Why cook BBQ Pulled Pork Sliders in the Instant Pot?

While cooking pulled pork in the oven or slow cooker takes hours, the Instant Pot method makes it possible to serve pulled pork sliders in only 80 minutes. Not only does pressure cooking the meat drastically reduce the cooking time, it also produces the most tender and succulent bbq pulled pork.

Why You’ll Love This

• Notable: tender and juicy pulled pork with delicious BBQ sauce on soft buns and topped with crunchy coleslaw
• Main Ingredients: pork shoulder or butt roast, olive oil, beef broth, BBQ sauce, slider buns, light brown sugar, garlic powder, smoked paprika, salt and coleslaw
• Cooking Method: Instant Pot, Slow Cooker or Oven.
• Nutrients: 18g of protein per serving
• Cooking Time: 5 minutes prep time, 75 minutes cooking time
• Pairs well with: chips, potato salad, macaroni salad, crusty white bread, corn
• Diets: dairy free
• Special Equipment Needed: Instant Pot, metal trivet, mixing bowl, instant read thermometer, forks

WHAT TO MAKE NEXT: Looking for another scrumptious recipe for pork shoulder roast made in the Instant Pot? Then our flavor bursting, melt in your mouth Instant Pot Carnitas are perfect for you! They are easy to make and oh so good!

Instant Pot Pulled Pork Sliders Instructions

This section shows how to cook BBQ pulled pork sandwiches in the Instant Pot, with step-by-step photos and details about the technique. For full step-by-step instructions, photos and nutritional information see the recipe in the recipe card below. You can print the recipe with or without photos. For instructions for the crockpot pulled pork sliders and oven pork roast pulled pork sliders see below.

SEAR: When oil is hot in saute mode, sear roast for about 2 minutes on each side, until it’s lightly browned. Remove and turn sauté off. Then pour beef broth into the pot and deglaze by scraping any browned bits off the bottom of the pot.

PRESSURE COOK: Place the metal trivet into the Instant Pot. Place the roast onto the trivet. Lock the lid, seal and set to high pressure for 65 minutes. Once cook time is done do a quick release to release the pressure in the pressure cooker. Use an instant read meat thermometer to measure the internal temperature of the roast. Pork roast is safe to eat at 145°F.

SHRED AND FINISH: Remove the pork roast and shred with forks. Set aside. Remove the metal trivet and discard any liquid from the pot. Next, return meat to the Instant Pot, add desired amount of BBQ sauce and stir to combine. Finally, place a generous amount of pulled pork on the bottom bun. Add coleslaw and additional BBQ sauce, if desired. Place bun tops on top and serve while warm.

Optional: Brush tops of buns with melted butter.

Other Ways of Preparing Pulled Pork Sliders

Pulled pork can be prepared many different ways. Besides the Instant Pot, which is of course by far the quickest method, you can also cook the pork roast in the oven or in the slow cooker for a couple of hours.

Oven Pork Roast Pulled Pork Sliders Instructions

Sear the meat in a dutch oven first then set aside. Deglaze the pan and add enough cooking liquid. Return the meat to the pot and cover with a lid. Then slow roast the meat in the oven for about 3 hours at 300ºF. Afterwards remove the meat from the dutch oven and discard any leftover cooking liquid. Shred the meat with forks, return it to the pot and mix with desired amount of BBQ sauce.

Slow Cooker Pulled Pork Sliders Instructions

Sear the meat in a large pan first then transfer to the crockpot. Deglaze the pan and add to slow cooker together with any other cooking liquid. Make sure you scrap the bottom of the pan for all the good stuff! Cook on low for 8-10 hours. Afterwards remove the meat from the crockpot and discard any leftover cooking liquid. Shred the meat with forks, return it to the slow cooker and mix with desired amount of BBQ sauce.

What To Serve With Pulled Pork Sliders

Pulled pork sliders are great as a game day snack or a full meal. These hearty sandwiches are often eaten alone but if you want to serve them with something try one of these ideas:

• Dill pickles or dill pickle spears: Serve these on the side or in slices on the slider, if you prefer.
• Beans: Baked beans are a classic side dish for pulled pork. Make your own or just open a can of baked beans.
• Side Salad: Make an easy Italian Salad as a side salad.
• BBQ Sauce: Serve your sliders with more BBQ sauces. A variety of sauces is great if you’re serving a crowd. Try sweet BBQ sauce or a tangy BBQ sauce with worcestershire sauce, or even a mustard BBQ sauce.

