| | | | | |

Dr. Pepper Pulled Pork

Pin This Recipe!

Jump to Recipe

Dr Pepper Pulled Pork combines the rich, smoky flavors of barbecue with the unique and irresistible taste of Dr Pepper. This tantalizing dish marries tender, slow-cooked pork with the sweet and tangy notes of everyone’s favorite soda, creating a mouthwatering symphony of flavors that will leave your taste buds dancing. Whether you’re hosting a backyard barbecue, tailgate party, or simply craving a hearty and satisfying meal, Dr Pepper Pulled Pork is sure to impress with its succulent texture and distinctive taste.

instant pot pulled pork

What you’ll love about Dr. Pepper Pulled Pork:

  • Unique Flavor: Dr Pepper adds a distinctive sweet and tangy flavor profile to the pork, creating a taste sensation unlike any other pulled pork recipe.
  • Tender Texture: Slow-cooking the pork in Dr Pepper helps break down the meat, resulting in incredibly tender and juicy pulled pork that practically melts in your mouth.
  • Easy Preparation: With just a few simple ingredients and minimal prep work, Dr Pepper Pulled Pork is a hassle-free dish that can be effortlessly prepared in a slow cooker or oven.
  • Versatility: Once cooked, Dr Pepper Pulled Pork can be used in a variety of dishes, such as sandwiches, tacos, sliders, wraps, salads, and more, making it a versatile option for any meal.
  • Crowd-Pleaser: Whether you’re hosting a family dinner, game day gathering, or potluck party, Dr Pepper Pulled Pork is sure to be a hit with guests of all ages.
  • Budget-Friendly: Pork shoulder or pork butt, the preferred cuts for pulled pork, are typically affordable, making this recipe a budget-friendly option for feeding a crowd.
  • Make-Ahead Option: Dr Pepper Pulled Pork can be made ahead of time and reheated when needed, making it ideal for meal prep or entertaining.
  • Customizable: While the basic recipe calls for Dr Pepper as the primary ingredient, you can customize the flavor profile by adding spices, herbs, or your favorite barbecue sauce to suit your taste preferences.
  • Minimal Cleanup: Cooking the pork in a slow cooker or covered dish helps contain mess and reduces cleanup time, allowing you to spend less time in the kitchen and more time enjoying your meal.
  • Nostalgic Appeal: Dr Pepper Pulled Pork adds a nostalgic touch to your meal, evoking memories of backyard barbecues, summer cookouts, and good times shared with friends and family.

Be sure to check out the full recipe and Video below

Instant Pot Dr. Pepper Pulled Pork

Dr. Pepper Pulled Pork Ingredients

  • 2 cups Dr. Pepper
  • 1 cup BBQ sauce
  • 4 Pounds of pork roast
  • 1 onion
  • 1 tbsp liquid smoke (optional)
  • 1 tbsp onion powder
  • 1 tbsp garlic powder
  • 1 tbsp salt
Dr.-Pepper-Pulled-Pork-sandwich

Dr. Pepper Pulled Pork Recipe

Instant Pot Directions:

  • Begin by cutting your pork roast into 4-5 large chunks for even cooking.
  • In a bowl, combine salt, onion powder, and garlic powder. Coat each piece of pork generously with this seasoning mixture.
  • For added depth of flavor, consider adding a dash of liquid smoke (optional) to enhance the smokiness of the dish.
  • Next, chop an onion and place it at the bottom of your cooking pot to create a flavorful base.
  • Arrange the seasoned pork pieces on top of the chopped onion.
  • Pour Dr. Pepper soda over the pork until it’s almost submerged in the liquid.
  • Drizzle your favorite BBQ sauce over the pork to infuse it with tangy sweetness.
  • Secure the lid on your pot and set it to Manual High pressure for 50 minutes to allow the flavors to meld and the pork to become tender.
  • Once the cooking time is complete, allow the pressure to release naturally for 10 minutes to ensure the pork remains juicy and tender.
  • Carefully remove the pork from the pot and transfer it to a separate dish. Drain any excess juices.
  • Using two forks, shred the pork into bite-sized pieces, discarding any excess fat.
  • Serve the succulent pulled pork on buns, over rice, or alongside your favorite sides.
  • For an extra burst of flavor, top the shredded pork with more BBQ sauce before serving. Enjoy this deliciously tender and flavorful Dr. Pepper Pulled Pork with friends and family!

