Instant Pot Pulled Pork Sandwiches: Tender, Juicy, Flavor-Packed BBQ Pulled
Instant Pot Pulled Pork Sandwiches combine juicy, pressure-cooked pork shoulder with smoky barbecue sauce for a quick and delicious twist on a Southern classic. The pork becomes incredibly tender in just over an hour, then is shredded and mixed with a flavorful homemade sauce. Served on soft buns with crisp coleslaw and pickles, these sandwiches are hearty, satisfying, and easy to prepare. Perfect for family dinners, parties, picnics, and meal prep, they offer classic barbecue flavor with modern convenience.
Ingredients
For the Pulled Pork
- 4 pounds boneless pork shoulder (pork butt), cut into large chunks
- 1 tablespoon olive oil
- 1 large onion, sliced
- 4 garlic cloves, minced
- 1 cup chicken broth
- 1 tablespoon Worcestershire sauce
- 1 tablespoon apple cider vinegar
Dry Rub
- 2 teaspoons paprika
- 2 teaspoons smoked paprika
- 2 teaspoons brown sugar
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1 teaspoon black pepper
- ½ teaspoon chili powder
- ½ teaspoon cumin
BBQ Sauce
- 1½ cups barbecue sauce
- 2 tablespoons brown sugar
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- 1 teaspoon Worcestershire sauce
For Serving
- 8 hamburger buns
- Coleslaw (optional)
- Dill pickle slices
- Sliced red onions
Instructions
- Combine all the dry rub ingredients and coat the pork chunks evenly.
- Select the Sauté function on the Instant Pot. Heat the olive oil and brown the pork in batches for 2–3 minutes per side. Remove and set aside.
- Add the sliced onion and garlic to the pot and sauté for 2 minutes.
- Pour in the chicken broth, Worcestershire sauce, and apple cider vinegar. Scrape the bottom of the pot to loosen any browned bits.
- Return the pork to the Instant Pot.
- Close the lid, set the valve to Sealing, and cook on High Pressure for 60 minutes.
- Allow a 15-minute natural pressure release, then carefully release any remaining pressure.
- Transfer the pork to a large bowl and shred it using two forks.
- Mix together the barbecue sauce, brown sugar, Dijon mustard, apple cider vinegar, and Worcestershire sauce. Stir the sauce into the shredded pork, adding a little cooking liquid if needed for extra moisture.
- Toast the hamburger buns if desired. Fill each bun with pulled pork and top with coleslaw, pickles, or sliced onions before serving.
Notes
- Pork shoulder provides the best texture for pulled pork.
- Browning the pork adds extra depth of flavor.
- Don't skip deglazing the pot to prevent the "Burn" warning.
- Adjust the barbecue sauce to suit your preferred sweetness or smokiness.
- Save some cooking liquid to keep the pork moist.
- Toasting the buns adds texture.
- Leftovers taste even better the next day.
- Freeze extra pulled pork for quick future meals.