Instant Pot Pulled Pork (Dr Pepper BBQ Sauce)
This Instant Pot Pulled Pork with a Dr Pepper BBQ Sauce is sweet and tangy and makes awesome pulled pork sandwiches or tacos for game day or a barbecue.
Instant Pot Pulled Pork Recipe
- 2 Tablespoons oil
- 4 pounds pork shoulder
- 1 recipe pork rub seasoning (See Recipe Below)
- 1 recipe Dr Pepper BBQ Sauce (See recipe below)
Homemade Pork Rub Recipe
- 2 Tablespoons chili powder
- 2 teaspoons chipotle chili powder
- 1 Tablespoon paprika
- 1/4 cup brown sugar
- 1 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dry mustard
- 1 teaspoon salt
- 1 teaspoon pepper
Dr Pepper BBQ Sauce (Shortcut Version)
- 1 (18-ounce) bottle barbecue sauce
- 1 (16-ounce) bottle Dr Pepper
- 2 tablespoons vinegar (optional. May need if bottled sauce is too sweet.)
Instant Pot Pulled Pork
Turn on the Instant Pot (plug it in) and press the "SAUTE" setting. Add oil. Once hot, add the seasoned pork pieces and brown on all sides. You may have to do this in batches.
Place the extra pieces of browned pork in a baking dish while you brown other pieces.
Once all the pieces are browned, add them back into the Instant Pot and cover with all but 1 cup of Dr Pepper BBQ Sauce.
Close and lock the lid. Move the seal to the “Sealing” position. Press “Pressure Cook” and set the Pressure level to High Pressure, and change the time to 45 minutes. It will take a few minutes for the Instant Pot to come up to the pressure level before it starts to cook.
After it has finished cooking for 45 minutes, let the Instant Pot release pressure naturally for about 15 minutes and then do a quick release.
Remove pork from Instant Pot to a large bowl. With 2 forks shred pork. Stir in remaining bbq sauce. Serve on buns or tortillas.
Calories: 276kcal | Carbohydrates: 9g | Protein: 28g | Fat: 14g | Saturated Fat: 4g | Cholesterol: 93mg | Sodium: 441mg | Potassium: 554mg | Fiber: 1g | Sugar: 7g | Vitamin A: 1180IU | Vitamin C: 1.1mg | Calcium: 40mg | Iron: 2.6mg