Slow Cooker Directions:

  • Season the pork chunks generously with salt, onion powder, and garlic powder. If desired, add a few dashes of liquid smoke for extra flavor.
  • Place the chopped onion in the bottom of the slow cooker to create a flavorful bed for the pork.
  • Arrange the seasoned pork pieces on top of the chopped onion in the slow cooker.
  • Pour the Dr. Pepper soda over the pork, ensuring that the meat is almost submerged in the liquid.
  • Drizzle your favorite BBQ sauce over the pork, covering it evenly.
  • Cover the slow cooker with the lid and cook on low heat for 8-10 hours, or on high heat for 4-6 hours, until the pork is tender and easily shreddable.
  • Once the cooking time is complete, carefully remove the pork from the slow cooker and transfer it to a separate dish. Use two forks to shred the pork into bite-sized pieces, discarding any excess fat.
  • If desired, skim off any excess fat from the cooking liquid in the slow cooker.
  • Return the shredded pork to the slow cooker and toss it with the remaining cooking liquid to keep it moist and flavorful.

Oven Directions;

  • Preheat your oven to 300°F (150°C).
  • Season the pork chunks generously with salt, onion powder, and garlic powder. Optionally, add a few dashes of liquid smoke for enhanced flavor.
  • Spread the chopped onion evenly in the bottom of a large oven-safe Dutch oven or roasting pan.
  • Arrange the seasoned pork pieces on top of the chopped onion in the Dutch oven or roasting pan.
  • Pour the Dr. Pepper soda over the pork, ensuring that the meat is almost submerged in the liquid.
  • Drizzle BBQ sauce over the pork, coating it evenly.
  • Cover the Dutch oven or roasting pan tightly with a lid or aluminum foil.
  • Place the covered dish in the preheated oven and cook for approximately 3-4 hours, or until the pork is tender and easily shreddable.
  • Once the pork is cooked to perfection, carefully remove it from the oven.
  • Using two forks, shred the pork into bite-sized pieces, discarding any excess fat.
  • If desired, skim off any excess fat from the cooking liquid in the Dutch oven or roasting pan.
  • Return the shredded pork to the Dutch oven or roasting pan and toss it with the remaining cooking liquid to keep it moist and flavorful.

Tips & Tricks

  • Choose the Right Cut: Opt for a pork roast with a good amount of marbling, such as pork shoulder (also known as pork butt) or pork loin. These cuts are ideal for slow cooking and will result in tender, flavorful pulled pork.
  • Season Generously: Don’t be shy with the seasoning! Make sure to season the pork chunks generously with salt, onion powder, and garlic powder to enhance the flavor of the meat.
  • Add Depth of Flavor: Consider adding a few dashes of liquid smoke to the recipe for an extra layer of smokiness. This can mimic the flavor of traditional barbecue cooking methods, like smoking over wood.
  • Layer Ingredients Properly: Start by placing chopped onions at the bottom of your cooking vessel to create a flavorful base for the pork. Arrange the seasoned pork pieces on top of the onions before pouring in the Dr Pepper soda and BBQ sauce.
  • Use Enough Liquid: Ensure that the pork is almost submerged in the Dr Pepper soda during cooking. This will help keep the meat moist and tender throughout the cooking process.
  • Low and Slow Cooking: For the most tender and flavorful results, cook the pork on low heat for a longer period of time. Whether using a slow cooker or oven, aim for a cooking temperature of around 300°F (150°C) and cook for several hours until the pork is easily shreddable.
  • Patience with Pressure Cooking: If using a pressure cooker, follow the recommended cooking times carefully and allow for a natural release of pressure for the specified duration. This helps to retain moisture in the meat and prevents it from becoming tough.
  • Shred Properly: Once the pork is cooked, use two forks to shred it into bite-sized pieces. Remove any excess fat as you shred to ensure a leaner finished dish.
  • Taste and Adjust: Before serving, taste the pulled pork and adjust the seasoning if necessary. You can add more BBQ sauce for extra flavor or adjust the salt and spices to your liking.
  • Serve Creatively: Dr Pepper Pulled Pork is incredibly versatile and can be served in various ways. Enjoy it piled high on buns or rolls for classic sandwiches, or get creative by using it in tacos, wraps, salads, or even pizza toppings!
Instant Pot Dr. Pepper Pulled Pork

FAQs Dr. Pepper Pulled Pork

Dr Pepper Pulled Pork is a delicious dish made by slow-cooking pork in Dr Pepper soda, along with seasonings and BBQ sauce. The soda adds a unique sweet and tangy flavor to the pork, resulting in tender, flavorful meat that’s perfect for sandwiches, tacos, and more.

