Name: Instant Pot Root Beer Pulled Pork Recipe
Prep time: 20 min
Cook time: 1 h 10 min
Yield: 6
Ingredients: 2 ½ teaspoons garlic powder; 2 tsp onion powder; 1 tbsp kosher salt; 2 tsp black pepper; 1 tsp ground coriander; 1 tsp smoked paprika; 3 lb pork shoulder, cut into 6–8 equal pieces; 1 tbsp canola oil; ½ medium yellow onion; 1 ½ cup root beer; 3 tbsp distilled white vinegar; ½ cup barbecue sauce; ½ medium green cabbage; ½ cup red onion; 1 Carrot; 1 tbsp apple cider vinegar; 2 tbsp mayonnaise; 1 tsp kosher salt; ¼ tsp freshly ground black pepper; sandwich roll; barbecue sauce

instant pot root beer pulled pork recipe

How To Make Instant Pot Root Beer Pulled Pork

We can’t get enough of this easy root beer pulled pork recipe. Let the Instant Pot do all the work, leaving you with the juiciest barbecue pork. Serve on buttery brioche buns or as sliders and top off with a simple pickled onion slaw.

Preparation: 20 minutes

Cooking: 1 hour 10 minutes

Total: 1 hour 30 minutes

Serves:

Ingredients

2 ½teaspoons garlic powder
2tsponion powder
1tbspkosher salt
2tspblack pepper
1tspground coriander
1tspsmoked paprika
3lbpork shoulder, cut into 6–8 equal pieces
1tbspcanola oil
½mediumyellow onionminced
1 ½cuproot beer
3tbspdistilled white vinegar
½ cupbarbecue sauce
½mediumgreen cabbageshredded
½cup red onionpickled
1carrotshredded
1tbspapple cider vinegar
2tbspmayonnaise
1tspkosher salt
¼tspfreshly ground black pepper
sandwich roll
barbecue sauce

Instructions

To make the pulled pork:

In a small bowl, combine the garlic powder, onion powder, salt, pepper, coriander, and paprika.
Add the pork to a large bowl and sprinkle with the spice mixture, tossing to coat evenly.
Turn an Instant Pot to the sauté setting. Add the canola oil and heat on medium heat. Working in batches, add the pork to the pot in batches and brown all over, 2 to 3 minutes per side. Transfer to a cutting board.
Add the onion to the pot and cook for 3 to 5 minutes, scraping up any browned bits from the bottom of the pot, until the onion is soft and translucent. Add the root beer, vinegar, and barbecue sauce to the pot and stir to combine.
Return the pork to the pot, nestling the pieces in together so they fit in a single layer and are sitting evenly in the cooking liquid. Put on the lid and seal the pressure valve.
Cook on normal pressure for 60 minutes. Once the timer has stopped, let the valve naturally release for 15 minutes before manually opening the valve.

To make the pickled onion slaw:

In a medium bowl, combine the cabbage, pickled onions, carrot, vinegar, mayonnaise, salt, and pepper. Toss well to coat. Chill in the refrigerator until ready to serve.
Using tongs, transfer the pork from the Instant Pot to a large bowl. Turn Instant Pot to the sauté setting and reduce the braising liquid by half, 10 to 12 minutes.
Meanwhile, use 2 forks to shred the pork into small pieces, discarding any large pieces of fat or sinew.
Starting with ½ cup, gradually add the reduced braising liquid back to the pork until juicy and well-coated.
To serve, spread barbecue sauce on both sides of each roll. Place a generous scoop of pork on each bottom bun and top with a small scoop of pickled onion slaw. Top with the top bun and serve.
Enjoy!