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Instant Pot Pulled Pork sandwich with coleslaw on white plate

Instant Pot Pulled Pork

Instant Pot Pulled Pork is delicious and super tender pork shoulder. The meat can be used for pulled pork sandwiches, tacos, served over rice, or with potatoes.

Course Dinner, Main Course
Cuisine American
Keyword pressure cooker pulled pork
Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Pressure Building and Release 22 minutes
Total Time 1 hour 42 minutes
Servings 5 - 8
Calories 234 kcal
Author Sandy Clifton


Spice Rub

  • 3 Tablespoons Brown Sugar
  • 1 ½ Tablespoons Smoked Paprika
  • 2 teaspoons Salt
  • 1 teaspoon Pepper
  • 1 teaspoon Garlic Powder
  • ½ teaspoon Onion Powder
  • 3 teaspoons Chili Powder
  • 2 teaspoons Cumin
  • ¼ teaspoon Cayenne Powder (optional), for heat


  • 3-4 lbs Pork Shoulder Roast (Pork Butt) Fat trimmed off, and cut in 1lb chunks
  • 1 Onion, cut in eighths
  • 1 (12 oz) can Dr. Pepper or Cola (or 1 ½ cups chicken stock or water)
  • 2 Tablespoons Brown Sugar (or more to taste)
  • ½ teaspoon Salt (or more to taste)


  1. Mix the spices together for the rub. Remove 2 Tablespoons of the mix and set aside for later.

  2. Rub all sides of the pork roast chunks generously with the spice rub. Set meat aside.

  3. Cut the onion into 8 pieces (cut in half, then cut each half into 4 pieces). Put the onion into the inner cooking pot of the pressure cooker.

  4. Pour the can of pop (or water/broth) into the the pot over the onion*.

  5. Set the pork chunks on top of the onions. Sprinkle the brown sugar over the pork.

  6. Place the lid on and lock into place. Set the steam release knob to the sealing position.

  7. Press the Pressure Cook/Manual Button (or use dial) and then the +/- button (or dial) to choose 65 minutes. High Pressure.

  8. After the cooking time has finished, let the pot sit undisturbed for 15 minutes. Then turn the steam release knob to the Venting position (or push button) to manually Quick Release the remaining pressure/steam.

  9. When the pin in the lid drops down, open it and remove the meat to a large bowl. Use a slotted spoon to get the onions out and add to the meat. Use two forks to shred the meat.

  10. Sprinkle the reserved spice rub and ½ tsp salt into the meat. Mix well. Taste and add more salt and/or brown sugar, if desired.

  11. Use a large spoon (or a fat separator) to skim off the fat from the cooking liquid that is still in the pot. Then add ½ - 1 cup of the liquid to the meat and mix in. You can add more of the liquid to the meat if you like it more moist.

  12. Serve on buns, or over rice or potatoes, or in tortillas.

Recipe Notes

*To add a more spicy kick, add a chipotle in adobo sauce added in with the cooking liquid.