Dr. Pepper Pulled Pork Perfection: An Instant Pot Recipe for Sweet & Savory Delight
Pulled pork is a classic comfort food, perfect for sandwiches, sliders, tacos, or even just enjoyed on its own. And while traditional methods involve hours of slow cooking or smoking, this Instant Pot Dr. Pepper Pulled Pork recipe delivers tender, flavorful results in a fraction of the time. The secret ingredient? Dr. Pepper, of course! The unique sweetness and subtle spices of Dr. Pepper create a surprisingly delicious and complex flavor profile that complements the savory pork perfectly. This recipe is incredibly easy to follow, making it a weeknight winner or a crowd-pleasing dish for your next gathering.
## Why This Instant Pot Dr. Pepper Pulled Pork Recipe Works
The Instant Pot is a game-changer for pulled pork. Here’s why:
* **Speed:** Forget hours of slow cooking. The Instant Pot drastically reduces the cooking time while still achieving incredibly tender and juicy pork.
* **Flavor Infusion:** The pressure cooking process forces the Dr. Pepper and spices deep into the pork, resulting in a more flavorful and aromatic dish.
* **Tenderness:** The high pressure breaks down the tough connective tissues in the pork shoulder, creating a melt-in-your-mouth texture.
* **Convenience:** It’s a one-pot wonder! Less mess and easier cleanup.
* **Consistent Results:** The Instant Pot provides a consistent cooking environment, ensuring perfectly cooked pulled pork every time.
## Ingredients You’ll Need
Here’s a list of the ingredients you’ll need to make this delicious Instant Pot Dr. Pepper Pulled Pork:
* **Pork Shoulder (Boston Butt):** 3-4 pounds, boneless or bone-in. A boneless roast is easier to shred, but a bone-in roast can add extra flavor.
* **Dr. Pepper:** 1 (12-ounce) can, regular or diet (both work well).
* **BBQ Sauce:** 1 cup, your favorite brand or homemade recipe. This will be added after shredding the pork.
* **Yellow Mustard:** 2 tablespoons. This helps tenderize the pork and adds a subtle tang.
* **Apple Cider Vinegar:** 2 tablespoons. Adds brightness and acidity to balance the sweetness.
* **Brown Sugar:** 2 tablespoons, packed. Enhances the sweetness and caramelization.
* **Smoked Paprika:** 1 tablespoon. Adds a smoky flavor that complements the pork.
* **Garlic Powder:** 1 tablespoon. For savory depth.
* **Onion Powder:** 1 tablespoon. For another layer of savory flavor.
* **Chili Powder:** 1 teaspoon. Adds a mild kick.
* **Salt:** 1 teaspoon, or to taste.
* **Black Pepper:** 1/2 teaspoon, or to taste.
* **Olive Oil:** 1 tablespoon. For searing the pork (optional).
* **Buns:** For serving (optional).
* **Coleslaw:** For serving (optional).
* **Pickles:** For serving (optional).
## Equipment You’ll Need
* **Instant Pot:** A 6-quart or larger Instant Pot is recommended.
* **Large Bowl:** For mixing the dry rub.
* **Tongs:** For handling the pork.
* **Fork:** For shredding the pork.
* **Measuring Spoons and Cups:** For accurate measurements.
## Step-by-Step Instructions: Making Instant Pot Dr. Pepper Pulled Pork
Follow these easy steps to create the most flavorful and tender Instant Pot Dr. Pepper Pulled Pork:
**Step 1: Prepare the Pork**
* Remove the pork shoulder from its packaging and pat it dry with paper towels. This helps the dry rub adhere better.
* Trim off any excess fat from the pork shoulder, leaving a thin layer for flavor. Don’t remove *all* the fat, as it contributes to the tenderness and moisture of the pork.
**Step 2: Make the Dry Rub**
* In a large bowl, combine the brown sugar, smoked paprika, garlic powder, onion powder, chili powder, salt, and black pepper. Mix well to ensure all ingredients are evenly distributed.
**Step 3: Apply the Dry Rub**
* Generously rub the dry rub mixture all over the pork shoulder, ensuring every surface is coated. Massage the rub into the meat for optimal flavor penetration. This is where most of the delicious flavor comes from, so don’t be shy!
**Step 4: Sear the Pork (Optional)**
* While searing is optional, it adds a beautiful crust and enhances the flavor of the pork. Turn on the Instant Pot to the “Sauté” function.
* Add olive oil to the Instant Pot and let it heat up for a minute or two.
* Carefully place the pork shoulder in the Instant Pot and sear it on all sides until browned, about 2-3 minutes per side. This step is important for building flavor; the Maillard reaction creates delicious compounds that enhance the overall taste.
* Remove the pork shoulder from the Instant Pot and set it aside.
