This Instant Pot Shredded Sweet Pork recipe is the best sweet pork recipe ever! I have converted the oh so popular "Cafe Rio" Sweet Pork crock pot recipe into an Instant Pot recipe and now I love it even more! The cooking process is so quick and I think it was a better flavor when made in the Instant Pot! The meat is so tender, juicy, and flavorful. This Instant Pot Shredded Sweet Pork is great for tacos, salad, burritos, quesadillas, and so much more! Make it with me!
The general rule of thumb for converting crock pot recipes to instant pot recipes is this: 8 hours on low in a crock pot = 60 minutes manual pressure in the instant pot. 4 hours on high in a crock pot = 30 minutes manual pressure in the instant pot. This isn't true for every recipe, but it works as a guide when you are converting all of your classic favorites!
This Shredded Sweet Pork is so YUMMY! It has such a great flavor and the whole family loves it! It is made with brown sugar, regular coca cola, red enchilada sauce, diced green chilis, worcestershire sauce, and a few delicious seasonings.
This recipe is super easy to double, triple, or quadrupedal to feed a crowd. I made this recipe for a bridal shower that we had 30-40 guests to. I used a 10 pound pork roast and cooked it in my 8 quart Instant Pot. For this recipe, you will double, triple, or quadrupedal all the ingredients except for the worcestershire sauce. That is because the Instant Pot only needs one cup of liquid and pork has a lot of liquid of its own. Keep that in mind!
The rule of thumb for cooking Pork in the Instant Pot is 12 minutes for every pound if frozen and 15 minutes per pound if raw. Because we want this recipe to be fork tender and shred easily, I add an extra 10 minutes to these times to be sure the meat is perfect!
Instant Pot Sweet Pork
Yields 6 servings
3 pound pork roast
1 cup Worcestershire sauce
1 cup brown sugar
1 teaspoon oregano
1 teaspoon salt
1 teaspoon chili powder
1 teaspoon garlic powder
1 tablespoons minced onion
2 cans red enchilada sauce
1 can diced green chilis
1 cup Coca Cola
1 cup brown sugar
Set the Instant Pot to saute. Add a tablespoon of oil to the pot and brown all the edges of the pork roast.
Turn off the saute function and add the Worcheshire sauce, brown sugar, oregano, salt, chili powder, garlic powder, and minced onion.
Seal the Instant Pot and manually set the pressure for 50 minutes.
When the Instant Pot is finished cooking, quick release the pressure. The pork should be for tender and shreddable. Drain out all of the excess cooking liquid. Keep the pork in the Instant Pot and shred with two forks.
Next, add the red enchilada sauce, green chilis, coca cola, and brown sugar.
Seal the Instant Pot one more time and pressurize for 10 more minutes. When the timer beeps, quick release the pressure and serve.
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