  • Allow it to Cool: Before storing, allow the pulled pork to cool to room temperature. Do not leave it out at room temperature for more than 2 hours to avoid bacterial growth.
  • Transfer to an Airtight Container: Place the leftover pulled pork in an airtight container. Glass or plastic containers with tight-fitting lids work well for this purpose.
  • Label and Date: To keep track of when the pulled pork was prepared, label the container with the contents and the date it was cooked. This will help you monitor its freshness.
  • Refrigerate Promptly: Place the airtight container of pulled pork in the refrigerator within 2 hours of cooking. Store it on a shelf rather than in the refrigerator door, as temperatures fluctuate less on shelves.
  • Use Within 3-4 Days: Dr Pepper Pulled Pork can typically be stored in the refrigerator for 3-4 days. Discard any leftovers that have been in the refrigerator for longer than this period.
  • Alternatively, Freeze: If you don’t plan to consume the leftovers within a few days, you can freeze them for longer storage. Transfer the pulled pork to a freezer-safe container or resealable freezer bag, removing as much air as possible. Label the container with the date and contents, and store it in the freezer for up to 2-3 months.
  • Thaw Safely: When ready to enjoy the frozen pulled pork, thaw it overnight in the refrigerator. Alternatively, you can thaw it more quickly by placing the container in a bowl of cold water, changing the water every 30 minutes until thawed.
  • Reheat Properly: Reheat leftover pulled pork thoroughly before serving to an internal temperature of 165°F (74°C) to ensure it’s safe to eat. You can reheat it gently on the stovetop, in the microwave, or in the oven until warmed through. If reheating in the microwave, cover the container with a microwave-safe lid or vented plastic wrap to prevent splattering.

Pork shoulder (also known as pork butt) or pork loin are the preferred cuts for making pulled pork. These cuts have enough fat marbling to keep the meat moist during cooking and become incredibly tender when slow-cooked.

While traditional Dr Pepper is recommended for the best flavor, you can certainly use diet or sugar-free options if preferred. Just keep in mind that the flavor may vary slightly, as these versions may not caramelize as much during cooking.

Liquid smoke is optional but can add an extra layer of smokiness to the dish, mimicking the flavor of traditional barbecue. If you enjoy a smoky flavor, feel free to add a few dashes to the recipe.

Yes, Dr Pepper Pulled Pork is great for meal prep! You can cook the pork ahead of time and store it in the refrigerator for up to 3-4 days. Reheat it gently on the stovetop or in the microwave before serving.

Reheat leftover pulled pork gently on the stovetop or in the microwave until warmed through. You can also add a splash of water or broth to the pork to prevent it from drying out during reheating.

Dr-pepper-pork
Our Favorite

Side Dish to go with Pulled Pork

dr pepper pulled pork

Dr. Pepper Instant Pot Pulled Pork

Yield: 1
Prep Time: 2 minutes
Cook Time: 50 minutes
Total Time: 52 minutes

Instant Pot Dr. Pepper Pulled Pork serve this up for dinner tonight.  In under one hour, you have Instant pot 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

    Instant Pot Directions:

