Instant Pot BBQ Pulled Pork

Super juicy and tender, fall-apart tender Instant Pot BBQ Pulled Pork with slow cooker option. Easy to make and totally delicious, this is the perfect year-round recipe for bbq pork lovers! 

Loving your instant pot but can’t decide what to make? Here are some of my absolute favorites: Instant Pot Shredded Chicken Tacos, Instant Pot Honey Teriyaki Chicken, and Instant Pot Pot Roast with Mashed Potatoes and Gravy

Instant Pot BBQ Pulled Pork easy main dish recipe | lecremedelacrumb.com

For some reason pulled pork just screams Summer to me, but honestly I make this easy Instant Pot BBQ Pulled Pork all year round, it’s SO GOOD.

Today I’m going to teach you how to make super juicy and tender bbq pulled pork in your Instant Pot or pressure cooker. And I’ve even got instructions for you if you’re still loving on that slow cooker and haven’t made the leap to a pressure cooker just yet!

This recipe is so family-friendly, even the pickiest of eaters will down this ultra tender bbq pork. My toddlers even had some and that is saying something because I have the toughest time getting them to eat anything but mac and cheese some days!

Instant Pot BBQ Pulled Pork easy main dish recipe | lecremedelacrumb.com

First things first, the bbq sauce. The recipe calls for 2 1/2 cups of bbq sauce. Feel free to make your own bbq sauce from scratch (been there, done that, LOVE IT) if you’re feeling up to it.

But if you just want as quick and easy as possible, go ahead and use your favorite store bought bbq sauce. I do this all the time!

My favorite secret when using store bought bbq sauce in this pulled pork, is to choose two different, but complimenting bbq sauce flavors. Usually a sweet paired with smoky, spicy, or something tangy like a Carolina-style sauce. Using two kinds of bbq sauce really kicks up the flavor.

This recipe also calls for one can of Coca Cola. You can swap this out for Dr. Pepper, or Root Beer! Use your personal preference or whatever you’ve got on hand. The main purpose is to tenderize the pork and any of these will work great.

Instant Pot BBQ Pulled Pork easy main dish recipe | lecremedelacrumb.com

How do you make pulled pork in an Instant Pot or pressure cooker?

  • Cut pork roast into 4 equal pieces. Combine in pressure cooker with Coca Cola, Dr. Pepper, or Root Beer.
  • Stir together bbq sauce, vinegar, brown sugar, garlic powder, and onion powder and pour over pork.
  • Cover and set to pressure cook setting for 45 minutes. Use natural release for 10 minutes, then quick release.
  • Uncover pressure cooker and shred pork. Transfer pork to a bowl, discard juices, and stir bbq sauce into pork.
  • Serve on hamburger buns.

Can I use frozen pork roast?

Yes! For results, use thawed pork that has been cut into four sections. If you want to use a frozen pork roast, you will need to increase cooking time by about forty minutes to yield really tender pork.

Can I use a slow cooker?

Absolutely! Instead of pressure cooking, you can slow cook the pork in a crockpot for 6-8 hours on low for really juicy, tender pork.

Instant Pot BBQ Pulled Pork easy main dish recipe | lecremedelacrumb.com

I love to use this Instant Pot BBQ Pulled Pork in salads, tacos, wraps, and sandwiches!

For sandwiches, I like to use hamburger buns spread with mayo. You can take it to the next level by adding extra bbq sauce and topping the pork with a heap of prepared coleslaw – I love that crunch!

This is an easy recipe for bbq pulled pork, made super tender and juicy in your Instant Pot/pressure cooker, or even in your slow cooker. So full of flavor and easy to customize, this dish will satisfy your bbq cravings all year long without heating up your oven or dirtying a bunch of dishes.

Instant Pot BBQ Pulled Pork easy main dish recipe | lecremedelacrumb.com

What people are saying about this Instant pot BBQ Pulled Pork Recipe

“WOW!! First, thank you so much for answering all my questions, even the stupid ones. I made this for dinner tonight and since I had a larger (5 LBS) pork shoulder i had to add more of everything. This was worth every minute that went into making it. Thank you for the amazing recipe, its been added to my IP cookbook.” – Holly

“Most excellent recipe! I followed as written and it turned out great! Will be making this many times to come. thank you!” – Jennie


Instant Pot BBQ Pulled Pork easy main dish recipe | lecremedelacrumb.com
4.94 from 16 votes
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Instant Pot BBQ Pulled Pork

Super juicy and tender, fall-apart tender Instant Pot BBQ Pulled Pork with slow cooker option. Easy to make and totally delicious, this is the perfect year-round recipe for bbq pork lovers! 

