This Instant Pot Pulled Pork Burger recipe is a quick, delicious way to enjoy tender, fall-apart pork in just over an hour. With minimal prep work, you can make a flavorful BBQ pulled pork that’s perfect for game days or busy weeknights. The pork shoulder is cooked under pressure to seal in moisture and flavor, and the result is juicy, shredded pork served on toasted brioche buns with coleslaw.

Full Recipe:

Ingredients

• 2.5 lb boneless pork shoulder

• 2 tablespoons brown sugar

• 1 tablespoon Kosher salt

• 1.5 teaspoons paprika

• 1 teaspoon black pepper

• 1 teaspoon cumin

• 1 teaspoon chili powder

• 1 teaspoon garlic powder

• 2 tablespoons olive oil

• 8 oz beer or chicken broth

• 1 cup BBQ sauce

• 1 tablespoon white wine vinegar

• Brioche buns

• Coleslaw (for serving)

Directions

1. Prepare the Seasoning: In a small bowl, combine brown sugar, salt, pepper, cumin, chili powder, paprika, and garlic powder.

2. Season the Pork: Rub the seasoning mixture evenly over the pork shoulder on all sides.

3. Sear the Pork: Add olive oil to the Instant Pot and set to sauté mode. Once hot, sear the pork roast on all sides until golden brown (about 2-3 minutes per side).

4. Add the Liquids: In a separate bowl, mix beer or broth, BBQ sauce, and vinegar. Pour this mixture over the pork in the Instant Pot.

5. Pressure Cook: Seal the lid of the Instant Pot and cook on high pressure for 45 minutes. Once done, let the pressure release naturally for 10 minutes before using the quick-release to release any remaining steam.

6. Shred the Pork: Remove the pork from the Instant Pot and shred it with two forks. Discard any fat.

7. Assemble the Burgers: Serve the pulled pork on toasted brioche buns, topped with BBQ sauce and coleslaw.

Nutrients

• Calories: 216 kcal per serving

• Carbohydrates: 15.9g

  • Sugar: 13g

  • Fiber: 0.7g

• Protein: 24.4g

• Fat: 5.6g

  • Saturated Fat: 1.2g

• Cholesterol: 74.2mg

• Sodium: 754mg

The Appeal of Instant Pot Cooking

The Instant Pot has revolutionized the way we approach cooking, particularly for dishes that traditionally require slow cooking over hours. The pressure-cooking function allows tough cuts of meat, like pork shoulder, to become fall-apart tender in a fraction of the time. The beauty of using an Instant Pot for this pulled pork recipe is the ability to lock in the flavors and moisture without having to babysit the dish. It’s a set-it-and-forget-it method that produces juicy, flavorful pork in a time-efficient manner.

Furthermore, the Instant Pot seals in the flavors during the cooking process, making it unnecessary to marinate the meat for hours beforehand. The high pressure effectively infuses the pork with the seasoning, ensuring that every bite is packed with savory, smoky goodness.

The Perfect Pork Shoulder

Pork shoulder, also known as pork butt, is the cut of choice for pulled pork. It’s a well-marbled, tougher cut that benefits from slow cooking methods like braising or pressure cooking. When cooked under pressure, the pork shoulder becomes tender and easily shredded. The connective tissue breaks down, creating the melt-in-your-mouth texture that pulled pork is known for.

Another reason pork shoulder is ideal for this recipe is its ability to absorb flavors. The seasoning rub used in this recipe, which combines brown sugar, paprika, cumin, garlic powder, and chili powder, adds a sweet and smoky base flavor to the pork. These seasonings, along with the BBQ sauce added later, infuse the meat as it cooks, making it rich and flavorful.

How the Seasoning Works

The seasoning rub used in this Instant Pot Pulled Pork Burger recipe is simple yet effective. Brown sugar adds a touch of sweetness that balances the smoky and savory flavors, while the paprika and cumin provide depth and warmth. Chili powder adds a slight heat, and garlic powder rounds out the flavors with its unmistakable aroma.

This combination of spices not only enhances the flavor of the pork but also creates a beautiful crust on the meat during the searing process. The high heat from searing helps to caramelize the spices and sugars, adding extra flavor to the pork that will become even more pronounced once the meat is shredded and mixed with the BBQ sauce.

