The pulled pork from the instant pot is perfectly seasoned and so tender it makes your mouth water. You can make this easy and very flavorful pulled pork using a pork loin roast, and your family will love it in an hour!
Pulled pork is a quintessential BBQ dish that calls for long slow cooking to break down tough cuts into fall-apart tender meat. Traditionally pork shoulder or butt is used. But can the tenderloin area’s ribeye roast also make delicious pulled pork?
The answer is yes! With the right technique, pork ribeye roast can become succulent pulled pork full of flavor. This cuts’ marbling provides moisture and flavor perfect for shredding.
In this article, we’ll look at ribeye roast versus other pork cuts, discuss how to braise or slow cook it into pull-apart pork, and share flavorful recipes to try. Let’s dive in!
What is Pork Ribeye Roast?
Ribeye roast is cut from the rib section of the pork loin. This area contains the spinal rib bones and tenderloin muscles. Roasts are boneless for easy cooking.
The meat is well marbled with fat running through it. This adds moistness and flavor when cooking. The ribeye area is one of the most tender cuts due to minimal connective tissue.
Ribeye roasts weigh 2-4 pounds typically The lean meat is ideal for quick cooking methods like grilling or roasting But longer braising can transform it into succulent pulled pork,
How Does Ribeye Roast Differ from Other Pork Cuts?
Pork contains four main primal cuts:
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Shoulder – This affordable cut has more fat, connective tissue, and flavor. Ideal for slow roasting, stewing, or shredding into pulled pork.
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Loin – Running from shoulder to hip, this area contains ribeye, tenderloin, sirloin, and center-cut chops. Lean and tender.
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Side/Belly – Used for bacon and spare ribs. High fat content with great moisture and flavor.
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Leg – Large, tough cuts used for ham, roasts, and ground pork. Requires slow moist cooking.
Ribeye comes from the loin section. It differs from shoulder cuts traditionally used for pulled pork due to its leanness and tenderness. But don’t let that stop you from turning ribeye roast into succulent shredded BBQ!
Step-by-Step Instructions for Pulled Pork
With low, slow braising or smoking, a pork ribeye roast transforms into flavorful pulled pork. Follow these steps:
1. Choose a 2-4 pound boneless ribeye roast. Pick one with good marbling.
2. Generously coat with a dry rub. Use spices like brown sugar, paprika, garlic, pepper.
3. Brown the roast on all sides. Quickly sear in a skillet with oil to form a tasty crust.
4. Transfer to a slow cooker or Dutch oven. Add 1 cup broth or barbecue sauce to the pot.
5. Cook for 8-10 hours on low. Cooking time varies by size. Check for doneness around 195°F.
6. Remove roast and let rest 10 minutes. This allows juices to redistribute.
7. Shred meat with two forks. Pull in the direction of the grain for tender strands.
8. Mix with cooking juices. Moisten to your desired juiciness.
9. Enjoy on rolls or rice! Garnish with pickles, slaw, barbecue sauce, etc.
Be sure to monitor and adjust fluid levels during cooking to prevent drying out. A little goes a long way with a succulent ribeye roast!
Flavorful Pulled Pork Recipes to Try
Ribeye roast has milder flavor than shoulder cuts. But rubs, sauces, and spices can infuse it with delicious barbecue undertones. Try these tasty recipes:
Citrus Pulled Pork – Rub roast with cumin, oregano, citrus juices/zests, cayenne. Add orange juice to the pot.
Carolina Vinegar Pulled Pork – Use a vinegar-based barbecue sauce. Mix in hot sauce and red pepper flakes.
Pulled Pork Ramen – Shred pork into ramen with ginger, sesame oil, scallions, and soy sauce.
Jerk Pulled Pork – Use jerk seasoning and pineapple juice for a Caribbean flair.
Pulled Pork Pizza – Top pizza crust with shredded ribeye pork, barbecue sauce, onions, and cheese.
Get creative mixing global flavors into your ribeye roast pulled pork! The pork’s tenderness pairs well with any sauce.
Tips for Juicy, Flavorful Results
To get the most out of ribeye roast pulled pork, keep these tips in mind:
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Cook low and slow – Don’t rush the braising process or pork turns dry.
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Keep it moist – Add liquid or sauce if the pot dries out during cooking.
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Shred across the grain – This ensures tender, stringy texture.
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Use strongly flavored rubs – Spice blends add lots of flavor during long cooking.
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Rest before shredding – Letting meat sit enhances juiciness.