Course Main Course
Cuisine American
Keyword bbq, instant pot, pork, slow cooker
Servings 6 people
Author Tiffany

Ingredients

  • 3 pound pork shoulder cut into 4 large chunks
  • 1 can coca cola may sub dr pepper or root beer
  • 2 1/2 cups bbq sauce see note
  • 1/3 cup brown sugar
  • 4 tablespoons apple cider vinegar
  • 2 teaspoons garlic powder
  • 1 teaspoon onion powder
  • 6 hamburger buns for serving

Instructions

Instant Pot/Pressure Cooker

  1. Add pork to a lightly greased pressure cooker/instant pot. Pour coca cola over the pork. 

  2. Stir together 2 cups bbq sauce, brown sugar, apple cider vinegar, garlic powder, and onion powder. Pour over pork. 

  3. Place lid on the pressure cooker, sliding into the locked position. Set to pressure cook for 45 minutes. Do a natural release for 10 minutes, then turn valve to the vent position. Once float valve has dropped, remove lid.

  4. Use two forks to shred pork into small chunks. Use a slotted spoon to transfer pork to a bowl (discard liquid from pressure cooker) and stir remaining 1/2 cup bbq sauce with shredded pork. 

  5. Serve pulled pork on hamburger buns. Optional sandwich toppings to take your pulled pork to the next level: mayo, extra bbq sauce, and cole slaw. 

Slow Cooker

  1. Follow the instructions for preparation for Instant Pot/Pressure Cooker, but to use a slow cooker, cover, and cook on low for 6 hours before shredding pork. 

Recipe Notes

My favorite tip for choosing bbq sauce is to pick two different flavors - like a sweet + smoky, or a sweet + spicy. I love the depth of flavor it adds to the pork when you use two different kinds of bbq sauce together.

If using frozen pork that has not been cut into four chunks, increase pressure cooking time to 1 hr 20 mins to yield fully cooked, very tender pork. 

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Comments

The recipe calls for a 13 pound roast….Should that be 1 3 pound roast?

    Hi Sandra- the recipe is calling for 1, 3 pound roast. Sorry for the confusion!

      You should update the recipe to show 1.3 lbs.

        Hi Tony- the recipe is correct as is. It calls for one 3 lb roast, not a 1.3 lb roast. 🙂

          I read it 3 times then just went to the comments to see someone else said anything. as it stands to a lot of people it say 13. maybe take out the 1 and just put 3lb pork roast? it is really confusing.


          I’m late to this party, I know… all writing style guides recommend separating the numbers by spelling the quantitiy of units and writing numbers for the volume or weight. So yes, “one 3-lb roast” would be correct and remove confusion.

          I will eventually make 13 lbs’ worth of this, though… yum yum!

          Excited to hear that you enjoyed this recipe 🙂

Sounds great. Can you use diet soda in this .
Thank you

    Hi Nanci- You can totally use diet soda for this! Hope you love it! 🙂


wow!! This is my favorite. And thanks to this article I can do it myself


Most excellent recipe! I followed as written and it turned out great! Will be making this many times to come. thank you!

    So happy you love it Jennie! I even love the leftovers for a sandwich the next day!! Thanks for the great feedback!

What kind of beef roast would you RECOMMEND for SOMeone WHo DOESn’t Eat PORK?

    Probably some type of chuck roast!

This looks amazing! Unfortunately I don’t eat pork, so wondered What you would recommend for a beef roast.

    The cook time will be the same for both types of meat!

      Sorry it sent tWice. Thank you! I will definitely try that.

WHEN you say lightly greased do you mean WItH cooking Oil? Thank you, i plaN tO make this on monday. Im new to thE IP AND I AM STILL TRYING TO FIND RECIPES.

    Hi Holly! Either cooking oil or spray! Either will work out fine!!

      I didnot see thiS posted so i emailed you with a few more questions. Im making this for dinner tonight and was confused on a few things. Also, im doing this on my phone and so i that is what is causing the weird capitalization errors.

      ActuAlly, i cou po th email Here since i can see them n f s reason.

      I just got back from the store and all they had was a 5 pound pork shoulder. I know the cooking time doesn’t change but if I double the ingredients that would be for a 6 lb pork shoulder, so how much do you recommend I use? And when you say set to pressure cook for 45 minutes, do I put it on high or just normal? Thank you So much

        With that big of a cut of meat you are going to need to increase the cooking time for sure! When using the Instant Pot for this, I am speaking of using the high setting for sure! So , set yours to high pressure! The recipe calls for 45 minutes for a 3 lb, however with it being a 5 lb you will probably need an additional 20-25 minutes or somewhere near there! If you take the lid off and it’s not pull apart tender, it needs to cook longer.

          Oh, i thought that the cooking time would stay th same! Would i double the ingrediEnts 8 tbs apple cider vinegar, 4 tsp onion powder, 2 cans of coke, 5 cups of bbq sauce , etc? I’m sorry for all the questions 😐 even th it is 5 and not 6 pounds. I think thats all my questions. Sorry!


