Instant Pot Pulled BBQ Pork Sliders is Out of This World
This delicious dish is now available to you, be sure to try it yourself. You can experiment with the filling and remember this recipe forever. Moreover, the instant pot saves a lot of time and provides the most tender and juicy pork in less than 10 minutes. So, you must try it!
Servings 14 sliders
Calories 224kcal
Equipment
- 1 Instant Pot
- Instant Pot Liners Optional
Ingredients
Pulled Pork Ingredients:
- 3 tbsp extra virgin olive oil divided
- 3 pounds pork shoulder roast trimmed and cut into 4-6 chunks
- 1 tsp garlic powder divided
- sea salt optional, to taste
- black pepper optional, to taste
- ½ medium red onion chopped
- 1 medium shallot chopped
- ¼ cup chicken broth
- ¼ cup apple cider vinegar
- 1 cup prepared BBQ sauce divided
- Slider buns toasted
Cabbage Slaw Ingredients:
- 3 cups thinly sliced red cabbage
- ¼ cup mayonnaise
- 1½ tbsp apple cider vinegar
- 1 tsp ground cumin
- ½ tsp garlic powder
- sea salt to taste, optional
- black pepper to taste, optional
Instructions
Pulled Pork Instructions:
- Press the “Sauté” button on the Instant Pot®. Add 1 tablespoon olive oil and half the pork shoulder and season with one-half teaspoon garlic powder, plus salt and black pepper, to taste.
- Sear until pork is browned on all sides, approximately 1-2 minutes per side, before transferring to a large, rimmed plate. Set aside.
- Repeat Step #2 with another tablespoon of olive oil and the remaining pork and garlic powder. Season with additional salt and black pepper, as desired.
- Once seared, transfer to the rimmed plate with the rest of the pork and set aside.
- Add remaining olive oil, plus the red onion and shallot. Cook, stirring frequently, until soft, approximately 3-4 minutes.
- Deglaze Instant Pot® by adding the chicken broth and gently scraping the bottom of the container with a plastic spatula to loosen any browned bits.
- Pour in the apple cider vinegar and three-quarter cups of BBQ sauce. Return the seared pork and its juices to the unit and cover, locking the lid into place.
- Set the pressure valve to “sealing” and select the “Manual” option on the highest setting. Adjust cook time to 50 minutes.
- When cook time is complete, allow the pressure to release naturally for 10 minutes, and then do a quick release for any remaining pressure.
- Carefully remove the lid and shred the pork with two forks. Allow the shredded pork to sit in the warm liquid for 5 minutes to soak up more flavor before serving if desired.
- To serve, transfer the shredded pork with tongs to a large bowl and toss with the remaining BBQ sauce.
- To serve, divide the shredded pork between the toasted slider buns and top with some of the cabbage slaw.
Slaw Instructions:
- Prepare the cabbage slaw while the pork is cooking by adding the cabbage to a large bowl.
- Mix the mayonnaise, apple cider vinegar, ground cumin, and garlic powder in a smaller bowl before adding to the larger bowl.
- Season with salt and black pepper, to taste, and toss to combine. Set aside.
Notes
Note: Add an additional 'release time' of 10 minutes.
Also- on active cooking time- (+ time to come to pressure)