I’ve been researching how to make the best pulled pork in the Instant Pot, and it seems that opinions vary quite a bit. A few basic principles make any meat taste better, though. These steps include seasoning the meat beforehand with either a marinade or dry rub, searing the meat to create a crisp exterior, and using a natural release for more juicy meat. I wanted to keep the ingredient list to a minimum, so I stuck with my favorite store-bought sauce.

Marinade vs. Dry Rub

I opted for a marinade instead of a dry rub. As a general rule, I dislike the process of applying dry rubs because I don’t enjoy touching raw meat. Also, I usually have some flat soda lying around, hence, the marinade.

Start with a pork roast. I usually use part of a picnic or shoulder (butt) roast. Both work great for this recipe. I aim for about 2 lbs. of boneless meat to serve my family. Cut the roast into several pieces, about 1 lb. each.

Marinate the pork in the following for 6+ hours:

1 can of root beer, cola, or any soda you think will taste good

1 T. liquid smoke

Searing the Pork

Heat the Instant Pot on Saute until it says “Hot”. Drain and discard the marinade from the pork. Sear it on each side for 5 minutes, then remove the roast to a plate.

Pour into the pot and scrape the bottom (deglazing):

1/2 c. chicken broth

Put the pork back in the pot and cook at high pressure for 60 minutes with a natural release.

Set aside any excess juice from cooking and shred the pork. Mix into the shredded pork:

1/2 c. Sweet Baby Ray’s sweet and spicy barbecue sauce (or your favorite sauce)

cooking liquid if you want more moisture

What to Serve With Pulled Pork

Serve the pulled pork on buns or just by itself with your favorite sides. I think corn on the cob is an excellent choice!