Kitchen notes · a little help before you start
Instant Pot BBQ Pulled Pork
A soft bun piled with saucy pulled pork is a very inviting dinner. The meat has a sweet, tangy barbecue flavor, with more sauce folded through the shreds at the finish.
- Prep
- 15 min
- Cook
- 45 min
- Total
- 60 min
- Original yield
- Serves 6
- Ingredients
- 8 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Main course
- Primary protein
- Pork
- Cuisine
- American
- Cooking method
- Slow cooker · Pressure cooker
- Preparation & total time
- Prep: 15 minutes or less · Total: 31–60 minutes
A few quick notes
1. Cut the pork first
Those large chunks matter here. They help the pork cook through evenly in the pressure cooker and make it much easier to shred once it's tender.
2. Save some sauce for after cooking
Most of the barbecue sauce goes in before pressure cooking, but keep the final bit for the shredded pork. It freshens up the sauce and coats the meat after the cooking liquid is discarded.
3. Let the pressure release as written
Give it the natural release before venting. Once the float valve drops, the lid can come off and the pork is ready to shred.
Get to know the ingredients
Pork shoulder
Pork shoulder is the cut used here, and it's added in four large chunks rather than one whole piece. That shape fits the pressure cooker approach and sets you up for easy shredding.
Cola in the pot
The cola is poured right over the pork before the sauce mixture goes in. Dr Pepper or root beer can be used instead if that's what you have.
Barbecue sauce choice
You can use one barbecue sauce, or mix two flavors if you like. A sweet sauce with smoky or spicy one is a good way to add more flavor without changing the recipe.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 6. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 6 steps completeMake room for Instant Pot BBQ Pulled Pork
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Sauce, shred, and build the buns
After shredding, move the pork with a slotted spoon and discard the cooking liquid. Stir in the reserved barbecue sauce, then pile it onto hamburger buns with any of the optional toppings you want.
A little more help as you go
Slow cooker option
You can use the same prep and cook it in a slow cooker instead. Cover and cook on low for 6 hours, then shred the pork as directed.
Starting from frozen
If the pork is frozen and hasn't been cut into four chunks, increase the pressure cooking time to 1 hr 20 mins so it becomes fully cooked and very tender.
A few questions you might have
Do I stir the cola into the barbecue sauce mixture?
No. Pour the cola over the pork first, then mix the barbecue sauce, brown sugar, vinegar, and seasonings separately and pour that over the pork.
Why do I discard the liquid after cooking?
The pork has cooked in that liquid, but the finished sandwiches use the shredded meat tossed with the reserved barbecue sauce. Use a slotted spoon so the pork doesn't get watery.
Can I use the full amount of barbecue sauce at the start?
Keep some back. The recipe uses most of the sauce before cooking and the remaining 1/2 cup after shredding, which coats the pork right before serving.
What toppings go with the pulled pork sandwiches?
Try mayo, extra barbecue sauce, and cole slaw as optional toppings. Add them after the pork is on the hamburger buns.
Can I cook this in a slow cooker instead of an Instant Pot?
Yes. Follow the same prep, then cover and cook on low for 6 hours before shredding the pork.
Any more cooking tips?
Pro Tip: My favorite tip for choosing bbq sauce is to pick two different flavors – like a sweet + smoky, or a sweet + spicy. I love the depth of flavor it adds to the pork when you use two different kinds of bbq sauce together. From Frozen: If using frozen pork that has not been cut into four chunks, increase pressure cooking time to 1 hr 20 mins to yield fully cooked, very tender pork.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: lecremedelacrumb.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.