Instant Pot Pulled Pork Sandwiches

You don’t need a smoker or all-day prep to make pulled pork that hits every note. These Instant Pot pulled pork sandwiches are juicy, flavorful, and made in a fraction of the time. Whether you’re cooking for a crowd or just craving something bold and tender, this recipe makes it possible—even on a weekday.

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The first time we made this for a last-minute family get-together, it quickly became a go-to. It’s the kind of meal that feels comforting and casual but still makes people ask for seconds. The meat pulls apart easily, stays moist, and takes on whatever sauce you love most—BBQ, mustard-based, or even spicy chipotle.

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Why Instant Pot Pulled Pork Works So Well

This method gives you all the benefits of long, slow cooking—but way faster. The pressure tenderizes the pork while locking in flavor and moisture.

• Quick and consistent results: Pork shoulder breaks down fast under pressure, making the meat tender without drying out.
• No babysitting: Once you start the cook cycle, the Instant Pot handles the rest.
• Easier cleanup: No roasting pans or stovetop splatter—just one pot.

And because the flavor cooks under pressure, the spices and sauce soak in deeper than they would on the stovetop.

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What You’ll Need to Make It

You only need a few main ingredients to bring this together. Each one brings depth and makes the pork taste better with every bite.

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• Boneless pork shoulder or pork butt – Best cut for shredding with built-in fat for flavor.
• Brown sugar – Adds a hint of sweetness that balances the savory notes.
• Smoked paprika – Brings that smoky kick that usually comes from a grill or smoker.
• Apple cider vinegar – Helps break down the meat and adds tang.
• BBQ sauce – Pick your favorite; it coats the meat in that sticky, sweet-savory glaze.

Optional spices like garlic powder, chili powder, or cayenne help tailor the flavor to your liking.

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How to Make Pulled Pork in the Instant Pot

This process keeps things straightforward. It’s all about layering the flavor from the start so you get that melt-in-your-mouth texture and bold taste in every bite.

• Cut and season the pork
  Trim excess fat, then cut the pork into large chunks for even cooking. Toss with brown sugar, smoked paprika, salt, pepper, and garlic powder until well coated.
• Sear the meat
  Use the sauté function on the Instant Pot. Brown the pork in batches to build flavor at the base of the pot. Don’t rush this part—it sets the tone for the rest of the dish.
• Deglaze and build the base
  Pour in apple cider vinegar and a splash of water or broth. Use a wooden spoon to scrape up the browned bits. This deglazing step adds depth to the final sauce.
• Pressure cook
  Lock the lid and cook on HIGH for 60 minutes. Natural release for at least 15 minutes before opening. The meat should shred easily with forks.
• Shred and sauce
  Remove the pork and shred it in a bowl. Stir in your preferred BBQ sauce and a bit of the cooking liquid to keep it juicy and flavorful.
• Assemble the sandwiches
  Toast soft buns, pile high with pulled pork, and top with coleslaw or pickles for crunch. Serve warm and eat fast—these sandwiches tend to disappear quickly.

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Best Sides for Pulled Pork Sandwiches

Pulled pork goes with just about everything, but these sides really round out the plate. Add one or two to make it a full meal.

Side Dish	Why It Works
Classic coleslaw	Adds crunch and cuts through the richness
Baked beans	Sweet and smoky, they complement the BBQ flavor
Cornbread muffins	Soft, crumbly texture pairs well with the juicy meat
Pickled red onions	Bright and tangy, balances out the richness
Roasted corn on the cob	A summer favorite with just enough char
Potato wedges	Crispy and hearty enough to stand up to saucy pork
Macaroni salad	Creamy, cool, and easy to make ahead

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How to Store and Reheat Leftovers

Pulled pork keeps well and even improves with time. You can prep ahead or enjoy the leftovers without losing flavor or texture.

• Fridge: Store in an airtight container with extra sauce. Keeps for 3–4 days.
• Freezer: Freeze portions in bags with some cooking liquid. Label and freeze for up to 3 months.
• Reheat: Warm in a covered skillet over medium heat with a splash of broth or sauce. Avoid microwaving too long—short bursts work better to keep the meat tender.

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Common Questions About Instant Pot Pulled Pork

What’s the best cut of meat for pulled pork?
Pork shoulder or pork butt is ideal because of its fat content. It stays juicy and breaks down easily.

Can I use frozen pork?
You can, but skip the sear step and add 10–15 minutes to the cook time. Make sure the pieces are separated so they cook evenly.

What’s the difference between natural and quick release?
Natural release lets the pressure drop slowly, which helps keep the meat tender. Quick release can toughen the meat by forcing a rapid change in pressure.

Can I make this ahead of time?
Yes. It actually tastes even better after a few hours in the fridge. Reheat gently before serving to preserve the texture.