          I DID A ~5.5 LB PORK BUTT LAST NIGHT. I SLICED IT UP INTO 6 OR 7 CHUNKS AND SET THE PRESSURE FOR AN HOUR. I USED 16 oZ OF SODA, DOUBLED THE SPICES AND VINEGAR IN 3 CUPS OF bbq SAUCE (FOR THE POT). everything WORKED OUT WELL. I HAD TO SCOOP THE MEAT OUT OF THE POT AS IT WOULD BREAK UP IF I TRIED TO USE A FORK. I THINK THAT AS LONG AS YOU KEEP THE CHUNKS ON THE SMALLER SIZE THERE’S NO NEED TO INCREASAE THE COOK TIME AS MUCH.

          Sounds like you did a fantastic job! Thanks for your input, Keith!


WOW!! First, thank you so much for answering all my questions, even the stupid ones. I made this for dinner tonight and since i had a larger (5 LBS)pork shoulder i had to add more of everything. This was worth every minute that went into making it. Thank you for the amazing recipe, its been added to my IP cookbook.

    So glad it turned out so good for you! 🙂 Thanks for your feedback, Holly!

This was super yummy! Thank you!

    Glad that you loved it! Thanks for your feedback, Linda!

So good! I made it with chicken breadts and it also Came out great.

    Yum! I bet that was great!! Thanks for sharing 🙂

I could only find 4lb roasts and got 2 because i have a big family. Is that too much to make at once? What time would i Cook for?would i need to more than double ingredients?

    Hi Amy- I am not 100% positive on this one… First, you’ve got to make sure that all that meat doesn’t make the pot too full! It has a max fill line, you can’t go past that! (it will make a huge mess!) If it fits with the wet ingredients, too.. perhaps it might be just fine? You’ll have to most likely double the cooking time for that much meat! If you take the lid off and the meat isn’t pull apart tender, it needs more time. To play it safe, you might need to do it separately. Double the wet ingredients should work. I’d love to hear how it turns out if you give it a try for sure!

I didn’t cut my roast into chunks…It almost done cooking..what should I do

    Unfortunately your cooking time may have to increase! When it’s done cooking correctly you should be able to pull the meat apart with two forks easily. If you can’t, you need more time.


just made this, and it was amazing!! I didn’t have any apple cider VINEGAR, so i just use white. but it was still amazing! I also used pepsi because that’s what i had on hand/ i live in the country so going to the store wasn’t an option. Thank you!

    Leslie- great job using what you had on hand!! Thanks for sharing your input- glad that you loved this recipe!


I agree with the 13 lb comments. I actually bought 13 lbs worth of boston butt .. this recipe REALLY needs to say 3 lbs of pork shoulder, not 1 3 lb pork SHOULDER. Fortunately i ended up buying two 6 lb boston butts so i just froze one package and will make a double batch.

    I’ve changed it. Thanks for your feedback. This dish freezes well if you do make a double batch! Freeze half of it for a quick, easy dinner in the future!


Awesome! Used 2 defrosted pork TENDERLOINs and followed receipe tO a t. Used a hand mixer to shred, and then drained juices into a colander to drain. Yummy!


Awesome! Used 2 defrosted pork TENDERLOINs and followed receipe tO a t. Used a hand mixer to shred, and then drained juices into a colander to drain. Yummy! Also…almost Forgot….no pop on hand, so used a lime-a-riTa. 👍

    Great job!! Sounds like it turned out great with your substitution! Thanks for stopping by, Kandy!

Can you make this recipe with a beef roast? Dont eat pork and ive been looking for a bbq beef sandwich recipe!

    I haven’t done this with this recipe but I think it would work!

My Husband bought this 2.73lb.bone in Sirloin end Pork Roast(I never heard of this cut in pork before) when he was suppose to bring home a beef roast. Could I use it for this recipe in a slow cookeR? (I don’t know why this message is all in caps, my email is suppose to be lower case)

    Hi Teresa- I haven’t used that cut of meat for this recipe before so I can’t say for sure but I think it might turn out alright in the slow cooker. Definitely let me know!!

Quick question…All i have is 7up on hand…can i use that or does it need to be a dark pop?

    I recommend using a dark soda! However, I haven’t ever made it with a light soda like 7 up, so I can’t say for sure!


Tried this last night and it was delish! the only think that I would change next time is a reduction in the amount of sugar, but that is personal taste. hubby and mother in law loved it as it. Can’t wait to make it again.

    Super excited to hear that you and your family loved this recipe, Kim! Thanks for your feedback!

