Pressure Cooker Pulled Pork Sandwich

When I first started using my pressure cooker, I didn’t realize just how quickly it could turn a tough cut of pork into the most tender, juicy pulled pork. This Pressure Cooker Pulled Pork Sandwich is one of those recipes that feels like a slow Sunday BBQ, but comes together in under an hour. It’s my go-to when I want something hearty, saucy, and family-friendly without babysitting the stove. My kids love piling their sandwiches high, and I usually sneak a few bites straight from the pot before serving. If you love cozy dishes like Pressure Cooker Chili, you’ll fall hard for this one.

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What You’ll Need

Here’s everything you need to whip up this comforting sandwich at home.

• Pork shoulder (pork butt) – I prefer a marbled cut because the fat keeps the meat juicy.
• BBQ sauce – Use your favorite store-bought or homemade. I go with smoky-sweet flavors.
• Onion & garlic – Fresh adds depth; I never skip garlic here.
• Apple cider vinegar – Helps balance the richness.
• Brown sugar – Adds a hint of caramel sweetness.
• Spices – Paprika, cumin, chili powder, salt, pepper.
• Sandwich buns – Soft rolls soak up the juices beautifully.
• Shredded cabbage – For crunch and freshness.
• Pressure cooker/Instant Pot – Of course, the star tool here.

When I tested this against my Slow Cooker Chicken Tacos, the pressure cooker definitely won for speed!

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Step-by-Step Guide to Pressure Cooker Pulled Pork Sandwich

I promise, once you try it this way, you’ll never go back. It’s that easy. Just like Instant Pot Mac and Cheese, this is pure comfort made faster.

Step 1 — Season the Pork

Cut the pork shoulder into large chunks, then rub generously with your spice mix. I like to massage it in with my hands — messy but worth it.

Step 2 — Sear for Flavor

Set your pressure cooker to sauté and brown the pork on all sides. This step builds a smoky, deep flavor in the final dish.

Step 3 — Add Aromatics & Liquid

Toss in onions and garlic, then deglaze with apple cider vinegar. Scrape up the browned bits (they’re flavor gold!). Add a splash of broth or water and half your BBQ sauce.

Step 4 — Pressure Cook

Seal the lid and cook on high pressure for about 45 minutes. Let it naturally release for 10–15 minutes.

Step 5 — Shred & Sauce

Shred the pork with two forks right in the pot. Stir in more BBQ sauce to taste.

Step 6 — Assemble Sandwiches

Pile the saucy pork onto soft buns, top with shredded cabbage, and serve warm. I usually add a few pickles on mine for extra zing.

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Pro Tips & Easy Swaps

• Pork shoulder works best, but pork loin can be used for a leaner option.
• Add a splash of liquid smoke if you want that backyard BBQ flavor.
• Make it spicy with chipotle powder or cayenne.
• Swap cabbage for coleslaw mix if you like creamy crunch.
• Toast the buns for sturdier sandwiches.
• Leftovers freeze beautifully — store in sauce for best results.
• Works great with chicken thighs if you want a poultry version.
• Use Hawaiian rolls for smaller, party-sized sliders.

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Serving Ideas & Variations

I usually serve these sandwiches with chips or coleslaw, but they’re super versatile. Try:

• With classic potato salad.
• Over rice or mashed potatoes (my husband’s favorite).
• Inside a baked potato for a fun twist.
• On nachos as a game-day snack.
• Topped with pickled onions for tang.
• Wrapped in tortillas for quick pork tacos.
• On a salad for a lighter option.

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Common Mistakes (and How to Fix Them)

• Dry pork → Use pork shoulder and don’t skimp on liquid.
• Burn notice in pressure cooker → Deglaze well after searing.
• Too sweet → Add a dash of vinegar or hot sauce to balance.
• Bland flavor → Season generously and don’t skip the sear.
• Soggy buns → Toast lightly before piling on the pork.

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Frequently Asked Questions

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You’ll Also Love

• Pressure Cooker Beef Stew – A hearty classic that’s just as cozy.
• If you’re hooked, check out all my Pressure Cooker Recipes for more comfort food made easy.