60 Minute Instant Pot Pulled Pork Sandwiches Magic

Are you tired? Me too! Weeknights always feel like a race against the clock, and finding something truly satisfying that doesn’t take five hours simmering on the stove is the ultimate struggle. Trust me, I get it. I used to think amazing, fall-apart pulled pork was strictly a weekend affair. But oh boy, have I cracked the code! This recipe for Instant Pot Pulled Pork Sandwiches changed everything for my family dinners.

We all need those weeknight heroes, and the electric pressure cooker is mine. It delivers that melt-in-your-mouth texture you usually associate with slow-cooking, but faster than you can decide what podcast to put on. Seriously, I mastered the art of using my Instant Pot for weeknight meals, and this pork is the star of the show. It’s smoky, it’s savory, and it makes the whole house smell amazing!

Why You Will Love These Instant Pot Pulled Pork Sandwiches

There are a lot of recipes out there begging for your attention, I know. But this one? This one is a genuine game-changer for busy evenings. I want you to add this to your dinner rotation immediately because it delivers huge flavor with almost zero fuss. It’s the kind of recipe that makes people ask if you prepped it all day!

Key Benefits of Instant Pot Pulled Pork Sandwiches

• It’s ridiculously fast! Most of the hour is hands-off time in the Instant Pot, which is way better than waiting eight hours.
• The texture is just unbeatable. That pork shoulder gets so tender it practically melts apart with just a fork.
• Minimal active work! You toss everything in, seal it up, and walk away. You’re not constantly stirring or checking.
• Flavor payoff is massive. Even with simple seasoning, the pressure really forces all those spices deep into the meat fibers.

Essential Ingredients for Flavorful Instant Pot Pulled Pork Sandwiches

You don’t need a giant grocery list for dynamite flavor, trust me! The magic in these Instant Pot Pulled Pork Sandwiches comes from layering simple, high-impact ingredients. Pay close attention to the spice blend—that’s where 90% of the delicious smoky flavor comes from before we even hit the ‘Sauté’ button!

Pork and Cooking Liquid for Instant Pot Pulled Pork Sandwiches

• We start with a good 3 lb pork shoulder, also called Boston butt. Just trim off any really chunky fat pieces; the rest is flavor!
• For our cooking liquid—which is key for the steam and flavor—you’ll need 1 cup of water or broth, plus 1/4 cup of tangy apple cider vinegar.
• Now for the spice rub base: 2 tablespoons of brown sugar, 1 tablespoon of smoked paprika, 1 tablespoon of chili powder, and then 1 teaspoon each of garlic powder and onion powder. Don’t forget the salt, pepper, and just a little pinch of cayenne if you like a kick!

Finishing Touches and Serving for Instant Pot Pulled Pork Sandwiches

The actual barbecue flavor develops *after* the pressure cycle, which is important. You’ll need 1 cup of your absolute favorite barbecue sauce (slathered on thick, obviously!).

And for serving? You need 8 hearty hamburger buns ready to go, and if you’re like my family, a big tub of fresh coleslaw to pile right on top. That cool crunch against the hot, rich pork? Perfection!

Tips for Perfecting Your Instant Pot Pulled Pork Sandwiches

Look, I love my black shiny pot, but I want you to know something important: fantastic pulled pork isn’t locked into one gadget! I’ve learned a few little tricks over the years that help you maximize flavor, no matter what tool you reach for. These aren’t just suggestions; they are the things that take your Instant Pot Pulled Pork Sandwiches from good to ‘can I have seconds?’ territory.

Pre-Seasoning for Deeper Instant Pot Pulled Pork Sandwiches Flavor

This next one is a small step that yields huge results, so don’t skip it if you have an extra half-hour! If you can manage it, take those dry spices—the paprika, chili powder, garlic, all of it—and rub them vigorously all over that pork shoulder about 30 minutes before you put it in the cooker. Seriously, just coat it well!

Why do this? Because even though the pressure cooking forces liquid in, getting those spices right onto the meat surface first is how you build those deep, smoky flavor layers. If you’re in an absolute rush, throw them in with the liquid, but trust me, rubbing them on raw meat first gives you a much more robust flavor profile. It really sinks in!

Alternative Cooking Methods for Pulled Pork

I know not everyone has jumped on the electric pressure cooker bandwagon yet, and that’s totally fine! You can still make incredibly tender pork without the ‘Beep-Beep-Beep’ of the Instant Pot. The recipe works beautifully in your tried-and-true slow cooker.

If you’re going that route, just put your seasoned pork and liquid right into the slow cooker. Set it to low for about 8 hours, or high for 4 hours. You’ll still get that amazing shreddability, just plan a little further ahead. It’s all about finding the method that fits your schedule!

