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Instant Pot Pulled Pork Sandwiches with BBQ and Coleslaw Recipe

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★★★★★

4.9 from 145 reviews

This Instant Pot Pulled Pork recipe delivers tender, flavorful shredded pork shoulder cooked to perfection using the convenience of an electric pressure cooker. A delicious spice rub and a savory blend of beer, BBQ sauce, and vinegar infuse the pork with rich flavor. Perfectly seared and pressure-cooked in under an hour, it’s ideal for sandwiches topped with coleslaw and extra BBQ sauce, making a crowd-pleasing meal easy and fast.

Ingredients

Scale

Spice Rub

  • 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

Main Ingredients

  • 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

Serving

  • Brioche buns
  • Coleslaw

Instructions

  1. Prepare the Spice Rub: In a small bowl, combine brown sugar, Kosher salt, paprika, black pepper, cumin, chili powder, and garlic powder. Mix thoroughly to create a uniform spice blend.
  2. Season the Pork: Rub the spice mixture all over the pork shoulder, ensuring every side is evenly coated for maximum flavor penetration.
  3. Sauté in Instant Pot: Set the Instant Pot to the sauté function and add olive oil. When the oil is hot, sear the pork shoulder for 2-3 minutes on each side until a dark golden-brown crust forms, developing a rich flavor base.
  4. Add Liquid Mixture: In a large measuring cup, combine the beer or chicken broth, BBQ sauce, and white wine vinegar. Pour this mixture over the seared pork in the Instant Pot.
  5. Pressure Cook: Seal the Instant Pot lid and set it to cook on high pressure for 45 minutes, allowing the pork to cook thoroughly and absorb the flavors.
  6. Release Pressure: After cooking, let the pressure release naturally for 10 minutes, then carefully use the quick-release valve to release any remaining steam safely.
  7. Shred the Pork: Remove the pork and shred it using two forks, discarding any excess fat or gristle to keep the meat tender and clean.
  8. Assemble and Serve: Toast brioche buns and pile on the pulled pork, drizzle with additional BBQ sauce, and top with coleslaw for a classic pulled pork sandwich experience.
  9. Enjoy and Review: If you loved this hearty dish, please leave a 5-star rating and review to share your experience!

Notes

  • For extra smoky flavor, consider adding a teaspoon of smoked paprika or using a smoky BBQ sauce.
  • If you prefer less liquid, adjust the amount of beer or broth slightly but ensure there is enough for pressure cooking.
  • Leftover pulled pork can be refrigerated for up to 4 days or frozen for up to 3 months.
  • Serve with additional sides like pickles, baked beans, or potato salad for a full meal.
  • Ensure the pork shoulder is thawed completely before starting the recipe for even cooking.

Keywords: Instant Pot Pulled Pork, Pulled Pork Recipe, Pressure Cooker Pulled Pork, BBQ Pulled Pork, Easy Pulled Pork Sandwiches

Find it online: https://mjrecipe.com/instant-pot-pulled-pork-sandwiches-with-bbq-and-coleslaw-recipe/