This pork roast is seasoned to perfection, easy to prepare with very minimal effort, and so flavorful and tender! Pulled pork is my favorite way to serve a crowd! You can have it on the table in an hour and you’ll be everyone’s favorite.

My Instant Pot is an absolute dream. I didn’t really give in to the rave when it first came out but since getting surprised with one by my husband, it’s been a game-changer. We love serving this pulled pork in sandwiches topped with coleslaw, in tacos with all the toppings, or as a topping for burrito bowls. If you don’t have an Instant Pot, I have slow cooker instructions below for yah.

I have a sister who lives in the same city as we do, and a couple of times a month we get our families together on the weekend to have a family dinner. Those days are my absolute favorite. They are so chaotic and loud (have I mentioned I have 3 boys??) but we love every second of it. My boys adore their little girl cousin (who has become just as loud & crazy as said boys) so they really look forward to those days as well. But why am I talking about this? Because my sister has made this pulled pork recipe several times and it’s just.so.dang.good, I had to share it with you guys. The last time we had a family dinner, she was running late, so she just brought everything over and I dumped it into my Instant Pot. It was ready in 40 minutes, minus prep! You can’t beat that.

I also prefer to trim all the fat off as I cut the pork roast into 3-4 inch pieces. I don’t like picking out all the fat after it’s ready because there’s always a chance to leave a fatty surprise behind for someone to gag on. But this step is completely up to you!

Serves: 6

INGREDIENTS

• 1 cup ketchup
• 1 cup beef broth
• 1 cup BBQ sauce
• 1 tablespoon vinegar
• 1/4 cup brown sugar, packed
• 1 tablespoon worcestershire sauce
• 2 tablespoons prepared mustard
• 1/2 teaspoon garlic powder
• 1 teaspoon salt
• 1/8 teaspoon pepper
• 1 large onion, chopped
• 3 cups celery, chopped
• 3 lb boneless pork roast, cut into 3-4 inch cubes
• 12 crusty rolls

INSTRUCTIONS

1. In a large bowl mix everything together except the pork roast.
2. Add the pork roast to the pot and pour the sauce mixture over the meat.
3. Close the lid and set to sealing. 
4. Cook on manual high pressure for 40 minutes. Once the cooking time is up, allow the pressure to release naturally for about 10 minutes, then do a quick release.
5. Remove the meat from the instant pot and shred. Or just grab two forks and shred it right inside the pot. It’s so tender and literally takes a few minutes. With that fat already removed, you shouldn’t be finding any surprises.

RECIPE NOTES AND TIPS FOR A QUICK DINNER

• The night before, set the pork roast into a large ziplock bag or glass bowl and pour all your ingredients over top the roast. Seal it well and set it into the fridge til you’re ready to cook. Then just dump everything into the Instant Pot and you’ll have dinner in less than an hour!

• This can also be made in the slow-cooker. Prep everything the night before as I stated above and you’ll have a smooth and easy morning. The best part? The wonderful aroma that’ll be filling your house! You’ll be salivating all day, anticipating this delicious meal. Cook on low for 8 hrs, shred the pork with two forks and mix it up with the sauce from the slow cooker. Serve on toasted buns with coleslaw.

• Cutting it into cubes isn’t necessary for the slow cooker method.

• Leftover pulled pork can be stored in the fridge for up to four days, or in the freezer for up to four months. Just make sure to seal it tightly.