Make Ahead

BBQ pulled pork is a great meal to make ahead since you can either refrigerate it for up to 3 days or freeze it for up to 3 months. Make sure you let the dish cool completely before transfering it to an airtight or freezer safe container. You can reheat the pulled pork in the microwave, on the stovetop or in the slow cooker.

More Delicious Recipes

Try this dry rub recipe for baby back ribs in the oven and air fryer is the secret to the most delicious BBQ ribs ever. They’re easy to make, fall off the bone tender and you can’t beat this flavor! Or try these Bacon Cheeseburger Sliders and Sausage Egg and Cheese Breakfast Sliders.

WHAT TO MAKE NEXT: If you love this delicious pumpkin quick bread, try our amazing Pumpkin Spice Pancake Recipe. You’ll love these pancakes because they are thick, fluffy and packed with pumpkin and warm spices.

How To Store

Refrigerate: After cooking, put pulled pork leftovers into the fridge within 2 hours of cooking. Store Instant Pot pulled pork in an airtight container or ziploc bag in the refrigerator for up to 3 days.

Freeze: Transfer leftover pulled pork to a freezer safe container or freezer bag and freeze for up to 3 months.

Defrosting: Thaw overnight in the refrigerator.

Reheating: Reheat your pork in the microwave in a covered microwave safe dish.

WHAT TO MAKE NEXT: If you also love everything BBQ then you’ll love our tender and juicy Crockpot BBQ meatballs. They are super easy to make and only require 10 minutes of hands on prep time.

Common Questions

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Pulled Pork Sliders Recipe

The most succulent and flavorful BBQ pulled pork sandwiches. Cooked in the Instant Pot, the meat turns out tender and juicy and is ready in only 80 minutes!

Course Main Dish

Cuisine American

Diet Low Lactose

Keyword BBQ pork sandwiches, BBQ pulled pork sandwiches, Instant pot pulled pork, Instant pot pulled pork sliders

Prep Time 5 minutes minutes

Cook Time 1 hour hour 15 minutes minutes

Total Time 1 hour hour 20 minutes minutes

Servings 8 servings

Calories 340kcal

Author Andrea + Stef

Equipment

• Instant Pot
• metal trivet
• forks
• mixing bowl

Ingredients

Rub Ingredients:

• ½ cup light brown sugar
• 1 tablespoon garlic powder
• 1 tablespoon smoked paprika
• 1 teaspoon sea salt

Pulled Pork Ingredients:

• 2-3 lbs pork shoulder roast or butt roast (not pork loin)
• 2 tablespoon olive oil
• 1 cup beef broth or water
• ½-1 cup BBQ sauce homemade or store bought
• 10 slider buns

Garnish:

• 3 cups prepared coleslaw

Instructions

• Mix together the rub ingredients. Gently rub the spices all over the pork roast.
  
• Set Instant Pot to saute setting. Add 2 tablespoon of oil.
• When oil is hot, add roast to the pot. Sear roast for about 2 minutes on each side, until it’s lightly browned. Remove and turn saute off.
  
• Pour broth into the pot and deglaze by scraping any browned bits off the bottom of the pot.
  
• Place the metal trivet into the instant pot. Place the roast onto the trivet.
  
• Lock the lid, seal and set to high pressure for 65 minutes.
• Once cook time is done, do a quick release.
  
• Remove pork roast. Shred with two forks or cut into large chunks then shred with a fork. Set aside.
  
• Remove the metal trivet and liquid from the pot.
• Return the shredded pork to the pot. Then add BBQ sauce to the pot and stir to mix. Add more BBQ sauce, if desired.
  
• Top slider buns with shredded pork and coleslaw. Serve while warm.
  

Notes

• For a 4 lb pork roast, pressure cook on high for 80 minutes.
• Store leftover shredded pork in an airtight container in the refrigerator for up to 3 days.
• Freeze shredded pork in an airtight container or freezer bag for up to 3 months. 
• If you want a thinner sauce, reserve ¼ cup of the cooking liquid and whisk it together with the BBQ sauce before adding shredded pork back into the pot.

Oven Pork Roast Pulled Pork Sliders Instructions

Sear the meat in a dutch oven first then set aside. Deglaze the pan and add enough cooking liquid. Return the meat to the pot and cover with a lid. Then slow roast the meat in the oven for about 3 hours at 300ºF. Afterwards remove the meat from the dutch oven and discard any leftover cooking liquid. Shred the meat with forks, return it to the pot and mix with desired amount of BBQ sauce.

