Tender Instant Pot Pulled Pork

This Instant Pot Pulled Pork recipe makes tender and juicy pulled pork in about an hour, perfect for sandwiches, tacos, or any BBQ feast. With a flavorful homemade rub and a splash of soda that tenderizes the meat, this method transforms pork butt into melt-apart goodness faster than traditional slow cooking. It has become a go-to recipe when I want a comforting meal without spending the entire day in the kitchen.

I first made this during a busy weekend and was amazed at how tender the pork was compared to oven roasting. Now my family asks for it regularly because it tastes like it’s been slow-cooked all day.

Ingredients

• Boneless pork butt: has the right amount of fat for juicy, flavorful pulled pork select a pink piece with a good marbling
• Brown sugar: adds sweetness and helps caramelize the pork’s surface
• Paprika: brings a smoky depth Spanish smoked paprika is ideal if you have it
• Garlic powder and onion powder: build savory layers of flavor
• Chili powder and a pinch of cayenne: provide warmth without overwhelming heat adjust to taste
• Soda such as root beer, Dr Pepper or CocaCola: tenderizes the meat with its acidity and sweetness
• Apple cider vinegar: brightens flavors and balances richness
• Your favorite BBQ sauce: to coat the shredded pork and add tang and spice homemade or store bought works well
• Note: Choose fresh spices and quality pork for the best results the rub can be made ahead and stored for future use

Instructions

Set the Pork Out to Warm:

Remove the pork from the refrigerator at least two hours before cooking to bring it closer to room temperature. This ensures even cooking.

Mix and Apply the Rub:

Combine the brown sugar, salt, garlic powder, onion powder, paprika, chili powder, and cayenne powder in a bowl. Pat the pork dry with paper towels. Generously rub the seasoning all over the pork pressing it into the surface. For deeper flavor wrap the seasoned pork and refrigerate overnight then bring it to room temperature before cooking.

Prepare the Instant Pot Base:

Pour one can of your chosen soda and half a cup of apple cider vinegar into the bottom of the Instant Pot. Stir gently to combine these liquids which will help keep the pork moist and flavorful.

Add the Pork and BBQ Sauce:

Place the pork butt into the Instant Pot resting on the liquid base. If using BBQ sauce pour about half the bottle over the pork for extra flavor during cooking.

Seal and Cook:

Close the lid securely and set the pressure valve to seal. Select the manual high-pressure setting and set the timer for 60 minutes. This timing is based on roughly 20 minutes per pound and will produce tender meat.

Natural Pressure Release:

When the cooking is complete do not immediately open the lid. Allow the pressure to release naturally for 10 minutes. Many Instant Pots will switch to keep warm during this step which is part of the slow pressure release.

Quick Pressure Release:

After the 10 minute natural release turn the valve to venting and carefully release any remaining pressure before opening the lid.

Shred and Sauce:

Carefully remove the pork from the Instant Pot and place it on a cutting board or large dish. Using two forks shred the meat into bite sized pieces discarding any excessive fat. Mix the shredded pork with the remaining BBQ sauce and serve.

My favorite part is the rub because it creates that perfect balance of sweet and smoky on the pork’s crust. This recipe reminds me of cookouts with my family where everyone gathers around and devours sandwiches together.

Storage Tips

Store leftover pulled pork in an airtight container in the refrigerator for up to four days. Reheat gently on the stove or microwave with a splash of water or additional BBQ sauce to keep it moist. For longer storage freeze the shredded pork in freezer bags for up to three months. Thaw overnight in the fridge before reheating.

Ingredient Substitutions

If you do not have pork butt pork shoulder is a great alternative that yields a similar texture. Use cola or another sweet carbonated beverage if root beer or Dr Pepper are not available. For a barbecue sauce option try a vinegar based sauce for a more Southern style or a thicker Kansas City style sauce depending on your preference.

Serving Suggestions

Serve this pulled pork on hamburger buns with coleslaw for classic sandwiches. It also works well as a taco filling topped with pickled onions and fresh cilantro. A side of baked beans or cornbread makes for a well rounded barbecue meal.

This Instant Pot Pulled Pork is a quick flavorful shortcut to melt in your mouth barbecue perfect for weeknight meals or feeding a crowd.

Common Recipe Questions

→ What seasonings enhance pulled pork flavor?

A combination of brown sugar, garlic, onion powder, paprika, chili powder, cayenne, and salt creates a sweet and smoky profile.

→ How does soda affect the cooking process?

Soda adds sweetness and helps tenderize the pork due to its acidic and carbonated nature.

→ Can other cuts like pork shoulder be used?

Yes, pork shoulder or pork butt work well; pork butt has more marbling for tender shredding.

→ What is the best way to prepare the pork before cooking?

Pat dry the meat, apply the rub thoroughly, and optionally refrigerate overnight for deeper flavor absorption.

→ How long should cooking under pressure take?

Set the cooker on high pressure for about 60 minutes, estimating 20 minutes per pound, followed by a natural pressure release.