My Go-To Easy Dinner Recipe for a Crowd -- Instant Pot Pulled Pork with Homemade Coleslaw

mayonnaise

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt reduces calories while maintaining creaminess

bbq sauce

🥗Healthier: homemade sauce

💰Cheaper: ketchup + vinegar

Homemade sauce can be lower in sugar and tailored to taste.

pork shoulder

💰Cheaper: pork butt

Pork butt is often less expensive and works well for slow cooking.

buns

🥗Healthier: whole grain buns

💰Cheaper: white bread

Whole grain buns provide more fiber.

Pour 1 and 1/2 cups of apple juice into the inner pot of the Instant Pot.

Add 1 teaspoon of liquid smoke (optional) or 1 teaspoon of Worcestershire sauce or smoked paprika.

Mix together 2 tablespoons of brown sugar, 2 teaspoons of garlic powder, 2 teaspoons of onion powder, 2 teaspoons of paprika, 1 teaspoon of black pepper, 2 teaspoons of kosher salt, and a pinch of cayenne pepper in a bowl to create the dry rub.

Rub the dry rub mixture over 4 lbs of cubed pork butt, ensuring it's evenly coated.

Place the seasoned pork into the apple juice mixture in the Instant Pot.

Seal the Instant Pot lid and set the knob to sealed.

Set the cooking time to 40 minutes on high pressure for the cubed pork butt.

While the pork is cooking, prepare the coleslaw by mixing 1/4 cup of mayonnaise, 1/2 tablespoon of white vinegar, 1/2 tablespoon of granulated sugar, and 1/8 teaspoon of salt in a bowl.

Add in 1/2 head of shredded green cabbage to the dressing and mix well.

Cover the coleslaw and refrigerate for about 30 minutes to let the flavors meld.

Once the pork is done cooking, let the pressure release naturally for at least 10 minutes before opening the lid.

Remove the pork from the Instant Pot and shred it in a bowl, discarding any large pieces of fat.

Mix in about 1/2 cup of barbecue sauce with the shredded pork.

To assemble the sandwich, place a generous portion of pulled pork on a bun and top with coleslaw.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens