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!

Converting Crock Pot to Instant Pot

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!

Instant Pot Sweet Pork

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.

Doubling or Tripling this recipe

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!

Cooking Meat in the Instant Pot

    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 fresh. 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!   

For this exact recipe, I used a 3.6 pound frozen roast. I ALWAYS round up. And I like working with whole numbers.    So 3.6 pound pork roast rounds up to 4. 4×12=48 rounded to 50 minutes.

For the first round of pressurizing, I cook it on manual for 50 minutes. Then, once I have drained off the liquid, I put it back in the Instant Pot and shred it. Then I add the remaining ingredients and pressurize it one more time for 10 minutes. Let me know if you have questions on how to figure out how long your meat needs to cook!   

If the pork roast had been fresh and thawed, everything would be the same except 12 minutes would be 15. 4×15=60 minutes. First round would be manual pressure for 60 minutes. Then after I drain off the liquid, shred, and add the remaining ingredients, I would pressurize it one more time for 10 minutes. 

Making this Recipe

Instant Pot Sweet Pork
Yields 6 servings

pork roast
Worcestershire sauce
brown sugar
oregano
salt
chili powder
garlic powder
minced onion
red enchilada sauce
diced green chilis
Coca Cola
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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