Instant Pot Pulled Pork is one of the yummiest and heartiest meals you could ever wish for. Juicy, succulent heaps of pulled pork piled on a bun or (or even over mac and cheese) is a recipe for good eating at its best.
This pulled pork calls for pressure cooking the meat in root beer. Just like with Dr. Pepper pulled pork, the beverage helps to tenderize the meat. Top with coleslaw for a subtle sweetness and unexpected depth of flavor that will have your family or backyard BBQ guests begging for seconds!
The Best Pork to Use
The best cut of pork for making Instant Pot pulled pork is the pork butt, which actually comes from the shoulder part of the animal instead of the part you would think!
It’s a tough but utterly flavorful cut of meat that benefits from the tenderizing power of pressure cooking. You can use pork tenderloin although that cut is best reserved for a different method of cooking.
Can You Use Frozen Pork?
One of the best things about having an Instant Pot is that you can take your meat from freezer to table in no time flat. Cooking large cuts of meat in the pressure cooker is not recommended, so be sure to cut the pork butt into 4-inch cubes before freezing.
Be aware that if going the frozen meat route, the Instant Pot will take longer to come up to pressure!
Cooking Pork in an Instant Pot
You won’t believe how easy it is to make a fabulous Instant Pot pulled pork feast when you follow these three simple steps:
- With Instant Pot set to sear, brown edges of pork butte cubes in oil. (This still works with frozen pork).
- Deglaze the pan very well to avoid getting a burn notice.
- Add the pork and all ingredients to the pot and set to high pressure.
Now to Shred: All you need to shred pulled pork (or any meat for that matter) are two forks. Remove the pork from the pot once it’s done and place in a bowl or platter. Using the two forks pull apart and separate the meat until it’s a mass of strings.
What to Do With Instant Pot Pulled Pork
Pulled pork is the perfect sandwich meat because it holds in place in even the thickest sandwich. Serve it on toasted brioche buns with coleslaw, barbecue sauce or a sprinkle of vinegar.
Heap it onto a plate next to all the traditional fixin’s, from baked beans and biscuits to pickles and creamy potato salad.
Didn’t have time to finish it all? No worries, leftovers can be stored in the fridge for up to four days, or in the freezer for up to four months.
Delicious Shredded Meats
- Crockpot Shredded Chicken – freezer friendly
- Slow Cooker Shredded Beef – just 15 mins prep!
- Shredded Chicken in Buffalo Sauce – just one pot!
- Slow Cooker Pulled Pork Sandwiches – made with a zesty slaw
- Slow Cooker BBQ Beef Sandwiches – great for a crowd!
Instant Pot Pulled Pork
Juicy, succulent heaps of pulled pork piled on a bun or plate is a recipe for good eating at its best.
- 3.5 to 4 lbs boneless pork shoulder roast
- 1 can root beer (or Dr. Pepper or cola)
- 2 cloves garlic (minced)
- 1 cup BBQ Sauce
- 3 Tablespoons pork rub (or use rub recipe below)
- 1 Tablespoon paprika
- 2 Tablespoons brown sugar
- 3/4 teaspoon garlic powder
- 3/4 teaspoon onion powder
- 1 teaspoon dry mustard
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Cut pork into large cubes, about 4" each and season with pork rub.
Turn Instant Pot onto sear and add 2 tablespoons oil. Brown pork in batches until browned (or in a pan).
Deglaze pan with 1/2 cup water making certain to scrape all of the brown bits off. Add garlic and root beer.
Add pork and cook on high pressure for 45 minutes (according to your product manual). Natural release for 15 minutes.
Remove the pork from the instant pot and using two forks, shred the meat. Add 1/4 cup juices from the Instant Pot (discard remaining juices). Stir in BBQ sauce.
Serve on toasted rolls with coleslaw.
Original source: https://www.spendwithpennies.com/instant-pot-pulled-pork/