Instant Pot Pulled Pork Sliders are incredibly tender, thanks to a secret ingredient – root beer! Top with coleslaw and pickles for extra crunch!
While this root beer pulled pork instant pot recipe is simple, it is still packed with a ton of flavor that everyone will love.
Pulled Pork Sliders
Make bbq pulled pork sliders for dinner or for your next potluck — they’ll be a hit no matter what!
I also have slow cooker versions for the best pork sandwiches ever! A chipotle honey version and a Hawaiian BBQ version.
One is sweet and smoky, while the other is tangy with a sensational pineapple BBQ sauce.
Instant Pot recipes are always my go-to when life becomes a little more hectic. Especially because there are fewer dishes to wash afterward!
Instant Pot Root Beer Pulled Pork Tips and Tricks
- Make it your own. Adjust the amount of spices and brown sugar and the type of BBQ sauce, so the sliders taste just right!
- For extra tenderness and flavor: Add a splash of root beer to your sauce mixture! Dr. Pepper, regular cola, and chicken stock are great alternatives for this as well.
- Kick up the heat. Adding cayenne pepper or some spicy BBQ sauce will give your root beer pulled pork Instant Pot sliders some extra spice.
- Won’t fit? If your roast is too large for your pressure cooker, simply cut it into 3 or 4 pieces first.
- Add some crunch! A spoonful of coleslaw and a few dill pickles on top of the meat gives these sliders extra texture and a little extra zing.
Serve the Instant Pot root beer pulled pork sliders with extra BBQ sauce, onions, or jalapenos!
The coleslaw topping makes them more than enough on their own, or you can add any of your favorite sides.
BBQ Pulled Pork Sliders FAQ
Luckily, pressure cooker pulled pork is so tender that it should fall apart with ease!
You can use two forks, meat claws, or even your hands to separate the roast into shreds and smaller pieces in minutes.
While they both come from the shoulder, these cuts are not quite the same. The butt roast, also known as Boston Butt, sits a bit higher and has more marbling than a shoulder roast.
The extra fat creates more tender, flavorful bites, but either cut will work wonderfully for this recipe.
Once cooled, transfer the meat to an airtight container and refrigerate for 3 to 4 days. You can also freeze it for up to 3 months.
Reheat root beer pulled pork Instant Pot leftovers in the microwave or in a pan on the stove until warmed through. If frozen, thaw the meat in the refrigerator first.
With love, from our simple kitchen to yours.
Other Instant Pot Recipes
Instant Pot Pulled Pork Sliders
- 1 teaspoon sea salt
- 2 teaspoons chili powder
- 1 teaspoon black pepper
- 1 teaspoon garlic salt
- 1/2 teaspoon dry mustard, ground
- 1 teaspoon onion powder
- 4 pound pork shoulder roast, pork butt roast
- 1 tablespoon vegetable oil
- 2 cups BBQ sauce, divided
- 2 tablespoons brown sugar
- 1 7.5 ounces root beer
- 2 tablespoons pickle juice, or apple cider vinegar
- 2 tablespoons cornstarch
- 8 Buns
- Dill pickle chips and coleslaw , for serving, optional
- Combine salt, chili powder, black pepper, garlic salt, dry mustard, and onion powder in a small bowl.
- Sprinkle the spice mixture evenly over the top, bottom, and sides of the pork roast and rub into the roast.
- In the pot of an Instant Pot pressure cooker, heat the oil using the saute setting. Brown the roast on all sides in the oil. (If the roast does not fit into the instant pot, it can be cut into 3-4 larger pieces).
- Meanwhile, whisk together 1 cup of BBQ sauce, brown sugar, root beer and pickle juice or vinegar. Pour sauce over the browned roast in the instant pot.
- Secure the lid of the instant pot and cook on the manual setting for 60 minutes (additional time required for the pot to pressurize).
- Carefully release the pressure from the instant pot and remove the lid.
- Lift the roast from the liquid in the pot. Shred the meat of the roast (it should fall apart easily) using two forks. If there are large pieces of fat, discard them.
- Remove oil/fat and about half of the liquid from the instant pot. Add the remaining cup of BBQ sauce.
- Dissolve the cornstarch in 2 tablespoons of water. Turn the instant pot back on to the saute setting and bring the liquid to a simmer. Whisk the cornstarch mixture into the sauce in the pot and continue cooking and whisking until the sauce thickens.Return the shredded meat to the thickened sauce.
- Mound meat onto slider buns. Top with a large scoop of coleslaw and dill pickles.Serve immediately
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published January 2022, updated and republished February 2023
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