This pork is too easy. And you have two options for cooking! I’ve provided a method for either your slow cooker or your Instant Pot. Either way, you can prep it, set it and forget it!
Using the instant pot requires liquid to bring it up to pressure. It’s normally broth or water, but this time I thought I’d have a little fun!
BBQ PULLED PORK
There are a few different names for the meat you need. At the store, you may see "pork roast", "pork shoulder" or worse yet, "pork butt" or "boston butt." This does not come from the pig's ass. It really is his shoulder. Which is why we should just call it the "shoulder." Better yet, let's stop talking about it.
I use Cheerwine for mine because I'm a Carolina Girl at heart. But you can use anything in its place. Another classic soda, chicken/beef/veggie broth, or even water, but that's boring. Don't be boring.
Serve this on its own or on buns with dill pickles. Yes, pickles. The sweetness of the sauce with the tang of the pickles is like a Kansas City/Carolina mashup that you need in your life. Try to trust me on this.
Ingredients
- 1 medium white onion (optional, but gives a good balance to the sweet sauce)
- 4-5 pounds Pork Roast (aka Pork Shoulder or Boston Butt)
- pork seasoning/dry rub, for sprinkling (optional, but super easy to find on store shelves and gives great flavor)
- 2 cups Cheerwine/Dr. Pepper/Coke/Broth/Water (whatever liquid you want, whatever you’ve got)
- 1 – 1.5 cups BBQ sauce
- 1 TBSP onion powder
- 1 TBSP garlic powder
- 1 TBSP salt
- Buns, for serving (if carbs are a thing you do)
- dill pickle chips, for serving (sweet + tangy forever)
Instructions
Slow Cooker Method
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Chop onion into thin slices and place in bottom of the slow cooker.
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Cut your pork roast into 4-5 large chunks. Sprinkle with pork dry rub seasoning.
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Place pork chunks in the slow cooker on top of the onions.
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Sprinkle the salt, onion powder and garlic powder on top of the meat.
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Slowly pour in your soda, broth or water.
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Pour the BBQ sauce on top of the pork.
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Close the lid and cook on LOW for 7-8 hours or HIGH for 4-5 hours. It’s gonna smell great. Resist the urge to open the lid over and over.
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With a slotted spoon, remove the pork and the onions. Shred with two forks, combining the onions into the shredded meat. Pork should be tender and fall apart nicely, but if you feel that it’s dry in places, pour some of the cooking liquid over the top.
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Pour some more bbq sauce over the pork and serve on buns and dill pickle chips.
Instant Pot Method
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Chop onion into thin slices and place in bottom of the instant pot.
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Cut your pork roast into 4-5 large chunks. Sprinkle with pork dry rub seasoning.
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Place pork chunks in the instant pot on top of the onions.
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Sprinkle the salt, onion powder and garlic powder on top of the meat.
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Slowly pour in your soda, broth or water.
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Pour the BBQ sauce on top of the pork.
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Set Instant Pot on Manual High pressure for 50 minutes.
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Natural pressure release for 10 minutes. (meaning, leave the pot alone, let it slowly decrease pressure on its own)
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With a slotted spoon, remove the pork and the onions. Shred with two forks, combining the onions into the shredded meat. Pork should be tender and fall apart nicely, but if you feel that it’s dry in places, pour some of the cooking liquid over the top.
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Pour some more bbq sauce over the pork and serve on buns and dill pickle chips.
Recipe Notes
This pork will last you for days. Use the meat for sandwiches, tacos, nachos, pizzas, whatever your creative heart desires.
If you have left over soda, do yourself a favor. Add some ice cream and treat yourself to an old fashioned float.
