Mesquite BBQ Pulled Pork
The easiest, best-ever 3-ingredient BBQ pulled pork comin atcha! Just add pork, BBQ sauce, and a spice blend to your instant pot or slow cooker for the most flavorful, tender shredded pork you've ever tasted!
Servings:6 servings
Ingredients
- 3 pound pork shoulder, cut into four equal-size sections
- 3 tablespoons mesquite seasoning, see note
- 1 bottle (about 2 ½ cups) hickory bbq sauce, see note
- buns, tortillas, optional serving options
Slaw (optional)
- 4 cups shredded cabbage slaw
- ⅔ cup sweet vidalia onion dressing
- cracked black pepper
Instructions
- Rub mesquite seasoning all over the pork sections.
- Place pork in greased slow cooker or Instant Pot. Pour half of the bbq sauce over the pork.
- For slow cooker, cover and cook on low for 6-8 hours or on high for 3 hours.
- For Instant Pot, put lid on, turn valve to sealed position, and set to PRESSURE COOK or MANUAL for 45 minutes. Natural release for 10 minutes (do nothing, just let the pressure release naturally) then turn valve to VENT position and remove lid once float valve drops.
- Shred pork with two forks. Stir in remaining bbq sauce and serve.
- To prepare the slaw, combine cabbage slaw and dressing and stir to well. Season generously with cracked black pepper, serve with pulled pork.
Notes
Mesquite seasoning: I love McCormick Mesquite or Smoky Mesquite Seasoning (not sponsored, but it should be - it is a staple in my kitchen).
BBQ Sauce: My personal favorite bbq sauce for this pulled pork is any brand of hickory bbq sauce, but another variety (like honey bbq, sweet n spicy, classic) will work.
Nutrition
Calories: 205 kcal, Carbohydrates: 1 g, Protein: 27 g, Fat: 10 g, Saturated Fat: 3 g, Cholesterol: 93 mg, Sodium: 107 mg, Potassium: 472 mg, Sugar: 1 g, Vitamin C: 1 mg, Calcium: 19 mg, Iron: 2 mg