These Instant Pot Pulled Pork Sandwiches are packed with smoky barbecue flavor and incredibly tender pork that’s cooked to perfection under pressure.
A quick homemade spice rub adds rich flavor before the pork is seared and simmered in your favorite barbecue sauce, creating juicy, flavorful meat that’s perfect for piling high onto soft Hawaiian rolls.
Whether you’re feeding a hungry family, hosting a game day gathering, or looking for an easy weeknight dinner, these sandwiches are always a crowd-pleaser.
The Instant Pot does most of the work, delivering fall-apart pulled pork in a fraction of the time compared to traditional slow cooking while keeping every bite moist, savory, and delicious.
Prep Time: 15 minutes
Cook Time: 1 hour 35 minutes
Additional Time: 40 minutes
Total Time: 2 hours 30 minutes
Servings: 8
Yield: 8 sandwiches
Ingredients
- 1 tablespoon smoked paprika
- 1½ teaspoons light brown sugar, packed
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 2 pounds boneless pork loin roast, cut into 1-inch cubes
- 1 tablespoon olive oil
- 1½ cups barbecue sauce
- 1 cup water
- 8 Hawaiian rolls, split
Directions
- In a large mixing bowl, combine the smoked paprika, brown sugar, garlic powder, salt, and black pepper. Add the cubed pork and toss until every piece is evenly coated. Cover and refrigerate for about 30 minutes to allow the flavors to develop.
- Set the Instant Pot to the Sauté setting and add the olive oil. Working in batches if necessary, brown the pork on all sides for 5 to 7 minutes per batch. Transfer browned pieces back into the pot as you finish.
- Pour the barbecue sauce and water into the pot, stirring gently to coat the pork. Lock the lid into place, set the pressure valve to the sealing position, and cook on High Pressure (Manual) for 60 minutes.
- Once the cooking cycle is complete, allow the pressure to release naturally for 10 to 40 minutes before carefully opening the lid.
- Transfer the cooked pork to a large plate or cutting board. Switch the Instant Pot back to the Sauté function and simmer the remaining sauce for about 10 minutes, or until it thickens slightly.
- While the sauce reduces, use two forks to shred the pork into bite-sized pieces.
- Return the shredded pork to the thickened barbecue sauce and stir until everything is evenly coated and heated through.
- Pile generous portions of the pulled pork onto the split Hawaiian rolls and serve immediately while warm.
Chef’s Notes
- Pork shoulder or pork butt can be substituted for an even richer, more traditional pulled pork texture.
- Use your favorite smoky, sweet, or spicy barbecue sauce to customize the flavor.
- Top each sandwich with creamy coleslaw or sliced pickles for extra crunch and freshness.
- Leftover pulled pork keeps well in the refrigerator for up to 4 days and freezes beautifully for future meals.
- Serve alongside baked beans, potato salad, fries, or corn on the cob for a complete barbecue-inspired dinner.