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Mix in pan drippings – Incorporate accumulated juices for extra moistness.
With some trial and error, you’ll master tender, full-flavored pulled pork from ribeye roast.
From Ribeye Roast to Succulent Pulled Pork
While an uncommon choice, pork ribeye roast can make incredibly delicious pulled pork when properly cooked low and slow. The key is allowing the meat’s marbling to keep it moist while collagen melts into tender shreds.
Boost the mild pork flavor with spice rubs, smoky barbecue sauce, and other flavors during braising. Then pull, moisten, and enjoy!
So next time pulled pork is on the menu, don’t hesitate to grab a ribeye roast. With the right preparation, this elegant cut becomes the life of the barbecue.
Instant Pot Pulled Pork Recipe:
As far as meat, I typically use a pork loin roast. You can also use a pork shoulder if that is your preference. A lot of people worry about a pork roast becoming tender enough. As long as you use the right method and ingredients, it turns out absolutely perfect every time!.
I’ve always cooked pulled pork slowly, like in the recipe I linked to above. It was going to be cooked in my Instant Pot, though, because I love it so much. Happy to say it turned out great!.
If you have time, you can put your cubed pork roast in a bag, add the rub, and seal it up. Let it sit for 30 to 60 minutes before cooking for the best flavor. When I use my crockpot to make pulled pork, I don’t need to marinate it because the flavors cook together slowly for hours. However, for instant pot pulled pork, marinating really is the way to go.
Next, put the oil in the pot and heat it up. Sear the meat in batches until all sides are brown. It won’t need to be cooked through at that point.
Then, use a little beef broth to wipe the bottom of the pot clean. If you don’t you may end up with that dreaded “burn” warning during cooking.
If you want to deglaze, just pour the broth into the instant pot and use a wooden spoon to scrape off all the brown bits. This also adds great flavor to continue seasoning your meat as it cooks.
After you deglaze simply add everything into your instant pot, close the lid and valve to sealing. Then, you will cook as directed below for 40 minutes. Let the Instant Pot naturally release for 10 minutes after the cooking time is up. Then you can quickly release it.
Once you’ve done your quick release, you can shred the meat and put it on soft hamburger buns with your favorite toppings.
Also, don’t forget that you can find the slow cooker method for making pulled pork HERE. I also happen to adore this Slow Cooker Pulled Pork Chili!.
Check out our video for this recipe below, and be sure to follow along on Facebook where we’re always sharing the best recipes!
How Do You Make Pulled Pork?
It’s very easy to make pulled pork at home, and there are a few ways to speed things up even more.
Pulled pork recipes start with basic seasonings that you probably already have at home. I like to use a mixture of brown sugar, salt, garlic and onion powder, paprika, pepper, and cumin.
Once you have seasoned your meat, you will mix up your wet ingredients. I prefer to use broth over water for added flavor. Use your favorite type of barbecue sauce, and then a bit of apple cider vinegar. The vinegar not only adds great flavor, but, the acid helps to tenderize the meat as it cooks!.
After you have seasoned your meat, and mixed up your wet ingredients it’s time to get cooking!
This recipe, in particular, is for the Instant Pot. I really think you should try my Crockpot Bourbon Bacon Pulled Pork if you don’t have an Instant Pot. You can find the recipe for that right HERE.
How to make Instant Pot Pulled Pork – Is Pressure Cooker Pulled Pork Good?
Can ribeye roast be used for making pulled pork?
Ribeye roast is not ideal for pulled pork because it comes from the loin. The loin is a very lean cut of meat and can be hard to shred if used for pulled pork. If you choose to use ribeye roast, you may need to chop the meat pretty finely.
What is a good cut of pulled pork?
The most common cut for making pulled pork is the shoulder. You’ll usually find this divided into two cuts: the Boston butt (also known as the Boston roast) and the picnic roast. A full pork shoulder should weigh between 12 and 16 pounds. It will have a bone and joint, plus a good helping of fat and collagen.
How do you make pulled pork ribs?
To make pulled pork ribs, start by trimming the excess fat from a pork shoulder (or Boston butt) roast. You can use a boneless or bone-in roast. Rub a mixture of spices all over the pork, which can be done the night before.
What is a pork ribeye roast?
A pork ribeye roast is cut from the rib area of the pork loin. It has a good amount of marbling with both white and dark meat. The ribeye roast from the pork loin is slightly fatty, which helps it stay moist and juicy while it cooks. This cut is especially delicious when cooked just until it reaches 135-140 degrees at the center.