Freezer Meal Recipes / Dinner / Instant Pot Root Beer Pulled Pork

Instant Pot Root Beer Pulled Pork

Pressure cooked in a sweet and tangy root beer marinade, this Instant Pot Root Beer Pulled Pork makes a saucy sandwich for sharing in any potluck spread or around the patio table. Add a handful of your favorite chips or creamy coleslaw for an easy, relaxing dinner.
4 Servings Meet The Cook Print
Instant Pot Root Beer Pulled Pork

Ingredients

  • 2 pounds quarter Pork Roast
  • ½ teaspoons Garlic Salt
  • ½ teaspoons Black Pepper
  • 1 ¼ cups slice Onion
  • ¾ cups Root Beer
  • ¼ cups Ketchup
  • 2 tablespoons Tomato Paste
  • ½ tablespoons Lemon Juice
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon Honey
  • 1 tablespoon Flour, All-Purpose

Freezer Containers

  • 1 Gallon Freezer Bag

Supplies

  • Labels

Nutritional Information

  • Not available.

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. **Due to the nature of pressure cooking there is always room for inconsistency. The times given here are based on 4 servings fresh. If you are using more servings you may need to increase your cooking time.**
  2. Sprinkle roast with garlic salt and pepper.
  3. Place in inner pot.
  4. Mix all other ingredients together and pour over roast.
  5. Lock cover into place and seal steam nozzle.
  6. Select meat/stew or manual for 35 minutes.
  7. Naturally release pressure for 5 minutes then quick release remaining pressure.
  8. Remove roast and onions.
  9. Shred pork and discard onions.
  10. Add roast back to sauce in pot and stir to combine.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Divide all ingredients into indicated number of freezer bags. Label and freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. **Depending on your container size/shape and your serving size, you may need to adjust cooking times given as it is based on 4 servings frozen in a 64 ounce container.**
  2. Place frozen contents into inner pot. Saute for 5 minutes.
  3. Lock cover into place and seal steam nozzle.
  4. Select meat/stew or manual for 35 minutes.
  5. Naturally release pressure for 5 minutes then quick release remaining pressure.
  6. Remove roast and onions.
  7. Shred pork and discard onions.
  8. Add roast back to sauce in pot and stir to combine.

39 Comments

Join the discussion
  1. I made this and tasted the sauce before putting into the IP and it tasted AWESOME, but when it was done cooking, it tasted bland and diluted….Should some of the sauce be kept out to add to the meat later? Did I do something wrong?

    1. We’re sorry to hear it didn’t turn out as anticipated. We didn’t receive any negative feedback from our test cooks. However, keeping sauce out to add flavor is definitely an option. We also recommend taking the meat our, turning on saute, and letting the sauce cook for about 5 mins to thicken. Hope this helps!

    2. i’m wondering if Tammy possibly used sugar free root beer. I know that artificial sweeteners (at least some) lose their sweetness when cooked…that could have been a reason why the sauce tasted good before cooking but not after. Just a guess.

  2. Seriously??? Cook another 35 minutes on serving day? You seem to have been caught by the copy-and-paste gremlin. “Serving Day” steps 2-7 are IDENTICAL to “Prep Day” steps 4-9. OOPS Any chance for a correction/update?

    1. Great observation. The recipe does not need updated, it is correct. The first set of “Directions” are to cook to serve. The “Freezing Directions” are to freeze this recipe so you can cook from frozen. The serving day directions are where you actually cook the pork (from frozen). Hope this helps! Enjoy!

      1. How are you supposed to “discard onions” a second time? I’m with 54 observer: these directions do not work as written.

        1. The onions don’t get discarded a second time. Above there are THREE sets of directions based on how you are preparing this recipe:Set 1 – Directions = cooking it to serve for dinner WITHOUT freezing that night, fresh!
          Set 2 – Freezing Directions = directions for freezing the recipe WITHOUT cooking.
          Set 3 – Serving Directions = directions for COOKING the FROZEN product you created in Set 2.Set 1 is to serve tonight for dinner. Set 3 is if you did set 2 and froze.I hope that makes sense now. Honestly, the onions could also stay in and be very tasty.

  3. I’m new to the Instant Pot, so I just want to make sure I understand. It takes 35 minutes in the pot to cook a raw roast, and the same 35 minutes (plus 5 minutes on saute) to cook a frozen roast?

    1. No, the first set of “Directions” are to cook to serve. The “Freezing Directions” are to freeze this recipe so you can cook from frozen. The serving day directions are where you actually cook the pork (from frozen). Hope this helps! Enjoy!

      1. RE: pbj November 29, 2016 at 5:11 pm: “I’m new to the Instant Pot, so I just want to make sure I understand. It takes 35 minutes in the pot to cook a raw roast, and the same 35 minutes (plus 5 minutes on saute) to cook a frozen roast?”

