Instant Pot Shredded Sweet Pork. A copycat version of Cafe Rio’s sweet pork. Serve on salad, in burritos, tacos, or quesadillas.
My Instant Pot is quickly replacing my slow cooker as my favorite piece of kitchen equipment.
I am pretty stingy with shelf space, so I have to really love something for it to earn a place in my cabinet. I wasn’t sure how an IG would fit into my life or my kitchen, so I was hesitant to buy one. My Instant Pot might be edging out my beloved slow cooker for most-used in my kitchen. What I love about the Instant Pot is that things that I loved cooking in my slow cooker are even better when I make them in the IG. The meats are more tender and hold more flavor. I think that the intense pressure and shorter cooking times really make a difference.
My husband loves pulled pork (he loves the vinegar-based North Carolina kind the best) and every time I tried to make it in the slow cooker, we were both disappointed. The end result was never what I wanted it to be. I am a HUGE Cafe Rio fan and crave it all the time since we moved away from one. I decided to try my copycat Cafe Rio sweet pork recipe in the Instant Pot, and now I won’t make it any other way. It’s incredible. Flavorful and takes even less time and energy than when I made it in the slow cooker.
One key to even cooking is to cut your pork into large chunks. I used a 6-pound boneless roast and cut into approximately 6 pieces. Other than that, this recipe is a simple as pouring the remaining ingredients in the pot and turning it on. It serves a ton and makes great leftovers.
I like to use this Instant Pot shredded sweet pork in burrito bowls, tacos, salads (I make this dressing with just cilantro and it is AMAZING), quesadillas, or even on a pizza. Serve with lettuce, shredded cheese, peppers and onions, cilantro, sour cream, and your favorite salsa. I think that a squeeze of lime at the end balances everything perfectly.
- 6-8 pound pork shoulder (bone in or bone out)
- 2 cans root beer
- 4 (8-oz) cans tomato sauce
- 2 Tablespoons honey
- 5 garlic cloves, minced
- 1 cup brown sugar
- ½ teaspoon salt
- 1 teaspoon pepper
- 4teaspoons cumin
- Cut the pork into large chunks. Add to Instant Pot insert.
- Mix together remaining ingredients and pour over pork.
- Set to meat setting for 45 minutes. When finished, natural release pressure.
- Shred with two forks.
- Serve on salad, in burritos, tacos, or quesadillas.