Step-by-Step Instructions for Instant Pot Pulled Pork Sandwiches

Alright, here is where the magic happens! I call this the ‘set it and forget it’ method, because honestly, the Instant Pot does all the heavy lifting. Don’t panic about the sealing valve; it’s super easy once you get the rhythm. We’re aiming for super tender meat that falls apart the second you look at it!

Preparing the Liquid Base and Pressure Cooking the Instant Pot Pulled Pork Sandwiches

First things first, you’ll want to mix up all those incredible dry spices with the water or broth and that splash of apple cider vinegar right in the inner liner of your pot. Give that a good stir so everything starts dissolving.

Next, tuck that beautiful pork shoulder right into the liquid mixture you just made. It doesn’t have to be perfectly submerged; it’s going to steam beautifully anyway. Seal the lid tight—make sure that vent is set to sealing! Then, you select Manual or Pressure Cook and set the clock for exactly 60 minutes on High Pressure. That’s the main cooking time done!

Shredding and Saucing the Instant Pot Pulled Pork Sandwiches

This next part is critical for timing. When those 60 minutes are up, you must let it rest! Wait for a Natural Pressure Release (NPR) for a full 15 minutes. After that, carefully switch the valve to quick release whatever little bit of steam is left. Safety first, you know!

Take the pork out—it should feel incredibly soft—and shred it using two forks right on your cutting board or a platter. Toss out any big chunks of fat that didn’t render down. Now, pop that glorious shredded meat right back into the pot with your barbecue sauce. Hit the Sauté function and let it bubble away for about 5 to 10 minutes. You want the sauce to thicken up and really cling to every piece of meat. Stir it often so it doesn’t stick to the bottom. And that, my friend, is how you get incredible Instant Pot Pulled Pork Sandwiches!

Serving Suggestions for Your Instant Pot Pulled Pork Sandwiches

We finally have the most amazing, saucy, tender meat ready to go from the Instant Pot. Now comes the fun part: assembling the sandwich! Seriously, don’t rush this stage. How you build your sandwich can take these Instant Pot Pulled Pork Sandwiches from great to epic. Remember, we had coleslaw on the list, and if you haven’t tried that crunchy, tangy topping against hot BBQ pork, you are truly missing out!

Best Toppings and Sides for Instant Pot Pulled Pork Sandwiches

Coleslaw is my go-to because that creamy coolness cuts through the richness of the pork so nicely. But you definitely don’t have to stop there! If you like a little zip, try a couple of thin slices of a dill pickle right on top of the meat before adding the slaw.

Some folks in our family prefer a sharper flavor, so they’ll add thinly sliced raw white onion. If you’re feeling brave, a drizzle of extra vinegar-based hot sauce works wonders too. For the sides, keep it easy since the sandwiches are the star. I usually throw together a big bowl of simple mixed greens with a light vinaigrette, or just open a can of baked beans and warm them up with a little extra brown sugar and smoked paprika stirred in. Done! You barely have to cook anything else, which is perfect after all that Instant Pot magic!

Storage and Reheating Instructions for Leftover Instant Pot Pulled Pork Sandwiches

If you managed to have leftovers—which, honestly, I sometimes intentionally cook a double batch just to ensure this happens—you need to treat this meat right for storage. The biggest mistake people make with leftover BBQ pork is mushing it all back into the buns before storing it. Don’t do that! The buns get soggy, and you lose that fresh-baked texture when you reheat them.

Keep the saucy pulled pork in an airtight container in the fridge. It usually stays wonderfully fresh for a good three to four days. For the buns, if you didn’t eat them all, keep them sealed up on the counter. They are best when fresh, but airtight storage helps keep them from getting stale too quickly.

When it comes time for round two, you have a few great options for reheating your pork, depending on how much time you have. We want to keep that moisture locked in, so reheating slowly is always the best plan. If you’re warming up just a single serving, the microwave is probably easiest, but be sure to add a tiny splash of water or broth to the meat before you zap it, just to create a little steam bath!

My absolute favorite way to reheat a bigger batch of these Instant Pot Pulled Pork Sandwiches filling is right back in that pressure cooker! Pour the pork back into the inner liner, add a few tablespoons of extra water or a tiny bit more sauce, and hit the Sauté function on Low. Stir it every few minutes until it’s piping hot throughout. It warms it perfectly without drying it out.

If you don’t want to pull out the Instant Pot again, the stovetop works great too! Just use a heavy-bottomed saucepan over medium-low heat, cover it, and stir occasionally until heated through. Once the meat is hot, *then* you can toast your buns lightly—I like to brush mine with a little melted butter first—and load ’em up! That fresh toasting step makes all the difference!

