Living in the south, I have a love for shredded pork. It’s such a versatile meat that you can use for taco night, as a game day appetizer in sliders, enjoy as pulled pork sandwiches or on top of a salad. There are so many great options! This Instant Pot Dr. Pepper Pulled Pork recipe makes it so easy. Throw it all together, shred and enjoy. The pork has amazing flavor, it’s moist and it makes a big batch. I make it every year for the BIG football game.

Related: Game Day 3 – Step Buttermilk Chicken Tenders

So many people love using their Instant Pot. It just really makes life so much easier. You can cook a bunch of ingredients, push a button and meals are ready shortly thereafter. There are few things you want to know if you’re new to owning an Instant Pot. Essentially, it is a pressure cooker so you want to know what you’re working with beforehand. 

Basic Instant Pot Tips: 

• An Instant Pot uses steam to build pressure – that’s what cooks your food. To create that pressure, the inner pot must have at least half to 1 cup of liquid. This is a crucial step and one that you can’t skip if you want it to pressurize. You’ll use the pressure cooker setting on your Instant Pot when doing this!
• Use liquids, other than water to add flavor. In this case, the Instant Dr. Pepper Pulled Pork is completely flavored with the soda. After changing out your liquid, some sautéed vegetables add even more to the flavor palette. 
• Don’t be afraid to mix up your settings. You can start with a sauté setting and then move to a pressure cooking setting. Finish with a warm setting that will keep everything hot until your family is ready to eat. 
• Adjust the temperature as needed per recipe.
• Never put your face over the steam. It’s an easy way for you to burn yourself. 
• Don’t overcook your meats and veggies out of fear of eating under-cooked ingredients. Depending on the size of the cut, boneless chicken breast can cook in around 10 minutes, while a frozen cut takes only a few minutes longer. You can cook most veggies in under five minutes (except for potatoes, artichokes, beets, and a few others).
• Consider investing in several Instant Pot Inner Pots (affiliate link) so that you can mix things out to make multiple dishes in one pot.

How To Make Your Instant Pot Dr. Pepper Pulled Pork

Turn the pressure cooker onto sauté mode. Add olive oil and then sear pork on all sides. Turn off the saute mode.

Add in Dr. Pepper and half of the syrup.

Add half the seasonings.

Put the lid on the pressure cooker and set for a manual pressure cooking time of 60 minutes. Allow for a complete natural pressure release. 

Remove meat from the pressure cooker and shred using two forks on a cutting board. 

Drain all but 1 cup of the cooking liquid from the inner pot, and then return the shredded pork to the instant pot. Add the remaining ½ of the maple syrup and seasonings, and the liquid smoke. Add additional seasonings if desired. Saute for 3-5 minutes while stirring to combine flavors.

Serve in a variety of ways: salads, sliders, sandwiches, pizza topping or taco filling. The possibilities are endless! Store any leftovers in an air-tight container. Can be frozen for up to 3 months in the freezer. To re-heat, simply microwave in a covered bowl.

Other Game Day Recipes You Might Like:

• Green Verde Chili Tortilla Roll Ups
• Easy White Chicken Chili
• Warm Mississippi Cheese Dip

Continue to Content

Yield: 12 Servings

Easy Dr. Pepper Pulled Pork Recipe - Instant Pot Style

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This Instant Pot Dr. Pepper Pulled Pork is a crowd favorite and full of flavor. It's great taco meat, for pork sandwhices or a salad topper.

Prep Time 10 minutes

Cook Time 1 hour

Total Time 1 hour 10 minutes

Ingredients

• 1 tablespoon olive oil
• 5-pound pork butt
• 12 ounces Dr. Pepper
• 1/2 cup pure maple syrup, divided
• 1 teaspoon garlic powder
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/4 teaspoon liquid smoke

Instructions

1. Turn the pressure cooker onto sauté mode. Add olive oil and then sear pork on all sides. Turn off the saute mode.
2. Add in Dr. Pepper and half of the syrup. Add half the seasonings.
   Put the lid on the pressure cooker and set for a manual pressure cooking time of 60 minutes.
3. Allow for a complete natural pressure release.
4. Remove meat from the pressure cooker and shred using two forks on a cutting board.
5. Drain all but 1 cup of the cooking liquid from the inner pot, and then return the shredded pork to the instant pot.
6. Add the remaining ½ of the maple syrup and seasonings, and the liquid smoke. Add additional seasonings if desired.
7. Sauté for 3-5 minutes while stirring to combine flavors.
   

Want to serve it as taco filling? Add diced tomato, fresh lime, diced onions and shreeded cheese. If you're making it as a game day meal, just keep it in the warm setting of the Instant Pot and let guests serve themselves.

Want to make it as a pulled pork sandwhich? Add the meat between two buns and make your own may-free coleslaw to top the sandwhich with. You can even add a dressing too.

Want to enjoy it on a salad? Keep it low carb and serve it on top of a salad. You can add diced tomato, cheddar cheese and buttermilk ranch dressing on top. Serve it with fresh romaine lettuce.

Notes

Store leftovers in an air-tight container. Pulled pork can be frozen for up to 3 months. Re-thaw in the refrigerate. To re-heat, use a microwave-friendly bowl and reheat on a high setting in the microwave.

Recommended Products

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

• 
  Lazy Kettle Brand All Natural Liquid Smoke 
• 
  Instant Pot Duo 60 321 Electric Pressure Cooker, 6-QT, Stainless Steel/Black

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 368Total Fat: 27gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 20gCholesterol: 163mgSodium: 138mgCarbohydrates: 13gFiber: 0gSugar: 3gProtein: 44g

**Nutritional facts are calculated by a third party. Actual values may vary.

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