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This Instant Pot pulled pork with Paleo BBQ sauce is easy to make, super juicy, and fall-apart tender. In under an hour you’ll have a delicious, healthy meal on the table that everyone will love, especially BBQ lovers! Whole30, and gluten free too.
It’s mid April and starting to feel like summer. I’m loving all things BBQ right now. But let’s be honest, I love healthy BBQ all year around.
Pulled pork itself is already Paleo and Whole30 compliant, but it’s the BBQ sauce that is usually filled with added sugars, high fructose corn syrup and other junk. I make this recipe with my homemade BBQ sauce that’s Whole30 and Paleo.
This is one of my favorite recipes because it takes under an hour to make in the Instant Pot AND the BBQ pork turns out insanely good. Just like it was in the slow cooker for 8 hours..it is mouthwatering, juicy, and SO tender.
It’s perfect for feeding a crowd, meal prepping, or batch cooking and doesn’t take much effort with only 10 minutes prep time.
The BBQ SauceRecipe – Paleo & Whole30
This recipe calls for 1 cup of my homemade BBQ sauce. It’s Whole30, Paleo, and made without added sugars. It pairs perfectly with this pulled pork recipe and has all the smoky, tangy, and sweet flavors you want in a BBQ sauce. AND it’s so simple to make. Feel free to use store bought BBQ sauce too, for convenience (no judgement here).
Depending on how saucy you want to get, you’ll want 1-2 cups of BBQ for this recipe. I find that adding at least 1/2 a cup of sauce to the Instant Potbefore cooking keeps the pork tender and locks in some of the flavor.
After the pork is done cooking, you can either add another 1/2 cup of sauce in with the instant pot juices. OR, if you want your pulled pork less juicy, take the pork out, add fresh BBQ sauce, and toss.
Cook on manual high pressure for 40 minutes. Let the pressure release naturally for 10 minutes once the timer goes off.
Shred the meat using two forks, and stir in the additional 1/2 cup BBQ sauce.
Recipe Tips and Variations
I recommend using a pork shoulder or pork butt roast for the most tender meat.
Useslow cooker: Instead of using a pressure cooker, place the ingredients in a slow cooker and cook on low for 6-8 hours.
Frozen pork shoulder: I do not recommend using a frozen pork shoulder for this recipe. Thaw meat in the fridge the night before making this recipe.
If pork isn’t shredding easily, place it back in the Instant Pot and cook on manual high pressure for another 10-15 minutes.
Shred the pulled pork using two forks. If it is cooked fully, it should shred easily without a lot of effort.
To keep this recipe Paleo and Whole30 compliant, stick with the homemade BBQ sauce, or any of the store-bought sauces listed above.
Store BBQ pulled pork in an air-tight container for up to 5 days. Make sure you include the juices as well to keep the pork from drying out when reheated.
How To Serve BBQ Pulled Pork
To keep this dish Paleo and Whole30, pair it with simple roasted veggies and sweet potatoes. You could also make a pulled pork salad, or use paleo buns or biscuits.
It’s the easiest dish to customize and you can make it anytime of the year!
This Instant Pot BBQ pulled pork is easy to make, super juicy, and fall-apart tender. It’s perfect for feeding a crowd, meal prepping, or batch cooking. Have a healthy dinner on the table in under an hour! Paleo, Whole30, and gluten free too.
In a small bowl mix together onion powder, garlic powder, paprika, chili powder, cayenne pepper, salt, and black pepper. Set aside.
Season the cubed pork chunks with the rub, making sure to coat well on all sides.
Set your Instant Pot to the Saute setting and add the avocado oil. Once it reads HOT, add half of the pork chunks and sear on each side for 2-3 minutes or once lightly browned. If pork is sticking to the bottom of the instant pot it is not ready to be flipped. Remove the pieces to a plate and repeat with the other chunks.
Press cancel on the instant pot and add in the chicken broth. With a wooden spatula, scrape the burnt bits from the bottom of the instant pot. Add the pork chunks back into the bottom of the instant pot. Secure the lid and move the vent to sealing.
Set on manual high pressure for 40 minutes. Once the timer is up, let the pressure release naturally for 10 minutes, and then move the vent to quick release.
Using tongs, remove the meat from the instant pot and transfer to a plate or bowl to shred. Add your preferred amount of BBQ sauce and serve hot.
If pork isn’t shredding easily, place it back in the Instant Pot and cook on manual high pressure for another 10-15 minutes.
Store BBQ pulled pork in an air-tight container for up to 5 days. Make sure you include the juices as well to keep the pork from drying out when reheated.
