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Instant Pot BBQ Pulled Pork Sandwiches


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5 from 1 review

  • Total Time: 1 hour 15 minutes
  • Yield: 10 to 12 1x

Ingredients

Units Scale

PORK:

  • 1 1/2 cups root beer
  • 1 boneless pork shoulder/butt roast, 3 to 4 lbs
  • Salt & pepper
  • Garlic powder
  • 1 bottle (18 oz) Sweet Baby Ray’s BBQ sauce (or your favorite BBQ sauce)
  • Buns

COLESLAW:

 

  • 1/2 cup mayonnaise
  • 1/4 cup sugar
  • 1 1/2 tablespoons apple cider vinegar
  • 1 pkg. coleslaw

Instructions

PORK:

  1. Pour the root beer into your Instant Pot.
  2. Cut the pork roast into about 4 large pieces and lightly season on all sides with salt, pepper and garlic powder. Place in your instant pot.
  3. Lock the lid and select the Meat function and set your timer for 70 minutes.
  4. Once it’s done cooking, let it do a natural release for 10 to 15 minutes, then do a quick release.
  5. Remove the meat from the instant pot and shred. Dump out the juices left in the instant pot before you return the shredded pork to your instant pot. (*see notes)
  6. Add about 2/3 to 3/4 cup BBQ sauce and toss gently until all the meat is covered. *You can use more or less BBQ sauce depending on how “saucy” you want your meat.
  7. Serve on rolls with an extra drizzle of BBQ sauce and a spoonful of coleslaw (optional, but definitely makes them amazing!)

COLESLAW:

  1. In a small bowl, add the mayo, sugar and vinegar, whisk until smooth.
  2. Put coleslaw into a large bowl and pour dressing over. Toss until well combined. Refrigerate about 10 to 15 minutes before serving.

Notes

  • You can save the juices if you want and add some back into your meat to moisten it, but I very rarely do. 
  • Prep Time: 5 mins
  • Cook Time: 70 mins