Fantastic one hour pulled pork

Instant Pot or pressure cooker = a fast, delicious dish!

While I am a huge fan of the low-and-slow method of making authentic Carolina-style pulled pork on a smoker, I also like my hybrid method using a regular barbeque and conventional oven. Having made a lot of pulled pork over the years, I have to say this new speedy method is a very acceptable substitute. I was very impressed at how the meat turned out to be super tender when cooked this way and shredding it in the stand mixer was a time-saving stroke of genius, if I do say so myself. I’ll be serving up even more pulled pork now that I’ve found a way to prepare it so quickly without sacrificing a lot of flavour. Because pulled pork freezes well, I’ve scaled this recipe to a larger quantity, but you can easily prepare a smaller batch (while respecting the cooking times given) if you prefer.



5 pound (2.5 kg) pork loin roast or equivalent weight of boneless pork chops
3 – 4 tablespoons (45 – 60 mL) olive or canola oil

Dry rub:

2 teaspoons (10 mL) salt
1 tablespoon (15 mL) brown sugar
1 tablespoon (15 mL) ground cumin
1 teaspoon (5 mL) chili powder
2 teaspoons (10 mL) ground black pepper
1/4 cup (60 ml) paprika


3/4 cup (185 mL) Worcestershire sauce
1 cup (250 mL) cider vinegar
3/4 cup (185 mL) brown sugar
3/4 cup (185 mL) ketchup
1 cup (250 mL) water
3/4 teaspoon (4 mL) cayenne
few drops liquid smoke


  • If using a pork roast, slice crossways into 3/4 inch thick pieces (they’ll resemble pork chops). Place the pork pieces or chops on a baking tray and rub all sides of the meat liberally with the dry rub. Set aside.

  • Make sauce by combining all ingredients in a medium saucepan. Bring to a boil over high heat, whisking occasionally. Let cook 2 minutes then remove from heat.
  • Heat 2 tablespoons (30 mL) of oil in an Instant Pot set to sauté or a pressure cooker place over / set to medium heat. Working in batches and adding more oil as needed, sear all the pork chops on both sides.
  • Return all the pork to the Instant Pot or pressure cooker and add 1 cup (250 mL) each of water and the prepared sauce, being sure not overfill your pot, per the manufacturer’s instructions.
  • Put the lid on the Instant Pot and set to manual high pressure for 40 minutes. If using a pressure cooker, follow the manufacturer’s instructions to bring the mixture to a boil over high heat then reduce heat, maintaining pressure, and cook for 40 minutes.
  • Allow the pot to slowly depressurize for 10 minutes then safely finish depressurizing the cooker completely and remove the lid. Remove the pork to a clean plate or baking tray and discard the liquid in the Instant Pot or pressure cooker.
  • To shred the meat, place it in the bowl of a stand mixer. With the regular paddle, stir the meat on a slow speed until it begins to fall apart, then increase speed and beat for 1 minute more until uniformly shredded. Alternatively, shred the cooked meat on a cutting board using two forks.
  • Place the shredded meat in a heatproof bowl or casserole dish and drizzle the reserved sauce over top; stir to combine.
  • Note that you can prepare pulled pork in advance and reheat it gently in microwave when ready to serve. It also freezes and reheats beautifully.
  • Serve on buns with your favourite side dishes (mine are coleslaw and potato salad).

Serves 12 – 14

Author: Paula Roy

Welcome to my kitchen! I love simple dishes prepared with passion and am always seeking to find new methods to make food as fun and flavourful as possible. If you enjoy this space be sure to check out my Rogers TV Ottawa cooking show, Paula Roy's Favourite Foods, available on local cable, streaming and a dedicated playlist on Rogers TV's YouTube channel.

5 thoughts

    1. Thank you! I was not sure if it would be a success but it certainly turned out very tender and tasty. And so much less fuss and muss than the traditional method!

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