Ingredients
- INGREDIENTS:
- 1 5- to 6-pound bone-in pork butt/shoulder roast
- 1 1-ounce envelope dried onion soup mix*
- Salt and freshly ground black pepper
- 1 cup Dr Pepper
- 1 1/2 cups barbecue sauce, divided
- 10 regular-size hamburger buns
Preparation
Step 1
Trim the pork roast of excess fat, getting rid of large, visible slabs. Place the roast on a work surface and cut in to four crosswise pieces.
Use clean hands to rub the onion soup and S+ P mixture into the meat on all sides. Place roast in the pressure Instant pot.
In a medium bowl, whisk together the Dr Pepper and 1/2 cup of barbecue sauce. Pour over the roast in the pressure cooking pot.
Select High Pressure and set the timer for 50 minutes. When beep sounds, turn off pressure cooker and let the pressure release naturally for 30 minutes. Quick release any remaining pressure. When valve drops carefully remove lid. Carefully remove the meat from the pressure cooker to a large platter and shred with two forks, discard excess fat as you shredded. (You can also use your stand mixer to shredded the pork.)
Place shredded pork in the cooking pot with remaining (1 cup barbecue sauce and 1/2 cup pop). Stir to combine and bring to a simmer.
Serve on buns with additional barbecue sauce if desired.