Easy Instant Pot Pulled Pork Sliders
Instant Pot Pulled Pork Sliders are the ultimate game-day recipe! Juicy, tender pulled pork is smothered in barbecue sauce and served on soft slider buns for a crowd-pleasing snack. Ready in a fraction of the time, this quick and easy recipe is perfect for your Super Bowl party or any gathering.
Prep Time20 minutes mins
Cook Time1 hour hr 45 minutes mins
Natural Pressure Release20 minutes mins
Total Time2 hours hrs 25 minutes mins
Course: Appetizer, Dinner, Game Day
Cuisine: American
Servings: 12 servings
Calories: 319kcal
Author: Chula King
Dry Rub (See Note 2)
- ¼ cup (1.875 ounces) dark brown sugar (See Note 3)
- ½ Tablespoon ground cumin
- ½ Tablespoon chili powder
- ½ Tablespoon sweet paprika (See Note 4)
- ½ Tablespoon Kosher salt
- 1 teaspoon dry mustard
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon onion powder
- ¾ teaspoon garlic powder
- ½ teaspoon freshly ground black pepper
Instant Pot Pulled Pork
- 2 ½ pounds to 3 pounds boneless pork butt, trimmed of thick fat and cut into four pieces (See Note 5)
- Dry Rub, from above
- 1 cup chicken broth (See Note 6)
- ½ cup apple cider vinegar
- 2 cups favorite barbecue sauce, divided (See Note 7)
- 12 slider buns (See Note 8)
- 2 Tablespoons vegetable oil
Instant Pot Pulled Pork
Sprinkle both sides of the pork with dry rub. Rub each piece of pork, making sure to cover the entire surface. (See Note 2)
Add the vegetable oil to the Instant Pot programmed on the sauté function. When the Instant Pot reads "Hot" add two pieces of pork; sear on both sides, about two minutes per side. Remove the pork from the Instant Pot and repeat with the remaining pork. (See Note 9)
Turn off the Instant Pot and add the chicken broth to deglaze the pan, scraping up the browned bits. Add the vinegar and ¾ cup of barbecue sauce. Return the browned pork to the Instant Pot, making sure that the pieces are not overlapping.
Secure the lid of the Instant Pot and make sure that the vent is closed. Program the Instant Pot on high pressure for 90 minutes.
Allow the Instant Pot to depressurize normally for 20 minutes. Quick release any remaining pressure if needed. Remove the lid and the pork. Discard the liquid.
Using two forks, "pull" or shred the pork, discarding any residual fat.
Transfer the pulled pork to a saucepan and add ¾ cup of barbecue sauce; stir to combine. Heat over medium heat until heated through.
Serve the pulled pork on toasted slider buns. If desired, top with additional barbecue sauce.
Yield: 12 pulled pork sliders. (See Note 10)
- May use a pressure cooker in place of the Instant Pot. Also, the pork can be cooked in a crockpot for 8 to 10 hours on low or 4 to 5 hours on high.
- You will likely have dry rub left over.
- May substitute light brown sugar for dark brown sugar.
- If you prefer a smoky taste, you can substitute smoked paprika for the sweet paprika.
- Cutting the pork into pieces is to make it easier to fit in the Instant Pot.
- I used low-sodium chicken broth, but you can also use regular chicken broth. Also, you can substitute water for the chicken broth.
- I used store-bought barbecue sauce in this recipe. However, feel free to use homemade barbecue sauce.
- I used Pepperidge Farm slider buns in this recipe. However, you can also use Hawaiian buns, or the slider buns of your choice.
- You may need to turn off the sauté function of the Instant Pot while searing the pork if it gets too hot. Watch closely.
- Store leftover pulled pork in an airtight container in the refrigerator for up to three days or freeze for up to 3 months. Reheat in the microwave.
Calories: 319kcal | Carbohydrates: 41g | Protein: 21g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.04g | Cholesterol: 57mg | Sodium: 851mg | Potassium: 471mg | Fiber: 2g | Sugar: 23g | Vitamin A: 359IU | Vitamin C: 0.4mg | Calcium: 68mg | Iron: 3mg