Description
Tender, saucy BBQ Pulled Pork Sandwiches made effortlessly in the Instant Pot. Perfectly shredded pork shoulder coated in smoky, tangy sauce—perfect for potlucks, parties, or meal prep.
Ingredients
Scale
- 4 lbs pork shoulder, trimmed and cut into 2-inch pieces
- 2 tbsp olive oil
- 2 tsp chili powder
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tbsp mustard powder
- ¼ tsp cayenne pepper
- 1½ tsp ground cumin
- 1 tsp black pepper
- 2 tsp salt
- 1 cup BBQ sauce
- 1 cup ketchup
- ¼ cup honey
- 1 tbsp apple cider vinegar
- 3 cloves garlic, sliced
- ¼ cup packed brown sugar
- 1 tsp liquid smoke
- 1 tbsp Worcestershire sauce
- ½ cup chicken broth
- 8 hamburger or brioche buns
- 2 cups coleslaw
- Pickles (optional)
Instructions
- Trim excess fat from pork and cut into 2-inch chunks.
- Mix all dry rub ingredients and coat pork pieces thoroughly.
- Set Instant Pot to sauté. Add olive oil and brown pork in batches; remove and set aside.
- Mix all sauce ingredients in a bowl. Return pork to Instant Pot, pour sauce over, and toss to coat.
- Seal lid and cook on Meat/Stew or high pressure for 90 minutes.
- Allow natural release for 15 minutes, then release any remaining pressure manually.
- Remove pork, shred with two forks. Simmer sauce in Instant Pot until reduced by half. Skim fat.
- Mix shredded pork with about 2 cups of reduced sauce.
- Serve pork on buns with extra sauce and coleslaw.
Notes
Sauce is great for dipping or freezing for later. Make it ahead—flavors deepen after a day in the fridge. For spicier pork, add more cayenne or your favorite hot sauce.
- Prep Time: 25 minutes
- Cook Time: 1 hour 55 minutes
- Category: Main Course
- Method: Instant Pot
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 510
- Sugar: 18g
- Sodium: 890mg
- Fat: 24g
- Saturated Fat: 8g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 36g
- Cholesterol: 110mg