Instant Pot Dr Pepper Pulled Pork Recipes

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INSTANT POT® DR PEPPER® PULLED PORK



Instant Pot® Dr Pepper® Pulled Pork image

A simple and tasty pulled pork recipe made in the Instant Pot® with the flavoring of Dr Pepper®.

Provided by Hollie Mae

Categories     Main Dish Recipes     Pork     100+ Pulled Pork Recipes

Time 1h20m

Yield 4

Number Of Ingredients 5

4 cups caffeinated pepper-type soda (such as Dr Pepper®)
2 cups barbeque sauce (such as Sweet Baby Ray's®), divided
1 pound pork tenderloin
4 hamburger buns
2 cups prepared coleslaw

Steps:

  • Combine soda and 1/2 cup barbeque sauce in a multi-functional pressure cooker (such as Instant Pot®). Add pork tenderloin. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 50 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.
  • Remove pork loin and drain liquid from the pot. Shred pork using 2 forks. Return to the pot and mix in remaining 1 1/2 cups barbeque sauce.
  • Serve on hamburger buns and top with coleslaw.

Nutrition Facts : Calories 627.1 calories, Carbohydrate 106.1 g, Cholesterol 71 mg, Fat 10.5 g, Fiber 3.2 g, Protein 25.4 g, SaturatedFat 3 g, Sodium 1696.7 mg, Sugar 35.3 g

INSTANT POT® PULLED PORK



Instant Pot® Pulled Pork image

This pulled pork dish is a blend of a couple other recipes, made in the Instant Pot®. We had this on the Fourth of July, and it was a huge hit! Serve on warmed hamburger rolls, top with the thickened sauce, bread and butter pickles, or cole slaw as desired.

Provided by Julie Tramp

Categories     Main Dish Recipes     Pork     100+ Pulled Pork Recipes

Time 10h20m

Yield 16

Number Of Ingredients 17

¼ cup brown sugar
1 tablespoon chili powder
1 tablespoon paprika
2 teaspoons garlic powder
2 teaspoons kosher salt
1 teaspoon ground black pepper
1 teaspoon cayenne pepper
1 (4 pound) pork shoulder roast, trimmed, or more as desired
2 teaspoons olive oil
1 cup chicken stock
2 cups water
⅓ cup apple cider vinegar
2 tablespoons brown sugar
1 (6 ounce) can tomato paste, divided
1 large sweet onion, quartered, or more to taste
½ cup ketchup, divided
½ cup brown sugar

Steps:

  • Combine brown sugar, chili powder, paprika, garlic powder, kosher salt, black pepper, and cayenne pepper in a small bowl. Rub the dry rub mixture all over the trimmed shoulder roast. Pierce roast with a fork to help seasoning penetrate meat. Wrap with plastic wrap and refrigerate, 8 hours to overnight.
  • Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add olive oil. Cut pork into 4 to 6 pieces and add to the hot oil. Cook a few pieces at a time until browned, about 5 minutes. Transfer cooked meat to a plate.
  • Add chicken broth to the pot and deglaze the browned bits from the bottom by stirring constantly with a whisk until smooth. Turn Instant Pot® off.
  • Add water, apple cider vinegar, 2 tablespoons brown sugar, 2 tablespoons tomato paste, onion, and 2 tablespoons ketchup. Top with browned pork. Close and lock the lid, making sure the vent is closed. Select high pressure according to manufacturer's instructions; set timer for 60 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Remove meat and onions and cover to keep warm.
  • Set Instant Pot® to saute and add remaining tomato paste, remaining ketchup, and 1/2 cup brown sugar. Use a ladle to skim excess fat from the top of the liquid and discard it. Cook until sauce is reduced in volume by about 1/2, about 15 minutes.
  • Meanwhile, use 2 forks to shred cooked pork into small chunks. Serve meat as desired, topped with the thickened sauce.

Nutrition Facts : Calories 316.3 calories, Carbohydrate 17.8 g, Cholesterol 64.9 mg, Fat 20.9 g, Fiber 1.1 g, Protein 15.6 g, SaturatedFat 7.1 g, Sodium 1777.4 mg, Sugar 15.6 g

INSTANT POT DR. PEPPER PULLED PORK RECIPE



Instant Pot Dr. Pepper Pulled Pork Recipe image

If you're an Instant Pot pro or just joining the craze, our Instant Pot Dr. Pepper Pulled Pork needs to be on your meal rotation. You will fall in love with our best instant pot recipe. With only a handful of simple ingredients, this Instant Pot Dr. Pepper Pulled Pork is sweet, delicious, and makes an amazing dinner!

Provided by Kristen Hills

Categories     Main Course

Time 1h5m

Number Of Ingredients 7

3 pounds pork shoulder roast (1 roast (best cut of pork))
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon seasoned salt
½ teaspoon ground black pepper
12 ounces Dr. Pepper (1 can)
1 cup BBQ Sauce

Steps:

  • Rub pork roast with garlic powder, onion powder, seasoned salt, and pepper. Place roast in Instant Pot.
  • Pour Dr. Pepper and your favorite BBQ sauce on top of roast.
  • Place lid on the Instant Pot and lock in place. Set the knob to sealing, not venting.
  • Push the Manual button and set for 60 minutes. If your roast is bigger, cook it for longer.
  • (For example if you have a 5 pound roast, you will need to cook it for 90 minutes.)

Nutrition Facts : Calories 236 kcal, Carbohydrate 20 g, Protein 21 g, Fat 8 g, SaturatedFat 3 g, Cholesterol 70 mg, Sodium 745 mg, Fiber 1 g, Sugar 17 g, ServingSize 1 serving

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