Instant Pot Dr Pepper BBQ Pulled Pork
Instant Pot BBQ Pulled Pork is tender and juicy with loads of flavor. It's a versatile weeknight recipe that is great when served on a bun, on sandwich rolls, or even on baked potatoes. Follow these keys to success for perfect results every time.
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Servings: 6 servings
Calories: 664kcal
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
- 1 can, 12 oz 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
Substitutions:
Try substituting Coke, Pepsi, or root beer for the Dr. Pepper.
A 12-ounce can of Dr. Pepper = 1 1/2 cups.
Can substitute chicken stock or water for the Dr. Pepper.
Nutrition Facts
Serving: 1 grams | Calories: 664 kcal | Carbohydrates: 78 g | Protein: 44 g | Fat: 19 g | Saturated Fat: 5 g | Cholesterol: 136 mg | Sodium: 1631 mg | Fiber: 1 g | Sugar: 66 g
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