Instant Pot Pulled Pork is a delicious gluten free pulled pork recipe.  The Instant Pot allows you to take a pork shoulder roast and turn it into a shredded masterpiece in less time than a slow cooker.

Toast up a gluten free  hamburger bun to serve as the base for consuming this gastronomic delight and enjoy the blends of sauces and seasonings!

Pair it with some coleslaw and you have a complete meal. 

Place the coleslaw on top of the Instant Pot Pulled Pork for a pleasing taste combination.  This is how I prefer my gluten free pulled pork.

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

Be sure to read through the entire post so that you don’t miss out on any important tips and tricks!

To begin making Instant Pot Pulled Pork I took a pork shoulder blade roast, removed the bone and cut it into 4 chunks.

Then I poured some chicken broth, root beer and gluten free bbq sauce of choice (I used bold) into the Instant Pot.

I measured in some garlic powder, onion powder, paprika, chili powder, salt and some pepper.

I whisked all of these ingredients together in the Instant Pot.

Next  I placed the 4 chunks of pork shoulder blade roast into the Instant Pot.

Then I placed the lid on the Instant Pot, turned the steam release handle to the sealing position and set the Instant Pot to Pressure Cook High for 40 minutes.

While the pork roast was cooking I prepared the BBQ sauce for the Pulled Pork.

I mixed together some more bbq sauce of choice, pure maple syrup and some Sweet Chili Thai Sauce.  

Once the Instant Pot was done cooking, I allowed it to do a Natural Release for 25 minutes before turning the steam release handle to the venting position to release the remaining pressure.

Leave the Keep Warm setting on.

Using tongs, I carefully transferred the chunks of pork shoulder roast to a cutting board.

Then I used two forks to shred the pork roast chunks.

I reserved one cup of the liquid that the pork chunks had cooked in and discarded the remaining liquid.

Next I transferred all the shredded pork to the Instant Pot.

Then I poured in the cup of reserved liquid that the pork shoulder blade roast had cooked in.

Then I added the sauce I had prepared earlier and set aside.

I used the tongs to mix everything together.

While the shredded pork was keeping warm in the Pot I toasted some gluten free hamburger buns under the broiler.

Scoop a healthy serving of Instant Pot Pulled Pork on top of the bottom half of the bun if you choose to eat it like a bunwich.

Some members of my family choose to put a bit on both halves of the bun and use a knife and fork to eat it like an open faced sandwich.

Eat your Instant Pot Pulled Pork on a bun with a side serving of coleslaw to add another level of texture and taste to this scrumptious meal.

Or some family members here prefer to eat their pulled pork outside the bun and enjoy all its flavours as the main entree and their bun on the side.

Add all those flavours and textures together in one bite by putting your coleslaw right in the bun.

However you choose to eat Instant Pot Pulled Pork it is sure to be a hit and become a staple for your dinner rotation!

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

More Instant Pot Dinner Recipes You Will Love…

PRINTABLE VERSION OF THE RECIPE CAN BE FOUND AT THE BOTTOM OF THE PAGE

Ingredients You’ll Need to Make this Instant Pot Pulled Pork:

• 5 lb pork shoulder blade roast
• 1 cup chicken broth
• 355ml root beer 12oz (1 can)
• 1 cup gluten free bbq sauce of choice ( I used bold)
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 2 tsp paprika
• 2 tsp chili powder
• 1 tsp salt
• 1 tsp pepper
  After Cooking:
• 1 cup bbq sauce of choice
• 1/2 pure maple syrup
• 1/4 cup Sweet Chili Thai Sauce
• Gluten free buns for serving if desired

How to Make Instant Pot Pulled Pork:

1. Cut meat from bone and divide pork into four chunks.
2. Pour chicken broth, root beer and bbq sauce into Instant Pot.
3. Whisk in the garlic powder, onion powder, paprika, chili powder, salt and pepper.
4. Add the pork chunks to the Pot.
5. Place the lid on the Instant Pot, turn the steam release handle to the sealing positon and set the Instant Pot to Pressure Cook High for 40 minutes.
6. While the pork roast is cooking prepare the sauce by combining the second amount of bbq sauce with the maple syrup and Sweet Chili Thai Sauce. Set aside until needed.
7. Once the Instant Pot is done cooking, allow it to do a Natural Release for 25 minutes before turning the steam release handle to the venting position to release the remaining pressure.
8. Leave the Pot on the Keep Warm setting.
9. Remove the lid and carefully remove the pork chunks to a cutting board with the use of tongs.
10. Use two forks to shred the pork chunks.
11. Reserve one cup of liquid from the Pot and discard the rest.
12. Transfer shredded pork to Pot and mix with the one cup of liquid.
13. Pour in the sauce you prepared earlier and set aside. Stir to combine.
14. If using buns toast buns under broiler.
15. Serve on gluten free buns or on its own.
16. Enjoy!