Simple and Yummy Pulled Pork

Beth K 0

"This is so delicious and easy to make. Just as good as any restaurant I've had it in. Great for company or just your family. Makes a lot!"
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55 m servings 313 cals
Serving size has been adjusted!

Original recipe yields 16 servings



  • Calories:
  • 313 kcal
  • 16%
  • Fat:
  • 15 g
  • 23%
  • Carbs:
  • 18.8g
  • 6%
  • Protein:
  • 24 g
  • 48%
  • Cholesterol:
  • 79 mg
  • 26%
  • Sodium:
  • 415 mg
  • 17%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Put pork in the bottom of a pressure cooker. Pour root beer over the pork.
  2. Lock the lid onto the pressure cooker and place over a burner on high.
  3. Cook pork for 45 minutes. Release pressure from the pressure cooker according to manufacturer's directions before checking meat for tenderness; it should be tender enough to easily pull apart. If the pork is not yet done enough, again lock the lid on the cooker and continue cooking over high heat another 30 minutes.
  4. Release pressure from the cooker; drain liquid and transfer meat to a large bowl. Pull pork into strands using two forks. Pour barbeque sauce over the pork; stir to coat.


  • Editor's Note:
  • The nutrition data for this recipe includes the full amount of the root beer. The actual amount of the root beer consumed will vary.
  • Have a second bottle of barbeque sauce on hand to serve on the side, if desired.



This was very good! I used an electric pressure cooker on high pressure for 55 minutes. It might have been done in less, but I wanted to make sure it was done before releasing pressure. I mix...