YT Recipe

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

  1. 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

  2. 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

  3. 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

  4. 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

  5. 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

  6. 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

  7. 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)

Last updated: April 16, 2026

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Instant Pot Smoky BBQ Pulled Pork - Dump and Go Instant Pot and Slow Cooker Recipe

Recipe by Six Sisters' Stuff

A dump‑and‑go Instant Pot pulled pork that’s packed with smoky paprika, liquid smoke, and a sweet Kansas‑City style barbecue sauce. Perfect for summer sandwiches or a quick weeknight dinner.

EasyAmericanServes 8

Shop all ingredients on Amazon in one click • Printable PDF with shopping checklist

Source Video
5m
Prep
1h 30m
Cook
11m
Cleanup
1h 46m
Total

Cost Breakdown

$32.20
Total cost
$4.03
Per serving

Critical Success Points

  • • 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.

Safety Warnings

  • • Handle raw pork with clean hands and sanitize all surfaces to avoid cross‑contamination.
  • • Ensure the Instant Pot valve is set to sealing before cooking; an incorrectly set valve can cause steam burns.
  • • Use oven mitts when releasing pressure – the steam vent is extremely hot.

Frequently Asked Questions

Everything you need to know about this recipe

Q

What is the cultural significance and history of smoky barbecue pulled pork in American Southern cuisine?

A

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.

cultural
Q

What are the traditional regional variations of pulled pork in the United States?

A

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.

cultural
Q

How is authentic smoky pulled pork traditionally served in Southern barbecue gatherings?

A

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.

cultural
Q

What occasions or celebrations is pulled pork traditionally associated with in American culture?

A

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.

cultural
Q

What makes this Instant Pot smoky barbecue pork special compared to other pulled pork recipes?

A

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.

cultural
Q

What are the most common mistakes to avoid when making Instant Pot smoky barbecue pork?

A

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.

technical
Q

Why does this recipe use liquid smoke instead of a traditional smoker?

A

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.

technical
Q

Can I make this smoky barbecue pork ahead of time and how should I store it?

A

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.

technical
Q

What texture and appearance should I look for when the pork is done cooking?

A

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.

technical
Q

What does the YouTube channel Six Sisters' Stuff specialize in?

A

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.

channel
Q

How does the YouTube channel Six Sisters' Stuff's approach to American comfort food differ from other cooking channels?

A

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.

channel
More like this:American RecipesMain Course RecipesMore by Six Sisters' Stuff

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