Instant Pot BBQ Pulled Pork
Deliciously tender and juicy pulled pork instant pot recipe that'll shred easily and taste amazing
Equipment
- Instant pot
Ingredients
Instant Pot Ingredients
- 4 lbs Pork shoulder or boston butt roast
- 1 Onion chopped
- 1/2 cup Brown sugar
- 1/4 cup White vinegar
- 1.5 liter Coca Cola
- 1/2 bottle Sweet Baby Rays Original BBQ Sauce
Pork Seasoning
- Paprika
- Salt
- Pepper
Instructions
- Season the pork shoulder with the salt, pepper and paprika rubbing it thoroughly all around the pork.
- Add the pork to the instant pot along with the onions, vinegar, sugar and coke. Turn on the instant pot to the slow cooker setting and let it cook on low heat for 12 hours. Alternatively, depending on how much time you have, you can leave it cooking for 5-6 hours on the high heat setting.
- Check on the pulled pork every 3-4 hours ensuring there is still enough liquid and moisture to ensure it does not dry out. If you need more liquid you can add in some water or a bit more coke if you have leftover.
- Once it is done cooking you can open the instant pot, take out the pieces of pork (which should be melting off) with forks and place them in a bowl. Begin to shred the pork by pulling small sections of meat in opposite directions. Continue until all the meat is shredded.
- Using a strainer drain the contents of the instant pot (soda, vinegar, onions, etc.). Mix the onions back in with the shredded pulled pork and put it all back into the instant pot.
- Turn the instant pot back on using the slow cooker function and set the temperature to low. Add the BBQ sauce to the shredded pork and onion mixture and stir it all together. Once the pulled pork is adequately coated in the sauce set the cook timer on the instant pot for 30 minutes.
- Once the pulled pork has cooked in the BBQ sauce for 30 minutes you can remove it from the instant pot and serve it on sliders with coleslaw.