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When I'm short on time and slow-cooking isn't an option, this Pressure Cooker Pulled Pork recipe comes to rescue! Trust me, this recipe creates that melt-in-your-mouth perfection, with all the flavor boost in less than 2 hours. Now you must be thinking about the hissing steam cookers of the past? Forget them, the modern pressure cooker is a perfect solution!
So, let's roll up our sleeves and dive into the world of irresistibly juicy Pressure Cooker Pulled Pork that's as easy and tasty!
This pressure cooker pulled pork recipe is: Low Carb, Gluten Free and Paleo




Table of Contents
5 Reasons to Love This Recipe
Try this easy pulled pork pressure cooker recipe because it is:
- Gluten-free and crafted with Paleo-friendly ingredients!
- Low-carb twist with perfect balance of flavor!
- Designed for busy days, offering a quick prep time of under two hours!
- Easy cooking process with an electric pressure cooker!
- Seamlessly versatile dish!
Is Pressure Cooker Pulled Pork Low-Carb?
Yes, pressure cooker pulled pork is low-carb. This pressure cooker pulled pork recipe is low in carbs, with the main sources of carbs coming from onions and a small amount from apple cider vinegar. Each serving of this pressure cooker pulled pork recipe would contain approximately 5-7 grams of carbs, primarily from the onions used in the dish.
Pressure Cooker Pulled Pork Ingredient List
To make the best pressure cooker pulled pork recipe, you will need the following ingredients:
- 8 pounds bone-in pork shoulder, quartered and fat scored
- 2 cups beef or chicken stock
- 1 onion, thickly sliced (Spanish)
- 8 cloves garlic
- 2 tablespoons bacon fat
- 1 teaspoon kosher salt
- ½ teaspoon cracked black pepper
- 1 tablespoon apple cider vinegar

Ingredient Substitutions
See anything you want to change? Here are some substitutions:
- Garlic cloves: Use garlic powder if fresh cloves aren't available.
- Pork shoulder: Feel free to substitute bone-in or boneless pork butt for pork shoulder in this recipe as a delicious alternative.
- Bacon fat: Use ghee, lard, or any cooking oil of your choice as a flavorful substitute for bacon fat.
- Apple cider vinegar: You can substitute any vinegar in this recipe.
Additional Ingredients
Want to add a depth of flavor to this delicious dish? Here are some good ideas:
- Rosemary and thyme: Infuse your pulled pork with aromatic herbs for an aromatic flavor.
- Dijon mustard: Dijon mustard's bold flavor complements the complex flavors of cooked meat, creating a flavorful blend.
- Cayenne pepper: For those seeking a bit of heat, 1 teaspoon cayenne pepper will add a subtle kick.
- Smoked paprika: Introduce smoky flavors to your pulled pork with the warm and earthy notes of smoked paprika.
- Lemon zest: Lemon zest will add a pop of freshness to this recipe. The citrusy notes cut through the richness, offering a refreshing contrast.
Note: Additional ingredients are just there to improve the flavor; they are not part of the original recipe.
Cooking Tools Required
You will need the following cooking tools to make the pulled pork pressure cooker recipe:
How to Make Pressure Cooker Pulled Pork: Complete Cooking Guide
Cooking Methods
- Pressure cooking
- Pan searing
Preparation Steps
- Gather all the ingredients and tools for this recipe.
- Measure the ingredients according to the quantities mentioned.
- Wash the pulled pork shoulder.
- Slice the onions.
Cooking Instructions
- Quarter the pulled pork shoulder, scoring the fatty layer. If you cut into the meat, don't worry about it! Season generously with salt and pepper.
- Heat the pressure cooker over high heat with bacon fat or oil. Brown each quarter of pork for about 2 minutes per side. Set aside when browned.
- Reduce heat to medium-high. Add sliced onion with a pinch of salt and cook until softened. Stir in garlic and cook for 2 more minutes.
- Return heat to high. Pour in stock and deglaze the pan. Add pork back in, secure the lid, and cook under pressure for 1 hour and 30 minutes.
- Release pressure according to your pressure cooker's instructions.
- Remove pork from the cooker and shred using forks. Taste the meat for seasoning.
- Defat the pan juices using a separator or by skimming off the fat once cooled.
- Reheat the pan juices in the pressure cooker, reducing them by half. Add apple cider vinegar and adjust the seasoning.
- Pour the reduced juices over the shredded pork and mix well.
- Serve hot with your preferred sides. Enjoy your meal!

Step 1: Sear the scored pork shoulder in hot oil or bacon fat until golden brown on all sides.

Step 2: Add onions and garlic, deglaze with stock, and pressure cook the pork until tender.

