Instant Pot Dr Pepper Pulled Pork with BBQ Sauce
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Instant Pot BBQ Pulled Pork With Dr Pepper turns a simple pork roast into tender, juicy shredded pork coated in sweet and tangy barbecue sauce. The pressure cooker does most of the work, making this an easy dinner for sandwiches, loaded baked potatoes, or feeding a hungry crowd.
I love making this recipe when I want homemade pulled pork without waiting around all day for a slow cooker. The Dr Pepper adds another layer of sweetness, and my favorite Head Country BBQ sauce gives the pork plenty of familiar barbecue flavor. We usually pile it onto toasted brioche buns, but I also like using the leftovers for easy lunches and meal prep.
If you enjoy easy barbecue dinners, you might also want to try my Instant Pot Baby Back Ribs or Mexican Pulled Pork Burrito Bowls.
Table of contents
- Why I Love This Recipe
- Ingredients for Instant Pot BBQ Pulled Pork
- How to Make Instant Pot Pulled Pork With Dr Pepper
- What Cut of Pork Is Best for Pulled Pork?
- How Long Do You Cook Pulled Pork in the Instant Pot?
- Pro Tips for the Best Pulled Pork
- How To Serve Instant Pot BBQ Pulled Pork
- Recipe Variations
- Storage and Reheating
- Can I Make Pulled Pork Ahead of Time?
- Frequently Asked Questions
- Easy BBQ Dinners and Pulled Pork Favorites
Why I Love This Recipe
- The pork turns out tender and juicy. Cooking pork butt under pressure helps it become easy to shred without spending all day in the kitchen.
- Dr Pepper adds extra flavor. The soda gives the pork a subtle sweetness that pairs well with tangy barbecue sauce.
- The ingredients are easy to find. Pork, bottled barbecue sauce, soda, and a few pantry seasonings are all you need.
- It works for more than sandwiches. I use this pulled pork for baked potatoes, sliders, nachos, and easy leftovers.
- It is great for feeding a crowd. One pork roast makes enough for family dinner, game day, or a casual gathering.
Ingredients for Instant Pot BBQ Pulled Pork
Here is what I use to make sweet and tangy Dr Pepper pulled pork in the Instant Pot:
- Pork butt: This flavorful cut becomes tender and easy to shred after pressure cooking. Pork shoulder also works well.
- Extra virgin olive oil: Used to sear the pork before pressure cooking, which helps build flavor.
- Water: A small amount helps loosen the browned bits from the bottom of the Instant Pot after searing.
- Head Country Original BBQ Sauce: My favorite barbecue sauce for this recipe. Some goes into the pressure cooker, and the rest gets mixed with the shredded pork before serving. You can substitute another barbecue sauce you enjoy.
- Light brown sugar: Adds sweetness and helps balance the tanginess of the barbecue sauce and vinegar.
- Apple cider vinegar: Brightens the sauce and balances the sweeter ingredients.
- Garlic powder: Adds savory flavor throughout the pork and sauce.
- Onion powder: Gives the barbecue sauce mixture extra depth without requiring a fresh onion.
- Dr Pepper: Adds cooking liquid and a sweet, distinctive flavor. Coke, Pepsi, root beer, chicken stock, or water can be substituted.
How to Make Instant Pot Pulled Pork With Dr Pepper
This pressure cooker pulled pork comes together in a few straightforward steps. Searing the pork first gives it more flavor, and the Instant Pot takes care of the rest.
- Prepare the pork. Trim the pork butt and cut it into four to six pieces so the pieces cook more evenly.
- Sear the meat. Add olive oil to a 6-quart or larger Instant Pot and select the sauté setting. Once the oil is hot, brown the pork in batches, turning the pieces occasionally.
- Mix the barbecue sauce. In a separate bowl, stir together 2 cups of barbecue sauce, brown sugar, apple cider vinegar, garlic powder, and onion powder.
