Pulled Pork Sloppy Joes
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Today we are going to be making pulled pork sloppy joes in the Instant Pot! Depending on how much time you have, this recipe can either be made under the pressure cooker setting in just an hour or two; or if you have time to spare, you can use the slow cooker setting and let it go all day.
No matter which way you cook it the end result is always the same – a delicious pulled pork sandwich thats dripping in a sweet and smoky barbecue-inspired sauce.
Serve it up hot with fresh kaiser or brioche buns, corn on the cob, cole slaw and a fresh dill pickle or two. It’s not a sloppy joe if it doesn’t get all over your face and hands when you eat it – the sloppier, the better.
Pulled Pork Sloppy Joes
Ingredients
- 48 oz (3 lb) pork shoulder roast
- 2 tablespoons olive oil
- ½ cup sweet onion sliced
- ¼ cup apple cider vinegar
- 1 cup ketchup
- ¼ cup tomato paste
- ¼ cup honey
- 3 tablespoons whole grain mustard
- 3 tablespoons brown sugar
- 2 tablespoons cumin
- 1 tablespoon cayenne pepper
- 1 tablespoons hot paprika
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 1 tablespoon liquid smoke
- ½ cup water
- Kaiser rolls for serving
- cole slaw for topping
Instructions
- Turn on the Instant Pot (IP) to saute mode on "less" setting. Add the olive oil to the IP and sear the pork shoulder on all sides, until it is starting to brown and any excess fat has rendered off. Remove the pork from the IP and set aside, leaving the drippings in the IP.
- Add the onions to the IP. Saute the onions for 5-10 minutes, until the fat has crusted to the bottom of the IP and the onions are transluscent. Deglaze the IP with apple cider vinegar – stir while scraping the bottom of the IP with a wooden spoon.
- Stir in the ketchup, tomato paste, honey, whole grain mustard, brown sugar, cumin, cayenne pepper, paprika, onion powder, garlic powder and liquid smoke. Simmer for 3-5 minutes, until the sauce has thickened slightly. Return the seared pork loin to the IP. Coat each piece generously in the sauce.
- IF COOKING UNDER PRESSURE: Place the lid on the IP in "sealing" mode. Cancel the saute mode and turn on pressure cooking mode on the "normal" setting. Set the timer for 1 hour. Allow to depressurize naturally when time is up.
- IF SLOW COOKING: Place the lid on the IP in "venting" mode. Cancel the saute mode and turn on slow cooking mode on the "normal" setting. Set the timer for 8 hours. Leave IP to cook until time is up.
- UNDER PRESSURE: 1 hour + 30 minutes | SLOW COOKER: 8 hours + 30 minutes
- When done cooking, transfer the pork to a large bowl. Turn off the warming mode on the IP and put it into saute mode on "less" mode. Continue to simmer the sauce in the IP for an additional 15-20 minutes, until it has thickened up.
- Use a hand mixer or a stand mixer with a paddle to quickly shred the pork. Use forks to shred any large bits that the mixer can't shred alone.
- Pour the thickened sauce into the bowl with the pork. Stir well to combine it all together. Allow it to cool for a few minutes prior to serving. Serve the pulled pork sloppy joes on kairser or brioche rolls with cole slaw, sweet corn and dill pickles. Enjoy!