        You didn’t answer her correctly. I have the same question she does:
        1. in EAT IT TODAY directions, you say to cook it 35 minutes. this means you are cooking a REFRIGERATED roast for 35 minutes.
        2. in EAT IT LATER directions, you say to SAUTE it 5 minutes and then cook it 35 minutes. this means that you are cooking a FROZEN roast for 5 minutes on saute and 35 minutes cook time.

        this means it only takes 5 additional minutes on saute to cook a frozen roast vs. a refrigerated one. this makes no sense. based on nikki’s comment above, i think the cooking times for a frozen roast are way off. please reply. thx.

        1. I think since it says to freeze in a gallon bag you will have to thaw this one to put in the Instant Pot to cook.

        2. The instant pot will not start the cooking timer until enough pressure has built in the pot. It will take longer for the pressure to build in the pot on frozen items. Once the pressure has built to the right level, the time will begin, so the cooking time on the recipe is likely correct. But you are also correct that the total time preparing this meal from Frozen will take longer. ☺️

  4. I’m new to IP cooking. Do I add water to this if cooking from frozen? Or should I just assume I always add 1 cup of water to bring to pressure?

    1. Amy,

      There are THREE sets of directions based on how you are preparing this recipe:

      Set 1 – Directions = cooking it to serve for dinner WITHOUT freezing that night, fresh! (need to add liquid/water to bring to pressure)

      Set 2 – Freezing Directions = directions for freezing the recipe WITHOUT cooking.

      Bet 3 – Serving Directions = directions for COOKING the FROZEN product you created in Set 2. (this is why we have you saute first – to create enough liquid in the pot)

      To Recap: Set 1 is to serve tonight for dinner. Set 3 is if you did set 2 and froze.

      I hope this helps! Happy cooking!

  5. I followed this recipe for freezing first (skipping set 1) for a 2lb pork roast. However, after sautéing for 5+ min and cooking on high for 35 minutes in my Instant pot the roast was very much raw. I cooked for 15 min more and it still wasn’t done. I ended up cooking it for a total of 35 min longer than recipe stated (double stated time).

    This is my first experience cooking from a frozen state like this, but I love the concept. I did notice there was not much liquid yet after the sauté time. Should there have been a noticeable amount by that point? Any ideas on what I might have done incorrectly??

    1. You did the right thing by just cooking longer – that’s truly the best thing you can do – we do include the disclaimer on all our IP recipes that due to the nature of pressure cooking there is always room for inconsistency. A little more water may or may not have helped. In the meantime, we’re working behind the scenes to find ways to help cook from frozen more evenly and efficiently in the Instant Pot.

  6. ugh. i typed a long comment, and it disappeared. look at your instructions for serve it today vs. serving it later. you are saying that a FROZEN roast cooks only 5 minutes longer (on saute) than a REFRIGERATED roast. this cannot be right.

    serve it today–cook 35 minutes
    serve it later–freeze it, when you are ready to serve it, saute 5 minutes, cook 35 minutes

    this can’t be right.

    1. Thanks for your question Julie. Actually when it comes to the Instant Pot, this is right! The recipe may take a few more minutes to come to pressure as the recipe has to thaw and then heat. So this will add a little time. But you don’t actually have to add any cooking time when you are cooking from frozen. We have tested all of these recipes to make sure!

      1. I think what some are missing here is in recipe number three, you have already cooked the roast, then froze it. So really you are just thawing a frozen cooked roast in set number three. That is the way I read it.

  7. I used a different sauce recipe (Mccormick spice pack) and cooked the frozen pork for an HOUR after sauting for 5 minutes. Internal temperatures ranged from 34 degrees to 100 degrees. Make sure you use a good thermometer and have a back-up plan. Ours is currently cut into chunks boiling on the stove. Glad I haven’t bought an instant pot yet and just experimented in someone else’s- 35 minutes would not have worked.

    1. Nikki, experimenting with someone else’s pot is a great idea!! We’re sorry to hear you had some trouble with this recipe but we thank you so much for sharing your experience with us. There are a ton of variables when it comes to pressure cooking – we have put together a helpful post on troubleshooting Instant Pot recipes. We hope you’ll try another (recipe) as we’re curious to hear if you decide to buy an IP or not! We’re obviously big fans! 😉

    1. That is correct, “quarter” = cut the meat into four pieces. We’d love to hear how yours turns out! Enjoy!

      1. Meat was super tender and a big hit. Kind of made a mess when I did the pressure release, a lot of liquid came out. Any tips on how to thicken the sauce, or maybe use less?

        1. Glad to hear it was a hit! A little cornstarch + water mixture would likely help to thicken.

    1. You’ll see this listed on the left-hand side under “Freezer Containers” this number can change for members since they have the ability to customize their serving size. If you have more questions we’re happy to chat with you in the bottom right-hand corner of the website!

  8. The good news is that I get the instructions! But I am having issues with the ingredients! What’s “quarter” pork roast? My butcher thinks this is an error because he doesn’t have a clue either.

    1. Cream Soda, Sarsaparilla, Sassafras, Dr Pepper.. let us know what you decide. We’d love to hear how it turns out!

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