Name: Instant Pot Pulled Pork Sandwiches with BBQ and Coleslaw Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 2.5 lb. boneless pork shoulder; 2 tablespoons brown sugar; 1 tablespoon Kosher salt; 1.5 teaspoons paprika; 1 teaspoon black pepper; 1 teaspoon cumin; 1 teaspoon chili powder; 1 teaspoon garlic powder; 2 tablespoons olive oil; 8 oz. beer or chicken broth; 1 cup your favorite BBQ sauce; 1 tablespoon white wine vinegar; Brioche buns; Coleslaw

If you’re looking for a weeknight game-changer or a crowd-pleaser that won’t keep you slaving over the stove, then you’re going to fall hard for this Instant Pot Pulled Pork Sandwiches with BBQ and Coleslaw Recipe. It’s the kind of dish that turns simple ingredients into a flavorful feast in no time, thanks to the magic of the Instant Pot. Trust me, there’s something deeply satisfying about tender, juicy pulled pork tucked into a soft brioche bun with tangy BBQ sauce and crisp coleslaw.

What I love most about this recipe is how versatile it is—it works perfectly for casual family dinners or even a last-minute get-together with friends. Plus, the combination of smoky spices, the richness of the pork, and the crunch of coleslaw creates a balance of flavors and textures that keep everyone coming back for seconds. If you’ve been searching for a reliable Instant Pot Pulled Pork Sandwiches with BBQ and Coleslaw Recipe that hits all the right notes, you’re in for a treat.

Ingredients You’ll Need

These ingredients come together to create that classic pulled pork experience, layering spicy, sweet, and savory notes. When shopping, look for a pork shoulder that’s well-marbled—this is what keeps your pulled pork juicy and flavorful after pressure cooking.

Pork shoulder: Also called pork butt, the fat marbling here is key for tender, juicy meat that shreds easily.
Brown sugar: Adds a subtle sweetness that balances the savory and smoky spices.
Kosher salt: Essential for seasoning and bringing all the flavors together.
Paprika: Gives a smoky depth without overpowering the meat.
Black pepper: Freshly ground is best for a little kick.
Cumin: Adds a warm earthiness that complements the BBQ flavors.
Chili powder: Provides subtle heat—adjust to taste if you prefer milder or spicier.
Garlic powder: An easy way to infuse garlicky flavor without the hassle of fresh cloves.
Olive oil: For searing that all-important crust before pressure cooking.
Beer or chicken broth: Beer adds a rich depth, but broth works well if you want to keep the flavors clean and light.
BBQ sauce: Your favorite variety here—whether smoky, sweet, or tangy, it’s the heart of the finishing touch.
White wine vinegar: A splash brightens the sauce, balancing the richness.
Brioche buns: Soft, buttery buns cradle all that pulled pork so perfectly.
Coleslaw: Adds that classic crunch and creaminess that makes a pulled pork sandwich truly special.

Variations

I like to mix things up depending on the occasion or what I have on hand, and you should absolutely feel free to make this recipe your own. Experimenting with flavors or making it work for your dietary needs is part of the fun—and a big part of what makes cooking so rewarding.

Spice it up: When I’m craving a little extra heat, I add a pinch of cayenne or swap chili powder for chipotle powder for smoky fire.
Swap the broth: If you want a non-alcoholic option, chicken or vegetable broth works wonders without skimping on flavor.
Make it gluten-free: Use gluten-free buns and make sure your BBQ sauce is safe for gluten sensitivity—easy to do and still delicious!
Coleslaw variations: Sometimes I toss in some shredded apples or carrots for a fresher twist on the traditional slaw.
BBQ sauce homemade: Making your own BBQ sauce gives you total control over sweetness and spice—plus, it pairs perfectly with this pulled pork recipe.

How to Make Instant Pot Pulled Pork Sandwiches with BBQ and Coleslaw Recipe

Step 1: Season and Sear Your Pork Shoulder

Start by mixing the brown sugar, kosher salt, paprika, black pepper, cumin, chili powder, and garlic powder in a small bowl. Rub this spice mix all over the pork shoulder, making sure to cover every surface. This seasoning step is key for building layers of flavor. Then, set your Instant Pot to sauté mode, heat the olive oil, and sear the pork for about 2-3 minutes on each side. You’ll want a deep golden-brown crust—that caramelization is pure flavor gold.

