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Seasoned chunks of pork are cooked with sweet root beer and onions, and then shredded before getting a drizzle of your favorite BBQ sauce.
- It’s a fast, flavorful, and unforgettable recipe everyone loves.
- Flavor: Juicy, tender, and loaded with savory and smoky flavor, with the perfect balance of sweet.
- Skill Level: This simple, hands-off recipe just needs a little seasoning, a sear, and to be left to cook until tender. Easy peasy!
- Recommended Tools: An Instant Pot is an electric pressure cooker, and it’s both safe, easy to use, and a true timesaver for busy families.
- Time-Saving Tip: Pulled pork freezes beautifully. Double the recipe and freeze half for a future easy dinner.
Ingredients Tips for Pulled Pork
- Pork: Choose marbled cuts like a pork shoulder roast or tenderloin for more flavor. For tender, shredable pork, trim the fat and cut into chunks before cooking.
- Seasoning: The easy pork rub recipe uses basic pantry ingredients, but you can use a store-bought blend, too. Swap out the brown sugar for your favorite sugar-free sweetener and fire up the flavor by tossing in a few red pepper flakes or some cayenne pepper.
- Sauce: Buy it or make homemade BBQ sauce or a zesty chili sauce, and pair it with a can of root beer, cola, or Dr. Pepper soda for that pop of sweetness.
- Cutting the pork shoulder into smaller chunks allows it to cook quickly and more evenly.
- Letting the Instant Pot release pressure naturally keeps the pork juicy and tender.
- Serve on toasted buns with coleslaw to balance the rich, savory flavors in this recipe.
Storing Leftovers
Keep leftover Instant Pot pulled pork in a covered container in the refrigerator for up to 4 days. Freeze leftover portions in zippered bags for up to 4 months and thaw in the refrigerator overnight.
Perfect Pulled Pork Sides…
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Juicy, succulent heaps of Instant Pot pulled pork piled on a bun or plate is the ultimate meal for a summer picnic or potluck!
Prep Time 10 minutes
Cook Time 45 minutes
Natural Release 15 minutes
Total Time 1 hour 10 minutes
- 3 ½ to 4 pounds boneless pork shoulder roast
- 3 tablespoons pork rub or use 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 barbecue sauce or to taste
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Cut pork into large cubes, about 4″ each, and season with pork rub.
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Turn Instant Pot onto sear and add oil. Brown pork in batches until browned (or in a pan).
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Add water to the bottom of the Instant Pot and be sure to scrape all of the brown bits off (to avoid a burn notice). Add root beer and garlic.
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Add pork and cook on high pressure for 45 minutes (according to your product manual). Natural release for 15 minutes.
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Remove the pork from the Instant Pot and using two forks, shred the meat. Add ¼ cup juices from the Instant Pot (discard remaining juices). Stir in BBQ sauce.
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Serve on toasted rolls with coleslaw.
Pork Rub
- 2 tablespoons brown sugar
- 1 tablespoon paprika
- 1 teaspoon dry mustard
- 3/4 teaspoon each garlic powder, onion powder
- 1/2 teaspoon each salt, black pepper
Leftover pulled pork can be stored in an airtight container in the fridge for up to 4 days and in the freezer for 4 months.
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
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Entree, Main Course, Pork
Cuisine American
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About the author
Holly Nilsson is the creator of Spend With Pennies, where she creates easy, comforting recipes made for real life. With a passion for nostalgic flavors and simplified techniques, Holly helps busy home cooks create delicious meals that always work. She is also the author of “Everyday Comfort,” which promises to inspire even more hearty, home-cooked meals.
See more posts by Holly
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