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Instant Pot Pulled Pork Sandwiches with BBQ and Coleslaw Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 90 reviews
  • Author: Olivia
  • 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

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Natural Release: Allow the Instant Pot to naturally release pressure for 10 minutes. Afterward, carefully perform a quick release to release any remaining steam.
  7. 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.
  8. 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.

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