Instant Pot Pulled Pork

This Instant Pot Pulled Pork recipe transforms a modest cut of pork butt into tender, flavorful pulled pork in about an hour. The combination of a homemade seasoning rub, a splash of soda, and apple cider vinegar creates a perfect balance of sweet and tangy, making it an excellent main dish for sandwiches or family dinners. It’s an easy way to get that slow-cooked taste without the long wait.

I first made this on a weeknight when I was short on time, and it quickly became a go-to for busy evenings. Now my family asks for it on repeat because of the juicy texture and bold flavor.

Ingredients

• Boneless pork butt: known for its rich marbling, it stays juicy when cooked
• Brown sugar: adds natural sweetness and helps caramelize the surface
• Paprika: brings a mild smoky depth; using a high-quality paprika elevates the rub
• Garlic and onion powder: staple aromatics that boost flavor without overpowering
• Chili powder and cayenne powder: add mild warmth without making the dish too spicy
• Soda such as root beer, Dr Pepper, or Coca Cola: tenderizes the meat and adds subtle sweetness through carbonation and acid
• Apple cider vinegar: balances the sweetness with a touch of tang
• Barbecue sauce: your preferred variety to finish the dish with vibrant and tangy notes

Instructions

Sauté the Aromatics and Prepare the Pork:

First, bring the pork butt to room temperature by pulling it out of the refrigerator a few hours before cooking. Using paper towels, pat the pork dry to remove excess moisture. Meanwhile, mix the seasoning rub by combining brown sugar, salt, garlic powder, onion powder, paprika, chili powder, and cayenne powder until evenly blended.

Apply the Rub Generously:

Sprinkle the seasoning rub all over the pork, ensuring thorough coverage. For an even deeper flavor, wrap the rubbed pork tightly in plastic wrap and refrigerate overnight. Take it out a few hours before cooking to come back to room temperature.

Prepare the Instant Pot Base:

Pour the soda and apple cider vinegar into the bottom of the Instant Pot. Stir just to combine these liquids—they act as a flavorful braising liquid that tenderizes the pork as it cooks gently under pressure.

Pressure Cook the Pork:

Place the seasoned pork butt directly into the pot, nestling it in the soda mixture. Pour half the bottle of barbecue sauce over the pork if desired. Seal the lid securely, making sure the pressure release valve is set to seal. Set the Instant Pot to manual high pressure for about 60 minutes, estimating 20 minutes per pound of pork.

Release Pressure and Shred the Meat:

When cooking ends, allow the pressure to release naturally for 10 minutes—this gradual release lets the pork rest and retain its juices. Then carefully do a quick release to vent any remaining pressure. Remove the pork to a cutting board and shred it using two forks, discarding any excess fat and liquid left behind.

Finish with Barbecue Sauce:

Toss the shredded pork with the remaining barbecue sauce, stirring well so every bite gets coated in that rich, tangy flavor.

My favorite aspect of this recipe is the soda’s magic—it tenderizes the pork beautifully without overpowering it. I remember the first time I made this, my kids couldn't believe it was ready so fast, and it became a regular at weekend cookouts.

Storage Tips

Cool pulled pork completely before storing it in an airtight container. It keeps well in the refrigerator for up to four days. To keep it longer, freeze in portion-sized bags or containers and thaw overnight in the fridge before reheating.

Ingredient Substitutions

If you don’t have pork butt, pork shoulder works well as it also has enough fat to stay moist. Try cola if root beer or Dr Pepper aren’t available—they all add that sweet acidity needed for tender pork. For a dry rub variation, swap brown sugar for coconut sugar or maple sugar.

Serving Suggestions

Pile the pork high on a toasted bun with Southern cole slaw for a classic pulled pork sandwich. Serve alongside roasted vegetables or cornbread for a complete Southern-inspired meal. Mix into tacos with fresh pineapple salsa for a tasty twist on Mexican street food.

This Instant Pot pulled pork delivers tender, flavorful meat fast, making it perfect for sandwiches, tacos, or feeding a crowd. Make a double batch and freeze portions for easy meals throughout the week.

FAQs About This Recipe

→ What spices create the best rub?

A blend of brown sugar, salt, garlic and onion powder, paprika, chili powder, and a touch of cayenne offers rich, balanced flavor without overwhelming heat.

→ How does soda contribute to the cooking process?

Soda adds sweetness and uses carbonation and acidity to tenderize the meat during cooking, enhancing moisture and taste.

→ Can this be made in a slow cooker instead?

Yes, it can be adapted for a slow cooker but will take several hours longer to reach the same tenderness and shreddability.

→ What's the difference between pork butt and shoulder?

Pork butt is from the thicker, upper shoulder area with more marbling, ideal for shredding; pork shoulder is leaner and thinner, yielding slightly different texture.

→ How to select the best pork cut for shredding?

Choose a pink pork butt with good fat marbling. The fat ensures flavor and tenderness after cooking.

→ Why let the pork rest before cooking?

Resting the pork at room temperature removes chill, promoting even cooking and better texture throughout.