-sealed bags, it can last up to 3 months. It's always a good idea to portion and flatten it out before freezing so you don't have to thaw more than you need.
Warm in the oven, a crockpot (a perfect hands-free option), or in a skillet with a splash of broth or your favorite sauce to maintain moisture. When making tacos or sandwiches, a great option is to heat the pork in a skillet, adding some bbq sauce or taco sauce to ensure the meat is moist and warm. For health concerns, we don't use and don't recommend using a microwave on a daily basis.
Whenever possible, choose bone-in pork shoulder or boneless pork shoulder with good marbling. The fat cap is crucial for juicy, flavorful meat. However, don't let it stop you if happen to have pork loin at hand. Leaner pulled pork pieces might be drier, but the flavor profile will remain the same.
The Best Pulled Pork in Under 1.5 Hours
Ingredients
- 6 tablespoon teriyaki marinade
- 2 tablespoon Worcestershire sauce
- 2 teaspoon garlic-chili sauce
- 3 teaspoon kosher salt
- 1 tablespoon smoked paprika powder
- 1 tablespoon garlic powder
- 1 teaspoon dried estragon
- ½ teaspoon ground black pepper
- 2 bay leaves
- 1 onion
- 3 lbs (1.35 kg) pork shoulder/butt
- 1 bell pepper
- 1 tablespoon olive oil
- 2-3 carrots
- 17 oz (500 mL) vegetable broth
Instructions
- Prepare the sauce by combining: teriyaki marinade, Worcestershire sauce, garlic-chili sauce, salt, smoked paprika, garlic powder, estragon, and black pepper.
- Using a sharp knife, create several cavities on each side of the pork meat. It will allow the sauce and seasoning to sink as deeply as possible into the meat. Rub the meat with the sauce and set aside.
- While the pork is marinating, cut 1 bell pepper, onion, and carrots. If the carrots are small, you can leave them uncut.
- Season the vegetables with salt and fry (each type of veggie separately) in a small amount of olive oil until golden, then transfer to the pressure pot.
- Fry the meat on high heat for 2-3 minutes on each side.
- Add 2 bay leaves and the pork to the pressure pot, add vegetable broth, put on and seal the lid and cook on medium heat for 60-70 minutes.
- Turn the heat off and slowly release the pressure.
- Serve with barbeque sauce or any other sauce of your choice.
Video
This isn't just a recipe - it's a shortcut to pulled-pork perfection. Whether you're feeding a crowd or meal prepping, this is your go-to dish for delicious, tender pulled pork.
So, are you ready to revolutionize your pulled-pork game? Grab your pressure cooker, and let's get cooking!
Looking for more pork recipes? Here are some more to consider:
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