Pulled Pork

This is such a versatile recipe for pulled pork. I make a big batch almost weekly, and we all pile it on wraps, Hawaiian bowls, salads, you name it!

I usually get a giant pork shoulder from Costco for this recipe, however, the pork tenderloin from Costco also works well, and likely has less fat.

Start by mixing all your dry seasonings in a bowl and give it a good stir to incorporate all spices. Then, cut your pork into large chunks. This is super important in order to maximize the surface of the meat to which you add your seasoning. Also, it gives you more surface area to sear. I usually trim any fat or skin off as I go.

Heat your InstantPot or dutch oven with some olive oil. While it is heating up, season all sides of your pork with seasoning. Once oil is super hot, add some of the pork to the pan and brown on both sides. Do this in phases so you don’t overcrowd the pan. You want it nice and crisp on both sides.

Once all sides of pork is browned, set aside. Add in a tablespoon of oil and cook your onions and garlic until fragrant. Next, add in your water, tomato sauce and liquid smoke. For InstantPot version, put the lid on and set to manual pressure for 45 minutes. For stove top, lower temp to low, cover and cook for a good 4 hours, or until pork can shred easily with a fork.

Once pork is done, turn up the heat and cook until all liquid is gone. Stir frequently so the meat soaks up most of that liquid.

And, you’re done! I LOVE this pork on a Cut Da Carb wrap, as a healthy taco. I could eat it everyday!

Pulled Pork

Versatile pulled pork recipe. Use in tacos, or add BBQ sauce for pulled pork sandwiches!
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Course: Dinner, Lunch, Main Course
Cuisine: American
Prep Time: 10 minutes
Cook Time: 45 minutes
Calories: 125kcal


  • Pressure Cooker


  • 3 lbs pork shoulder or tenderloin
  • 2 tbsp chili powder
  • 2 tbsp brown sugar
  • 1 tbsp dry mustard
  • 1 tbsp onion powder
  • 2 tsp cumin
  • 2 tsp smoked paprika
  • 2 tsp kosher salt
  • ½ tsp ground pepper
  • 1 onion, chopped
  • 8 cloves garlic
  • ½ cup water
  • 2 tbsp liquid smoke
  • 2 tbsp olive oil
  • 8 oz tomato sauce


Instant Pot Version

  • Trim your pork roast of any fat or silver skin and cut into steaks.
    Set instant pot to saute and add 1 tbsp of olive oil. While IP is heating up , mix all dry seasoning together in a bowl. Season your pork steaks on both sides. Sear your pork on both sides. You will likely have to do this in phases. Don't overcrowd the pot, otherwise you wont get a good browning on your pork, which I think is very important for flavor and texture. Once all your pork is browned, set aside.
    Add another tablespoon of olive oil to your instant pot and add chopped onions and garlic. Cook until fragrant. Turn InstantPot off. Add pork back in, along with water, liquid smoke and tomato sauce. Put lid on and set to manual pressure for 45 minutes. I always quick release, because I am impatient. Shred pork with a fork. Turn InstantPot back to saute and cook off most of the remaining liquid, stirring often so the meat soaks it up.
    And you're done! Add to tacos with all the fixings. Or, top with your favorite BBQ sauce and make sandwiches. So delicious!

Stove Top Version

  • If I have time, I really prefer to use the stove and a good cast iron pan for this recipe. The InstantPot just doesn't get hot enough for the level of crisp I like from a good seer.
    All steps are the same. Just cook on the stove on low for about 4 hours. Until pork shreds easily. Then, turn up the heat and cook off remaining liquid.


Serving: 100g | Fiber: 1g | Calories: 125kcal | Fat: 2g | Protein: 21g | Carbohydrates: 4g

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