- Deglaze the pot. Remove the pork and add the water to the Instant Pot. Scrape the browned bits from the bottom so they do not trigger a burn warning.
- Add the pork and sauce. Return the pork to the Instant Pot, pour the barbecue sauce mixture over the meat, and pour the Dr Pepper over the top. Do not stir.
- Pressure cook. Close the lid, set the valve to sealing, and cook on high pressure for 45 minutes.
- Release the pressure. Allow the pressure to release naturally for at least 10 minutes, then carefully release the remaining pressure.
- Shred the pork. Transfer the cooked pork to a separate bowl and shred it with two forks. Remove any remaining pieces of fat or gristle.
- Add more barbecue sauce. Stir the remaining barbecue sauce into the shredded pork until it is as saucy as you like.
What Cut of Pork Is Best for Pulled Pork?
I recommend using pork butt or pork shoulder for Instant Pot pulled pork because these cuts have enough fat and connective tissue to become tender during pressure cooking.
Despite its name, pork butt actually comes from the shoulder area of the pig. It is commonly labeled pork butt, Boston butt, or pork shoulder at the grocery store.
A leaner cut like pork loin can be used, but it does not have the same rich texture and may turn out drier. For juicy pulled pork that shreds easily, pork butt is my first choice.
How Long Do You Cook Pulled Pork in the Instant Pot?
For this recipe, I cut a 3- to 4-pound pork butt into four to six pieces and cook it on high pressure for 45 minutes.
After the cooking time ends, I let the pressure release naturally for at least 10 minutes before releasing any remaining pressure.
Cutting the pork into smaller pieces matters because a large, whole roast may need additional cooking time. The pork should shred easily when it is fully tender.
If the pork feels tough or does not pull apart with two forks, return it to the Instant Pot and cook it under high pressure for another 10 to 15 minutes.
Pro Tips for the Best Pulled Pork
- Cut the pork into similar-sized pieces. Evenly sized pieces help the pork cook more consistently.
- Brown the pork in batches. Crowding the Instant Pot makes it harder to get a good sear.
- Scrape the bottom of the pot thoroughly. Any stuck-on bits after searing can contribute to a burn warning.
- Do not stir after adding the barbecue sauce and Dr Pepper. Leaving the ingredients layered can help keep the thicker sauce from settling directly against the bottom of the pot.
- Allow at least 10 minutes of natural pressure release. This gives the pork a little additional time before you open the lid.
- Remove excess fat after cooking. I always pick out any pieces of fat or gristle while shredding because nobody wants those in a pulled pork sandwich.
- Add barbecue sauce after shredding. Mixing in extra sauce at the end gives the pork a thicker coating and lets you control how saucy it becomes.
- Save a little cooking liquid. A spoonful or two can help keep leftover pulled pork moist when reheating.
How To Serve Instant Pot BBQ Pulled Pork
My favorite way to serve this pulled pork is piled high on toasted brioche buns, but there are plenty of other easy options.
Easy barbecue dinner plates: Pair the pork with baked beans, macaroni and cheese, coleslaw, or corn.
Pulled pork sandwiches: Add the pork to toasted hamburger buns or brioche rolls with extra barbecue sauce.
Pulled pork sliders: Serve smaller portions on slider buns for game day or parties.
Loaded baked potatoes: Spoon the pork over baked potatoes and add shredded cheese, sour cream, or green onions.
BBQ pork nachos: Layer tortilla chips with pulled pork, shredded cheese, and your favorite toppings.
Pulled pork bowls: Serve the pork with rice, beans, corn, or vegetables. For another easy pork-and-rice dinner, try my Mexican Pulled Pork Burrito Bowls.
Recipe Variations
- Use root beer instead of Dr Pepper: Root beer gives the pork a slightly different sweetness that also works well with barbecue sauce.
- Try Coke or Pepsi: Either soda can be substituted for the Dr Pepper.
