If you’re craving a crowd-pleaser that’s bursting with bold flavors and tender, juicy pork, then these Instant Pot Pulled Pork Sandwiches with BBQ and Coleslaw Recipe are your new go-to. Imagine succulent pulled pork infused with smoky spices, all packed into soft brioche buns and topped with crunchy, tangy coleslaw—pure comfort food perfection made quick and easy!
Why You Should Make This Recipe
Speedy and fuss-free cooking: Using the Instant Pot drastically reduces the time it takes to get tender pulled pork without sacrificing flavor.
Flavor-packed seasoning: A homemade spice rub brings smoky, spicy, and savory notes that make every bite irresistible.
Perfectly balanced textures: The combination of juicy pork, rich BBQ sauce, and crisp coleslaw creates a mouthwatering contrast.
Great for gatherings: This recipe easily feeds a crowd, making it ideal for parties, family dinners, or casual get-togethers.
Ingredients & Substitutions
The magic behind these sandwiches lies in a few simple, approachable ingredients that come together to create layers of incredible taste. Each component—from the pork shoulder to the seasoning, broth, and tangy BBQ sauce—plays a crucial role in building complexity, moisture, and the perfect balance of smoky and sweet.
- Pork shoulder: This cut is ideal for shredding after slow cooking because of its fat content and tenderness.
- Brown sugar and spices: The blend of paprika, cumin, chili powder, and garlic powder creates a deep, smoky flavor.
- Olive oil: Helps sear the pork beautifully, locking in juices and flavor.
- Beer or chicken broth: Adding moisture and a subtle depth; chicken broth works great if you prefer to skip the beer.
- BBQ sauce and white wine vinegar: These add sweetness and a touch of zing to the pork once shredded.
- Brioche buns: Their soft and slightly sweet texture complements the savory pork perfectly.
- Coleslaw: Adds freshness, crunch, and a creamy tang that balances the BBQ’s richness.
How to Make Instant Pot Pulled Pork Sandwiches with BBQ and Coleslaw Recipe
Step 1: Prepare and Season the Pork
Start by mixing the brown sugar, Kosher salt, paprika, black pepper, cumin, chili powder, and garlic powder together in a small bowl to create your flavorful dry rub. Then, generously coat the pork shoulder all over with this seasoning mixture, making sure every inch is covered—that’s where the magic begins!
Step 2: Sear the Pork in the Instant Pot
Turn your Instant Pot to sauté mode and add the olive oil. Once hot, sear the seasoned pork shoulder for 2 to 3 minutes on each side, creating a rich, golden-brown crust. This step locks in flavors and adds incredible depth to your pulled pork, so don’t rush it!
Step 3: Add the Liquid and Cook
Mix the beer (or chicken broth), BBQ sauce, and white wine vinegar in a large measuring cup and pour it over the seared pork inside the Instant Pot. Seal the lid and set your Instant Pot to cook on high pressure for 45 minutes. This method makes the pork melt-in-your-mouth tender.
Step 4: Natural Release and Shred
Once cooking is done, allow the Instant Pot to naturally release pressure for 10 minutes, then carefully quick-release any remaining steam. Remove the pork, shred it with two forks, discarding any fatty bits. The slow release keeps the meat juicy and tender—don’t skip it!
Step 5: Assemble Your Sandwiches
Load your toasted brioche buns with a generous helping of the shredded pork, drizzle with extra BBQ sauce, and top with crisp, creamy coleslaw. The result? An explosion of flavors and textures that’s utterly irresistible.
How to Serve Instant Pot Pulled Pork Sandwiches with BBQ and Coleslaw Recipe
Garnishes
To elevate your sandwiches, consider adding pickled jalapeños for a spicy kick, fresh cilantro for brightness, or a few slices of crunchy dill pickles. These little touches bring vibrant layers that complement the smoky pork beautifully.
Side Dishes
Classic sides like crispy sweet potato fries, baked beans, or a refreshing cucumber salad pair wonderfully with these sandwiches. They help round out the meal with additional textures and flavors that keep things interesting on your plate.
Creative Ways to Present
For a fun twist, serve the pulled pork open-faced on toasted baguette slices topped with extra coleslaw, or pile the shredded pork onto grilled corn muffins for a Southern-inspired variation. Mini slider versions also make an adorable option for parties or game days.
Make Ahead and Storage
Storing Leftovers
Once cooled, store your pulled pork in an airtight container in the refrigerator for up to 4 days. Keeping the pork in its cooking juices helps maintain moisture and flavor during storage.
