This Instant Pot Dr. Pepper Pulled Pork is a game-changer for busy weeknights, delivering tender, juicy meat in just over an hour. The sweet, caramelized notes of Dr. Pepper meld with smoky spices, creating a rich, irresistible flavor that’s perfect for sandwiches, tacos, or bowls.
With only 5 minutes of prep, you’ll love how effortlessly this dish comes together. The pork shreds into melt-in-your-mouth perfection, while the tangy, slightly sweet sauce coats every bite. It’s a crowd-pleaser that’s as easy as it is delicious—ideal for family dinners or impressing guests without the fuss.
What You’ll Need
- 3 pounds pork shoulder roast (1 roast; this is the best cut for pulled pork)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon seasoned salt
- ½ teaspoon ground black pepper
- 12 ounces Dr. Pepper (1 can; you can substitute with root beer or cola if preferred)
- 1 cup BBQ sauce (use your favorite brand or homemade)
How to Make It
- Season the pork: Rub the pork roast evenly with garlic powder, onion powder, seasoned salt, and black pepper.
- Prepare the Instant Pot: Place the seasoned pork roast into the Instant Pot.
- Add liquids: Pour the can of Dr. Pepper and BBQ sauce over the roast.
- Set up the Instant Pot: Secure the lid and ensure the knob is set to sealing, not venting.
- Cook: Press the Manual button and set the timer for 60 minutes. (For larger roasts, increase the time—e.g., 90 minutes for a 5-pound roast.)
- Release pressure: Once cooking is complete, allow the pressure to release naturally for 10-15 minutes, then carefully turn the knob to venting to release any remaining pressure.
- Shred and serve: Remove the pork from the Instant Pot, shred it using two forks, and mix it with the cooking liquid for extra flavor. Serve warm!
Perfect Pairings: Sauce and Topping Ideas
While the BBQ sauce in this recipe adds plenty of flavor, you can take your pulled pork to the next level with creative toppings. Try adding pickled jalapeños for a spicy kick, or coleslaw for a refreshing crunch. For a tangy twist, drizzle with apple cider vinegar or serve with cornbread on the side. Don’t forget extra BBQ sauce for dipping!
How to Serve Your Pulled Pork Like a Pro
This Dr. Pepper pulled pork is incredibly versatile! Serve it on buns for classic pulled pork sandwiches, or pile it high on tortillas for tasty tacos. For a low-carb option, try it over cauliflower rice or alongside roasted veggies. It’s also perfect for meal prep—just pair it with your favorite sides!
Storing and Reheating for Maximum Flavor
Store leftover pulled pork in an airtight container in the fridge for up to 4 days. To reheat, use the microwave for quick meals or warm it in a skillet with a splash of Dr. Pepper or BBQ sauce to keep it moist. For longer storage, freeze portions in ziplock bags for up to 3 months—just thaw and reheat when ready to enjoy!
Time-Saving Tips for Busy Cooks
To save time, prep your pork roast the night before by rubbing it with the seasoning mix and storing it in the fridge. When you’re ready to cook, simply add it to the Instant Pot with the Dr. Pepper and BBQ sauce. If you’re short on time, you can also use pre-made BBQ sauce or opt for a smaller roast to reduce cooking time.
Instant Pot Tips for Perfect Pulled Pork
Make sure your Instant Pot is set to sealing (not venting) to build pressure properly. After cooking, allow a natural release for 10-15 minutes before manually releasing any remaining pressure. This helps keep the pork tender and juicy. If you’re new to Instant Pot cooking, double-check the seal on the lid to ensure it’s secure before starting!
Instant Pot Dr. Pepper Pulled Pork Recipe
Equipment
- Instant Pot
Ingredients
- 3 pounds pork shoulder roast, 1 roast (best cut of pork)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon seasoned salt
- ½ teaspoon ground black pepper
- 12 ounces Dr. Pepper, 1 can
- 1 cup BBQ Sauce
Instructions
- Rub pork roast with garlic powder, onion powder, seasoned salt, and pepper. Place roast in Instant Pot.
- Pour Dr. Pepper and your favorite BBQ sauce on top of roast. Place lid on the Instant Pot and lock in place. Set the knob to sealing, not venting.
- Push the Manual button and set for 60 minutes. If your roast is bigger, cook it for longer. (For example if you have a 5 pound roast, you will need to cook it for 90 minutes.)