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Instant Pot Dr. Pepper Pulled Pork

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Make up some Instant Pot Dr. Pepper Pulled Pork and serve this up for dinner tonight.  In under one hour, you have pulled pork that is tender, juicy, and jam-packed with flavor. You will feel like you ordered takeout from your favorite bbq pit stop. Pile on a sandwich or top some fries, and dive headfirst into this simple Instant Pot pulled pork recipe.

I make this recipe a lot, especially in the spring and summer months. We love bbq, and this recipe is outstanding. It is a recipe that my entire family can agree on, and leftovers are just as good as the first night you serve it up. Dr. Pepper adds a nice flavor to the pork, but it also helps tenderize it, so you have that juicy and tender pork.

Instant Pot Dr. Pepper Pulled Pork

 

More Ways to Use Carbonated Beverages In The Instant Pot

What Kind of Pork for Pulled Pork

What is the best kind of pork for pulled pork you ask? I recommend looking for one that has a nice amount of fat! Here me out, fat is going to help keep your pulled pork tender, moist, and add in a nice amount of flavor. Depending on where you live will depend on what type of roast are available and what they are called.

  • Shoulder Butt
  • Pork Butt
  • Pork Shoulder
  • Boston Butt
  •  Blade RoastInstant Pot Dr. Pepper Pulled Pork

 

Will Diet Dr. Pepper Work for Instant Pot Dr. Pepper Pulled Pork

Diet Dr. Pepper doesn’t seem to work that great in this recipe. It will offer an aftertaste that isn’t very pleasing to the palate. I wish you would get good results with diet but I just haven’t seen that it works out well.

How to Serve Up Instant Pot Dr. Pepper Pulled Pork

  1. Pulled Pork Sandwiches use sweet or spicy BBQ Sauce
  2. Loaded Pulled Pork French Fries
  3. Make a Wrap with Fresh Coleslaw and Spicy BBQ sauce.Instant Pot Dr. Pepper Pulled Pork

Sides to Pair with Dr. Pepper Pulled Pork 

Looking for that perfect side to pair next to your pulled pork? Here are a few of our favorite sides that we enjoy pairing next to it. Feel free to gain inspiration or test out one of these delicious and easy side dishes. 

 

How to Store Leftover Instant Pot Dr. Pepper Pulled Pork 

Once you have finished your meal, transfer any leftover pulled pork into an airtight container and store in the fridge. Leftovers are just as good as night one and can last up to three days in the fridge. 

Can You Freeze Leftover Instant Pot Dr. Pepper Pulled Pork 

Yes. Take what you won’t eat and allow it to cool down a bit, and then transfer into a freezer bag or airtight container. Freeze for up to two months in the freezer.

When you are ready to serve, thaw, and then reheat in a pan on the stove. You might need to add more sauce to help freshen it up, and then serve as you would like, whether a bun or topped on fries. 

I think if you are a fan of bbq and love pulled pork, this recipe will be right up your alley! Let me know what you all think in the comments below.

Instant Pot Dr. Pepper Pulled Pork

Have you tried making Instant Pot Dr. Pepper pulled pork before? 

Looking for more Instant Pot Pulled Pork? Here is an amazing Instant pot Mississippi pulled pork.

Instant Pot Dr. Pepper Pulled Pork

 

 

Dr. Pepper Instant Pot Pulled Pork

Dr. Pepper Instant Pot Pulled Pork

Yield: 6
Prep Time: 2 minutes
Cook Time: 50 minutes
Total Time: 52 minutes

Make up some Dr. Pepper Instant Pot Pulled Pork and serve this up for dinner tonight. In under one hour, you have pulled pork that is tender, juicy, and jam-packed with flavor.

Ingredients

  • 2 cups Dr. Pepper
  • 1 cup BBQ sauce
  • 4 Pounds Pork Roast
  • 1 onion
  • 1 tbs liquid smoke (optional)
  • 1 tbs onion powder
  • 1 tbs garlic powder
  • 1 tbs salt

Instructions

  1. Cut your pork roast into 4-5 large chunks.
  2. Coat with salt, onion powder, and garlic powder.
  3. Add liquid smoke (optional)
  4. Chop onion and place in the pot.
  5. Place pork in the pot and pour in Dr. Pepper soda.
  6. Add BBQ sauce.
  7. Place pot on Manual High pressure for 50 minutes.
  8. Do a natural release of pressure for 10 minutes.
  9. Remove pork and drain juices.
  10. Shred with a fork and top with more BBQ sauce. Enjoy.

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Nutrition Information:
Yield: 20 Serving Size: 1
Amount Per Serving: Calories: 304Total Fat: 20gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 82mgSodium: 527mgCarbohydrates: 9gFiber: 0gSugar: 5gProtein: 21g
© Adventures of a Nurse
Cuisine: American / Category: Main Course

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About Adventures of a Nurse

Hi! I am Carla, the driving force behind Adventures of a Nurse. I love spending time in the kitchen and bringing you crowd-pleasing recipes to serve your family and friends. Main dishes, Instant Pot recipes, sides, desserts, and all things in between.

