Instant Pot Smoky Bbq Pulled Pork - Dump and Go Instant Pot and Slow Cooker Recipe
Instant Pot Smoky BBQ Pulled Pork - Dump and Go Instant Pot and Slow Cooker Recipe is a easy American recipe that serves 8. 250 calories per serving. Recipe by Six Sisters' Stuff on YouTube.
Prep: 15 min | Cook: 1 hr 10 min | Total: 1 hr 40 min
Cost: $32.20 total, $4.03 per serving
Ingredients
- 3.5 lb Pork Shoulder Roast (trim excess fat if desired; cut into one large piece that fits the Instant Pot)
- 3 tbsp Smoked Paprika (provides the smoky flavor; regular paprika can be used in a pinch)
- 1 tbsp Kosher Salt
- 1 tbsp Black Pepper (freshly ground if possible)
- 1 tsp Garlic Powder
- 0.33 cup Liquid Smoke (adds the signature smoky flavor; found in the condiment aisle)
- 1 jar Kroger Private Selection Kansas City Barbecue Sauce (approximately 12 oz; any sweet Kansas‑City style BBQ sauce works)
- 0.5 cup Water (only for Instant Pot; omit for slow‑cooker method)
Instructions
Trim and Prepare the Pork
Pat the pork shoulder roast dry, trim off any large pieces of excess fat, and set the roast aside on a cutting board.
Time: PT5M
Season the Roast
Evenly sprinkle the smoked paprika, salt, black pepper, and garlic powder over the entire surface of the pork roast. Pat the spices into the meat so they adhere.
Time: PT5M
Add Liquid Smoke, Barbecue Sauce, and Water
Place the seasoned roast into the Instant Pot inner pot. Pour the liquid smoke, the entire jar of barbecue sauce, and the ½ cup of water over the meat.
Time: PT5M
Seal and Pressure Cook
Close the Instant Pot lid, set the valve to the sealing position, select the ‘Meat/Stew’ (high pressure) program, and set the timer for 60 minutes.
Time: PT1H
Natural Release
When the cooking cycle ends, allow the pressure to release naturally for at least 10 minutes, then carefully turn the valve to vent any remaining steam.
Time: PT10M
Shred the Pork
Remove the roast with tongs, place it on a plate, and use two forks to pull the meat apart into shreds. Discard any large pieces of rendered fat.
Time: PT5M
Finish and Serve
Mix the shredded pork with any remaining sauce in the pot. Serve on hamburger buns, slider rolls, or over coleslaw for a classic summer meal.
Time: PT5M
Nutrition Facts
- Calories
- 250
- Protein
- 20 g
- Carbohydrates
- 15 g
- Fat
- 12 g
- Fiber
- 1 g
Dietary info: Contains pork, Not vegetarian, Can be made gluten‑free with a gluten‑free BBQ sauce
Allergens: soy (in BBQ sauce), wheat (if BBQ sauce contains gluten)
Ingredient Substitutions
- Instead of Pork Shoulder Roast: pork butt roast, pork loin (will be less fatty)
- Instead of Smoked Paprika: regular paprika, chipotle powder (use half the amount)
- Instead of Kosher Salt: table salt (use 2/3 the amount)
- Instead of Black Pepper: white pepper
- Instead of Garlic Powder: fresh minced garlic (use 1 clove)
- Instead of Liquid Smoke: smoked salt (reduce other salt accordingly), omit if you prefer a milder flavor
- Instead of Kroger Private Selection Kansas City Barbecue Sauce: store‑brand Kansas City BBQ sauce, homemade BBQ sauce
- Instead of Water: low‑sodium chicken broth for extra flavor
Equipment Needed
- Instant Pot (or electric pressure cooker)
- Measuring Cups and Spoons
- Tongs
- Forks (for shredding)
- Cutting Board (optional)
- Sharp Knife (optional)
- Plate or shallow bowl (for shredded pork) (optional)
Critical Steps — Do Not Skip
- Trimming excess fat to avoid overly greasy pork.
- Seasoning the roast evenly with smoked paprika and other spices.
- Adding liquid smoke – the key flavor component.
- Setting the Instant Pot to high pressure for exactly 60 minutes.
- Allowing a natural pressure release of at least 10 minutes.