**Step 5: Deglaze the Instant Pot**
* Pour the apple cider vinegar into the Instant Pot and scrape up any browned bits from the bottom of the pot. This is called deglazing, and it prevents the “Burn” error and adds flavor to the sauce.
**Step 6: Add the Remaining Ingredients**
* Place the seared pork shoulder back into the Instant Pot.
* Pour the can of Dr. Pepper over the pork.
* Spread the yellow mustard over the pork.
**Step 7: Pressure Cook**
* Close the Instant Pot lid and ensure the pressure valve is set to the “Sealing” position.
* Cook on high pressure for 75 minutes for a 3-4 pound roast. If your roast is larger, increase the cooking time by 15 minutes per pound. It’s always better to overcook slightly than undercook, as you can always shred it more finely.
**Step 8: Natural Pressure Release**
* Once the cooking time is complete, allow the Instant Pot to naturally pressure release for 15-20 minutes. This allows the pork to continue to tenderize.
* After the natural pressure release, carefully release any remaining pressure manually by moving the pressure valve to the “Venting” position. Be cautious of the hot steam.
**Step 9: Shred the Pork**
* Carefully remove the pork shoulder from the Instant Pot and place it on a large cutting board or in a large bowl.
* Use two forks to shred the pork into bite-sized pieces. If the pork is cooked properly, it should shred easily.
* Remove any large pieces of fat or gristle that you find while shredding.
**Step 10: Add BBQ Sauce and Serve**
* Pour the BBQ sauce over the shredded pork and mix well to coat. Taste and add more BBQ sauce if desired.
* Serve the Instant Pot Dr. Pepper Pulled Pork on buns with coleslaw and pickles, or enjoy it as part of a larger meal.
## Tips for the Best Instant Pot Dr. Pepper Pulled Pork
* **Don’t Skip the Dry Rub:** The dry rub is essential for adding flavor and creating a delicious crust on the pork. Don’t skimp on the ingredients or the amount you use.
* **Searing is Recommended (But Not Required):** Searing the pork adds another layer of flavor and a nice color. If you’re short on time, you can skip this step, but it’s worth the extra effort.
* **Don’t Overfill the Instant Pot:** Make sure the pork and liquid don’t exceed the maximum fill line of your Instant Pot. Overfilling can prevent the Instant Pot from reaching pressure properly.
* **Natural Pressure Release is Key:** Allowing the Instant Pot to naturally pressure release helps the pork retain its moisture and become even more tender. Don’t rush this step!
* **Adjust the BBQ Sauce to Your Preference:** Use your favorite BBQ sauce or experiment with different flavors. You can also add a splash of Dr. Pepper to the BBQ sauce for extra sweetness.
* **Use a Meat Thermometer (Optional):** If you want to be absolutely sure the pork is cooked through, use a meat thermometer to check the internal temperature. It should reach at least 203°F (95°C) for optimal tenderness.
* **Adjust Seasoning to Taste:** After shredding, taste the pork and adjust the seasoning as needed. You might want to add a little more salt, pepper, or BBQ sauce.
* **Make it Ahead:** Pulled pork is a great make-ahead dish. You can cook it a day or two in advance and store it in the refrigerator. Reheat it gently before serving.
* **Freezing Instructions:** Leftover pulled pork can be frozen for up to 3 months. Store it in an airtight container or freezer bag. Thaw it in the refrigerator overnight before reheating.
* **Serving Suggestions:** Get creative with your serving options! Besides sandwiches and sliders, you can use pulled pork in tacos, nachos, salads, or even loaded baked potatoes.
* **Don’t be afraid to experiment!** This recipe is a great base, but feel free to add your own personal touches. Maybe a dash of hot sauce for some heat, or some chopped onions or peppers for added flavor.
## Variations and Substitutions
* **Spicy Pulled Pork:** Add a pinch of cayenne pepper or a dash of hot sauce to the dry rub for a spicy kick.
* **Smoked Pulled Pork:** Use smoked paprika and a touch of liquid smoke for a smoky flavor without actually smoking the pork.
* **Pulled Chicken:** Substitute pork shoulder with chicken thighs for a leaner option.
* **Diet Dr. Pepper:** Using Diet Dr. Pepper will reduce the sugar content of the dish without significantly affecting the flavor.
* **Other Soda:** While Dr. Pepper is the star of this recipe, you could experiment with other sodas like Coca-Cola or root beer. Just be aware that the flavor will be different.
* **Homemade BBQ Sauce:** Make your own BBQ sauce for a truly customized flavor. There are countless recipes online to choose from.
## Serving Suggestions
Dr. Pepper Pulled Pork is incredibly versatile. Here are some delicious ways to serve it:
* **Pulled Pork Sandwiches/Sliders:** The classic choice! Serve on toasted buns with coleslaw, pickles, and your favorite BBQ sauce.
