How to make Pulled Pork in an Instant Pot? (Perfect Bites)

When you cook pulled pork in an Instant Pot with spices, onion, and root beer, the results will be moist and tender. For the ideal bite, drizzle with your favorite barbecue sauce.

Perfect for mac and cheese, coleslaw, pulled pork sandwiches, or even on top!

Great Pulled Pork Can Be Made in an Instant Pot!

• Electric pressure cookers like the Instant Pot are secure and simple to operate.
• It takes a long time to cook pork low and slow, so plan accordingly. It only takes a little over an hour to cook in a pressure cooker.
• In less time than slow cooker pork, instant pot pork is melt-in-your-mouth tender and has a terrific slow-cooked flavor.
• So that your guests can help themselves, prepare ahead of time and reheat or pull the pork and keep it warm in the Instant Pot.

Everything you’ll need for serving, including fresh buns, potato salad, and coleslaw, is provided by us!

Ingredients for pulled pork in a pressure cooker

Pork: A boneless shoulder roast or butt roast is the best cut of meat. Blade roast, pig butt, and Boston butt are further meat cuts to seek for. For both flavor and texture, we prefer pork loin to a more marbled pig roast.

Pork that has been chopped before freezing can be used. Skip step 2’s searing and extend the cooking time by 5-7 minutes.

Seasoning – Pre-made pork rub will do in a pinch, but the recipe’s simple pork rub is superior and uses ingredients you probably already have!

You’ll need a small amount of liquid to create pressure. We adore the flavorful subtlety that root beer brings (and it slightly sweetens the pork as it cooks). Coke or Dr. Pepper also works. Having no soda? Apple juice, water, or chicken broth can be substituted.

BBQ Sauce: Choose your favorite barbecue sauce or make your own. We adore Sweet Baby Ray’s even if we aren’t using homemade.

How to Make Pulled Pork in an Instant Pot

1. Large 2-inch slices of pork are seasoned and browned in oil in the Instant Pot. Take out and place aside.
2. After scraping the brown parts from the pot, add water. Add garlic and root beer.
3. Return the meat to the Instant Pot, shut it, and cook under HIGH pressure (per the recipe below). 15 minutes of natural release.
4. Take the meat out and shred it. Stir in the BBQ sauce and 12 cups of the Instant Pot’s liquid. Adding more barbecue sauce is optional.

Stay away from Burn Notice

To prevent receiving a burn warning, make sure you remove all of the tiny brown particles from the pot’s bottom.

Use a spatula or wooden spoon to scrape up all the pieces after adding a small amount of liquid.

Suggestions for Serving

Serve pork on hoagie rolls, hamburger buns, or brioche buns. PRO TIP: Brush the buns with garlic butter and broil them cut-side up.

Rice or mac & cheese can also be served with pork on top.

PRO TIP: Brush the buns with garlic butter and broil them cut-side up.

Include some bread and butter pickles, pickled red onions, pickled jalapenos, and creamy coleslaw.

Don’t forget to pack a pitcher of tart lemonade and a pasta salad fit for a picnic!

Leftover Storage

For up to 4 days, store leftover pork in a sealed container in the fridge. Reserve as sandwiches or create a wrap with cole slaw for a jolting lunch at work!

Place pieces in zipped bags and label them with the date to freeze for up to 4 months.

Pulled Pork

The ideal dinner for a summer picnic or potluck is juicy, luscious piles of pork on a baguette or plate!

Ingredients

• 3 ½ to 4 pounds boneless pork shoulder roast
• 3 tablespoons pork rub or use the rub recipe below
• 2 tablespoons olive oil
• ½ cup water
• 1 can root beer or Dr. Pepper or cola
• 2 cloves garlic minced
• 1 cup BBQ Sauce or to taste

Instructions

1. Pork should be cut into 4″-wide pieces and seasoned with pork rub.
2. Add oil to the Instant Pot and set it to sear. Pork should be browned in batches (or in a pan).
3. Be sure to remove all of the brown particles before adding water to the Instant Pot’s bottom (to avoid a burn notice). Add garlic and root beer.
4. 45 minutes on high pressure with the addition of the pork (according to your product manual). 15 minutes of natural release.
5. Shred the pork with two forks after removing it from the Instant Pot. Add 1/4 cup of the Instant Pot’s juices (discard remaining juices). Add BBQ sauce and mix.
6. Serve coleslaw on toast with this dish.

Notes

Pig Rub

• Brown sugar, 2 tablespoons
• Paprika, 1 tablespoon
• One tablespoon of dried mustard
• 1/4 teaspoon each of onion and garlic powder
• 1/2 teaspoon each of black pepper and salt

For up to 4 days, leftover pulled pork can be kept in the refrigerator in an airtight container.

Nutrition information

Calories: 370 | Carbohydrates: 31g | Protein: 32g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 108mg | Sodium: 817mg | Potassium: 688mg | Fiber: 1g | Sugar: 26g | Vitamin A: 691IU | Vitamin C: 2mg | Calcium: 49mg | Iron: 3mg