Easy Instant Pot Pulled Pork Sandwiches
Ingredients
The pork
-
4
pounds
Boneless Pork Shoulder Chuck Roast
-
2
tablespoons
Coconut Sugar
-
2
teaspoons
Kosher Salt
-
2
teaspoons
Garlic Powder
-
1
tablespoon
Oregano
-
2
teaspoons
Paprika
-
2
teaspoons
Cumin
-
½
teaspoon
Ground Black Pepper
-
2
tablespoons
Avocado Oil
-
1
cup
Chicken Broth
-
6
tablespoons
Rice Vinegar
The slaw
-
2
cups
Red Cabbage, shredded
-
2
cups
Green Cabbage, shredded
-
3
medium
Carrots, finely sliced
-
3
tablespoons
Sesame Oil
-
3
tablespoons
Rice Vinegar
-
1
teaspoon
Garlic Powder
-
2
tablespoons
Sesame Seeds
-
to taste
Sea Salt
-
to taste
Ground Black Pepper
For assembling
-
8
pieces
Brioche Buns
-
¾
cup
Barbecue Sauce
Instructions
- Cut the pork shoulder into pieces and place in a bowl.
- Add the seasonings and toss to coat the pork.
- Turn on the Instant Pot to the sauté setting and add oil.
- Cook the pork in batches for 3-4 minutes on each side until browned.
- Remove the pork and set aside, then add rice vinegar and chicken broth to the pot.
- Return the pork to the pot and set to manual cook for 40 minutes.
- While the pork cooks, prepare the slaw by mixing cabbage, carrots, and other slaw ingredients in a bowl.
- Once the pork is done, shred it with a fork.
- Assemble the sandwiches by placing pork on brioche buns, topping with barbecue sauce and slaw.
Nutrition Facts (estimated)
Servings
8
Calories
500
Total fat
25g
Total carbohydrates
40g
Total protein
30g
Sodium
600mg
Cholesterol
80mg
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