Chef Tips from the Video
- For extra smoky depth, add a small piece of smoked ham or a dash of smoked salt to the pot.
- After shredding, toss the pork with a little butter for a richer mouthfeel.
- Serve the pork on toasted buns with a quick coleslaw for contrast in texture.
Troubleshooting
The pork is not tender enough to shred.
Return the roast to the Instant Pot, add an extra ½ cup of water or broth, and pressure cook for another 10‑15 minutes.
The sauce is too watery after cooking.
Remove the shredded pork, set the Instant Pot to ‘Sauté’ and simmer the sauce uncovered for 5‑10 minutes until reduced.
The pork is overly salty.
Rinse the shredded pork briefly under warm water, then toss it back with the sauce to restore flavor.
Storage
Refrigerator: Store shredded pork in an airtight container for up to 4 days.
Freezer: Freeze in freezer‑safe bags or containers for up to 3 months; thaw in the fridge before reheating.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Cook the pork a day ahead; it stores well and the flavors meld further.
- Reheat shredded pork gently on the stovetop with a splash of water or extra sauce to prevent drying out.
Frequently Asked Questions
What is the cultural significance and history of smoky barbecue pulled pork in American Southern cuisine?
Pulled pork is a staple of Southern barbecue, originally stemming from the practice of slow‑cooking tough pork shoulder over wood smoke to make it tender and flavorful. The smoky paprika and liquid smoke in this recipe mimic the traditional wood‑smoked flavor that was once achieved in pit barbecues.
What are the traditional regional variations of pulled pork in the United States?
In the Carolinas, pulled pork is often served with a vinegar‑based sauce; in Kansas City, a sweet tomato‑based sauce like the one used in this recipe is common; Texas favors a spicier, sometimes mustard‑based sauce. Each region reflects local taste preferences and available ingredients.
How is authentic smoky pulled pork traditionally served in Southern barbecue gatherings?
It is usually piled onto soft hamburger buns, sometimes with pickles, coleslaw, or sliced onions, and served alongside classic sides such as baked beans, cornbread, and potato salad.
What occasions or celebrations is pulled pork traditionally associated with in American culture?
Pulled pork is a popular centerpiece for backyard barbecues, Fourth of July picnics, family reunions, and casual game‑day gatherings because it can be made in large batches and stays warm for hours.
What makes this Instant Pot smoky barbecue pork special compared to other pulled pork recipes?
The use of liquid smoke and smoked paprika gives a deep, smoky flavor without a smoker, while the Instant Pot reduces cooking time to just one hour under pressure, making it a true dump‑and‑go recipe.
What are the most common mistakes to avoid when making Instant Pot smoky barbecue pork?
Common errors include forgetting to set the valve to sealing, not allowing a natural pressure release (which can make the meat tough), and using too much water which dilutes the sauce. Follow the critical steps and keep the water to ½ cup for best results.
Why does this recipe use liquid smoke instead of a traditional smoker?
Liquid smoke provides the characteristic smoky aroma in a convenient, pantry‑friendly form, allowing home cooks without a smoker to achieve a similar flavor profile in the Instant Pot.
Can I make this smoky barbecue pork ahead of time and how should I store it?
Yes, the pork can be cooked up to two days in advance. Store the shredded pork in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months. Reheat gently on the stovetop or in the microwave with a splash of water or extra sauce.
What texture and appearance should I look for when the pork is done cooking?
The meat should be fork‑tender, pulling apart easily with little resistance, and the sauce should cling to the shreds without being watery. A slight pink hue from the pork is normal; the internal temperature will be well above 145 °F due to pressure cooking.
What does the YouTube channel Six Sisters' Stuff specialize in?
Six Sisters' Stuff focuses on family‑friendly, budget‑conscious recipes, especially quick weeknight meals, Instant Pot hacks, and comfort food classics that can be made with minimal prep and equipment.
How does the YouTube channel Six Sisters' Stuff's approach to American comfort food differ from other cooking channels?
Six Sisters' Stuff emphasizes ‘dump‑and‑go’ techniques, using everyday pantry staples and a single appliance like the Instant Pot, whereas many other channels may rely on more elaborate steps, specialty equipment, or gourmet ingredients.
Last updated: August 29, 2026
