This Instant Pot Pulled Pork Sandwich with Crunchy Coleslaw and Tangy Aioli is ready to make a star appearance at your next sandwich night! Versatile and bursting with flavor, this pulled pork is sure to be a new favorite.
If I could write music and was a bit off my rocker for food (which, let's be honest, I am), I'd be writing an upbeat symphony for this absolutely divine pulled pork sandwich.
For real, this has got to be the best sandwich my lips have ever met. In fact, I ate it for 4 days straight and never became one bit bored of it.
At one point, I looked at my husband with my mayo smeared face and exclaimed, “Can you even handle this sandwich?! Have you ever in your life had something so good!?”
To which he awkwardly replied, “Well, I mean, it's good, but I'm not sure it's 4 nights in a row good . . .”
CUE SILENCE AT THE TABLE.
“Well then. Obviously, I need to find a new food tester, because if you aren't dying over this sandwich right now then clearly I can't trust your opinion on other recipes.”
Yay for immature adult comments to let our kids know we are still human and have lots to work on yet.
No worries, we're all good now, but honestly, I don't care what else you have on your menu, scrap it and make this ASAP!
WHY YOU WILL LOVE INSTANT POT PULLED PORK SANDWICHES
- THE MEAT: Flavorful, tender, and juicy, just like we expect out of our number one appliance.
- THE LIME-Y SLAW: Shredded meat needs coleslaw (in my opinion). This easy slaw compliments the pork like a dream with all it's bright, crunchy flavor.
- THE AIOLI: Yes, I'm calling it an aioli because Lime Mayo just doesn't make it sound like the gourmet condiment it is. Not only did I slather it all over my sandwich, I unabashedly dipped my sandwich in what was left in the bowl. CA-RAY-Z GOOD!
- PARTY WORTHY: Prepare each element and serve it buffet style with some fruit, chips, or salad and you've got yourself a killer meal.
HOW TO MAKE PULLED PORK SANDWICHES IN THE PRESSURE COOKER
- Coat meat generously with seasonings
- Brown the pork in the pressure cooker pot using the saute function
- Scrape up brown bits then add remaining ingredients and start pressure cooking
- When done, shred for sandwiches
- Prepare the slaw
- Prepare the lime mayo
- Time to assemble! Pile shredded meat onto a roll
- Spoon mayo over the meat
- Top with slaw; devour!
SEE RECIPE CARD BELOW FOR DETAILED COOKING INSTRUCTIONS
TIPS FOR MAKING THE BEST PULLED PORK
- CUT OF MEAT: The cut of pork you use for pulled pork is important. I prefer a pork sirloin roast because it shreds well without being overly greasy. A pork shoulder also shreds well, but contains more fat so it'll be slightly greasier.
- BROWN THE MEAT: I've made it both ways and there is just something extra special that happens when you take the time to brown at least 2 sides of the meat chunks. If you decide to skip this step though, it'll still be very tasty.
- FAT SEPARATOR: My favorite tool for when I cook large pieces of meat! Too much grease can really ruin the taste of the food so I always pour the leftover juices through a fat separator, then pour it back into the pot so the shredded meat can really soak it up.
- THE SLAW: If possible, make the coleslaw 30-60 minutes before you eat. It softens the cabbage and becomes more flavorful as it sits.
- DON'T SKIP THE AIOLI: The mayo ingredients seem so simple and underwhelming, but I promise you, this MAKES the sandwich! HEA-VEN-LY!
- USE A STURDY ROLL: Use a sturdy bun or roll so you can pile the ingredients high without the bun going soggy and falling apart. A sturdy whole-grain bun or a crusty ciabatta roll works great.
HOW TO STORE, REHEAT, AND FREEZE PULLED PORK
- STORE: Place cooled leftover meat in a sealed container and store in the fridge for up to 5 days. The coleslaw can be refrigerated as well but will become a bit mushy so I prefer to only mix up what I plan to use at one sitting. Aioli can be refrigerated and used within 5 days.
- REHEAT: Gently reheat meat on the stovetop or in the microwave or reheat in the air fryer to get yummy crispy edges.
- FREEZE: Place meat in a freezer-safe container and freeze for up to 3 months. When ready to eat, let it sit in the fridge overnight, then reheat as directed above.
MAKE AHEAD TIPS FOR PULLED PORK SANDWICHES
- Meat can be seasoned and even browned up to 3 days in advance. Then, when it's time to cook it, simply place meat and remaining ingredients into the pot and start cooking.
