What’s Up, Hungry People

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 that’s dripping in a sweet and smoky barbecue-inspired sauce.

Serve it up hot with fresh Kaiser or brioche buns, corn on the cob, coleslaw, 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.

Here’s What You Need

Pork shoulder roast: Adds a rich, meaty base to your sloppy joes.
Olive oil: Used for searing the meat, adding a subtle richness.
Sweet onion: Brings a mild, sweet flavor to balance the savory sauce.
Apple cider vinegar: Provides a tangy kick, helping to cut through the richness.
Ketchup: Serves as the sweet and tangy backbone of the barbecue sauce.
Tomato paste: Deepens the sauce with a concentrated burst of tomato flavor.
Honey: Sweetens the sauce, rounding out the tang and spice.
Whole grain mustard: Adds texture and a piquant taste.
Brown sugar: Enhances the sauce’s sweetness and complexity.
Cumin: Introduces a warm, earthy spice to the mix.
Cayenne pepper: Offers a spicy heat that lingers.
Hot paprika: Provides a smoky undertone and vibrant color.
Onion powder: Boosts the onion flavor without additional bulk.
Garlic powder: Delivers a robust garlicky punch.
Liquid smoke: Mimics the smokiness of traditional barbecue.
Water: Thins the sauce to desired consistency.
Kaiser rolls: The sturdy vehicle for these hearty sandwiches.
Coleslaw: Adds a crunchy, creamy contrast to the rich meat.
Corn on the cob: Sweet, buttery side that complements the main dish.
Dill pickles: A crisp, tangy addition that cuts through the sweetness.

Let’s Cook

Prep the Pot: Fire up your Instant Pot to sauté mode on low. Add a splash of olive oil and let it get hot. You’ll want that pork shoulder nicely browned on all sides, so give it a good sear and set it aside.

Onions in Action: Toss those sweet onions in and let them soften up. You’re looking for a nice translucent look. Then, hit it with apple cider vinegar to deglaze the pan—scrape up all those delicious browned bits.

Building the Sauce

Sauce Magic: Stir in ketchup, tomato paste, honey, and all those spices and seasonings. Let everything simmer together until it thickens slightly. Then get that pork back in the pot and make sure it’s covered in that delicious sauce.

Cooking Options

Pressure Cooker Perfection: If you’re short on time, seal the lid, switch to pressure cooking on normal, and set it for an hour. After it’s done, let the pressure release naturally or carefully perform a quick release.

Slow Cooking Mastery: Got time? Set it to slow cook on normal for about 8 hours. This is the way to go if you can spare the time—everything melds together beautifully.

Finish Strong: Once cooked, pull the pork out, shred it, and toss it back in the pot with the thickened sauce. Stir well to get every piece nicely coated.

Serve and Enjoy

Plating: Heap that saucy pork onto toasted Kaiser rolls. Top with coleslaw and serve with sides of corn on the cob and a few dill pickles. Dive in and get ready to get sloppy!

Pulled Pork Perfection: Tips for Your Sloppy Joes

Choosing the Right Cut: Opt for a pork shoulder for best results. It’s fatty enough to stay tender during cooking, but lean enough to not feel greasy.
Browning the Meat: Don’t rush the browning process. This crucial step adds a depth of flavor to your sloppy joes that you won’t get any other way.
Deglazing the Pot: Make sure to scrape all the browned bits off the bottom of the pot when you add the vinegar. This step infuses the sauce with a rich, concentrated flavor.
Sauce Consistency: If your sauce feels too thin after cooking, don’t hesitate to simmer it a bit longer in sauté mode to thicken it up before adding the shredded pork back in.
Serving Suggestions: For a truly hearty meal, make sure your buns are lightly toasted. This helps them hold up better against the juicy, saucy pork.

Whether you’re looking to quickly whip up a weeknight dinner or have the luxury of letting your meal simmer all day, pulled pork sloppy joes are your go-to solution. This Instant Pot recipe keeps things easy and satisfying, allowing the pork to become incredibly tender, mingling with a homemade, tangy-sweet sauce. Just load up those soft buns with heaps of juicy pork, top with crunchy coleslaw, and you’re set for a meal that promises a delicious mess! It’s a fun and fulfilling way to feed a crowd or just treat yourself and the family. After all, the best kind of meal is one that brings smiles as soon as it hits the table.

Pulled Pork Sloppy Joes

The Starving Chef

Tender pulled pork and a tangy barbecue sauce combine for the perfect sloppy joe filling.

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Prep Time 30

Cook Time 8

Total Time 8 30

Course Main Course, Sandwiches

Cuisine Instant Pot, Pressure Cooker, Slow Cooker

Servings

Equipment

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
dill pickle chips for topping
cole slaw for topping

Instructions

Turn on the Instant Pot (IP) to sauté mode on the "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. Sauté the onions for 5-10 minutes, until the fat has crusted to the bottom of the IP and the onions are translucent. Deglaze the IP with apple cider vinegar, stirring 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 shoulder 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 sauté mode and turn on the pressure cooking mode on the "normal" setting. Set the timer for 1 hour. Allow it to depressurize naturally when time is up.
If slow cooking: Place the lid on the IP in "venting" mode. Cancel the sauté mode and turn on the slow cooking mode on the "normal" setting. Set the timer for 8 hours. Leave the IP to cook until the time is up.
When done cooking, transfer the pork to a large bowl. Turn off the warming mode on the IP and put it into sauté 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 everything together. Allow it to cool for a few minutes prior to serving. Serve the pulled pork sloppy joes on Kaiser or brioche rolls with coleslaw, sweet corn, and dill pickles. Enjoy!