Yield: 8 servings

Instant Pot Hawaiian Pulled Pork

Prep Time 10 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 20 minutes

Hawaiian Pulled Pork with a sticky pineapple glaze is quick and easy when you use the Instant Pot! Served in a bowl or on toasted buns, this shredded pork is an explosion of taste.


  • 2 Tablespoons olive oil
  • 3 pounds boneless pork shoulder, cut in half
  • ⅓ cup water
  • ⅓ cup pineapple juice
  • ⅓ cup low sodium chicken broth
  • ¼ cup ketchup
  • ¼ cup light brown sugar, packed
  • 1 Tablespoon apple cider vinegar
  • 1 Tablespoon soy sauce
  • 2 teaspoons minced garlic
  • 1 teaspoon minced ginger
  • ½ teaspoon chili powder
  • ½ cup pineapple chunks


  1. Turn on Instant Pot and select SAUTE. Add olive oil and when it's warm, add in the chunks of pork. Cook for 3 minutes on each side. Remove from pot.
  2. Add in the water and deglaze the pot by using a wooden spoon to scrape up the bits stuck to the bottom. Turn off.
  3. Mix the pineapple juice, chicken broth, ketchup, brown sugar, vinegar, soy sauce, minced garlic, minced ginger and chili powder in a bowl to make the Hawaiian mixture. Add to bottom of pot with the water, and give it a stir.
  4. Add the pork back into the pot, followed by the pineapple chunks.
  5. Close the Instant Pot, and turn the valve on top to "SEALING." Select HIGH PRESSURE for 60 minutes and let the pork cook.
  6. After the cook time is complete let the pressure naturally release for 10 minutes before quick releasing the rest of the pressure.
  7. Remove the pork pieces from the Instant Pot, transfer to a cutting board or wide plate and shred.
  8. Place shredded pork in a serving bowl and add some of the cooking liquid so it remains juicy.
  9. Serve on buns with coleslaw, or make a pulled pork bowl with more pineapple chunks and slaw.


  • You can swap around the proportion of pineapple juice, water and broth to your liking
  • For a more smoky flavor, add in 1 Tbsp liquid smoke with the other liquids.
  • Increase chili powder or add hot sauce or red pepper flakes for more heat. Or omit chili powder if you prefer less spicy.
  • Store in fridge for 3 days or freeze in an airtight container for 2-3 months
  • Recipe tested in a 6qt Instant Pot. Results may vary in other pressure cookers.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 575Total Fat: 40gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 23gCholesterol: 153mgSodium: 304mgCarbohydrates: 12gFiber: 0gSugar: 10gProtein: 40g

*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.

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