Thank you for your recIPE. iT WOULD BE HELPFUL FOR THE NEWBIES TO SPECIFY HIGH PRESSURE COOK. IN THE BEGINNING. i HAD TO SCROLL THROUGH COMMENTS TO FIND THAT ANSWER. sORRY ABOUT THE CAPS – WON’T CHG TO LOWER CASE.

    Thanks for your input, Karen!


Tried this in my new Mealthy multipot.
Had a 9lb Boston butt cut 6lb of it into several large chunks and trimmed excess fat.
Doubled the other ingredients – came to just below the max line.
Used Meat/Stew setting, High mode, High Pressure, 1hr 30 min
After letting it naturally depressurize, the meat was literally falling apart – absolutely delicious!!
Definitely a keeper. I may add some chipotle next time, but not reeally necessary.

    Sounds like you did a great job!! Thanks for sharing your input, Bill! Chipotle would be great in this- nice thinking


fantastic recipe! I cooked a 9lb butt(90minutes), used dr. Pepper, but realized I didn’t have brown sugar, so I left it out(I used a sweet BBQ store bought sauCe, so figured it was fine). It was amazing, my family and the neighbors loved it.

    Great job, Sarah! Sounds like you did awesome. Thanks for your feedback! I am excited to hear that you and your company loved this one!


I love this recipe. Have made it several times already & will be making it several more times.

    Yay! Super excited to hear that you love this recipe! Thanks for your feedback, Mary!

Not sure what happened but my pork was undercooked and flavorless. I did An extra 20 minutes, And it just turned out rubbery.

    Sorry to hear that! I haven’t had that issue before… I am not positive what went wrong for you!

I am cooking a 7lb roadt for this recipe. Should i double the ingredients or the cook time?

    You will for sure need a longer cook time! I do recommend doubling the ingredients as well.. the more sauce, the better!

Hi Tiffany! thanks for sharing! I can’t wait to try this. One thing i noticed is when i try to scale the recipe for more people all the ingredients chance except for the pork amount. not sure what that glitch maybe but wanted to let you know!

    Thanks for the heads up!

      Do you haVe to use the bbq sauce? Or can it be left out.Can’t wait to try this recipe!!

        I definitely recommend using BBQ sauce- either homemade or store-bought.


MAde as directed..wish I ihad know I could uses diet..will next time. It was so very tender, tasty and easy. I set some aside for tacos later in the week. I made a 3lb roast and it was perfect.

    Great job, Mary! Excited to hear that you enjoyed this recipe! Great idea with saving the extra for tacos- thats what I do every time!


I AM NEW TO INSTANT POT USE, BUT AM A BBQ FANATIC, TRIED YOUR RECIPE, IT ROCKS. SINCE ITS COLD AND I CANNOT COMMIT TO 10-12 HOURS OF SMOKING A BUTT, THIS IS A GREAT OPTION.

lg

    Sounds like you did a great job even being a new IP user! Super excited to hear that you loved this recipe- thanks for your feedback!


ThanKs for this recipe, tiffany! Turned out perfect, fell apart coming out of the pot last night and even better Today on a sandwich.

    It sounds like you did a great job, Ivy! Thanks for your feedback!

This was delicious !!! I used Around 4 1/2 lbs of pork loin and did it 10 mins longer . It came out great and will be a new staple In our house!

    Great job, Chris! Super excited to hear that you and your family have found a new staple! Best compliment.

Can you use a frozen roast for this receipe? What what about the cooking times? Thank you, cant wait to try this

    For best results, use thawed pork for sure! If you want to use a frozen pork roast, you will need to increase cooking time by about forty minutes to yield really tender pork.

I have an 8 quart instant pot. If I wanted to double the recipe & use two 3lb pork roasts each cut into 4 pieces how long would it take in the instant pot?

    The recipe calls for 45 minutes for a 3 lb, however with it being a 6 lbs of meat total, you will probably need an additional 30-40 minutes or somewhere near there! If you take the lid off and it’s not pull apart tender, it needs to cook longer.

I want to double the recipe. How long would I cook it in the instant pot?

What adjustments would you make for this recipe made in the oven?

    Hi Monica- I haven’t tried this recipe in the oven. It would totally be trial and error for me to figure that one out! Sorry I don’t have much input for that at this time!

just learning to use this instant pot. I did make this recipe yesterday and it was sooo delisheeosous.
I like to use manual button, but am having trouble figuring out how to change the lo/med/high button

    Hi Nancy- there should be a pressure level button that allows you switch between high and low!

Can you do this with Pork ribs? How long would they cook for in the instant pot?

    Hi Heather- I haven’t tried that with this recipe so I can’t say for sure!

Can I use a pork shoulder picnic roast with the bone in this recipe

    I haven’t used this cut of meat myself for this recipe but I think it could work!

Are you usi the trivet?