    1. Begin by cutting your pork roast into 4-5 large chunks for even cooking.
    2. In a bowl, combine salt, onion powder, and garlic powder. Coat each piece of pork generously with this seasoning mixture.
    3. For added depth of flavor, consider adding a dash of liquid smoke (optional) to enhance the smokiness of the dish.
    4. Next, chop an onion and place it at the bottom of your cooking pot to create a flavorful base.
    5. Arrange the seasoned pork pieces on top of the chopped onion.
    6. Pour Dr. Pepper soda over the pork until it’s almost submerged in the liquid.
    7. Drizzle your favorite BBQ sauce over the pork to infuse it with tangy sweetness.
    8. Secure the lid on your pot and set it to Manual High pressure for 50 minutes to allow the flavors to meld and the pork to become tender.
    9. Once the cooking time is complete, allow the pressure to release naturally for 10 minutes to ensure the pork remains juicy and tender.
    10. Carefully remove the pork from the pot and transfer it to a separate dish. Drain any excess juices.
    11. Using two forks, shred the pork into bite-sized pieces, discarding any excess fat.
    12. Serve the succulent pulled pork on buns, over rice, or alongside your favorite sides.
    13. For an extra burst of flavor, top the shredded pork with more BBQ sauce before serving. Enjoy this deliciously tender and flavorful Dr. Pepper Pulled Pork with friends and family!

    Slow Cooker Directions:

    1. Season the pork chunks generously with salt, onion powder, and garlic powder. If desired, add a few dashes of liquid smoke for extra flavor.
    2. Place the chopped onion in the bottom of the slow cooker to create a flavorful bed for the pork.
    3. Arrange the seasoned pork pieces on top of the chopped onion in the slow cooker.
    4. Pour the Dr. Pepper soda over the pork, ensuring that the meat is almost submerged in the liquid.
    5. Drizzle your favorite BBQ sauce over the pork, covering it evenly.
    6. Cover the slow cooker with the lid and cook on low heat for 8-10 hours, or on high heat for 4-6 hours, until the pork is tender and easily shreddable.
    7. Once the cooking time is complete, carefully remove the pork from the slow cooker and transfer it to a separate dish. Use two forks to shred the pork into bite-sized pieces, discarding any excess fat.
    8. If desired, skim off any excess fat from the cooking liquid in the slow cooker.
    9. Return the shredded pork to the slow cooker and toss it with the remaining cooking liquid to keep it moist and flavorful.

    Oven Directions;

    1. Preheat your oven to 300°F (150°C).
    2. Season the pork chunks generously with salt, onion powder, and garlic powder. Optionally, add a few dashes of liquid smoke for enhanced flavor.
    3. Spread the chopped onion evenly in the bottom of a large oven-safe Dutch oven or roasting pan.
    4. Arrange the seasoned pork pieces on top of the chopped onion in the Dutch oven or roasting pan.
    5. Pour the Dr. Pepper soda over the pork, ensuring that the meat is almost submerged in the liquid.
    6. Drizzle BBQ sauce over the pork, coating it evenly.
    7. Cover the Dutch oven or roasting pan tightly with a lid or aluminum foil.
    8. Place the covered dish in the preheated oven and cook for approximately 3-4 hours, or until the pork is tender and easily shreddable.
    9. Once the pork is cooked to perfection, carefully remove it from the oven.
    10. Using two forks, shred the pork into bite-sized pieces, discarding any excess fat.
    11. If desired, skim off any excess fat from the cooking liquid in the Dutch oven or roasting pan.
    12. Return the shredded pork to the Dutch oven or roasting pan and toss it with the remaining cooking liquid to keep it moist and flavorful.

    Recommended Products

    As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

    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

    Did you make this recipe?

    Please leave a comment on the blog or share a photo on Pinterest

    © Adventures of a Nurse
    Cuisine: American / Category: Main Course

    Pin This Recipe!

    Welcome to the place where my two passions—healthcare and culinary arts—merge. I’m Carla Bushey, and I’ve transitioned from a dedicated nursing career of over 25 years into the dynamic world of food blogging. This space is dedicated to bringing you a treasure trove of recipes, each a testament to the tastes and traditions that resonate with my soul. My home, the beautiful Upstate New York, serves as the backdrop to my culinary creations, often inspired by the rich cultural heritage and the classic Italian cuisine of my hometown, Utica. Dishes like the beloved Chicken Riggies and the comforting Utica Greens are more than just recipes—they are stories, shared from my kitchen to yours.

    Similar Posts

    152 Comments

    1. Pingback: 21 Kid Approved Instant Pot Recipes ⋆ by Pink

      4. @Sheliza, I’d google “instant pot Dr Pepper chicken” which I’m going to try now. Sounds delicious.

