I am a very busy person. I am an orchestra teacher by day, and a whatever I can get my hands into person by night. Be it dance lessons with my husband, playing with my dogs Treble and Mozart, running/walking with the Hogwarts Running Club, playing with essential oils, cleaning, dancing to Hamilton, or playing with my Instant Pot – there just never seem to be enough hours in the day. This is why Instant Pot Pulled Pork is one of my favorite recipes! I used to make this in my crock pot, but it would take EIGHT HOURS on the low setting. I could get away with four on high, but it was never the same.
I’ve made this recipe on several occasions, and it’s also my goto for get togethers. I made two packs of 2lb boneless country ribs this past summer for my birthday, and it easily fed 8 people. We had SO much left over!
I have tried making this recipe with various times – 45 minutes and 60 minutes primarily. I’ve also tried it with at QR (quick release). QR is usually a bad move with meat, but I did that back in the day when I was an Instant Pot newbie (gotta learn somehow!! 🙂 ). Using a QR with most meats will generally produce a tough finished dish because the pressure releases rapidly and sucks all of the goodliness out of the meat – ick, blech, ain’t nobody got time for that! Part of the reason I use my Instant Pot so much is that meats are tender, moist, and absolutely delicious! Regarding the times – 60 minutes was okay, but 90 was definitely super duper fork tender and amazingly pull-apart-able. I come home from work anywhere between 3:30 and 4:30 depending on the day, so this is perfect for me. This recipe is also easy enough for my husband to toss everything together before I get home – winning!
The photo below also shows that I did a 52 minute natural release. It does NOT take 52 minutes. I was just ummm…. well… my husband and I left the house to play Pokémon Go for a little bit (it’s become a guilty pleasure). But when we got back we had a delicious dinner. The only thing that would have been better would have been if Treble and Mozart could have had it ready on the table for us!
- 2lb pork shoulder
- 3-4 slices of uncooked bacon
- 8 oz Not Your Father's Root Beer (non-alcoholic Root Beer could also be used)
- 1 cup Barbeque Sauce (more or less to taste)
- Toasted hamburger buns (optional)
- Place pork in the Instant Pot insert.
- Lay 3-4 slices of uncooked bacon over the pork.
- Add approximately half a bottle of Not Your Father's Root Beer, or 8 oz of non-alcoholic root beer to the insert.
- Lock the lid, move valve to "sealing," select "Manual," and adjust time to 90 minutes.
- When finished, use a natural release (NR) to allow the pressure to come down on its own.
- After the pin has dropped (pressure has fully released), drain the pork and shred with a fork.
- Add your favorite barbeque sauce, and enjoy on a toasted hamburger bun, or dig right in!
Time to come up to pressure was only 7 minutes. A natural release should be anywhere from 10 minutes - 20 minutes which is factored into the total time.