Pulled Pork Sandwiches

🕒 Prep: 15 min
🔥 Cook: 1 hour 10 min
🍽 Serves: 8
★★★★★
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If you’re craving something hearty and satisfying, these Pulled Pork Sandwiches will hit the spot. With tender, flavorful pork that practically melts in your mouth, this recipe is perfect for a casual dinner or a weekend gathering. Best of all, it uses an Instant Pot to make the process a breeze, cutting down on cooking time without sacrificing any deliciousness.

Pulled Pork Sandwiches

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Ingredients for Pulled Pork Sandwiches

Ingredients for Pulled Pork Sandwiches

Pork shoulder is the star of the show here; its marbling keeps the meat juicy and tender. Olive oil helps sear the meat, adding a depth of flavor. Chicken broth adds moisture and helps infuse the pork with savory notes. Apple cider vinegar gives a tangy twist, balancing the richness. Brown sugar adds a hint of sweetness that caramelizes beautifully. Smoked paprika, garlic powder, and onion powder create a smoky, aromatic base. A dash of salt and black pepper enhance all the flavors, while cayenne pepper adds a bit of heat. Barbecue sauce ties everything together with its sweet and tangy goodness, and hamburger buns serve as the perfect vehicle for this savory delight.

Why This Pulled Pork Sandwiches Works

During pressure cooking, the pork shoulder sits in hot liquid for a long time, so the tough parts start to break down. All the little lines of fat running through the meat slowly melt and spread, so the pork stays moist instead of drying out. The pressure and steam push the chicken broth, vinegar, and spices deep into the chunks, so the seasoning doesn’t just sit on the outside.

As the hour goes by, the tight muscle fibers loosen and separate. By the time the lid comes off and the pork rests a bit, it barely needs any effort to pull apart with forks. The natural juices from the pork mix with the broth, vinegar, and brown sugar in the pot, so the meat soaks up even more liquid when it is shredded.

Once the soft, shredded pork is mixed with barbecue sauce, the strands hold onto the sauce instead of it sliding off. That’s why the meat stays juicy and saucy inside the bun, instead of feeling dry or stringy.

Pulled Pork Sandwiches Tips & Tricks

  • If you prefer a spicier kick, add extra cayenne or a few dashes of hot sauce.
  • For an even richer flavor, marinate the pork shoulder in the spices overnight.
  • Use leftover broth in the Instant Pot to make a flavorful gravy or soup base.

Mistakes To Avoid

Letting the pork cook for much less than the full pressure time means the tough connective tissue in the shoulder doesn’t break down. The chunks may look done on the outside but stay firm and chewy when shredded, so the meat won’t mix well with the sauce and feels dry and stringy in the bun.

Releasing the pressure right away instead of waiting for the natural release keeps the liquid inside the meat from settling back in. The sudden pressure drop forces juices out, so the pork ends up wetter in the pot and noticeably drier and more fibrous on the plate.

Crowding the pot with big, unbrowned chunks skips the browning step in practice. Without enough surface browning, the outside of the meat stays pale and slick, so the cooking liquid doesn’t cling as well and the shredded pork turns out softer and a bit watery instead of rich and slightly sticky.

Pouring in all the barbecue sauce while the pork is still in the Instant Pot makes the sauce cook under pressure. The sugar in the sauce can scorch on the bottom and the sauce tightens and separates, leaving the meat coated in a thick, sticky layer with bitter burnt bits.

Equipment Used:

Instant Pot, Forks, Knife, Measuring spoons, Measuring cups

Ingredients

  1. 3 lbs boneless pork shoulder
  2. 1 tbsp olive oil
  3. 1 cup chicken broth
  4. 1/2 cup apple cider vinegar
  5. 1/4 cup brown sugar
  6. 1 tbsp smoked paprika
  7. 1 tbsp garlic powder
  8. 1 tbsp onion powder
  9. 1 tsp salt
  10. 1 tsp black pepper
  11. 1/2 tsp cayenne pepper
  12. 8 hamburger buns
  13. 2 cups barbecue sauce

Step-by-step Instructions

  1. 1. Cut the pork shoulder into large chunks.
  2. 2. In the Instant Pot, select the sauté setting and add olive oil. Brown the pork pieces on all sides.
  3. 3. Add chicken broth, apple cider vinegar, brown sugar, smoked paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper to the pot.
  4. 4. Close the lid, set the valve to sealing, and pressure cook on high for 60 minutes.
  5. 5. Allow the pressure to release naturally for 15 minutes before performing a quick release.
  6. 6. Remove pork from the pot and shred using two forks.
  7. 7. Mix shredded pork with barbecue sauce.
  8. 8. Serve on hamburger buns.

Frequently Asked Questions

Can I use a different cut of pork?
While pork shoulder is ideal due to its fat content and tenderness, pork butt is a great substitute. Avoid lean cuts as they may turn out dry.
How do I store leftovers?
Store any leftover pulled pork in an airtight container in the refrigerator for up to 3 days. It can also be frozen for up to 3 months.
Can I make this recipe without an Instant Pot?
Yes, you can slow cook the pork in a crockpot on low for 8-10 hours or bake it in the oven at 300°F for about 3-4 hours until tender.

Serving Ideas for Pulled Pork Sandwiches

These sandwiches pair wonderfully with a side of creamy coleslaw, which adds a refreshing crunch. You can also serve them with pickles or a tangy potato salad. For a complete meal, consider a side of grilled corn on the cob or some crispy sweet potato fries.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.