Frequently Asked Questions About Making Instant Pot Pulled Pork Sandwiches

I always get a million questions about this recipe once people try it, and that’s a good thing! It means you’re excited to make perfect Instant Pot Pulled Pork Sandwiches. I tried to cover everything in the steps, but sometimes we just need quick answers for last-minute changes. Here are the things I hear most often from cooks just starting out with this amazing pressure cooker method.

Can I use a different cut of pork for Instant Pot Pulled Pork Sandwiches?

That’s a super common question! Honestly, pork shoulder, or Boston butt, is king here because all that connective tissue and marbling break down perfectly under pressure to give you that amazing shredded texture. If you absolutely must substitute, pork butt or a picnic roast will generally work well because they have decent fat content.

Just be aware that if your cut is leaner or smaller than the standard butt, you might need to play around with the cooking time a little bit. What I always tell people is to avoid anything really lean, like loin chops. Lean meat turns tough and dry in a pressure cooker, even if you’re trying to make sandwiches!

How do I make the Instant Pot Pulled Pork Sandwiches sauce thicker?

Oh, that saucy consistency! Sometimes the liquid doesn’t reduce quite as much as you’d like, especially if your pork shoulder was on the leaner side and didn’t release a lot of fat and juices. Don’t stress about it; we fixed that in step 8 of the instructions for a reason!

Once you’ve shredded the meat and mixed in the BBQ sauce, just put the lid *off* and hit the Sauté function. Let that mixture bubble away for about 5 to 10 minutes, stirring it every minute or so. The water content will evaporate, and the sauce will thicken right up, clinging beautifully to every piece of pork. It’s one of the best secrets for amazing quick mix dinners!

What is the best way to shred the pork after Instant Pot cooking?

This is where the slow cook method starts paying off big time! Because the meat is so tender after the pressure cycle, shredding is incredibly easy. The absolute best way is using two sturdy forks.

You can do this right in the inner liner of the pot if you want to save dishes, or take the meat out onto a cutting board. Just stick one fork into the meat to hold it still, and use the second fork to pull the meat away from the main chunk. Pull until it shreds into nice strands. One quick note: make sure you remove any large pieces of unrendered, gloppy fat before you toss the shredded pork back into the sauce. We want flavor, not chewiness!

Estimated Nutritional Data for Instant Pot Pulled Pork Sandwiches

Okay, let’s talk numbers for a second. Understanding the nutrition is important, especially when you’re feeding a family or just keeping track of what goes into your delicious, easy-to-make meals. Since we’re using relatively leaner cuts and letting the Instant Pot do the work, this is actually a pretty satisfying yet manageable meal!

Remember, this information is an estimate, just a general guideline because the exact values depend heavily on the BBQ sauce you choose and how much fat you trim off the pork shoulder. But generally speaking, one of these hearty Instant Pot Pulled Pork Sandwiches breaks down like this based on the recipe yields!

Here’s what you can expect per serving (which is one packed sandwich):

• Calories: Around 450 per sandwich. That’s a solid, filling dinner!
• Protein: Fantastic source at about 35 grams. Keeps you full for hours.
• Fat: Roughly 18 grams total. We get about 6 grams of that from saturated fat.
• Carbohydrates: About 45 grams, mostly coming from the bun and any sugars in the BBQ sauce.
• Sugar: Typically around 20 grams. This is why using a low-sugar BBQ sauce can really help customize this recipe!
• Sodium: Around 650 mg. This is highly variable based on the salt you add during cooking and the sauce you use later.
• Cholesterol: Estimated at 100 mg.

I always say, it’s a great choice for a substantial meal, especially because the protein level is so high from that rich pork shoulder. Enjoy it!

Share Your Instant Pot Pulled Pork Sandwiches Success

Okay, friends, now it’s your turn! I’ve shared all my best tips and secrets for getting that smoky, tender meat falling off the bone—or, well, off the fork—using the speed of the Instant Pot. But the recipe isn’t truly finished until I hear how it worked out for *you*!

I truly want to know if you loved these Instant Pot Pulled Pork Sandwiches as much as my family does. Did you add extra spice? Did you go heavy on the coleslaw? Don’t keep that deliciousness a secret!

Please, take a moment down below to leave a star rating for this recipe. A simple rating really helps me know what’s working on the site. And if you have a fantastic photo of your saucy, stacked sandwiches, tag me on social media! I love seeing your results and getting ideas for new ways to serve this pork.

If you ever run into a question or want to share a variation, drop it in the comments section near the contact link. Happy cooking, and I can’t wait to see your amazing barbecue masterpiece!

Print