        Reply

      5. @Monique, Either your roast was too small and/or you used too much Dr. Pepper/BBQ sauce. Basically the balance was off. It’s not a problem though. I just use the extra liquid as a kind of sauce. Use a spoon or ladle to drizzle some over your sandwich or over the pulled pork on your plate. It’s even pretty good on rice (fried or white) or on mashed potatoes.

        Reply

    4. 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
    5. Pingback: 200 Best Instant Pot Recipes - Prudent Penny Pincher
    8. Pingback: My Top 10 Favorite Instant Pot Recipes - Rachel the Riveter

      1. 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

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

      Reply

      1. 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

    14. 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

    15. 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
    16. Pingback: Potluck Recipes | Instant Pot Resources

    18. 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

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

        Reply

      2. @Capitolah, I made this exactly as recipe called for, and it was perfect. I don’t normally cook with much salt, but it wasn’t to salty.

        Reply
    19. Pingback: 40+ Instant Pot Recipes for Your Summer BBQs

    20. 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

        1. …but is one C Dr. Pepper enough liquid if we cut the recipe in half, or does it need more liquid? This might be the first thing I EVER make in my IP! 🙂

          Reply

    21. 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

    23. 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

    24. 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

    27. 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
    30. Pingback: 4 Weeks of Instant Pot Pressure Cooked Meals! - Mom Saves Money

    31. 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

    33. 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

    34. 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
    35. Pingback: The Ultimate Instant Pot Party Foods - Adventures of a Nurse

    36. 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

    38. 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
    39. Pingback: Instant Pot Beer Can Chicken - Adventures of a Nurse
    40. Pingback: 30 Days of Instant Pot Dump Recipes

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

      Reply
    42. Pingback: A Month of Family Friendly Instant Pot Meals with a Budget
    43. Pingback: Instant Pot Dr. Pepper Pulled Pork – Collector of Recipes

    44. 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

    46. 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

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

      Reply

    48. 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

    51. 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

    53. 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

    54. 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
    56. Pingback: Instant Pot Copy Cat Bacon and Ranch Suddenly Salad

    57. 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
    59. Pingback: 20 Instant Pot Summer Dishes - Adventures of a Nurse

    60. 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

    61. 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

    62. 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
    63. Pingback: 25 Instant Pot Recipes for Busy Families - The Country Chic Cottage

    66. 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

    67. 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

    72. 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

    73. 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
    75. Pingback: 15 Must Try Instant Pot Recipes for Beginners - Mama Bear in Charge

    80. 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
    83. Pingback: TOP 25 Delicious Instant Pot Dump Dinners for Easy Weeknight Meals -

    84. 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

    86. 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
    87. Pingback: 60 EASY Pressure Cooker Recipes | Instant Pot Resources
    89. Pingback: Fast and Easy Recipes for After Birth | ashcooperphoto.com

    90. 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
    92. Pingback: 22 Quick and Easy Instant Pot Pork Recipes - Unthink Health
    93. Pingback: 20 INSTANT POT RECIPES UNDER 300 CALORIES - Pinsinfo
    94. Pingback: Dr. Pepper Instant Pot Pulled Pork – My Blog
    95. Pingback: Family Travel During the Pandemic: 9 Things to Know | Travel With A Plan
    97. Pingback: Air Fryer Mac and Cheese - Sparkles to Sprinkles
    98. Pingback: Air Fryer BBQ Pulled Pork Taquitos - Sparkles to Sprinkles
    99. Pingback: Steamed Pork Buns - Sparkles to Sprinkles
    101. Pingback: 100 Instant Pot Recipes Under 300 Calories – My Roi List
    102. Pingback: Pulled Pork Recipes With A Twist

    103. Wow, great recipe, pork broke down great and was easy to shred, flavor was fantastic, will definitely make this again

      Reply
    104. Pingback: 10 Best Instant Pot Pork Recipes

    105. I have made your pulled pork recipe many times for family & friends. Your
      Pulled pork recipe is absolutely the best, my friends & family request your pulled
      Pork all the time.

      Reply

    106. This recipe does not say what size pork you use. Can you put somewhere how big or the size range of the pork this recipe works for?

      Reply

    107. I am not sure if I did something wrong or if the roast that I bought was not fatty enough but mine was dry 😭

      Reply
    108. Pingback: 45 of the Best Instant Pot Dump Recipes -

    Leave a Reply

    Your email address will not be published. Required fields are marked *