Step 2: Add Liquid and Pressure Cook

While your pork’s getting that beautiful crust, mix the beer (or broth), BBQ sauce, and white wine vinegar in a measuring cup. Once your meat is seared, pour this mixture over the pork in the pot. Seal the Instant Pot lid, set it to high pressure, and let it cook for 45 minutes. This pressure cooking tenderizes the shoulder perfectly, turning it into the melty pulled pork you crave.

Step 3: Natural Release and Shred

After cooking, allow the pressure to naturally release for 10 minutes—this step helps keep the meat juicy. Then do a quick release to let out any remaining steam. Carefully open the lid, remove the pork, and use two forks to shred the meat, discarding any large pieces of fat or gristle. You’ll want the shreds to be tender and stringy—like falling-apart good!

Step 4: Assemble Your Sandwiches

Toast those brioche buns lightly—it adds a bit of crunch and keeps the bun from getting soggy. Pile on the warm pulled pork, drizzle with extra BBQ sauce, and crown your sandwich with a generous scoop of coleslaw. One bite and you’ll understand why this Instant Pot Pulled Pork Sandwiches with BBQ and Coleslaw Recipe is a keeper.

How to Serve Instant Pot Pulled Pork Sandwiches with BBQ and Coleslaw Recipe

The image shows a white plate on a white marbled surface with a large piece of raw meat placed on it, marked with a crisscross pattern on its surface. Next to the plate are two containers: one is a small white bowl filled with coarse brown and white spice mix with a small fork inside, and the other is a clear glass measuring cup containing a dark brown liquid sauce with a small whisk resting inside. The scene is bright and clean, focusing on the raw meat and the preparation ingredients. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I like adding a few extra garnishes that give a little pop to the sandwiches—think fresh pickles or a sprinkle of chopped fresh parsley. Sometimes a few rings of raw red onion add a nice crunch and sharpness that contrast the sweet pork beautifully.

Side Dishes

Classic sides like potato salad, baked beans, or corn on the cob pair exceptionally well with this pulled pork. When I want to keep it fresh, a simple green salad or grilled veggies help balance the richness of the sandwich.

Creative Ways to Present

For gatherings, I like to set up a build-your-own sandwich bar with different BBQ sauces, coleslaw variations, and an array of toppings like jalapeños, cheese slices, or caramelized onions. It makes serving super fun and customizable for everyone at the table.

Make Ahead and Storage

Storing Leftovers

Leftover pulled pork keeps beautifully in an airtight container in the fridge for up to 4 days. I usually save a portion for quick lunches—just warm it up and toss it in a wrap or salad for an easy meal.

Freezing

Freezing this pulled pork is a lifesaver for busy weeks. I portion it into freezer bags, squeeze out excess air, and freeze for up to 3 months. When you’re ready, thaw overnight in the fridge to keep the texture intact.

Reheating

To reheat, I prefer warming the pork gently in a covered skillet over low heat with a splash of water or broth to keep it moist. You can also microwave it covered in short bursts, stirring in between to maintain juiciness.

FAQs

Can I use fresh garlic instead of garlic powder in this recipe?

Absolutely! You can swap garlic powder for 2-3 minced fresh garlic cloves. Just add the fresh garlic during the sauté step along with the pork to let it mellow and impart that wonderful aroma.
What’s the best way to keep the pulled pork moist after cooking?

Letting the Instant Pot do a natural pressure release for 10 minutes helps the meat retain moisture. Also, shredding the pork and tossing it with some of the cooking juices or extra BBQ sauce keeps every bite juicy.
Can I make the coleslaw ahead of time?

Yes, making coleslaw a day ahead lets those flavors meld beautifully. Just keep it chilled in an airtight container until you’re ready to serve for the freshest crunch.
Is it possible to double the recipe for larger groups?

Definitely! Just be mindful of your Instant Pot’s max fill line—if you have a larger model you can cook twice as much, but for smaller ones, you may need to cook in batches.
What if I don’t have brioche buns? What works as a substitute?

Any soft sandwich bun works—Hawaiian rolls, potato buns, or even sturdy hamburger buns will hold up well and taste great. Just toast them lightly to avoid sogginess.

Final Thoughts

This Instant Pot Pulled Pork Sandwiches with BBQ and Coleslaw Recipe has become one of my go-to meals, especially when I’m short on time but want something that feels special. The combination of the tender pork, that zingy coleslaw, and soft brioche buns always brings everyone to the table with smiles. If you try it—and I really hope you do—you’ll see how effortless great cooking can be. So go ahead, fire up your Instant Pot and get ready for a delicious meal that’s perfect any day of the week.