These Easy Instant Pot Pulled Pork Sandwiches are perfect for feeding a crowd! The pork shoulder is tender, juicy, and pairs perfectly with the crunchy slaw. And, when it's topped off with a dollop of barbecue sauce and sandwiched between two fluffy brioche buns? It's the perfect, melt-in-your-mouth sandwich that everyone will enjoy!
Equipment
- 1 Instant Pot
Ingredients
For the Pork:
- 4 Pounds Boneless Pork Shoulder Chuck Roast cut into pieces
- 2 Tablespoons Coconut Sugar
- 2 Teaspoons Kosher Salt
- 2 Teaspoons Garlic Powder
- 1 Tablespoon Oregano
- 2 Teaspoons Paprika
- 2 Teaspoons Cumin
- ½ Teaspoon Ground Black Pepper
- 2 Tablespoons Avocado Oil
- 1 Cup Chicken Broth
- 6 Tablespoons Rice Vinegar
For the Slaw:
- 2 Cups Red Cabbage shredded
- 2 Cups Green Cabbage shredded
- 2 Carrots finely sliced
- 3 Tablespoons Sesame Oil
- 3 Tablespoons Rice Vinegar
- 1 Teaspoon Garlic Powder
- 2 Tablespoons Sesame Seeds
- Sea Salt to taste
- Ground Black Pepper to taste
For Assembling:
- 8 Brioche Buns
- ¾ Cup Barbecue Sauce
Instructions
- To make these sandwiches, start by preparing the pork. Cut the pork shoulder into pieces and add them to a large bowl.
- Next, add in the seasonings (the coconut sugar, kosher salt, garlic powder, oregano, paprika, cumin, and ground black pepper) and toss until the pork is coated in the seasoning blend.
- Then, prepare the Instant Pot. Turn it on to the sauté setting and add in the oil.
- Once the pot is hot, add in the pork, 3 pieces at a time, and cook for 3-4 minutes on each side. Then flip, and cook the pork for another 3-4 minutes.
- Once the pork is done, remove it from the Instant Pot and transfer it to a plate. Then, add in more pork and repeat until all of the pork has been cooked.
- Next, scrape down the sides of the pot and add in the rice vinegar and chicken broth, as well as the cooked pork.
- Then, switch the Instant Pot to the "manual" cook setting and turn it on for 40 minutes.
- While the pork is cooking, prepare the slaw. Slice the carrot, shred the cabbage, and add them to a large bowl alongside the rest of the slaw ingredients. Toss to fully combine, then set aside.
- Once the pork is done, allow the pot to release steam and transfer the cooked pork back to a plate and use a fork to shred it.
- Finally, assemble the sandwiches. Divide the pork equally amongst the brioche buns. Top with barbecue sauce, followed by the slaw, then close the sandwiches, serve, and enjoy!
Calories: 956kcal | Carbohydrates: 59g | Protein: 55g | Fat: 57g | Saturated Fat: 24g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 19g | Trans Fat: 2g | Cholesterol: 301mg | Sodium: 1564mg | Potassium: 1014mg | Fiber: 2g | Sugar: 13g | Vitamin A: 3890IU | Vitamin C: 20mg | Calcium: 143mg | Iron: 7mg
Did you make this recipe?
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in your posts and I’ll re-share!
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