Instant Pot pulled pork
Instant Pot pulled pork is made with just 3 ingredients and is ready in about an hour! This tender pork is perfect for pulled pork sandwiches, sliders, nachos, tacos and more!
Yield: 8 servings
Ingredients
- 2 lbs. boneless pork loin or boneless pork shoulder/butt or boneless pork tenderloin (see notes)
- ¾ teaspoon kosher salt
- scant ½ teaspoon black pepper
- 8 oz. Dr. Pepper soda
- ¾ to 1 cup BBQ sauce (homemade or store bought)
Instructions
- Rub the pork with salt and pepper on all sides. Place the pork in the Instant Pot insert.
- Pour the Dr. Pepper all around the pork.
- Seal the Instant Pot and bring to high pressure, set for 45 minutes. (It’ll take about 10 minutes to come up to pressure.)
- Once the cooking time is done, use the natural release for 10 minutes then do the quick release.
- Remove the pork to a large bowl and shred with two forks until it is completely pulled. You can also use a stand mixer to shred the pork or use a knife and chop it up.
- Add the BBQ sauce to the shredded pork, starting with ¾ cup and adding more as needed to get the pork completely coated. Add a splash or two of the cooking liquid, as needed, to get a good consistency and keep everything moist.
- Use the pulled pork for sandwiches, sliders, tacos, nachos, pizza, burrito or grain bowls and more!
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Notes
This recipe calls for about 2 lbs. of pork. You can double this if you want to use a bigger cut or make more. You’ll want to increase the cooking time, however, to make sure the pork gets nice and tender, probably to about 55 minutes or an hour.
What type of pork to use?
The most common choice is pork shoulder or pork butt. They are pretty similar and have a great marbling throughout. They break down really well and become pull-apart tender. You can usually you’ll find one or the other in your grocery store and either is fine.
You can also use a boneless pork loin for this recipe, which is usually what I go with. It’s a little bit leaner but still has some fat marbling and it gets nice and tender.
You can also use pork tenderloin, which is the leanest option.
Storage tips:
Keep the cooked pork, once cooled, in a covered container in the fridge for up to 4-5 days.
You can also store the leftovers in the freezer. Place in a freezer safe container (such as a tiptop bag) - that’s labelled - and freeze for up to 6 months. Defrost overnight in the fridge.
You can reheat leftovers on the stove or in the microwave. It helps to add a little water or broth so it doesn’t dry out. I usually add some extra BBQ sauce as well to keep it moist and flavorful.
Nutrition
Serving: 1serving | Calories: 317kcal | Carbohydrates: 14g | Protein: 36g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 6g | Cholesterol: 108mg | Sodium: 538mg | Sugar: 9g
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