Instant Pot Pulled Pork Sandwiches with BBQ Sauce and Coleslaw Recipe

If you’re looking for a crowd-pleaser that’s both easy and irresistibly tasty, these Instant Pot Pulled Pork Sandwiches with BBQ Sauce and Coleslaw Recipe are going to become your new go-to. There’s something so satisfying about cooking a pork shoulder until it’s juicy and fall-apart tender in a fraction of the time, then piling it high on a soft brioche bun with tangy coleslaw and rich BBQ sauce. I love how this recipe marries convenience with classic barbecue flavors—it’s perfect for busy weeknights or weekend get-togethers.

What makes this Instant Pot Pulled Pork Sandwiches with BBQ Sauce and Coleslaw Recipe especially worth trying is how well the spices and sauce blend while pressure cooking cuts down hours of slow cooking. Plus, you don’t have to babysit the stove. If you like sandwiches that burst with flavor and come together quickly, this is one you’ll keep making again and again.

Ingredients You’ll Need

This dish calls for simple ingredients that come together beautifully to build layers of flavor. Each one plays a role, from the smoky paprika to the tangy vinegar in the sauce. When you shop, look for a pork shoulder with good marbling—that fat is key to keeping the meat tender and juicy.

• Boneless pork shoulder: This cut’s fat content makes the pulled pork super tender and flavorful after pressure cooking.
• Brown sugar: Adds just the right touch of sweetness to balance spices and BBQ sauce.
• Kosher salt: Essential for seasoning evenly and enhancing the pork’s natural flavor.
• Paprika: Gives a subtle smoky backdrop without overpowering the meat.
• Black pepper: Adds just a bit of heat and depth.
• Cumin: Brings a warm, earthy element that pairs beautifully with pork.
• Chili powder: Offers a gentle spicy kick to the rub.
• Garlic powder: For that savory punch that rounds out the seasoning.
• Olive oil: Helps create a gorgeous crust when searing the pork before pressure cooking.
• Beer or chicken broth: This adds moisture and extra flavor during cooking—beer adds richness, broth keeps it mild.
• BBQ sauce: Use your favorite variety to slather on after shredding; it’s the star partner to the pulled pork.
• White wine vinegar: Adds necessary tang to brighten up the BBQ sauce and balance richness.
• Brioche buns: Soft and slightly sweet, they’re perfect for soaking up the juicy pork and sauce.
• Coleslaw: The crunch and creaminess contrast the tender pork beautifully—feel free to use store-bought or homemade.

Variations

I love tweaking this Instant Pot Pulled Pork Sandwiches with BBQ Sauce and Coleslaw Recipe depending on the season or what I have on hand. The great thing is how forgiving it is, so feel free to personalize it to your taste or dietary needs.

• Variation: Swap out the pork shoulder for pork butt if you find it easier to source. I’ve done this many times with fantastic results.
• Spicy kick: Add a diced chipotle pepper or a splash of hot sauce into the BBQ sauce for a smoky heat variation I enjoy when serving friends who love spice.
• Coleslaw twist: Mix in thinly sliced apples or pickled jalapeños to your coleslaw for a fun crunchy contrast and tangy zing.
• Non-alcoholic: Use chicken broth or even apple juice instead of beer if you prefer to keep this recipe kid-friendly or alcohol-free.
• Lower carb: Skip the brioche bun and serve the pulled pork over roasted veggies or wrapped in lettuce leaves—a lighter way I sometimes switch it up.

How to Make Instant Pot Pulled Pork Sandwiches with BBQ Sauce and Coleslaw Recipe

Step 1: Season and Sear for Flavor

Start by combining your brown sugar, kosher salt, paprika, black pepper, cumin, chili powder, and garlic powder in a small bowl. Mix well to create a flavorful rub. Rub this seasoning generously all over your pork shoulder, making sure to coat every side. Once seasoned, turn your Instant Pot to sauté mode and add the olive oil. When the oil is shimmering, carefully sear the pork roast for about 2-3 minutes per side until it develops a rich, golden-brown crust. This step locks in flavor and adds incredible depth to your pulled pork.

Step 2: Pressure Cook Perfectly Tender Pork

While the pork is searing, whisk together your beer (or chicken broth), BBQ sauce, and white wine vinegar in a measuring cup. Pour this flavorful mixture over the seared pork in the pot. Close the lid securely and set your Instant Pot to cook on high pressure for 45 minutes. After cooking, let it naturally release pressure for 10 minutes—this helps keep your pork juicy—then carefully use quick release to finish. Your kitchen will start smelling amazing!

Step 3: Shred and Assemble

Once the pork is cooked and you’ve released all the pressure, open the Instant Pot and transfer the pork to a large plate or cutting board. Use two forks to shred it, discarding any large pieces of fat or gristle—don’t worry, those small bits left behind will add even more flavor to the sauce inside the pot. Pile the shredded pork onto toasted brioche buns, drizzle generously with extra BBQ sauce, and top with your favorite coleslaw. This is where magic happens in every bite!

How to Serve Instant Pot Pulled Pork Sandwiches with BBQ Sauce and Coleslaw Recipe

Garnishes

I love topping these sandwiches with a sprinkle of fresh chopped cilantro or green onions—they add a pop of color and a fresh note that lifts the rich pork. Sometimes I also add a few pickled jalapeño slices for a tangy bite, which my family really enjoys.

Side Dishes

For sides, I typically go with classic BBQ companions like baked beans, crispy sweet potato fries, or a fresh green salad. Roasted corn on the cob or a simple cucumber salad also pair beautifully and bring some lightness to the plate.

Creative Ways to Present

If you’re entertaining, I’ve had great luck setting up a “pulled pork bar” with all the fixings laid out buffet-style—think extra BBQ sauce in pretty bowls, different types of coleslaw, pickles, and a few bun options like brioche, potato rolls, or even slider buns. It’s a fun, interactive way to serve this classic, and your guests will appreciate customizing their sandwiches.

Make Ahead and Storage

Storing Leftovers

I store leftover pulled pork in an airtight container in the fridge for up to 4 days. Keeping the pulled pork separate from the buns and coleslaw helps maintain texture and freshness. I always save some extra BBQ sauce to mix back in when reheating—it keeps the pork moist and flavorful.

Freezing

One of my favorite things about this Instant Pot Pulled Pork Sandwiches with BBQ Sauce and Coleslaw Recipe is how well it freezes. I portion the shredded pork into freezer-safe bags or containers, leaving out the buns and slaw. It freezes beautifully for up to 3 months, so it’s a real time saver for busy weeks.

Reheating

To reheat, I prefer warming the pulled pork gently on the stovetop over low heat with a splash of water or extra BBQ sauce to keep it juicy. You can also reheat in the microwave, just cover it loosely to retain moisture. Toast your buns fresh so they don’t get soggy, and add coleslaw right before serving.

FAQs

Final Thoughts

This Instant Pot Pulled Pork Sandwiches with BBQ Sauce and Coleslaw Recipe has quickly become one of my absolute favorites because it delivers that slow-cooked taste with a quick prep and cook time—perfect for my hectic schedule. I hope you’ll find it as satisfying and easy as I do. It’s a total joy to share with family or friends, and the leftovers keep on delighting. Give it a try soon and I bet you’ll have a new staple in your recipe rotation!

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