Instant Pot Pulled Pork Sandwich

Instant Pot Pulled Pork Sandwich

Instant Pot Pulled Pork Sandwich
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Serves: 8
Prep Time: 20 m
Cook Time: 45 m

Ingredients

  • 1 tablespoon – brown sugar
  • 2 teaspoon – chili powder
  • 2 teaspoon – cumin, ground
  • 1 teaspoon – sea salt
  • 1/4 teaspoon – cinnamon
  • 1/4 teaspoon – red pepper/chili flakes
  • 2 pound – pork shoulder, lean
  • 1 tablespoon – olive oil
  • 1 medium – onion
  • 2 clove – garlic
  • 2 1/2 cup – barbecue sauce
Coleslaw
  • 2 cup – shredded veggies, bagged (such as broccoli slaw)
  • 1 medium – cabbage, red
  • 1 medium – bell pepper, yellow
  • 1 medium – apple
  • 1 1/2 tablespoon – olive oil
  • 1 1/2 tablespoon – vinegar, cider
  • 1 medium – lime
  • 1/2 teaspoon – sea salt
  • 1/8 teaspoon – black pepper, ground
Serve With:
  • 8 medium – rolls, dinner, wheat
  • 8 rings – pineapple, canned in 100% juice

Directions

  1. Using a small dish, mix brown sugar, chili powder, ground cumin, salt, cinnamon and cayenne together. Using all seasoning, pat all over the pork.
  2. Turn instant pot to saute. Add 1 tablespoon of olive oil and heat. Thinly slice onion and chop garlic; add to hot oil. Cook for 1 minute. Add barbecue sauce, mix and then turn off instant pot.
  3. Add seasoned pork, turn over to fully coat with sauce. Cover and lock, using manufacturers instructions. For the quickest cook time, use the pressure-cooking method. Press Manual and cook on high pressure for 45 minutes.
  4. Meanwhile, make the coleslaw: Add coleslaw mix to a large bowl. Thinly slice red cabbage, yellow pepper and apple. Add to coleslaw with olive oil, cider vinegar, juice of lime, lime zest, salt (if using table salt, reduce by half) and black pepper. Toss to thoroughly combine; cover and refrigerate until ready to serve.
  5. When cooking of pork has completed, use the Quick Release option, allow to vent and then open.
  6. Place pork in a bowl and press cancel on the instant pot. If remaining sauce is no longer thick, turn instant pot on to saute and cook for 3-5 minutes.
  7. Shred pork using 2 forks and then toss back into instant pot; toss to coat.
  8. Add pork to rolls, top with coleslaw and serve with pineapple rings. (Coleslaw may also be served on the side).

Nutrition Facts

  • Nutrition per serving % daily value
  • Calories: 514 26%
  • Fat: 14 g 22%
  • Carb: 71 g 24%
  • Fiber: 7 g 28%
  • Protein: 27 g 54%
  • Sugar: 39 g
written by
Jackie

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Comments(4)
Ashely Harris says:

Hey Jackie! Do you think this could work with shredded chicken? My son is anaphalic to pork but this looks sooo good! ☺️

Jackie says:

yeah! I would use the breast that have the bone in so as to not dry it out.

Alison Gilmore says:

I bought pork
Medallions and don’t have a pressure cooker. Is there another alternative for this tender piece of meat?

Jackie says:

It’s hard to say for that since it is medallions. With a quick check online, I have found an idea. Cook in preheated, 350 degree oven. Sear seasoned medallions in a hot skillet (so cook for a few minutes on each side). Then toss into a roasting pan and roast for 8-10 minutes; temp of meat should reach 140 degrees. I hope this helps.

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