Pulled Pork Sandwiches
Delicious Pulled Pork Sandwiches with a Slow Cook Option! Photo by: Evi Abeler
Servings Prep Time
4servings 20minutes
Cook Time
1 hour
Servings Prep Time
4servings 20minutes
Cook Time
1 hour
Ingredients
Spice Rub
  • 1tablespoon dark brown sugarpacked
  • 2teaspoons chili powder
  • 2teaspoons ground cumin
  • 1teaspoon kosher salt
  • 1/4teaspoon ground cinnamon
  • 1/4teaspoon cayenne pepper
  • 2pounds pork shoulderor butt, trimmed and cut into 3 inch pieces
Sauce
  • 1cup ketchup
  • 1/4cup unsulfured molasses
  • 1/2cup Water
  • 1/4cup apple cider vinegar
  • 2tablespoons dark brown sugarpacked
  • 1tablespoon chili powder
  • 1tablespoon Dijon mustard
  • 2teaspoons Worcestershire sauce
  • 1/8teaspoon cayenne pepper
  • 1tablespoon extra-virgin olive oil
  • 1medium yellow onionthinly sliced
  • 2cloves garlicfinely chopped
Sandwiches
  • 4 rollsor buns, split
  • Your favorite coleslaw
Instructions
To make the spice rub:
  1. In a small bowl, combine the brown sugar, chili powder, cumin, salt, cinnamon, and cayenne. Season the pork with the rub.
To make the sauce:
  1. In a medium bowl, whisk together the ketchup, molasses, water, vinegar, brown sugar, chili powder, mustard, Worcestershire, and cayenne.
To Cook:
  1. Turn the Instant pot on to Sauté. Heat the olive oil. Add the onion and cook, stirring occasionally, for 3 minutes. Stir in the garlic and cook for 1 minute. Add the sauce and mix to combine. Press Cancel.
  2. Add the pork to the sauce and turn to coat. Lock the lid. Here you have the option to slow-cook or pressure-cook (don‘t do both!).
  3. To slow-cook: Press Slow Cook, leave the vent open, and cook on “More” for 8 hours. To pressure-cook: Press Manual and cook on high pressure for 45 minutes.
  4. When cooking is complete use the “Quick Release” method to vent the steam, then open the lid.
  5. Transfer the pork to a bowl. Press Cancel, then press Sauté and simmer the sauce, stirring occasionally, until thickened, 3 to 5 minutes. Press Cancel.
  6. Using 2 forks, shred the pork, then return it to the pot and toss to coat. Pile the pork and coleslaw on the bottom halves of the buns and sandwich with the tops.
Recipe Notes

Photo by: Evi Abeler