Slow Cooker Pulled Pork Sliders Instructions

Sear the meat in a large pan first then transfer to the crockpot. Deglaze the pan and add to slow cooker together with any other cooking liquid. Make sure you scrap the bottom of the pan for all the good stuff! Cook on low for 8-10 hours. Afterwards remove the meat from the crockpot and discard any leftover cooking liquid. Shred the meat with forks, return it to the slow cooker and mix with desired amount of BBQ sauce.

Nutrition

Calories: 340kcal | Carbohydrates: 44g | Protein: 18g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 46mg | Sodium: 649mg | Potassium: 388mg | Fiber: 3g | Sugar: 23g | Vitamin A: 501IU | Vitamin C: 10mg | Calcium: 73mg | Iron: 3mg

The post Pulled Pork Sliders (Instant Pot, Slow Cooker or Oven Roasted) appeared first on Family Dinners.

What is Instant Pot Pork Roast?

Instead of slow roasting pork in the oven for 2-3 hours, we cooked our pork roast in the Instant Pot. This way the entire meal is ready to serve in only 90 minutes. Not only does pressure cooking the meat drastically reduce the cooking time, it also produces the most tender and succulent pork roast. Furthermore, you can cook vegetable sides, like potatoes and carrots, alongside the meat in the Instant Pot, so there is no need in dirtying more pots. The Instant Pot creates a tender pork roast in a fraction of the time it takes to cook in the oven or slow cooker.

Why You’ll Love This

• Notable: This red wine pork roast is very tender. This is juicy pork with flavorful sauce and perfectly cooked vegetables, a perfect Sunday dinner.
• Main Ingredients: pork shoulder or butt roast, olive oil, red wine, onion, garlic, chicken broth, carrots, red potatoes, balsamic vinegar, cornstarch, brown sugar and spices
• Cooking Method: Instant Pot
• Nutrients: 29g of protein per serving
• Cooking Time: 5 minutes of prep time and 85 minutes of cooking time
• Pairs well with: roasted vegetables, egg noodles, crusty white bread
• Diets: gluten free, dairy free
• Special Equipment Needed: Instant Pot, metal trivet, mixing bowls, whisk

WHAT TO MAKE NEXT: Looking for another scrumptious recipe for pork shoulder roast made in the Instant Pot? Then our flavor bursting, melt in your mouth Instant Pot Carnitas are perfect for you! They are easy to make and oh so good!

Instructions

This section shows how to cook a pork roast in the Instant Pot, with step-by-step photos and details about the technique. For full step-by-step instructions, photos and nutritional information see the recipe in the recipe card below. You can print the recipe with or without photos.

SEAR: When oil is hot in saute mode, sear roast for about 2 minutes on each side, until it’s lightly browned. Remove and turn sauté off. Then pour red wine into the pot and deglaze by scraping any browned bits off the bottom of the pot.

PRESSURE COOK: Add the onion, cloves garlic and broth to the bottom of the pot. Then place the metal trivet into the instant pot on top of the onions. Place the roast onto the trivet. Lock the lid, seal and set to high pressure for 65 minutes. Once cook time is done do a quick release to release the pressure in the pressure cooker.

ADD VEGETABLES: Add potatoes and carrots around the outside of the roast. Lock the lid, seal and set to high pressure for 5 minutes. Once cook time is done do another quick release to release pressure. Use an instant read meat thermometer to measure the internal temperature of the roast. Pork roast is safe to eat at 145°F.

MAKE SAUCE AND FINISH: Remove the roast, metal trivet and vegetables from the pot. Shred the roast with two forks. Strain and skim the fat off the cooking liquid, if desired. In a small bowl, whisk balsamic vinegar and cornstarch to make a cornstarch slurry. Once combined, pour into the pot and whisk until dissolved. Cook the sauce until it is slightly thickened, about 6-7 minutes, on the sauté setting. Drizzle the sauce over the shredded roast. Serve with the vegetables.

Make Ahead

Pork roast is a great meal to make ahead since you can either refrigerate it for up to 3 days or freeze it for up to 3 months. Make sure you let the dish cool completely before transfering it to an airtight or freezer safe container. You can reheat the roast in the microwave, on the stovetop or in the slow cooker.

Other Ways to Prepare a Pork Roast

Pork roast can be prepared many different ways. Besides the Instant Pot, you can also cook a roast in the oven or in the slow cooker.

OVEN: Sear the meat in a dutch oven first then set aside. Cook the vegetables in the same pan for a couple of minutes, then deglaze the pan. Return the meat to the pot and cover with a lid. Then slow roast the meat for about 3 hours at 300ºF.

