Instant Pot Pineapple BBQ Pulled Pork
Making homemade pulled pork has never been easier! This simple Instant Pot recipe makes the juiciest Pineapple BBQ Pulled Pork for sandwiches, taco, nachos, and everything in between. Slow cooker instructions included
Equipment
- 1 Pressure Cooker or slow cooker
Ingredients
- 4 pounds pork butt or sholder boneless or bone-in
- 8 ounces bbq sauce
- 15 ounces canned pineapple tidbits no sugar added
- 2 tablespoons coarse sea salt or kosher salt
- 1 tablespoon smoked paprika
- ¼ cup cilantro chopped
- ½ red onion diced small
Instructions
- Place the pork butt (or shoulder) on a cutting board and pat dry with paper towels. Then, rub on all sides with salt and smoked paprika. Cut the pork into 2 to 3 pieces to fit inside the pressure cooker.
- Place the pieces of pork in the Instant Pot. Drain the pineapple juice from the can and pour it over the top of the meat. Set the pineapple chunks aside.
- Close the lid and make sure the pressure valve is sealed. Then, set the Instant Pot to manually cook on HIGH pressure for 90 minutes (it will take an additional 15 to 20 minutes to preheat and begin cooking).
- When the timer goes off, let the pressure release naturally while the Instant Pot is in WARM mode for 90 minues (some pressure cookers automatically switch to the WARM setting when the time is up).
- Carefully remove the meat and transfer it to a large bowl or platter. Discard the liquid and fat left in the pot. Shred the pork with a fork and toss with as much BBQ sauce as you like.
- OPTIONAL: For burnt, crispy edges, spread the pork out in an even layer on a sheet pan and broil until the ends begin to brown and turn crisp (about 5 minutes). Serve topped with pineapple chunks, cilantro, and red onion.
Notes
Crockpot option - Place seasoned pork in the slow cooker and pour the pineapple juice over top. Slow cook on HIGH for 5 to 6 hours or on LOW for 8 hours. The pulled pork is done when it reaches an internal temperature of at least 195F and shreds easily with a fork.