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Comments

  3. Spring commented

    When it says manual release of pressure for 10 min. Does that mean I cook it for 50 min, then turn off the heat. Let it sit for 10 min and then release pressure manually? Thanks! Trying this tonight!!!

    Reply

    • Bconner commented

      I had a 6# butt. I did NOT double the Dr. Pepper and BBQ sauce, but still had more than enough liquid for an even larger roast. However, I did cut it into 8 or 9 pieces. I also added another 10 minutes to the cooking time, but only let it rest about 5 minutes before doing a manual release. (This may not have been necessary.) It turned out great!

      Reply

  8. Alicia commented

    If I wanted to make several different things from the pulled pork (tacos. Etc.) can I leave out the bbq sauce when cooking?

    Reply

    • Peter McGrath commented

      Use the same recipe as listed. When you strain out meat from the juices, the meat will be “light” in BBQ flavor – you can use the pulled pork for sandwiches by mixing the pork with more BBQ (Sweet Baby Ray’s is my favorite). If you decide to use some of the shredded pork for tacos or oven baked nacho pork, do not mix with more BBQ. Use :”as is” in tacos or burritos with pico or lettuce, tomato, sour cream and favorite taco sauce (Pace Picante Mild is my fav) . Lay flat in pan DO NOT add BBQ, top with nacho sauce (canned works well) and place in pre-heated 350 oven for 10-15 min. Scoop out using tortilla strips (Santitos white corn strips; use triangle chips if all you can find)…. So awesome, so good… I lick the dish clean when done!! NJoy!!!

      Reply

  11. Ben commented

    You answered yes to a comment about whether this can be done with frozen pork. Do you need to change anything if its frozen or will it just take longer to come to pressure or something?

    PS. I made this when I first bought the pork. It worked really well and tasted amazing! Thanks for the recipe!

    Reply

  12. Tamara commented

    I have a boneless 4.25 lb pork butt, will that work or is it to0 fatty? Thanks, I really appreciate your recipes and web site.

    Reply

  14. Capitolah commented

    One tablespoon each of garlic powder and onion powder plus a tablespoon of salt? Has anyone tried this? That seems like a lot of salt.

    Reply

    • Catherine Unrau Woelk commented

      Garlic powder and onion powder contain very little sodium. You may be thinking of garlic and onion salt. Very different.

      Reply

  15. Sandi commented

    I would like to make this but a 4lb seems like too much for my family. If I did this with a 2lb would I need to change the liquid amount and/or the cook time?

    Reply

  16. Brandi Merrill commented

    Can i make this in a crock-pot since i don’t have a instant pot? If so how long would i need to let it cook?

    Reply

  18. April commented

    Looking forward to making this for out family reunion Sunday.. I am pretty new to the instant pot. What do I turn the top valve to before, during and after?

    Reply

  19. Meredith commented

    This recipe worked perfectly! I’m a novice with IP, so I followed your recipe exactly. It was so delicious! I’ve never made pulled pork before but this will now become a staple!

    For those wondering, my pork roast was 4.89 pounds with bone in. It made 12 generous pulled pork sandwiches.

    Thank you for sharing your great recipes!

    Reply

  22. Heidi commented

    I just made this tonight using a 4.25 lb boneless pork shoulder roast.
    I cooked 50 min high pressure, let NPR for 10 min.
    I scooped out the pork which fell apart! Places in a pan to cool before taking off remaining fat.
    I strained the juices and reduced it till it thickened. The sauce was a great addition!
    The pork was delicious, moist and flavorful!

    I will make this again!

    Reply

  25. Molly commented

    I made this last night. YUM!!!! It was a huge hit with the whole family. We don’t drink Dr Pepper so I only had Coke at the house. Next time I will buy a Dr Pepper for this to see if it makes the pork any better…if that’s even possible. I used a homemade BBQ sauce I already had on hand. I have a feeling we will be eating pulled pork on a weekly basis!

    Reply

  27. Katie commented

    If you halve the amount of pork do you also reduce the amount of liquid or would you still need 2 cups of Dr Pepper?

    Reply

  28. Gina commented

    This was so delicious! So flavorful even without adding extra BBQ sauce afterwards. My incredibly picky step-dad really loved it. This was my first instant pot recipe and I was amazed at how well it cooked the pork! Thanks!!

    Reply

  29. Leslie commented

    I made this in my Mini Instant Pot in two batches because the smallest pork roast I could find was over 7 pounds! I did cut off tons of fat. I left out the fresh onion and the bbq sauce and will reheat the meat tomorrow for a party and add the sauce then. 50 mins was perfect. I’m defatting the juices and am thinking of cooking some beans in it later. Thanks for the recipe!