- Meat can also be fully cooked and shredded up to 3 days in advance, then placed back in the pressure cooker to reheat using the saute button.
- Aioli can be made a few days in advance, but I suggest making the coleslaw the day of serving.
WHAT TO SERVE WITH SANDWICHES
- Instant Pot Honey Glazed Carrots
- Instant Pot Creamy Vegetable Medley
- Instant Pot Baked Potato or Sweet Potato
- Instant Pot Salt Potatoes
VARIATIONS OF PULLED PORK
- SPICY PULLED PORK: Add a few pinches of red pepper flakes to the cooking liquid to add spice
- BARBECUE PULLED PORK: Stir your favorite BBQ sauce into the shredded pork. Try this Hawaiian BBQ Sauce.
- PULLED PORK TACOS: Wrap the meat, slaw, and mayo in a tortilla and serve Taco Tuesday style!
If you're like my family, sandwiches make an appearance at dinner time at least weekly. This sandwich is one of my favorites of all time and I can't wait for you to add this to your menu!
Let me know what you think!
MORE INSTANT POT PORK RECIPES
- Instant Pot Pork Medallions with Apricot Sauce
- Instant Pot Paprika Pork Tenderloin Sandwich
- Instant Pot Hawaiian BBQ Pork Tacos
- Instant Pot Thai Pork Risotto
TOOLS/INGREDIENTS USED TO MAKE INSTANT POT PULLED PORK SANDWICHES
Instant Pot Pulled Pork Sandwich with Slaw and Lime Aioli
Juicy pulled pork piled high on a roll with tangy coleslaw and creamy aioli. Perfect for any night of the week!
- Prep Time: 20 minutes
- Cook Time: 75 minutes
- Total Time: 2 hours
- Yield: 8 servings 1x
- Category: Entree
- Method: Pressure Cooker
- Cuisine: American
For the Meat
- 3 pound pork sirloin roast or pork shoulder, cut into 4–5 chunks
- 2 teaspoons dried oregano
- 1 ½ teaspoons salt
- ½ cup chicken broth
- 3 cloves garlic
- 1 medium onion, roughly chopped
- Juice of 1 large orange
- Juice of 2 limes
- 2 bay leaves
For the Slaw
- 16 ounce bag of coleslaw mix
- ½ cup chopped cilantro
- Lime juice
- Olive oil
- Kosher salt
- Cracked black pepper
For the Lime Mayo
- 1 cup mayonnaise
- Zest of 1 lime
- Juice of 1 lime
- ½ teaspoon garlic powder
For serving: rolls or hamburger buns
- Place the chunks of roast on a large piece of foil for easy cleanup. Sprinkle oregano and salt over the meat and press the seasonings into all sides of the roast.
- Select saute or brown on the pressure cooker. Add oil.
- When the oil is hot, add meat and brown at least 2 sides of each chunk, about 4 minutes per side.
- Turn the pressure cooker off.
- Remove meat from the pot and set it on a plate.
- Pour chicken broth into the pot and use a wooden or silicone spoon to scrape up any browned bits (this will prevent the BURN warning from occurring).
- Return meat to the pot and add garlic, onion, orange juice, lime juice, and bay leaves.
- Secure the lid and turn pressure release knob to a sealed position. Cook at high pressure for 75 minutes.
- When cooking is complete, unplug the pressure cooker and allow the pressure to release naturally (this can take 20 minutes or so).
- Prepare the Slaw: Place coleslaw mix and cilantro in a bowl. Drizzle with olive oil and a squeeze of lime juice. Add salt and pepper to taste.
- Prepare the Lime Mayo: Whisk together ingredients in a bowl.
- Place meat on a cutting board. Shred then immediately return it to the pot of hot meat juices.
- To serve, pile meat on a roll or bun, add a spoonful of Lime Mayo on top of the meat, then top with slaw.
- The browning step adds a lot of flavor to the meat, but can be skipped with still pretty great results.
- You can strain the pot after the meat is cooked if you want to remove the onions. I prefer to leave them in because they become so soft they basically just melt into the meat and add a lot of flavor.
- If you want the juices to be less greasy, pour into a fat separator, then pour back into the pot, discarding the fat.
- To keep the meat moist, return it to the pot of liquids right after you shred it. This adds a lot of flavor to the meat as well.
Keywords: instant pot pulled pork, pulled pork sandwich, easy dinner recipe