Name: Instant Pot Pulled Pork Sandwiches with BBQ and Coleslaw Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 2 tablespoons brown sugar; 1 tablespoon Kosher salt; 1.5 teaspoons paprika; 1 teaspoon black pepper; 1 teaspoon cumin; 1 teaspoon chili powder; 1 teaspoon garlic powder; 2.5 lb. boneless pork shoulder; 2 tablespoons olive oil; 8 oz. beer or chicken broth; 1 cup your favorite BBQ sauce; 1 tablespoon white wine vinegar; Brioche buns; Coleslaw

If you’re craving comfort food that feels like a warm hug, these Instant Pot Pulled Pork Sandwiches with BBQ and Coleslaw Recipe are exactly what you need. I love how effortlessly the pork turns out tender and juicy in the Instant Pot, saving me hours of slow cooking without sacrificing flavor. It’s one of those recipes that shines at casual gatherings, weekend family dinners, or whenever you want a tasty meal without turning your kitchen into a smokehouse.

What makes this Instant Pot Pulled Pork Sandwiches with BBQ and Coleslaw Recipe really stand out is the perfect balance between the smoky spices on the pork, the tangy BBQ sauce, and that crisp, creamy coleslaw topping. It’s honestly one of the most satisfying sandwiches I’ve made at home, and it’s a total crowd-pleaser. I can’t wait for you to try it—you’ll see just how easy it is to bring that BBQ joint magic right into your kitchen.

Ingredients You’ll Need

Every ingredient in this recipe plays a role in building that rich, layered flavor that makes these sandwiches unforgettable. Choosing good quality pork shoulder and a barbecue sauce you love really makes all the difference.

Pork Shoulder: Look for a well-marbled boneless cut—this fattiness keeps the meat juicy and tender during pressure cooking.
Brown Sugar: Adds just the right touch of sweetness to balance the spices and BBQ sauce.
Kosher Salt: Essential to season the meat evenly and bring out all the flavors.
Paprika: Gives a smoky depth without needing a smoker.
Black Pepper: Adds a subtle kick and complexity.
Cumin: Brings that warm, earthy aroma you want in pulled pork.
Chili Powder: For a gentle heat and a bit of smoky sweetness.
Garlic Powder: Because garlic makes everything better.
Olive Oil: Used to sear the pork and lock in flavor.
Beer or Chicken Broth: Beer adds maltiness, but broth works well if you prefer non-alcoholic.
Your Favorite BBQ Sauce: Choose one you really love—this is the star topping!
White Wine Vinegar: Adds a tangy brightness that cuts through the richness.
Brioche Buns: Soft yet sturdy buns that hold all the juicy pork and coleslaw without falling apart.
Coleslaw: Fresh and crunchy for that classic BBQ sandwich texture contrast.

Variations

I like to experiment depending on what mood I’m in or who I’m feeding. You can easily customize this recipe to suit your tastes or dietary needs—making it even more fun.

Spicy Kick: I sometimes add cayenne or hot sauce to the spice rub and BBQ sauce for an extra layer of heat that my family adores.
Smoky Sweet: Try swapping regular paprika for smoked paprika for a deeper smoky flavor.
Low-Carb: Skip the bun and serve the pulled pork over a big green salad or wrapped in lettuce leaves.
Coleslaw Swap: Use a vinegar-based slaw if you prefer less creamy, or make a spicy jalapeño slaw for a zingy bite.
Alcohol-Free: Substitute beer with chicken broth or apple cider for a similarly rich cooking liquid.

How to Make Instant Pot Pulled Pork Sandwiches with BBQ and Coleslaw Recipe

Step 1: Season and Sear the Pork to Lock in Flavor

Start by mixing your brown sugar, kosher salt, paprika, black pepper, cumin, chili powder, and garlic powder in a bowl. This spice rub is the magic behind that tender, flavorful pork. Rub the seasoning all over the pork shoulder generously—don’t be shy! Then, switch your Instant Pot to sauté mode, add the olive oil, and once it’s hot, sear the pork on all sides. This takes about 2 to 3 minutes per side and helps create a beautiful crust packed with flavor.

