Instant Pot or Slow Cooker Dr. Pepper Pulled Pork Sandwiches

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You wouldn’t know by the size of the sandwich on my plate that I don’t normally like meat, much less pulled pork, but this Dr. Pepper Pulled Pork recipe has completely changed my mind on the “other white meat”. It has quickly become a family favorite with no leftovers for lunch the next day.

Dr. Pepper Pulled Pork Sandwich

I originally wrote this recipe with instructions on how to make shredded pork in the slow cooker but I have since become a die hard Instant Pot lover.  It was only natural that I test out my favorite pulled pork recipe in the pressure cooker and it’s no surprise that it turned out just as awesome as it did in the slow cooker with the benefit of cutting down the cooking.

 Dr. Pepper Pulled Pork Ingredients

    • 2 pound pork shoulder/butt (trimmed of excess fat)
    • 1 onion sliced
    • 2 cans of chopped green chilies
    • 1 can of Dr. Pepper
    • 1 TBSP apple cider vinegar
    • 2 Tsp liquid smoke
    • 2 Tsp garlic powder
    • 1 Tsp salt
    • 1/2 Tsp pepper
    • 1/2 Tsp smoked paprika
    • 1 Cup BBQ sauce

Slow Cooked Dr. Pepper Pulled Pork Ingredients

Instant Pot Dr. Pepper Pulled Pork Directions

    1. Trim pork butt/shoulder of excess fat
    2. Cut pork into medium chunks
    3. In a small bowl mix together garlic powder, salt, pepper and smoked paprika
    4. Coat all pieces of pork with the dry mixtures
    5. In a separate bowl mix together the onions, green chilies, Dr. Pepper and apple cider vinegar and liquid smoke and pour over meat
    6. Set Instant Pot to manual high pressure for 60 minutes, natural pressure release for 10 minutes
    7. Drain and reserve juices from Instant Pot
    8. Shred pork with 2 forks and add BBQ sauce. If needed, add some of the reserved juices.

The main ingredient for amazing Dr. Pepper Pulled Pork

Slow Cooker Dr. Pepper Pulled Pork Directions

      1. Trim pork butt/shoulder of excess fat
      2. In a small bowl mix together the garlic powder, salt, pepper and smoked paprika
      3. Rub dry mixture all over pork
      4. Place sliced onion in the bottom of the slow cooker and add the pork butt/shoulder
      5. In a separate bowl mix together the green chilies, Dr. Pepper, apple cider vinegar and liquid smoke and pour over meat
      6. Cook in slow cooker on high for 4-6 hours or low for 8-10 hours. (The meat should be so tender it literally falls apart when you pick it up.)
      7. Drain and reserve any extra juice from the crock pot.
      8. Shred pork with 2 forks and cover with BBQ sauce. If needed, add some of the reserved juice.

Menu Plan

Monday- chili and jalapeno cornbread

Tuesday- roasted chicken, green beans, wild rice

Wednesday- loaded sweet potato fries

Thursday- copycat Portilllo’s chopped salad, Chicago hot dogs

Friday – breakfast for dinner

Saturday- Dr. Pepper pulled pork and coleslaw

Sunday- grilled cheese and vegetable beef barley soup

Dr. Pepper Pulled Pork Sandwiches made in the Instant Pot or Slow Cooker

19 comments

  1. Sarah says:

    Oh YUM Denise!! I’m going to have to make this!! You had me at crock pot. ? and your menu plan….can I just move in? ??

  7. Charlene says:

    Thanks for sharing at our slow cooker instant pot link up party. I hope that you will join us again tomorrow 5/17/17 for our next party. This looks so yummy!

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  11. Peggy says:

    I made this recipe last night and the meat was so tender. It just fell apart and the flavor was great. Definitely will make this again.

  12. Robin says:

    Does the instant pot version of the recipe come out as tender as the slow cooker method?

  13. Melissa says:

    Hi! I’ve got a 6-7 lb butt. Should I triple the other ingredients? And/or adjust the slow cooker cooking time? Thanks!

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