Freezing
If you want to save leftovers for longer, portion the shredded pork into freezer-safe containers or bags and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating to preserve texture and taste.
Reheating
Reheat gently in a saucepan over low heat, adding a splash of water or extra BBQ sauce to keep the pork saucy and juicy. Alternatively, microwave in short bursts, stirring in between to avoid drying out the meat.
FAQs
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Can I use a different cut of pork besides pork shoulder?
While pork shoulder is best for shredding due to its fat content and tenderness, you can use pork butt as a substitute. Avoid lean cuts like pork loin because they tend to dry out and aren’t ideal for pulling.
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Is it necessary to sear the pork before pressure cooking?
Searing develops a rich, caramelized crust that adds depth of flavor to the pork, making a significant difference in taste. Though skipping searing saves time, it’s highly recommended to get the best results.
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What if I don’t have beer to add to the recipe?
No worries! Chicken broth or even water can replace beer in this recipe. The broth adds a savory base, while water keeps it neutral but still moist; just make sure to maintain the liquid quantity for proper pressure cooking.
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How can I make the pulled pork crispy?
After shredding, spread the pork on a baking sheet, drizzle with a bit of cooking liquid, and broil for a few minutes until edges become crispy. This adds a wonderful textural contrast that’s highly addictive!
Final Thoughts
I can’t recommend this Instant Pot Pulled Pork Sandwiches with BBQ and Coleslaw Recipe enough—it’s the kind of meal you’ll want to come back to time and time again. Perfectly tender pork, easy prep, and that harmonious blend of smoky, sweet, and tangy flavors all wrapped in a cozy bun makes for pure happiness. Go ahead, give it a try, and watch it become your new favorite!
Print
Instant Pot Pulled Pork Sandwiches with BBQ and Coleslaw Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 10 minutes
- Yield: 10 servings 1x
- Category: Main Course
- Method: Instant Pot
- Cuisine: American
Description
This Instant Pot Pulled Pork recipe delivers tender, flavorful shredded pork shoulder cooked quickly and easily. The pork is seasoned with a robust dry rub, seared to develop a rich crust, and pressure cooked with beer or broth and BBQ sauce for juicy, melt-in-your-mouth results. Perfectly served on toasted brioche buns with creamy coleslaw, it’s a crowd-pleasing dish ideal for family dinners or gatherings.
Ingredients
For the Pulled Pork
- 2.5 lb. boneless pork shoulder
- 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 tablespoons olive oil
- 8 oz. beer or chicken broth
- 1 cup your favorite BBQ sauce
- 1 tablespoon white wine vinegar
To Serve
- Brioche buns
- Coleslaw
Instructions
- Prepare the Dry Rub: In a small bowl, combine brown sugar, kosher salt, paprika, black pepper, cumin, chili powder, and garlic powder. Mix well to create a flavorful seasoning blend.
- Season the Pork Shoulder: Pat the pork shoulder dry and evenly coat it with the prepared dry rub, gently rubbing the seasoning into all sides to ensure full coverage and flavor penetration.
- Sear the Pork: Turn the Instant Pot to the sauté setting and add the olive oil. Once hot, add the seasoned pork shoulder. Sear for 2-3 minutes on each side until a dark golden-brown crust forms, developing rich and complex flavors.
- Add Liquid and Cook: In a large measuring cup, mix the beer or chicken broth, BBQ sauce, and white wine vinegar. Pour this mixture over the seared pork in the Instant Pot. Close and seal the lid properly.
- Pressure Cook: Set the Instant Pot to high pressure and cook the pork shoulder for 45 minutes to ensure it becomes tender and shreds easily.
- Natural Release: Allow the Instant Pot to naturally release pressure for 10 minutes. Afterward, carefully perform a quick release to release any remaining steam.
- Shred the Pork: Open the lid, remove the pork, and use two forks to shred the meat, discarding any excess fat or gristle for a clean, succulent texture.
- Serve: Pile the shredded pork onto toasted brioche buns, drizzle with extra BBQ sauce if desired, and top with coleslaw for a delicious pulled pork sandwich.
Notes
- Ensure the pork shoulder is thoroughly and evenly coated with the dry rub for the best flavor.
- Do not rush the searing step; a rich, dark crust greatly enhances the flavor profile.
- If the pork shoulder is too large to sear evenly, cut into smaller chunks and sear in batches to maintain flavor and texture.
- Natural pressure release is crucial to let the meat rest, retaining moisture and tenderness.
- For crispy edges, spread shredded pork on a rimmed baking sheet, drizzle with some cooking liquid, and broil for a few minutes before serving.
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