Instant Pot Pulled Pork Sliders
Who says that summer is the only time of the year for serving barbecue? With your Instant Pot, you can make summer classics all year long — including these Pork Sliders sandwiches.
Instant Pot Pulled Pork Sliders
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What’s great about cooking pork — or really any meat — in the Instant Pot is that the slow simmer will make it tender and delicious. Plus, with electric pressure cooking, your cooking time is cut in half from a traditional slow cooking of pork, like in this Crock Pot Pork Loin recipe. So it’s a win-win all around for making these pulled pork sliders when you’d rather not get out your smoker or even step outside.
Steps to make these sliders
Press the “Sauté” button on the Instant Pot®. Add 1 tablespoon olive oil and half the pork shoulder and season with one-half teaspoon garlic powder, plus salt and black pepper, to taste. Sear until pork is browned on all sides, approximately 1-2 minutes per side, before transferring to a large, rimmed plate. Set aside.
Note: DO NOT use lid while using the “Sauté” function on an Instant Pot!
Repeat Step #2 with another tablespoon of olive oil and the remaining pork and garlic powder. Season with additional salt and black pepper, as desired. Once seared, transfer to the rimmed plate with the rest of the pork and set aside.
Add remaining olive oil, plus the red onion and shallot. Cook, stirring frequently, until soft, approximately 3-4 minutes.
Deglaze Instant Pot® by adding the chicken broth and gently scraping the bottom of the container with a plastic spatula to loosen any browned bits. Pour in the apple cider vinegar and three-quarter cups BBQ sauce. Return the seared pork and its juices to the unit and cover, locking the lid into place.
Set the pressure valve to “sealing” and select the “Manual” option on the highest setting. Adjust cook time to 50 minutes.
While the pork is cooking, prepare the cabbage slaw by adding the cabbage to a large bowl. Mix the mayonnaise, apple cider vinegar, ground cumin, and garlic powder in a smaller bowl before adding to the larger bowl. Season with salt and black pepper, to taste, and toss to combine. Set aside.
When cooking time is complete, allow the pressure to release naturally for 10 minutes, and then do a quick release for any remaining pressure.
Carefully remove the lid and shred the pork with two forks. Allow the shredded pork to sit in the warm liquid for 5 minutes to soak up more flavor before serving, if desired.
To serve, transfer the shredded pork with tongs to a large bowl and toss with remaining BBQ sauce. To serve, divide the shredded pork between the toasted slider buns and top with some of the cabbage slaw. Enjoy!
Instant Pot Pulled Pork Sliders
Equipment
Ingredients
Pulled Pork Ingredients
- 3 tbsp extra virgin olive oil divided
- 3 lbs. pork shoulder roast trimmed and cut into 4-6 chunks
- 1 tsp garlic powder divided
- kosher or sea salt to taste
- black pepper
- ½ medium red onion chopped
- 1 medium shallot chopped
- ¼ c. chicken broth
- ¼ c. apple cider vinegar
- 1 c. prepared BBQ sauce divided
- Slider buns toasted
Cabbage Slaw Ingredients
- 3 c. thinly sliced red cabbage
- ¼ c. mayonnaise
- 1½ tbsp apple cider vinegar
- 1 tsp ground cumin
- ½ tsp garlic powder
- Sea salt to taste
- black pepper
Instructions
- Press the “Sauté” button on the Instant Pot®. Add 1 tablespoon olive oil and half the pork shoulder and season with one-half teaspoon garlic powder, plus salt and black pepper, to taste. Sear until pork is browned on all sides, approximately 1-2 minutes per side, before transferring to a large, rimmed plate. Set aside.
- Repeat Step #2 with another tablespoon olive oil and the remaining pork and garlic powder. Season with additional salt and black pepper, as desired. Once seared, transfer to the rimmed plate with the rest of the pork and set aside.
- Add remaining olive oil, plus the red onion and shallot. Cook, stirring frequently, until soft, approximately 3-4 minutes.
- Deglaze Instant Pot® by adding the chicken broth and gently scraping the bottom of the container with a plastic spatula to loosen any browned bits. Pour in the apple cider vinegar and three-quarter cups BBQ sauce. Return the seared pork and its juices to the unit and cover, locking the lid into place.
- Set the pressure valve to “sealing” and select the “Manual” option on the highest setting. Adjust cook time to 50 minutes.
- While the pork is cooking, prepare the cabbage slaw by adding the cabbage to a large bowl. Mix the mayonnaise, apple cider vinegar, ground cumin, and garlic powder in a smaller bowl before adding to the larger bowl. Season with salt and black pepper, to taste, and toss to combine. Set aside.
- When cook time is complete, allow the pressure to release naturally for 10 minutes, and then do a quick release for any remaining pressure.
- Carefully remove lid and shred the pork with two forks. Allow the shredded pork to sit in the warm liquid for 5 minutes to soak up more flavor before serving, if desired.
- To serve, transfer the shredded pork with tongs to a large bowl and toss with remaining BBQ sauce. To serve, divide the shredded pork between the toasted slider buns and top with some of the cabbage slaw. Enjoy!
Nutrition
Disclaimer
Please note that nutrient values, if included with the recipe, are estimates only. Variations can occur due to product availability/substitution and manner of food preparation. Nutrition may vary based on methods of origin, preparation, freshness of ingredients, and other factors.