SLOW COOKER: Sear the meat in a large pan first then set aside. Cook the vegetables in the same pan for a couple of minutes, and deglaze the pan. Then transfer everything to your slow cooker. Make sure you scrap the bottom of the pan for all the good stuff! Cook on low for 8-10 hours.

How To Store

Refrigerate: After cooking, put uneaten pork into the fridge within 2 hours of cooking. Store pork roast leftovers in an airtight container or ziploc bag in the refrigerator for up to 3 days.

Freeze: Transfer leftover pork roast and sides to a freezer safe container or freezer bag and freeze for up to 3 months.

Defrosting: Thaw overnight in the refrigerator. Reheat in the microwave.

Reheating: Reheat your pork in a covered microwave safe dish.

WHAT TO MAKE NEXT: If you love cooking pork to tender perfection in the Instant Pot then you’ll love our Instant Pot Country Style Ribs. These amazingly juicy pressure cooked ribs are full of flavor and fall apart in your mouth.

Common Questions

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Instant Pot Pork Roast Recipe

Fork tender and flavorful pork roast with perfectly cooked potatoes and carrots and the most delicious balsamic gravy. It only takes 5 minutes to prep this Instant Pot meal.

Course Main Dish

Cuisine American

Keyword how to cook frozen pork in the Instant Pot, how to cook pork in the Instant Pot, how to pressure cook a pork roast, how to shred leftover pork roast, Instant Pot pork roast

Prep Time 5 minutes minutes

Cook Time 1 hour hour 25 minutes minutes

Total Time 1 hour hour 30 minutes minutes

Servings 5 servings

Calories 566kcal

Author Andrea + Stef

Equipment

• Instant Pot
• metal trivet
• small mixing bowls
• whisk

Ingredients

Rub Ingredients:

• 1 tablespoon light brown sugar
• ½ tablespoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 teaspoon sea salt
• ½ teaspoon ground black pepper

Roast Ingredients:

• 2-3 lbs pork shoulder or butt roast (not pork loin)
• 2-4 tablespoon olive oil
• ¼ cup red wine
• ½ cup white onion chopped
• 1 tablespoon garlic minced, (3 cloves)
• ½ cup chicken broth
• 3 large carrots peeled, and cut into thick sticks
• 8 medium red potatoes halved
• ¼ cup balsamic vinegar
• 1 tablespoon cornstarch

Optional Garnish:

• fresh parsley chopped
• fresh rosemary
• fresh thyme

Instructions

• Mix together the rub ingredients.
  
• Gently rub the spices all over the pork roast.
  
• Set Instant Pot to saute setting. Add 2 tablespoon of oil. (Adjust amount of oil as needed; you can add a bit more oil when flipping the roast.)
• When oil is hot, place pork roast into the pot. Sear roast for about 2 minutes on each side, until it’s lightly browned. Remove and turn saute off.
  
• Pour red wine into the pot and deglaze by scraping any browned bits off the bottom of the pot.
  
• Add the onion, garlic and broth to the bottom of the pot.
  
• Place the metal trivet into the instant pot on top of the onions. Place the roast onto the trivet.
  
• Lock the lid, seal and set to high pressure for 65 minutes.
• Once cook time is done do a quick release.
  
• Add potatoes and carrots around the outside of the roast.
  
• Lock the lid, seal and set to high pressure for 5 minutes.
• Once cook time is done do another quick release.
• Remove the roast and vegetables. Shred the roast with two forks.
  
• Remove the metal trivet from the pot. Optional: Pour remaining liquid through a fine mesh strainer into a bowl and return to the pot. Skim fat off the top, if desired.
• In a small bowl, whisk balsamic vinegar and cornstarch. Once combined, pour into the remaining sauce in the pot. Whisk until dissolved.
  
• Set pot to saute setting and stir until the sauce is slightly thickened, about 6-7 minutes.
• Drizzle the sauce over the shredded roast. Serve with the vegetables.
  

Notes

 

• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Freeze in an airtight container or freezer bag for up to 3 months. 
• Peel and cut the vegetables while the pork is roasting.
• You can substitute any type of broth for the chicken broth.
• For a 4 pound pork roast, pressure cook initially for 80 minutes. Do a quick release and add vegetables as directed.

Nutrition

Calories: 566kcal | Carbohydrates: 68g | Protein: 29g | Fat: 19g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 75mg | Sodium: 729mg | Potassium: 2135mg | Fiber: 8g | Sugar: 11g | Vitamin A: 6162IU | Vitamin C: 34mg | Calcium: 89mg | Iron: 5mg

The post Instant Pot Pork Roast appeared first on Family Dinners.