* **Pulled Pork Tacos:** Fill warm tortillas with pulled pork, shredded cheese, lettuce, salsa, and sour cream.
* **Pulled Pork Nachos:** Layer tortilla chips with pulled pork, cheese, beans, jalapeños, and your favorite nacho toppings.
* **Pulled Pork Loaded Baked Potatoes:** Top baked potatoes with pulled pork, cheese, sour cream, and green onions.
* **Pulled Pork Salad:** Add pulled pork to a bed of lettuce with your favorite salad toppings and dressing.
* **Pulled Pork Mac and Cheese:** Mix pulled pork into mac and cheese for a hearty and flavorful meal.
* **Pulled Pork Quesadillas:** Combine pulled pork with cheese in a quesadilla and grill until golden brown.
* **Pulled Pork Pizza:** Top pizza dough with BBQ sauce, pulled pork, cheese, and your favorite pizza toppings.
## Nutrition Information (Approximate)
*Note: Nutritional information will vary depending on the specific ingredients used, especially the BBQ sauce.*
* Calories: Approximately 400-500 per serving (without bun)
* Fat: 20-30g
* Saturated Fat: 8-12g
* Cholesterol: 100-150mg
* Sodium: 500-800mg
* Carbohydrates: 20-30g
* Fiber: 2-4g
* Sugar: 15-20g
* Protein: 30-40g
## Conclusion
This Instant Pot Dr. Pepper Pulled Pork recipe is a surefire way to impress your friends and family. It’s easy to make, packed with flavor, and incredibly versatile. The Instant Pot cuts down on the cooking time without sacrificing tenderness or taste. So, the next time you’re craving pulled pork, skip the slow cooker and give this recipe a try. You won’t be disappointed! Enjoy!
## Recipe Card
**Instant Pot Dr. Pepper Pulled Pork**
A sweet and savory pulled pork recipe made easy in the Instant Pot. Perfect for sandwiches, sliders, tacos, and more!
**Prep Time:** 15 minutes
**Cook Time:** 75 minutes
**Natural Pressure Release:** 15-20 minutes
**Total Time:** Approximately 1 hour 45 minutes
**Servings:** 8-10
**Ingredients:**
* 3-4 pound pork shoulder (Boston butt), boneless or bone-in
* 1 (12-ounce) can Dr. Pepper, regular or diet
* 1 cup BBQ sauce, your favorite brand
* 2 tablespoons yellow mustard
* 2 tablespoons apple cider vinegar
* 2 tablespoons brown sugar, packed
* 1 tablespoon smoked paprika
* 1 tablespoon garlic powder
* 1 tablespoon onion powder
* 1 teaspoon chili powder
* 1 teaspoon salt, or to taste
* 1/2 teaspoon black pepper, or to taste
* 1 tablespoon olive oil (optional, for searing)
* Buns, coleslaw, and pickles for serving (optional)
**Instructions:**
1. **Prepare the Pork:** Pat the pork shoulder dry and trim off any excess fat.
2. **Make the Dry Rub:** In a large bowl, combine brown sugar, smoked paprika, garlic powder, onion powder, chili powder, salt, and black pepper.
3. **Apply the Dry Rub:** Generously rub the dry rub mixture all over the pork shoulder.
4. **Sear the Pork (Optional):** Turn on the Instant Pot to the “Sauté” function. Add olive oil and sear the pork on all sides until browned, about 2-3 minutes per side. Remove the pork from the Instant Pot.
5. **Deglaze the Instant Pot:** Pour the apple cider vinegar into the Instant Pot and scrape up any browned bits from the bottom of the pot.
6. **Add the Remaining Ingredients:** Place the seared pork shoulder back into the Instant Pot. Pour the Dr. Pepper over the pork and spread the yellow mustard over the top.
7. **Pressure Cook:** Close the Instant Pot lid and ensure the pressure valve is set to the “Sealing” position. Cook on high pressure for 75 minutes (for a 3-4 pound roast).
8. **Natural Pressure Release:** Allow the Instant Pot to naturally pressure release for 15-20 minutes. Then, carefully release any remaining pressure manually.
9. **Shred the Pork:** Remove the pork shoulder from the Instant Pot and shred it into bite-sized pieces using two forks.
10. **Add BBQ Sauce and Serve:** Pour the BBQ sauce over the shredded pork and mix well to coat. Serve on buns with coleslaw and pickles, or as desired. Enjoy!
**Notes:**
* For a spicier pulled pork, add a pinch of cayenne pepper to the dry rub.
* You can use Diet Dr. Pepper for a lower-sugar option.
* Adjust the cooking time based on the size of your pork shoulder.
* Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
Enjoy your delicious Instant Pot Dr. Pepper Pulled Pork!