Searing the Pork: A Step You Can’t Skip

While it might seem tempting to skip the searing step and go straight to pressure cooking, taking the time to sear the pork before cooking is an important part of the process. Searing the pork on all sides in the Instant Pot creates a golden, flavorful crust that enhances the overall taste of the dish. This step helps lock in the juices, preventing the pork from drying out during the cooking process.

The Instant Pot’s sauté function allows you to sear the pork directly in the pot, saving time and dishes. The result is a rich, caramelized exterior that adds complexity to the final flavor. After searing, the meat is ready for the pressure cooking process, where it will become tender and flavorful.

The Liquids: Beer, Broth, and BBQ Sauce

For this recipe, the combination of beer or chicken broth with BBQ sauce and white wine vinegar creates a flavorful base for cooking the pork. The beer or broth provides a savory liquid that helps tenderize the pork as it cooks under pressure. The acidity from the white wine vinegar adds brightness and balances the richness of the pork.

The BBQ sauce serves a dual purpose. Not only does it coat the pork after it’s shredded for an extra layer of flavor, but it also infuses the meat during the pressure-cooking process, enhancing its depth of taste. You can use your favorite BBQ sauce, whether it’s tangy, smoky, or sweet, to customize the flavor profile to your liking.

Pressure Cooking: Fast and Flavorful

The magic of the Instant Pot lies in its pressure-cooking function. In just 45 minutes, the pork shoulder transforms from a tough cut of meat into melt-in-your-mouth perfection. The high pressure traps steam inside the pot, creating a moist environment that helps the pork cook quickly while keeping it tender.

Once the cooking time is up, allowing the pressure to release naturally for 10 minutes before using the quick-release ensures that the pork remains juicy and tender. The natural release process helps the meat retain its moisture, resulting in a succulent, flavorful product.

Shredding the Pork

After removing the pork from the Instant Pot, it’s time to shred the meat. This is one of the best parts of the recipe, as the pork practically falls apart with just a couple of forks. The texture should be tender and juicy, perfect for piling onto soft brioche buns.

You’ll want to discard any large pieces of fat, as the pork should be lean and easy to bite into. The shredded pork is then ready to be mixed with the BBQ sauce, which will bind the meat together and add an extra burst of flavor.

Assembling the Pulled Pork Burgers

Once the pork is shredded and mixed with BBQ sauce, it’s time to assemble the burgers. Brioche buns are the perfect choice for this dish, as their soft, slightly sweet texture complements the savory pork. Toasting the buns lightly on a grill or in a skillet adds a subtle crunch, which contrasts nicely with the tender pork.

Top the pulled pork with a generous scoop of coleslaw, which adds a cool, creamy element that balances the richness of the meat. The crunch of the slaw provides a satisfying texture contrast, making each bite more enjoyable.

Nutritional Information

These Instant Pot Pulled Pork Burgers are not only flavorful but also provide a good amount of protein, with each serving containing approximately 24 grams of protein. The pork shoulder is relatively lean, making it a good source of protein without being overly fatty. The brioche buns and coleslaw add a small amount of carbohydrates, but the overall dish remains balanced, offering a satisfying meal that won’t leave you feeling overly stuffed.

With a moderate amount of fat (around 5.6 grams per serving) and a touch of sugar from the BBQ sauce, these pulled pork burgers are indulgent without being excessively rich. The sodium content is around 754mg per serving, which is typical for a flavorful dish like this, but you can adjust the salt content by using a low-sodium BBQ sauce or broth if needed.

Conclusion: Why You Should Try Instant Pot Pulled Pork Burgers

Instant Pot Pulled Pork Burgers are a quick and easy way to enjoy tender, juicy pulled pork without spending hours in the kitchen. The pressure-cooking method ensures that the pork is perfectly tender, while the seasoning and BBQ sauce provide bold, rich flavors. Whether you’re feeding a crowd or making a simple weeknight dinner, this recipe offers convenience without compromising on taste.

The combination of juicy pulled pork, tangy BBQ sauce, and creamy coleslaw on a soft brioche bun makes for a delicious and satisfying meal. With minimal prep and hands-on time, you can enjoy a flavorful burger that rivals those from your favorite BBQ joint. So, the next time you’re looking for a quick, comforting meal, give these Instant Pot Pulled Pork Burgers a try—they’re sure to become a new favorite!