Yield: 12 servings
Instant Pot Dr Pepper Pulled Pork
When it's your turn to host the game day crowd and you have NO idea what to make, I've got you covered with this tender, juicy, and absolutely delish spicy Dr Pepper pulled pork recipe!
Prep Time
10 minutes
Cook Time
1 hour 48 minutes
Additional Time
30 minutes
Total Time
2 hours 28 minutes
Ingredients
- 1 (5-6 lb.) pork butt (also known as pork shoulder)
- 1 can Dr Pepper soda
- 1 large white onion cut in wedges
- 1/4 cup apple cider vinegar
- 1 tablespoon dry ground mustard
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon cayenne pepper (more or less to taste)
- 1/2 teaspoon black pepper
- 3/4 teaspoons kosher salt per lb. of meat*
- BBQ sauce of choice
- brioche sandwich buns or your favorite buns
Instructions
- Place the onion wedges in the bottom of the Instant Pot insert.
- Trim any visible fat from the pork butt, and then cut it into 4-5 large chunks.
- Make a rub by whisking together the dry ground mustard, garlic powder, onion powder, cayenne pepper, black pepper, and kosher salt. Rub the pork chunks all over with the rub.
- Arrange the pork on top of the onion wedges, and dump any leftover rub over top.
- Pour the whole can of Dr Pepper and the apple cider vinegar around the pork pieces.
- Lock the lid on top of the Instant Pot and make sure the steam release knob is turned to “sealing”. Using the Manual setting on your Instant Pot, cook the pork at high pressure for 18 minutes per lb. of pork butt.*
- When the timer goes off, allow the pressure to release naturally (NPR) for 10 minutes. Then use a thick towel or a pair of tongs to release any remaining pressure.
- Remove the pork chunks from the pot, and shred with two forks, discarding any excess fat.
- Pour the remaining juices into a fat separator, and pour about one cup of the juices over the pulled pork.
- Drizzle with your favorite BBQ sauce as desired, and serve on lightly toasted brioche buns.
Notes
*Example: for a 6-lb. pork shoulder you'd use 4.5 teaspoons of kosher salt (6-lbs. x 3/4 teaspoon) and cook at high pressure for 1 hour 48 minutes (6-lbs. x 18 minutes).
Nutrition Information:
Yield:
12 servingsServing Size:
5-oz. pork onlyAmount Per Serving: Calories: 522.6Total Fat: 38.1gSaturated Fat: 13.9gCholesterol: 149.1mgSodium: 596.3mgCarbohydrates: 3.8gFiber: 0.1gSugar: 3.2gProtein: 37.3g