BBQ pulled pork sandwich is always a crowd’s favorite at potlucks and parties. Soft buns are filled with tender, BBQ-flavored meat and as many toppings as one desires!
In the inner pot of your instant pot, combine the BBQ sauce, chicken stock and brown sugar.
Cut the pork into 4 similar looking pieces. In a small bowl, mix salt, pepper, paprika and cinnamon and rub this mixture into the meat chunks. Place the chunks into the instant pot. Turn them around so they are all coated in the sauce.
Cover with lid and lock it into its position. Turn the steam release valve to SEALING and cook on high pressure for 50 minutes.
When the active cooking is finished, wait 10 minutes before manually releasing the pressure (you can also wait until the pressure drops naturally before opening the lid).
When ready, pour the liquid into a sauce pan. Using 2 forks, pull the meat apart and pour some of the sauce (as much as you like) over the pork. Stir well.
Serve with buns, coleslaw, mustard sauce (optional) and toppings of your choice.
Notes
This recipe was developed for a 6-quart/6-liter instant pot. Using a different size, brand of electric pressure cooker may affect the final results.
The overall cooking time does not include time that the pot needs to come to pressure nor time needed to release its pressure. Count with extra 15-20 minutes.
Try toasting the buns before you fill them!
It’s important to cut the meat into 4 pieces. If you don’t do this, your meat will not cook through.
Course: Dinner, Lunch
Cuisine: American
Keyword: Pulled Pork Sandwich Recipe
Nutrition Facts
BBQ Pulled Pork Sandwich
Amount per Serving
Calories
438
% Daily Value*
Fat
10
g
15
%
Saturated Fat
2
g
13
%
Cholesterol
63
mg
21
%
Potassium
581
mg
17
%
Carbohydrates
59
g
20
%
Fiber
2
g
8
%
Sugar
24
g
27
%
Protein
26
g
52
%
Vitamin A
1225
IU
25
%
Vitamin C
8.8
mg
11
%
Calcium
54
mg
5
%
Iron
12.6
mg
70
%
* Percent Daily Values are based on a 2000 calorie diet.
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