Instant Pot Barbecue Pulled Pork Sandwiches

Craving tender, juicy pulled pork but short on time? This Instant Pot Barbecue Pulled Pork recipe is your answer to a quick and delicious meal that tastes like it’s been slow-cooked all day. Perfect for busy weeknights or weekend gatherings!

Ingredients

• 3-4 lbs pork shoulder (boston butt), cut into 4-inch chunks
• 1 cup chicken broth
• 1/2 cup apple cider vinegar
• 1 tablespoon brown sugar
• 1 tablespoon paprika
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 teaspoon black pepper
• 1 teaspoon salt
• 1/2 teaspoon cayenne pepper (optional)
• 1 cup barbecue sauce (plus extra for serving)
• 8-10 hamburger buns

For the coleslaw (optional):

• 4 cups shredded cabbage
• 1/2 cup mayonnaise
• 1 tablespoon apple cider vinegar
• 1 tablespoon sugar
• Salt and pepper to taste

Equipment Used:

Power instant pot

Instant pot sealing ring

Comfee rice cooker

Crock pot

Instructions

1. Prepare the seasoning: In a small bowl, mix together the brown sugar, paprika, garlic powder, onion powder, black pepper, salt, and cayenne pepper (if using).
2. Season the pork: Rub the seasoning mixture all over the pork chunks, ensuring they’re evenly coated.
3. Prepare the Instant Pot: Pour the chicken broth and apple cider vinegar into the Instant Pot. Place the seasoned pork chunks in the pot.
4. Cook the pork: Close the lid and set the valve to sealing. Cook on high pressure for 60 minutes, then allow for a natural release for 15 minutes. After 15 minutes, carefully release any remaining pressure.
5. Shred the pork: Remove the pork from the Instant Pot and shred it using two forks. Discard any large pieces of fat.
6. Add barbecue sauce: Return the shredded pork to the Instant Pot and stir in 1 cup of barbecue sauce. Set the Instant Pot to sauté mode and cook for an additional 5-10 minutes, stirring occasionally, until the sauce is heated through and slightly reduced.
7. Prepare the coleslaw (if using): While the pork is cooking, mix the shredded cabbage, mayonnaise, apple cider vinegar, sugar, salt, and pepper in a bowl. Refrigerate until ready to use.
8. Assemble the sandwiches: Toast the hamburger buns if desired. Place a generous portion of the pulled pork on the bottom bun, add extra barbecue sauce if desired, and top with coleslaw. Place the top bun and serve immediately.

Tips

• For a spicier version, increase the amount of cayenne pepper or add a few dashes of hot sauce to the barbecue sauce.
• Leftover pulled pork can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 3 months.
• Try serving the pulled pork over rice, in tacos, or on top of a baked potato for delicious variations.

Enjoy your homemade Instant Pot Barbecue Pulled Pork Sandwiches!