Step 3: Shred the cooked pork and mix it with reduced, seasoned pan juices.
💡 My Pro Tip
Remember, patience is key! After pressure cooking, allow for a natural release of liquid from the pulled pork rather than a quick one. It lets the flavors mingle, and the meat soaks up all the goodness. You will be so glad for the extra wait – the boost of flavor is worth the wait!
⏲️ Time-Saving Tips
- Measure all the dry rub ingredients in advance for a swift cooking process.
- Chop garlic, slice onions, and quarter the pork ahead for quicker assembly.
- Prepare pan juice a day in advance, letting flavors meld.
What to Serve With Pressure Cooker Pulled Pork?
The pressure cooker pulled pork recipe is a versatile classic side dish! It allows you to incorporate it into various recipes. Plus, it also pairs amazingly with the following options:
- Wraps and buns: Enjoy delicious and healthy snacks by adding pulled pork to low carb tortilla wraps, sliders, or even lettuce wraps. Add your favorite sauce and spices and have a quick on-the-go snack.
- Low-Carb Coleslaw: A crunchy, tangy Coleslaw with mayo and sour cream makes a delicious side dish that enhances the overall dining experience. You can also make delicious pork sandwiches with the mixture.
- Sautéed Brussels Sprouts: Quick and flavorful, Sautéed Brussels Sprouts brings a deliciously charred and savory element to complement the pulled pork.
- Tomato Feta Salad: Toss warm shredded pork into your Tomato Feta Salad for a hearty twist. Drizzle with your favorite dressing and enjoy the savory blend of flavors.
- BBQ Sauce for Pulled Pork: Elevate your pulled pork experience by adding a generous drizzle of your favorite BBQ Sauce. The sauce will create delicious barbecue flavors with the pulled meat, whether it's smoky, tangy, or sweet flavor.

Storage and Reheating Instructions
To store leftover pulled pork, follow these instructions:
Storage Tips:
- Store pulled pork in an airtight container in the refrigerator. You can keep pork in fridge for up to 3-4 days.
- If keeping pan juice separately, refrigerate it and use it within 2-3 days.
- For freezing, put the pulled pork in a sealed container or heavy-duty freezer bag for up to 3 months.
Reheating Tips:
- Stove: For larger portions, gently warm on the stove over medium heat for 5-7 minutes.
Disclaimer: Avoid reheating in the oven as it may compromise the dish's texture.
Recipe Conclusion
I love how fast this Pressure Cooker Pulled Pork recipe is – it only takes two hours instead of the six it needs in the oven. Plus, the pulled pork you get is enough and super versatile for all kinds of cooking. You can choose a low-carb bread or lettuce wrap, or add pulled pork to a hearty salad for a wholesome experience!
So, give this pressure cooker pulled pork recipe a shot soon, and I assure you won't be disappointed. Already tried this recipe? Don't forget to rate it in the recipe card below! As always, you can join in the conversation and see more pictures and stuff on Facebook and Instagram. Let's explore food together.
Other pork recipes to try:
FAQs
Yes, you can overcook pulled pork a bit more than the recommended cooking time. Just remember not to overdo it.
Ensure the pressure cooker reaches full pressure and cook for the recommended time to prevent toughness.
You can choose any cooking liquid based on your preference. I love beef or chicken stock since it provides awesome flavor.
Using cold water for a quick pressure release can be effective in certain situations. Still, it's essential to follow the guidelines mentioned on the type of pressure cooker brand you are using.

