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I still remember the first time I whipped up this Instant Pot Dr. Pepper Pulled Pork—it was a game-changer! I used to think making tender, juicy pulled pork was an all-day affair, but my Instant Pot proved me wonderfully wrong. This recipe isn't just easy; it consistently delivers melt-in-your-mouth pork infused with that irresistible sweet and tangy Dr. Pepper flavor. First things first, let's talk about the star of the show: your pork roast. I always go for a boneless pork shoulder or Boston butt, usually around 3-4 pounds. The marbling in these cuts is key to keeping the pork incredibly moist and tender during the pressure cooking process. Don't trim off too much fat; it renders down, adding amazing flavor and richness. Before adding it to the Instant Pot, I like to give my pork a quick sear on all sides right in the pot using the sauté function. This step creates a beautiful crust and locks in extra flavor – a small effort for a huge payoff! Now, for the magic ingredient: Dr. Pepper. You might wonder, why soda? Well, the carbonation and acidity in Dr. Pepper act as a fantastic tenderizer, breaking down the tough fibers in the pork. Plus, its unique blend of 23 flavors adds a complex, sweet, and slightly spiced note that perfectly complements the pork. When combined with savory onions and a blend of spices like paprika, garlic powder, and a touch of chili powder, it creates a deeply flavorful braising liquid that transforms into the most incredible Dr. Pepper BBQ sauce. I find that letting the pressure release naturally for about 10-15 minutes after cooking makes the pork even more tender and easier to shred. Once your pulled pork is ready, the possibilities are endless! While a classic pulled pork sandwich on a soft bun is always a winner (don't forget the coleslaw!), I love getting creative. We've enjoyed it in soft tacos with a fresh salsa, piled high on nachos with plenty of cheese, or even as a topping for baked potatoes. It also makes a fantastic base for a hearty salad or a quick weeknight quesadilla. Want to personalize your Dr. Pepper BBQ sauce? After shredding the pork, I often reduce a bit of the cooking liquid with some extra ketchup, apple cider vinegar, and a dash of hot sauce to create a thicker, more customized sauce. Taste as you go and adjust to your preference – a little extra brown sugar for sweetness, or more smoked paprika for depth. And for those busy weeks, this recipe is a meal prep dream. Cook a big batch, and you'll have delicious, flavorful pork ready to go. Simply store any leftovers in an airtight container in the fridge for up to 3-4 days. When reheating, I usually add a splash of chicken broth or water to keep it moist, especially if I'm warming it up in the microwave. This Dr. Pepper Pulled Pork has become a staple in my kitchen, and I'm sure it will in yours too!