Southern Barbecue Pulled Pork Sliders


  • 2 tsp garlic powder
  • 2 tsp onion powder
  • 2 tsp paprika
  • 1 tsp cracked black pepper
  • 1/2 tsp ground cumin
  • 1/2 tsp salt
  • 1 boneless pork shoulder
  • 1/3 cup apple cider vinegar
  • 1 1/4 cups fat-free reduced-sodium chicken broth
  • 1 jar INSTANT POT Southern BBQ Sauce
  • 2 tbsp oil
  • 24 Hawaiian sweet rolls
  • 1 1/2 cups prepared coleslaw
  • COMBINE dry seasonings. Add to meat in large bowl; toss to evenly coat meat with seasoning mixture. Set aside. Whisk vinegar, 1 cup broth and half the barbecue sauce until blended.
  • SET SAUTÉ setting on INSTANT POT for 12 min Add oil to pot; heat 2 min. Add half the meat; cook 5 min., stirring occasionally. Use slotted spoon to transfer meat to plate. Repeat with remaining meat.
  • ADD remaining broth to pot; stir with wooden spoon to scrape browned bits from bottom of pot. Return meat to pot. Add broth mixture; stir. Close and lock lid. Turn Pressure Release Valve to Sealing position. Cook 40 min using MANUAL/HIGH PRESSURE COOK setting. When timer goes off, use Natural Pressure Release for 10 min., then do a Quick Pressure Release to release any remaining steam. Remove lid. Use slotted spoon to transfer meat to large clean bowl.
  • COOK meat juices in pot 10 min. or until slightly reduced using SAUTÉ setting, stirring occasionally. Meanwhile, shred meat.
  • SKIM and discard fat from top of meat juices. Add 1/4 cup of the meat juices along with the remaining barbecue sauce to meat; mix lightly. Discard remaining meat juices from pot.
  • SPOON meat mixture onto bottom halves of rolls; top with coleslaw. Cover with tops of rolls.
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