Pressure Cooker Pulled Pork
Ingredients
- 8 pounds bone-in pork shoulder quartered and fat scored
- 2 cups beef or chicken stock
- 1 onion thickly sliced (Spanish)
- 8 cloves garlic
- 2 tablespoons bacon fat
- 1 teaspoon kosher salt
- ½ teaspoon cracked black pepper
- 1 tablespoon apple cider vinegar
Instructions
Cooking Instructions
- Quarter the pulled pork shoulder, scoring the fatty layer. If you cut into the meat, don't worry about it! Season generously with salt and pepper.
- Heat the pressure cooker over high heat with bacon fat or oil. Brown each quarter of pork for about 2 minutes per side. Set aside when browned.
- Reduce heat to medium-high. Add sliced onion with a pinch of salt and cook until softened. Stir in garlic and cook for 2 more minutes.
- Return heat to high. Pour in stock and deglaze the pan. Add pork back in, secure the lid, and cook under pressure for 1 hour and 30 minutes.
- Release pressure according to your pressure cooker's instructions.
- Remove pork from the cooker and shred using forks. Taste the meat for seasoning.
- Defat the pan juices using a separator or by skimming off the fat once cooled.
- Reheat the pan juices in the pressure cooker, reducing them by half. Add apple cider vinegar and adjust the seasoning.
- Pour the reduced juices over the shredded pork and mix well.
- Serve hot with your preferred sides. Enjoy your meal!
Notes
If you love this recipe, please let mi know! Have other ideas on how to make this easier? Leave me a comment below!
Enjoy your day in the kitchen!
Nutrition
“This website provides approximate nutrition data and information for convenience and as a courtesy only.”
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31 Responses
This looks good, and I can only imagine how tender and juicy that pork is. My daughter gave us a pressure cooker for Christmas, still have to use it. This may be the start of something good. I never heard anyone using ghee before in a dish like this, but that would be soo soo good. Thanks for sharing your recipe. The pressures on! I am thinking now pork belly hmmmmmmm.................
Oh man, I am about to get some pork belly on this weekend. What a great suggestion. I have a recipe for slow poached pork belly in duck fat that literally melts in your mouth. I made it for the opening night of our cooking school. Just need to figure out a bread alternative now that gluten isn't around anymore.
Hopefully you get that pressure cooker up and running- what brand is it? They usually come with a couple recipes to get started with... Fagor has a full cookbook that I've recommended to people in the past. Not sure of the link anymore- will check it out if you're interested.
Thanks for reading- have a great day-
Scott
Hi Scott, Love this pulled pork recipe.
For a bread alternative I've been making these great almond flour waffles! Topped with an egg, or bacon and avocado, or anything else it satisfies my psychological craving for bread.
2 cups almond flour
1 1/2 teaspoons baking powder
pinch salt
1 cup heavy cream (or mix of cream and almond milk)
2Tablespoons oil
3 eggs
1 Tablespoon sugar sub. (optional)
Sift dry ingredients together, combine wet ingredients and add to dry. 1/3c makes about a 6x6" waffle.
H Cathy:
Thank you for sharing this recipe. I've put it on my list.
Take care!
Scott
This made a TON of pulled pork. Tender and delicious, but almost too much. Next time I will cut the recipe in half. We have a full freezer of pulled pork though!
Hi Wendy:
We always have pulled pork in our freezer. It's never enough because I use it for so many recipes. My family adores it.
Thank you and have an excellent day!
Scott
I just finished making this pulled pork in my "tank of a pressure cooker" and it turned out "deliciously", as usual. I'm serving it to the rest of your family tonight. BTW, they are still making this exact same model pressure cooker in France, as you may have noticed during your year there...... 🙂
Awesome- I know the kids loved it too!!
Hi Scott,
I just started a low-carb (and probably eventually keto) way of eating two days ago and was browsing recipes for tomorrow night's dinner when I came across this one. I bought a 6-quart Instant Pot Ultra last week and am wondering if an 8 lb. pork shoulder will be too big. Do you think I should cut the recipe in half? I appreciate your advice and your recipes look....YUM!!!
I made it in my ip lux 6 quart instant pot & it fit. I’m low carb as well & I LOVE pulled pork with some good slaw. Delicious recipe.
Hi Suzette:
First, congrats on going low carb - I LOVE IT! Second, I’m not 100% sure as I don’t have an Instant Pot. I know- I might be the last person to not have one. But, unfortunately, without one it is really hard to answer your question. I’ll ask around to see what I can find!
Have a fantastic day in the kitchen!
Scott
Hi Scott,
I tried to like the IP, however, it could not replicate the ckn/beef stock that my 'real' pressure cooker makes; I sent it back to Amazon.
For my aforementioned stocks, I run it for 4-hours.
I use ' miss Vickie's big book of PC recipes'.
I made this tonight. I marinated in MOJO and it was incredible. Tossed half in bbq sauce and it was gone ! Wy better then my usual crock pot recipe. Thank you so much
Hey Kristina:
Always great to see food making people happy. Thank you for writing.
Have a great day in the kitchen!
Scott
Crossing my fingers, I'm going to use my Emeril Legasse Pressure Cooker/ Air Fryer tomorrow. I have a 10+ lb Pork Butt . If anyone can help this new "home chef", I'd welcome ANY advice! Blessings to y'all m.
This was awesome. Had this for 4th of July. Had 7people over followed the directions and the recipe minus the vinegar because I forgot. It turned out awesome. Added my own BBQ sauce. Great
Hi Patty-
My apologies for getting back to you sooo late... my comments section had an error and I was not getting notified that people were writing on certain posts. I'm thrilled that it turned out well and hope that you are having a great day in the kitchen! Take care- Scott
Smack dab in the middle of this ppork recipe...glad i found it! Using an 8qt gramma's mirro,heavy alyminum. Have cooked many 5-6 pounders in it, but, evidently,was doin it wrong! I used the whole qt of stock,came out no flavor!! Washed away the flavor,im sure. Cant wait! Ill let ya know!!
Hi Terry-
Like the other commenters, I apologize for not getting back to you sooner- my comment section did not notify me of new additions. I know it was forever ago, but did the recipe work for you? Just curious. Hope that you're having a wonderful day- Scott
This looks like the best recipe I've seen online! To all the people that are changing the recipe in your comments; go write a blog about it! 👍
Hi Emily-
Thanks for writing... my comments section was just fixed and I am only seeing all these comments now! Yikes. Well, if you make the recipe, let me know how it goes. In the meantime, have a great day in the kitchen- Scott
I just made it this morning (while still cool). I followed the recipe exactly but I left out the salt and used salt free broth. It is fabulous! Tender and still very flavorable. I am waiting for my liquid to cool so I can defeat it and then add the acv. Thank you so much for this recipe. I'm diabetic type 2, diet controlled and also on a mild sodium restriction. Loved the simplicity!
Oops, that should be defat, not defeat.🐱