Instant pot pulled pork sandwiches are fantastic. The pulled pork takes less time to make in the instant pot then it does in a slow cooker or in the oven. Additionally the pork comes out tender and juicy from the apple cider.
This recipe is using a pork shoulder butt in the instant pot. The piece of pork to get is one that is boneless. Be sure to look at the size to make sure it will fit into the pot without hitting the max line. That line is key for the pressure inside the pot.
As you can see above the apple cider hits the max line. My pork shoulder butt hit right over the line. During the pressure cooking process the meat will expand. Which is why we cook the pork butt for 2 hours then quick release to to shred down the pork.
Once the pork is shredded down into the juices we cook for another hour then quick release. Not all of the pork will be tender after the first two hours. However, shred off what you can then get the meat under the liquid.
The fat will help render a juicy pork butt while the apple cider will compliment the pork. For the barbecue sauce use your favorite. We like to use a local company’s sauce to top over the pork.
For friends or family that are gluten free this instant pot pulled pork sandwiches can be also used on corn tortillas. This makes the recipe gluten free for those that might like it that way. Just be careful that the barbecue sauce is also gluten free. If you would like to make slow cooker pulled pork we have a recipe for that too.
Instant Pot Pulled Pork Sandwiches
- 6 lb pork shoulder butt
- 6 cups apple cider; possibly more
- 1 tablespoon paprika
- 1 tablespoon cumin
- 2 tablespoons minced garlic
- 2 teaspoons salt
- 1 1/2 cup white onion; sliced into rounds
- 8 sesame seed buns
- 2 cups barbecue sauce; your choice
- Set instant pot to saute mode and sear the shoulder butt on all sides as best as possible. Turn off saute mode.
- Add in apple cider to just under the fill line. Top with garlic, cumin, paprika, and salt. Push onions all around the pork shoulder butt into the juice.
- Close instant pot and turn valve to seal. Set to high pressure for two hours. Once the instant pot stops counting quick release pressure.
- Shred as much of the pork off the butt as you can down into the juices. Close the lid and turn valve to seal. Set to high pressure for another hour. Once the pot stops counting quick release the pressure.
- Serve on buns with barbecue sauce.