Instant pot pulled pork

Ingredients

• 2 lb Pork Shoulder (Boneless, trimmed of excess fat, cut into 4 equal pieces)
• 2 tbsp Barbecue Rub (Homemade mix of brown sugar, paprika, garlic powder, onion powder, salt, pepper, chili powder, and cumin)
• 2 cup Beef Stock (Low‑sodium)
• 1 tbsp Liquid Smoke (Adds smoky flavor without a smoker)
• 0.5 cup Mango Puree (Secret sweet‑tangy element)
• 1 cup Barbecue Sauce (Your favorite brand, sweet or smoky as you like)
• 0.5 head Green Cabbage (Shredded thinly for slaw)
• 1 Apple (Granny Smith or other tart apple, thinly sliced)
• 2 Carrots (Shredded)
• 0.5 cup Mayonnaise (Full‑fat for creaminess)
• 2 tbsp Apple Cider Vinegar
• 0.5 tsp Black Pepper (Freshly ground)
• 1 tbsp Granulated Sugar
• to taste Salt
• 4 Brioche Buns (Split and lightly toasted)

Instructions

1. Trim and Portion Pork

   Pat the 2‑lb pork shoulder dry, trim excess fat, and cut into four equal pieces (about 1/2 lb each).

   Time: PT5M

2. Apply Barbecue Rub

   Combine the barbecue rub ingredients in a small bowl, then rub generously onto all sides of each pork piece.

   Time: PT5M

3. Sear Pork in Instant Pot

   Select the 'Sauté' function on the Instant Pot, add a thin layer of oil, and sear each pork piece for 2‑3 minutes per side until browned. Remove excess oil with a spoon.

   Time: PT5M

   Temperature: Medium‑high heat

4. Add Cooking Liquids

   Pour 2 cups beef stock, 1 tbsp liquid smoke, 0.5 cup mango puree, and 1 cup barbecue sauce into the pot. Stir to combine and scrape up any browned bits.

   Time: PT2M

5. Pressure Cook Pork

   Secure the lid, set the valve to sealing, and pressure cook on high for 45 minutes. Allow a natural pressure release for 10 minutes, then quick‑release any remaining pressure.

   Time: PT55M

6. Prepare Apple Slaw

   While the pork cooks, thinly slice the cabbage and apple, shred the carrots, and place all in a mixing bowl. In a separate small bowl, whisk together mayo, apple cider vinegar, black pepper, sugar, and salt; pour over the veggies and toss to coat.

   Time: PT10M

7. Shred the Pork

   Remove the pork pieces from the pot, let cool slightly, then shred with two forks. Mix the shredded pork with a couple of spoonfuls of the cooking sauce for extra flavor.

   Time: PT5M

8. Toast Brioche Buns

   Slice the brioche buns, lightly butter the cut sides, and toast in a skillet over medium heat or under a broiler until golden.

   Time: PT2M

   Temperature: Medium heat

9. Assemble Sandwiches

   Place a generous mound of pulled pork on the bottom bun, top with a spoonful of apple slaw, and close with the top bun. Serve immediately.

   Time: PT2M

Nutrition Facts

Calories

550

Protein

30 g

Carbohydrates

45 g

Fat

25 g

Fiber

3 g

Ingredient Substitutions

• Instead of Pork Shoulder: Pork Butt
• Instead of Barbecue Rub: Store‑bought BBQ rub
• Instead of Beef Stock: Chicken stock, Vegetable broth
• Instead of Liquid Smoke: Smoked paprika (less intense)
• Instead of Mango Puree: Mango jam, Peach puree
• Instead of Barbecue Sauce: Homemade BBQ sauce
• Instead of Green Cabbage: Red cabbage
• Instead of Apple: Pear
• Instead of Carrots: Jicama
• Instead of Mayonnaise: Greek yogurt, Vegan mayo
• Instead of Apple Cider Vinegar: White wine vinegar
• Instead of Granulated Sugar: Honey
• Instead of Salt: Kosher salt
• Instead of Brioche Buns: Potato rolls

Equipment Needed

• Instant Pot (or electric pressure cooker)
• Cutting Board
• Chef's Knife
• Mixing Bowl
• Measuring Cups
• Measuring Spoons
• Tongs
• Spatula or Wooden Spoon
• Whisk (optional)
• Skillet or Toaster Oven (optional)
• Serving Plate (optional)

Critical Steps — Do Not Skip

• Searing the pork creates flavor‑building Maillard browning.
• Cooking under pressure for the full 45 minutes ensures tenderness.
• Natural pressure release prevents meat fibers from tightening.
• Balancing the slaw dressing (sweet, acidic, creamy) is key to flavor.

Chef Tips from the Video

• Pat the pork dry before applying the rub for better adhesion.
• Use a high‑quality mango puree; the natural sweetness balances the smoky flavors.
• For extra crunch, toast the buns on a buttered grill pan.

Troubleshooting

Storage

Refrigerator: Store shredded pork and slaw in separate airtight containers for up to 3 days.

Freezer: Freeze shredded pork (no slaw) in a freezer‑safe bag for up to 2 months; thaw before reheating.

Room temperature: Do not leave assembled sandwiches at room temperature for more than 2 hours.

Make-Ahead Tips

• Cook the pork a day ahead; shred and store with its sauce in the fridge.
• Apple slaw keeps well for 24 hours; the cabbage stays crisp if dressed just before serving.
• Toast buns just before assembly to retain crunch.

Frequently Asked Questions