Pulled Pork
By :Jeffrey Eisner
instant pot, instant pot recipes, pulled pork recipes
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If you’ve ever wanted to just throw a hunk of meat in your Instant Pot and end up with tasty, lip-smackin’ barbecue pulled pork, meet your new favorite recipe.
instant pot, instant pot recipes, pulled pork recipes
Votes: 1
Rating: 5
Rate this recipe!
Prep Time 5 minutes
Cook Time 85 minutes
Servings
4-6 servings
Ingredients
  • 1 tbsp brown sugar light or dark
  • 1 tbsp onion powder
  • 1 tbsp garlic powder
  • 1 1/2 tsp paprika
  • 1 1/2 tsp ground cumin
  • 1 tsp salt
  • 1 tsp black pepper
  • 3 to 4 lbs boneless pork shoulder or butt cut into 1 lb segments (you can also use country-style ribs)
  • 1 tbsp liquid smoke
  • 1 large Spanish onion quartered, or yellow
  • 2 cups Coca-Cola or Dr Pepper
  • 1 cup barbecue sauce use your favorite
  • Potato rolls or hamburger buns for serving
Prep Time 5 minutes
Cook Time 85 minutes
Servings
4-6 servings
Ingredients
  • 1 tbsp brown sugar light or dark
  • 1 tbsp onion powder
  • 1 tbsp garlic powder
  • 1 1/2 tsp paprika
  • 1 1/2 tsp ground cumin
  • 1 tsp salt
  • 1 tsp black pepper
  • 3 to 4 lbs boneless pork shoulder or butt cut into 1 lb segments (you can also use country-style ribs)
  • 1 tbsp liquid smoke
  • 1 large Spanish onion quartered, or yellow
  • 2 cups Coca-Cola or Dr Pepper
  • 1 cup barbecue sauce use your favorite
  • Potato rolls or hamburger buns for serving
instant pot, instant pot recipes, pulled pork recipes
Votes: 1
Rating: 5
Rate this recipe!
Instructions
  1. In a large bowl, mix together the sugar, onion powder, garlic powder, paprika, cumin, salt, and pepper.
  2. Brush the pork with the liquid smoke and then roll in the bowl with the spices to coat. Set aside.
  3. Place the onion wedges in the Instant Pot, round sides down. Add the soda and lay the pork pieces on top of the onion.
  4. Secure the lid, move the valve to the sealing position, and hit Manual or Pressure Cook on High Pressure for 60 minutes. When done, allow a 10-minute natural release, followed by a quick release.
  5. Transfer the pork and onion to a mixing bowl. Reserve 1/4 cup of the juices from the pot and discard the rest.
  6. Shred the pork and onion with a pair of forks or a hand mixer, and mix in the reserved juices and barbecue sauce before serving with some slaw in rolls or buns.
Recipe Notes

Jeff’s Tip: If you like your pork spicy, feel free to add some sriracha, chili powder, or Cajun/Creole seasoning. Or make it Hawaiian style with a mango barbecue sauce!

4 replies
  1. Madmim17
    Madmim17 says:

    I made this tonight, and the 3 of us loved it. I used a pork loin, cutting it into 4ths. The meat was so super tender!! I used Coke instead of Dr Pepper (not sure if that matters) and a regular yellow onion. My husband usually complains when I make pulled pork…. this time he actually said “this is really really good!!” WIN!! Haha
    Have a good day, y’all. Be Kind. ❤

  2. Wendy
    Wendy says:

    This recipe is so easy and taste so good. I used 4 lbs of pork tenderloin. I let it marinade over night in the spices and liquid smoke. After cooking I removed most of the juice. Maybe only left 1/2 cup in bottom. Pulled the meat apart,added some BBQ sauce and put back in pot and kept on warm until we were ready to eat. Everyone loved it. I certainly will make it again.

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