Ultimate Pressure Cooker BBQ Coke Pulled Pork - Break out the Instant Pot folks!

Ingredients

• 1.814 kg (4 lb)boneless Boston pork butt or pork shoulder
• 150 g (1 cup)chopped yellow onions
• 1 teaspoonchipotle powder
• 2 teaspoonssmoked paprika
• 1 teaspoononion powder
• 1 teaspoongarlic powder
• 1 teaspoonkosher salt
• 1 teaspoonblack pepper
• 38 g (3 tablespoons)brown sugar
• 30 ml (2 tablespoons)olive oil
• 355 ml (12 oz can)Coca-Cola, not diet
• 360 ml (1½ cups)Chipotle Maple BBQ sauce, or another tangy barbecue sauce
• 120 ml (½ cup)water

Instructions

1. 1

   Season the pork

   Set an electric pressure cooker to its browning or sauté setting, or heat a stovetop pressure cooker over medium-high heat. Pat the pork dry. Whisk the chipotle powder, smoked paprika, onion powder, garlic powder, salt and pepper together, then rub the mixture over the pork. Add the olive oil to the cooker.

2. 2

   Sear the meat

   When the oil shimmers, carefully add the pork and sear it on all sides until a crust forms, about 5–8 minutes per side. Lift the meat out and set it aside.

3. 3

   Build the sauce

   Add ½ cup of the cola and the chopped onions to the pot. Cook for 4 minutes, scraping the browned bits from the bottom with a wooden spoon. Pour in the remaining cola, water and barbecue sauce, add the brown sugar and stir briefly.

4. 4

   Pressure cook

   Return the pork to the pot and close the lid. For a stovetop cooker, turn the heat to high; cook at high pressure for 75 minutes, reducing the heat once pressure is reached to maintain it. For an Instant Pot, select Meat/Stew at high pressure for 75 minutes, or use Pressure Cook at high pressure for the same time. Let the pressure release naturally.

5. 5

   Prepare the grill

   Turn on the oven grill. Line a tray with foil and set a cooling rack on top. Remove the pork from the pot and place it on the rack.

6. 6

   Reduce the sauce

   Bring the sauce to a boil using the sauté setting and let it reduce slightly, stirring occasionally, until it coats the back of a spoon. Transfer it to a 1-litre jar; it will thicken further as it cools.

7. 7

   Char the pork

   Brush some sauce over the pork and grill for 5–8 minutes, until it begins to char lightly. Turn or reposition the meat to grill other sides if you like.

8. 8

   Shred or slice

   Remove the pork from the oven. For pulled pork, shred it with two forks or use a mixer fitted with a paddle attachment. Mix in as much sauce as you like. To serve in slices, let the meat cool slightly and cut against the grain.

What is pressure cooker pulled pork?

Pulled pork is a slow-cooked shoulder dish associated with American barbecue, where the meat is cooked until tender enough to separate into strands. This version uses a pressure cooker to shorten the cooking process, then the oven grill adds a lightly charred finish.

Cola, barbecue sauce and brown sugar make a sweet, tangy cooking liquid, while chipotle and smoked paprika bring smoky heat. Reducing the liquid afterwards gives you a thicker sauce to serve with the pork.

Nutrition and macros by portion

The nutrition label shows one serving as written: 409 calories, 43g protein, 17g carbs, 18g fat.

Pork shoulder supplies most of the protein and much of the fat, while the cola, barbecue sauce and brown sugar contribute most of the carbohydrates. Serve a moderate portion with vegetables or slaw, and add a starchy side to make it a more substantial meal.

Seasoning and cut choices

Pork shoulder: its marbling suits pressure cooking and helps the meat become tender. Keep it in one piece for cooking, then shred it or slice it against the grain.

Spice rub: chipotle, paprika, onion powder and garlic powder season the outside before searing. Rub them over the whole surface so the seasoning is distributed evenly.

Barbecue sauce: the recipe calls for Chipotle Maple BBQ sauce or another tangy variety. Its flavour carries through the cooking liquid and the sauce served at the table.

Why sear the pork first?

Searing forms a browned crust on the outside of the pork before pressure cooking. Work around the whole piece, allowing about 5–8 minutes per side, and lift it out once the surface is well browned.

Browned bits: after adding the cola and onions, scrape the bottom of the pot with a wooden spoon. This loosens the caramelised residue into the liquid and helps clear the base before pressure cooking.

Getting the texture right

Pressure release: the method specifies a natural release after the 75-minute high-pressure cook. Allow the cooker to release pressure on its own before opening it.

Shredding cue: the pork should separate into strands when pulled with forks. If serving slices instead, let it cool slightly and cut across the visible grain for a more tender bite.

Grilled finish: watch the pork closely during the 5–8 minutes under the grill. The aim is light charring, not a deeply burnt surface.

Reducing and using the sauce

Spoon the cooking liquid into the pot’s sauté setting and boil it gently, stirring now and then, until it coats the back of a spoon. The sauce will thicken more as it cools, so it need not be very thick while hot.

Keep some sauce aside for serving and add it to the shredded pork gradually. That lets you control how saucy the meat is rather than soaking it all at once.

Serving ideas

Serve the pulled pork in rolls or alongside a simple salad, slaw or vegetables. These give the rich, sweet barbecue meat a fresh contrast.

For a fuller plate, pair it with potatoes, rice or another starchy side. Put extra reduced sauce on the table so everyone can add more as desired.

Recipe notes & tips

• Pat the pork dry before applying the spice rub so the surface is ready to sear.
• Sear the pork in batches if the cooker is too crowded to brown it properly.
• Scrape the bottom of the pot thoroughly after adding the first ½ cup of cola.
• Let the pressure release naturally as directed before opening the cooker.
• Reduce the sauce until it coats a spoon, remembering it will thicken as it cools.
• Keep a close eye on the pork under the grill because the sugary sauce can darken quickly.

Variations

• Change the heat: use a milder barbecue sauce for less smoky chilli flavour.
• Try a different sauce: swap in another tangy barbecue sauce as suggested in the recipe.
• Serve in slices: cool the cooked pork slightly and cut it against the grain.
• Make it saucier: stir extra reduced barbecue sauce into the shredded pork before serving.
• Add a fresh side: serve with slaw or salad for a crisp contrast to the rich pork.

Common mistakes to avoid

• Wet pork: pat the meat dry before seasoning so it can sear rather than steam.
• Skipping the scrape: loosen the browned bits after adding the cola and onions to clear the pot base.
• Opening too soon: wait for the natural pressure release before removing the lid.
• Over-reducing the sauce: stop when it coats the back of a spoon, as it thickens further while cooling.
• Over-grilling: remove the pork once it is lightly charred, checking it during the 5–8 minute finish.
• Slicing with the grain: turn the meat and cut across the grain for more tender slices.

How to store

Refrigerate leftover pork and sauce in covered containers for up to 3–4 days. Reheat until piping hot, adding a little reserved sauce if the meat seems dry; cooked pork can also be frozen for up to 3 months.

Frequently asked questions