Ingredients:
- 3 pound pork shoulder cut into 4 large chunks
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- 1 can coca cola - may sub dr pepper or root beer
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- 2 ½ cups bbq sauce - see note
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- 4 tablespoons apple cider vinegar
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- 2 Teaspoons garlic powder
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- 6 hamburger buns - for serving
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Directions:
- Turn on Instant Pot or Pressure Cooker.
- Add pork to a lightly greased pressure cooker/instant pot. Pour coca cola over the pork.
- Stir together 2 cups bbq sauce, brown sugar, apple cider vinegar, garlic powder, and onion powder. Pour over pork.
- Place lid on the pressure cooker, sliding into the locked position. Set to pressure cook for 45 minutes. Do a natural release for 10 minutes, then turn valve to the vent position. Once float valve has dropped, remove lid.
- Use two forks to shred pork into small chunks. Use a slotted spoon to transfer pork to a bowl (discard liquid from pressure cooker) and stir remaining 1/2 cup bbq sauce with shredded pork.
- Serve pulled pork on hamburger buns. Optional sandwich toppings to take your pulled pork to the next level: mayo, extra bbq sauce, and cole slaw.
Notes
Pro Tip: My favorite tip for choosing bbq sauce is to pick two different flavors – like a sweet + smoky, or a sweet + spicy. I love the depth of flavor it adds to the pork when you use two different kinds of bbq sauce together.
Follow the instructions for preparation for Instant Pot/Pressure Cooker, but to use a slow cooker, cover, and cook on low for 6 hours before shredding pork.
From Frozen: If using frozen pork that has not been cut into four chunks, increase pressure cooking time to 1 hr 20 mins to yield fully cooked, very tender pork.
Thanks to our friends at Le Creme De La Crumb for this great recipe!