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Copycat Honey Chipotle Pulled Pork Instant Pot Freezer Meal Recipe

Copycat Honey Chipotle Pulled Pork Instant Pot Freezer Meal Recipe

By Mona - Far From The Farm
October 3, 2025
Copycat honey chipotle pulled pork freezer meal in the Instant Pot. Sweet, smoky, budget friendly, and perfect for tacos or burrito bowls! 
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Approximate cost $13
Prep Time 10 minutes
Cook Time 1 hour 20 minutes
Shredding the meat 5 minutes
Total Time 1 hour 35 minutes
Course: Dinner
Cuisine: Mexican
Ingredients Equipment Method Notes

Ingredients
  

For the freezer meal
  • 2 to 3 lbs boneless pork shoulder
  • ¼ cup Cholula Chipotle Hot Sauce
  • 2 tbsp olive oil
  • 5 tbsp honey
  • 1 and ½ tsp onion powder
  • 2 tsp garlic powder
  • 2 tsp salt
  • 2 tsp ground cumin
  • ½ cup chicken broth - or substitute with water
Additional ingredient when cooking
  • ½ cup chicken broth - or substitute with water

Equipment

  • Freezer-safe food bag
  • Instant Pot or other electric pressure cooker
  • Measuring jugs and spoons
  • KitchenAid mixer with paddle attachment or two sturdy forks for shredding

Method
 

Assemble the freezer meal
  1. Add all freezer meal ingredients to a labeled freezer bag. Press out the air, seal well, and flatten so it stores neatly.
    Write the recipe name and cooking directions right on the bag so it is easy to grab on a busy night.
    Freeze for up to 3 months.
Cooking the freezer meal
  1. Take your freezer bag out when it’s time to cook. If it’s completely frozen solid, run the bag under cool water for about 20 to 30 minutes so it loosens up enough to slide easily into your Instant Pot.
  2. Place everything from the bag straight into your Instant Pot, including the pork, sauce, and all those good seasonings.
    Add the extra ½ cup of chicken broth or water. Be careful not to rinse the seasoning off the pork as you pour, since that’s where all the flavor lives.
  3. Seal the lid and set the pot to High Pressure for 60 minutes if your roast is around 2 pounds, or 80 minutes if it’s closer to 3 pounds.
    Once the cooking time ends, allow it to release naturally for at least 20 minutes.
    If you have extra time before dinner, leave it on Keep Warm for another hour or so. It helps the pork become even more tender and easy to shred.
  4. I use my KitchenAid mixer to shred our meat.
    Take the pork straight from the Instant Pot, trim away any visible fat, then pop it into the mixer bowl and use the paddle attachment on low speed for one to two minutes until it’s shredded.
    If you don’t have a mixer, two forks work just fine.
    Once it’s shredded, I pour about two to four tablespoons of the cooking liquid back in to moisten it.
  5. Spoon the pork into burrito bowls, tacos, or wraps, and drizzle a little of that honey chipotle sauce from the pot right over the top. It adds the perfect sweet heat to every bite.

Notes

 
 

Storage

 
  • Uncooked freezer meal: up to 3 months, sealed airtight.
  • Cooked leftovers: 3 to 4 days in the fridge.
  • Cooked portions for the freezer: up to 2 months. Reheat gently with a splash of broth.
 
 

Nutrition information is automatically calculated, so should only be used as an approximation.

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