Step 2: Add Liquid and Pressure Cook

Pour in the beer (or chicken broth), BBQ sauce, and white wine vinegar over the pork. Seal the Instant Pot lid, set it on high pressure, and cook for 45 minutes. The pressure cooker does the heavy lifting here, turning a tough cut into juicy, melt-apart pulled pork in under an hour. Once the time’s up, let the pot naturally release pressure for 10 minutes before carefully hitting the quick release button.

Step 3: Shred and Assemble the Sandwiches

Open the lid, and your kitchen is going to smell amazing! Remove the pork and shred it with two forks, discarding any large pieces of fat. Pile the tender shredded pork onto toasted brioche buns, drizzle with some extra BBQ sauce, and top generously with coleslaw. That’s it—you’ve got yourself a sandwich that tastes like you spent all day slow-cooking it.

How to Serve Instant Pot Pulled Pork Sandwiches with BBQ and Coleslaw Recipe

A large piece of raw red meat with white fat lines is placed on a white plate on the right side. On the left side, there is a glass bowl with a dark brown liquid and a metal brush inside it, and above it, a small white bowl filled with a coarse reddish-brown spice mix with some white granules, with a small metal fork resting in it. All items are on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I love adding fresh sliced pickles or jalapeños on top—it adds such a bright contrast to the smoky, sweet pork and creamy slaw. Sometimes, just a sprinkle of chopped fresh cilantro or green onions gives it a fresh pop that wakes up the flavors.

Side Dishes

Collard greens, baked beans, and crispy sweet potato fries are my go-to sides here. If you want to keep it light, a simple cucumber salad or fresh fruit salad pairs beautifully, balancing the richness of the pulled pork.

Creative Ways to Present

For parties, I’ve served these as sliders with little toothpicks, letting guests add their own BBQ sauce and coleslaw from a platter. Another fun idea? Use mini brioche buns and serve alongside pickled veggies and spicy mustard for a BBQ bar vibe. It always impresses!

Make Ahead and Storage

Storing Leftovers

After a family feast, I store leftover pulled pork in airtight containers in the fridge, separating the coleslaw to keep it crisp and fresh. The pork stays moist and flavorful for up to 4 days—perfect for quick lunches or second helpings.

Freezing

If I know I’m making a big batch, I freeze pulled pork in portioned freezer bags with some of the cooking juices to keep it tender. It freezes beautifully for up to 3 months, so you can easily pull out a batch for busy nights or spontaneous gatherings.

Reheating

Reheating? Just warm your pulled pork gently in a covered skillet or microwave with a splash of water or broth to keep it juicy. I always recommend adding a little extra BBQ sauce when reheating to revive those bold flavors.

FAQs

Can I use a different cut of pork for this recipe?

Absolutely! Pork shoulder is ideal because it has the fat and connective tissue that break down during cooking, creating that tender, shreddable texture. However, you can also try pork butt or even pork loin if you’re looking for a leaner option, though it might be a little less juicy.
Is it necessary to sear the pork before pressure cooking?

Searing isn’t mandatory, but I highly recommend it. It develops a deeper flavor by caramelizing the meat’s surface and adds a nice crust that’s irresistible in the final sandwich.
Can I make the coleslaw ahead of time?

Yes! Coleslaw actually tastes better after sitting for a couple of hours as the flavors meld. Just keep it chilled and give it a quick stir before serving to freshen it up.
What kind of BBQ sauce works best for this Instant Pot Pulled Pork Sandwiches with BBQ and Coleslaw Recipe?

Go with a BBQ sauce you love! Whether you prefer tangy, sweet, smoky, or spicy, the sauce will enhance the pork—so pick your favorite bottle or even homemade sauce to make it your own.
Can I cook this pulled pork without an Instant Pot?

You sure can. Slow cook it in a slow cooker on low for 8 hours or bake it low and slow in the oven at 275°F for several hours until tender. The Instant Pot just speeds up the process wonderfully.

Final Thoughts

This Instant Pot Pulled Pork Sandwiches with BBQ and Coleslaw Recipe has become one of my favorite go-to meals because it delivers big flavor with minimal fuss. It’s perfect for busy weeks or weekend get-togethers when you want everyone to leave happy and full. I’m confident once you try it, pulling apart that tender pork and piling it high on a bun with crunchy coleslaw will become a new favorite ritual in your kitchen too. So grab your Instant Pot and get ready to make some magic happen!