Instant Pot Cocacola BBQ Pork
My kids are picky eaters. But they love BBQ, which makes me feel like I raised them at least a little bit right. This recipe is fairly inexpensive and makes a lot of food, so its a big part of my rotation when it comes to feeding my family.
Pork shoulder is one of the cheapest cuts of meat you can buy and with a bottle of BBQ sauce, a can of coke and a few spices you probably already have in your pantry, this meal runs only a few dollars per person. Don’t skip the coke in this recipe! It’ll be good without it, sure. But seriously, a single can of Coca Cola in this does some black magic I can’t even fathom.
As a dinner, I like to make sliders and serve 2-3 oz of meat (about 1/4 cup) on buttered + toasted Hawaiian rolls. Freeze what ever is left in portion sizes to use in tacos or a topping for nachos or pizza.
If I’m feeling fancy, I’ll even throw together a vinegar-based coleslaw. The vinegar balances the sweet and tangy sauce and fatty pork. You just need some shredded cabbage, shredded carrots AC vinegar, oil, a bit of honey and some spices. It takes no time at all to toss it together and lasts a while in the refrigerator, so is a great make-ahead dish. Pro tip: buy the pre-shredded cabbage and carrots if you can find it.
For the potato wedges, simply cut some potatoes into quarters and toss with olive oil, spices and a spoon of cornstarch. Air fry in batches 6-8 minutes per side until fully cooked, golden and crispy. The cornstarch really gives them that crispy crust that stays crunchy after they cool, so I don’t recommend skipping it. You could definitely bake these in the oven but it takes a good deal longer, so if you have an air fryer, I’d recommend utilizing it.
Instant Pot Cocacola BBQ Pork
Ingredients
- 5 pound pork shoulder cut into 4 large chunks
- 1 can coca cola
- 2 1/2 cups bbq sauce
- ⅓ cup brown sugar
- 4 tablespoons apple cider vinegar
- 1 tablespoon garlic powder
- 2 teaspoons onion powder
Instructions
- In a large bowl, mix 2 cups bbq sauce, sugar, spices and coca cola.
- Place the pork pieces into the insta pot, pour over sauce mixture.
- 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 on Hawaiian buns with pickles and coleslaw.