- Make it spicier: Use a spicy barbecue sauce or add a little cayenne pepper to the sauce mixture.
- Change the barbecue sauce: Honey barbecue, smoky barbecue, or another favorite bottled sauce can be used instead of Head Country Original.
- Make it less sweet: Use a less-sweet barbecue sauce or adjust the brown sugar to suit your taste.
- Skip the soda: Substitute chicken stock or water if you would rather make pulled pork without Dr Pepper.
Storage and Reheating
Store leftover pulled pork in an airtight container in the refrigerator for up to 3 to 4 days.
To reheat, warm the pork in the microwave or in a covered skillet over low heat. Add a little reserved cooking liquid, water, or extra barbecue sauce if the pork needs additional moisture.
Pulled pork can also be frozen in airtight containers or freezer bags for up to 3 months. Thaw it in the refrigerator before reheating.
Can I Make Pulled Pork Ahead of Time?
Yes. This pulled pork works well for meal prep, parties, and make-ahead family dinners.
I like to prepare the pork, shred it, and mix it with barbecue sauce before storing it in the refrigerator. When it is time to serve, reheat it gently and add a little extra sauce or cooking liquid if needed.
For parties, you can also keep the shredded pork warm until serving time using the Instant Pot’s warm setting.
Frequently Asked Questions
Pork butt and pork shoulder are good choices because their fat and connective tissue help the meat become tender and flavorful during cooking. This recipe uses a 3- to 4-pound pork butt cut into smaller pieces.
Pork loin is leaner than pork butt and can turn out drier. Pork butt or pork shoulder is the better choice when you want juicy, easy-to-shred pulled pork.
No. Searing adds flavor, but you can skip that step if you are short on time. If you do sear the pork, scrape the bottom of the Instant Pot thoroughly before pressure cooking.
Yes. Coke, Pepsi, or root beer can be substituted for Dr Pepper. Each soda will give the pulled pork a slightly different flavor.
If the pork does not shred easily, it usually needs additional cooking time. Return it to the Instant Pot with its cooking liquid and pressure cook for another 10 to 15 minutes.
After browning the pork, add the water and scrape the bottom of the pot thoroughly. Once the pork, BBQ sauce mixture, and Dr Pepper are added, do not stir.
Yes. Prepare the pork, shred it, and refrigerate it until needed. Reheat it gently with a little BBQ sauce or reserved cooking liquid to keep it moist.
Instant Pot Dr Pepper BBQ Pulled Pork
Ingredients
- 3-4 pound pork butt
- 2 Tbsp extra virgin olive oil
- ¼ cup water
- 3 cups Head Country Original BBQ Sauce, divided
- ⅓ cup light brown sugar
- 2 Tbsp apple cider vinegar
- 2 tsp garlic powder
- 1 tsp onion powder
- 16 oz can Dr. Pepper
Directions
- Trim pork butt and cut into 4-6 pieces. In 6-qt or larger Instant Pot, pour 2 Tbsp olive oil into inner pot and set Instant Pot to saute. Allow oil to heat up then add chunks of pork butt two or three at a time, turning occasionally until meat is browned.
- In a medium bowl, combine 2 cups BBQ sauce, brown sugar, apple cider vinegar, garlic powder and onion powder. Stir to combine.
- Remove meat from Instant Pot and pour in 1/4 cup of water then quickly scrape down the brown bits from the pot.
- Return meat to Instant Pot then pour BBQ sauce mixture over the meat. Pour Dr. Pepper over the pork. Do not stir.
- Close Instant Pot lid and set to High Pressure for 45 minutes. Set pressure release valve to sealing.
- When cook time is up, allow Instant Pot to natural pressure release for at least 10 minutes then quick release the pressure.
- Remove meat from Instant Pot and place in a separate bowl. Shred meat with two forks, removing any remaining bits of fat or gristle. Add in 1 cup (or more) of BBQ sauce. Stir to combine.
Notes
Nutrition Facts
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