    Reply

  31. Carol commented

    I made this tonight but accidentally had it set on low pressure instead of high. Do I need to cook it longer since it wasn’t on high pressure?

    Reply

  32. Leathia R Pruett commented

    I love your site. I tried the chicken crack tonight and it was delicious. Thanks for sharing your receipts

    Reply

  33. Sarah commented

    This has become an absolute family favorite! It’s also a regular meal when I do meal trains for friends through church. I use a Pork rub instead of the garlic powder, onion powder and salt. I also leave the BBQ sauce out when I take it to families with small children that may be picky. It is a requested dish. I have used Dr. Pepper in pulled Pork for years before my Instant Pot. It is absolutely the best addition to this dish.

    Reply

  35. Dianne commented

    This was delicious. I used a pork loin and it came out juicy and falling apart. I used a combo of spicy and sweet bbq sauces. I have an XL and used the Canning button with the recommended time. Thank you so much! Your website is amazing. I’m a recenty retired x-ray tech and your recipes are really going to help me save money on a fixed income.

    Reply

  36. Teighler commented

    Love this recipe!
    If I needed to double or triple the meat, what would I need to do with the liquid and time?

    Reply

  37. Lisa commented

    I have made this many times but today I have no Dr Pepper. My husband drank all of it! Can I use Mt Dew? Otherwise I need to run out to get Dr Pepper

    Reply

  40. Jana commented

    This was Amazing! Definitely will be making this again. I added a little spicy bbq sauce and topped with coleslaw on a toasted kisser roll. Mmmm. So good!!!

    Reply

  42. CCINDY ASLANER commented

    Have made this 4 times with the Dr. Pepper and Sweet Baby Ray’s Sweet and Spicy sauce (we like some kick to ours). Twice with country-style ribs. Was awesome every time. The whole family raved over it.

    Reply

  43. Kevin commented

    If I do a 7lb how do I adjust the ingredients? I’m doing this tonight for a friend and she gave me a 7.5lb bone in.

    Reply

  45. Vickie commented

    What would you say is the best tasting cut of pork for pulled pork? I usually get boneless ribs or pork loin. Wondering if I should try something else?

    Reply

  47. KAYLEE M BROSE commented

    If I Wanted to double this for a large group… 1. would it fit in the pot? Also, would I need to add cooking time? THank you

    Reply

  48. Ann commented

    Could you please add email to your group o f ways to share? I’m sure i’m not the
    only grandma living in the dark ages. You share such delicious sounding recipes
    that I would like to add them to my recipe file by sending them to my iPad. Thanking you in advance for your help.

    Reply

  49. Nancy commented

    We just fixed this for supper & it is very good. It’s so tender & moist. I wish all recipes were this easy to prepare! Thanks for sharing.

    Reply

  52. Rod Danner commented

    This came out very tasty. We doubled the recipe for the sauce and were quite glad we did. Rather than remove the pork and shred, I shredded it in the pot with the juices and sauce. I think it adds a little moisture to the meat, as well as, additional flavor. It made plenty. Sandwiches the first night and then we made enchiladas with leftovers a couple of nights later.

    Reply

  53. Nancy commented

    I found this keeper about a year ago! Everyone that I make it for loves it! I didn’t have Dr Pepper on hand and used orange juice instead. Delicious!!

    Reply

  58. Nate commented

    Tried this tonight with a wild boar shoulder I killed last night. Recipe was great! I felt it needed a bit more garlic and salt. Next time I’ll ditch the garlic powder and use fresh minced garlic, more salt, and maybe some Liquid Smoke. It still went great with my homemade hot BBQ sauce! I look forward to future tweaks!

    Reply

  59. Stephanie Nemec commented

    Is it ok if I only do a NR for over an hour? I’m thinking of starting this during a break time at work and then just let it do a NR and come home to supper ready. Will that hurt anything?

    Reply

  65. Lyon commented

    When you put the meat in the instant pot, do you put it on the little stand, or do you put it directly in the liquid? I thought keeping it outside of the liquid would make the pork more tender since you lose less moisture.

    Reply

  68. Missy commented

    So good! This is a new staple in my house. So easy and quick to put together. Loved having this on Hawaiian buns topped with coleslaw. I make it with pork loin and it still comes out super moist and tender. One of my favorite restaurants in my neighborhood is $45 for 2 similar sandwiches, drinks, and sides. For $20ish dollars I was able to make enough pork (6lbs) and coleslaw for my family of 7 to have a huge lunch, plus we all took leftovers. There was enough in my leftover portion for my hubs and me to make 5 additional sandwiches. So happy I can make it at home!

    Reply

  70. Gail Smith commented

    OMG…This was the best thing I have put in my mouth in a long time. So tender. Our disabled son has eating problems, sometimes doesn’t chew and swallow unless he REALLY likes something. He devoured this!

    Reply

  72. Mary commented

    My family LOVED IT. I’m think I would add more onion to it but otherwise it was great. Would definitely make it agin

    Reply