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Instant Pot BBQ Pulled Pork Sliders assembled on Hawaiian buns with coleslaw.

BBQ PULLED PORK SLIDERS


  • Author: Denay DeGuzman
  • Total Time: 1 Hour 5 Minutes
  • Yield: 12 Sliders 1x

Description

These BBQ pulled pork sliders feature tender, juicy fall-apart meat. The succulent pork is tucked into Hawaiian rolls with coleslaw that’s been tossed with a delicious, tangy homemade dressing.


Ingredients

Units Scale

BBQ PULLED PORK

  • 1 boneless pork shoulder (about 5 pounds)
  • 1/3 cup light brown sugar
  • 2 teaspoons sea salt, or more if desired
  • 2 teaspoons garlic powder
  • 1 1/2 teaspoons onion powder
  • 1 teaspoon dried oregano (or 1/2 teaspoon dried thyme)
  • 1/2 teaspoon black pepper
  • 1/2 cup chicken stock (or beef stock or water)
  • 1/4 cup apple cider vinegar
  • 1 12ounce can Coca-Cola (or Root Beer)
  • 1/2 cup BBQ sauce, or more if desired

COLESLAW WITH DRESSING

  • 1 16ounce package coleslaw mix (shredded green cabbage, red cabbage and carrots)
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 1/4 cup apple cider vinegar
  • 1 1/2 tablespoons granulated sugar or honey
  • 1 tablespoon dijon mustard
  • 1 teaspoon lemon juice
  • 1 teaspoon sea salt
  • 1/4 teaspoon black pepper

FOR SERVING

  • 12 Hawaiian rolls (or brioche slider buns)
  • Desired condiments (mayo, dill pickles, thinly-sliced jalapeños, thinly-sliced red onion, hot sauce, etc.)

Instructions

INSTANT POT DIRECTIONS

RECIPE PREP: If the pork is tied up, untie it. Pat the pork shoulder dry between paper towels.

  1. In a small bowl, combine spices for the homemade rub: brown sugar, sea salt, black pepper, garlic powder, onion powder, dried oregano (or dried thyme). With clean hands, rub the spice mix all over the pork and massage it in to evenly coat all sides. If time allows, refrigerate meat for several hours or overnight.
  2. Pour chicken stock and apple cider vinegar into the Instant Pot. Place the pork inside. Pour a can of Coca-Cola over the meat. Attach the lid of the pressure cooker. Ensure the valve is in the “sealing” position. Set the Instant Pot to Pressure Cook – Manual for 45 minutes.
  3. Once the Instant Pot is done cooking, let the pressure release naturally for 10 minutes. Then switch the valve to “venting” position to release any additional pressure. Use a meat thermometer to check the internal temperature. For food safety, it must read 200 degrees. Remove pork from the pot. Let it shed heat for 30 minutes. Shred with 2 forks.
  4. Skim and discard excess fat that has floated to the top of the cooking liquid. Remove liquid from pot. Transfer shredded pork back to the pot. Drizzle some of the cooking liquid onto the meat and mix it in to keep pork moistened and flavorful. (Reserve remaining liquid in case it’s needed to keep the meat juicy.) Pour 1/2 cup BBQ sauce on top of the meat. Toss to combine. For saucier meat, add more BBQ sauce.

SLOW COOKER DIRECTIONS

Follow the same prep and instructions for the Instant Pot recipe. But when using a slow cooker, secure the lid and cook on “low” for 6 to 8 hours, or on “high” for 4 to 6 hours.

COLESLAW WITH DRESSING

  1. Prepare the dressing: In a small bowl, whisk together mayo, sour cream, vinegar, sugar, mustard, lemon juice, salt and pepper. 
  2. Add coleslaw mix to a large bowl. Pour the dressing over the coleslaw. Toss well.

ASSEMBLE BBQ PULLED PORK SLIDERS

Tuck BBQ pulled pork and coleslaw into the middle of slider buns. Secure the sliders with appetizer picks. Or arrange the meat, coleslaw, slider buns and condiments on separate dishes. Let people assemble their own sliders when they’re ready to enjoy them.

Notes

TEMPERATURE FOR PULLED PORK: For food safety, the USDA recommends that pork shoulder be cooked to an internal temperature of 145°F. However, much higher temperatures (195-205°F) are needed to properly break down the connective tissues in the meat and bring it to a tender, juicy, fall-apart status. 

BEST BBQ SAUCE FOR PULLED PORK: Pulled pork pairs well with sweet and spicy, or sweet and smoky BBQ sauces. The brand I favor: Sweet Baby Ray’s Original BBQ Sauce.

HOW TO STORE LEFTOVER PULLED PORK: Transfer to an airtight container. Refrigerate for up to 3 days.  

  • Prep Time: 10 Minutes
  • Cook Time: 55 Minutes
  • Category: Appetizers
  • Method: Instant Pot
  • Cuisine: American

Keywords: BBQ Pulled Pork Sliders, Pulled Pork Sliders, Pulled Pork Sliders Recipe, Instant Pot Pulled Pork, Instant Pot BBQ Pulled Pork