A simple and tasty pulled pork recipe made in the Instant Pot® with the flavoring of Dr Pepper®.

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Recipe Summary

prep:
10 mins
cook:
1 hr
additional:
10 mins
total:
1 hr 20 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine soda and 1/2 cup barbeque sauce in a multi-functional pressure cooker (such as Instant Pot®). Add pork tenderloin. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 50 minutes. Allow 10 to 15 minutes for pressure to build.

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  • Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.

  • Remove pork loin and drain liquid from the pot. Shred pork using 2 forks. Return to the pot and mix in remaining 1 1/2 cups barbeque sauce.

  • Serve on hamburger buns and top with coleslaw.

Cook's Note:

Add 5 minutes to the cook time if using frozen pork loin.

Nutrition Facts

627 calories; protein 25.4g; carbohydrates 106.1g; fat 10.5g; cholesterol 71mg; sodium 1696.7mg. Full Nutrition
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Reviews (4)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/26/2019
Saved a huge amount of time using the IP. I've made something similar with root beer but I prefer this with Dr. Pepper. My KA stand mixer made quick work pulling the pork using the paddle. Read More
(6)
6 Ratings
  • 5 star values: 6
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
01/26/2019
Saved a huge amount of time using the IP. I've made something similar with root beer but I prefer this with Dr. Pepper. My KA stand mixer made quick work pulling the pork using the paddle. Read More
(6)
Rating: 5 stars
09/02/2020
Made using recipe, but used 3 pound tenderloin. Want to try adding bourbon. Read More
(1)
Rating: 5 stars
12/29/2020
The tenderloin is the secret! I've used pork shoulder and butt, but the tenderloin was just amazing. Tender, juicy, and easy to shred with my hand mixer. Texas Roadhouse quality! (Which IMHO, is amazing) The Dr Pepper definitely took this thing the extra mile over root beer. I used 4lbs of tenderloin and didn't change the recipe. Worked perfectly! I did brown the outsides of the tenderloin on the saute setting with olive oil in the IP before pressure cooking. I will definitely be making this again! Move over chicken, pork is the new staple in our house! Read More
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Rating: 5 stars
09/21/2020
I made this as instructed and it was exceptional. So easy. I made it early and stuck it in the fridge and just reheated it for dinner. That way I didn't have to worry about it when my dad came over. My dad has a very touchy stomach and doesn't finish his dinner. I was surprised I paired this with coleslaw on the side rather than on the sandwich and he ate it all. Highly recommend. Read More
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