Root Beer Pulled Pork Pressure Cooker Recipe

10:06 AM



2 cups plus 2 tablespoons sifted all-purpose flour, plus flour for dusting cake pans

1/4 tsp salt

2 cups sugar

2 sticks unsalted butter

1 cup water

1 tsp soda

½ cup buttermilk

2 eggs

1 tsp vanilla


3 cups granulated sugar

1 stick butter

1 cup heavy cream

Dash of salt

2 teaspoons vanilla

How to Make Homemade Caramel Cake

Preheat oven to 350.

Butter and flour two 9-inch cake pans.

Sift 2 cups plus 2 tablespoons flour and salt into large bowl.

Add sugar and whisk until blended.

Combine butter and water in a saucepan.

Bring to a boil and pour over the flour and sugar. Whisk until blended.

Add the soda, buttermilk, eggs, and vanilla, and whisk until well blended and smooth.

Pour into greased and floured baking pans.

Bake for 20-25 minutes, checking cake after about 15.

Cake is done when tester comes out clean but be careful not to overcook.

Remove pans from oven and allow to cool on a rack for 15 minutes, then turn layers onto parchment covered racks to cool completely.

Caramel Frosting

NOTE: You will have two pots going while making this frosting so have everything ready to go and have a large hot pad.

In large saucepan, place 2½ cups sugar, butter, cream, and a dash of salt. Cook on medium until almost to a rolling boil then pour in sugar syrup that you are making in another skillet.

At the same time, in a small skillet, put ½ cup sugar and melt on medium until it becomes an amber color. You don’t stir this sugar but you will need to shake the skillet every few minutes to help distribute the sugar. This is the sugar syrup that you will pour into the saucepan.

Once you pour in the syrup, cook on medium to medium-high, stirring constantly until almost soft ball stage or 232 on thermometer.

Remove pot from heat, stir in vanilla, and let cool for about 15 minutes.

Either transfer to large stand mixer and beat on medium speed or use hand mixer on medium and whip until it becomes frosting consistency, 15-20 min.

If frosting sets too quickly or gets too thick, you can add a little additional cream

root beer pulled pork pressure cooker recipe

We have had our pressure cooker for a few weeks now, and I have been having a lot of fun testing out various recipes in it. One of our new favorites is a root beer pulled pork recipe that was originally for the slow cooker, but I converted it to be used in the pressure cooker. It worked perfectly, and we had a nice juicy plate of pulled pork available for sandwiches. Check out the full recipe for the root beer pulled pork pressure cooker recipe below, and let me know in the comments what you thought if you try to make it!

Root Beer Pulled Pork Pressure Cooker Recipe 


1 - 1 1/2 lb. pork tenderloin
1 c. BBQ sauce
12 oz. root beer
Drizzle of olive oil
Salt and pepper to taste


1. Set your pressure cooker to saute, cut the pork tenderloin into chunks and saute to brown them in a drizzle of olive oil. We ended up using 2 pork tenderloins for our family, which is why you see more pork in the photos.

2. Add salt and pepper to taste to your pork tenderloin as it sautes in the pressure cooker.

3. Pour in 12 ounces of root beer and 1 cup of your favorite BBQ sauce to the pressure cooker, stir, and then close the lid, making sure the pressure valve is turned to airtight.

4. Set the pressure cooker to the meat setting for 20 minutes.

5. When done, you can allow for a natural release or do a quick release. Remove the pork pieces and shred with a fork.

Have you tried this or another root beer pulled pork pressure cooker recipe? If so, share how it went below. Want to share this recipe with others? Use the handy Pinterest, Twitter or Facebook share buttons below!

root beer pulled pork pressure cooker recipe

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