The Ultimate Instant Pot Pulled Pork Burgers: A Quick & Flavorful BBQ Classic

A mouthwatering Pulled Pork Burger is the ultimate BBQ sandwich experience, transforming any meal into a celebration of flavor. Imagine incredibly tender and juicy pulled pork, slow-cooked to perfection (but made quick with your Instant Pot!), piled generously between soft, toasted brioche buns. Then, elevate every bite with a delightful medley of crunchy coleslaw, zesty pickles, and crispy fried onions. If you adore classic barbecue pork but don’t have hours to spare, this recipe is your new go-to for an unforgettable family meal!

About This Pulled Pork Burger

Pulled pork burgers have undeniably earned their stellar reputation as a beloved comfort food and a barbecue staple. Their irresistible appeal stems from a harmonious blend of textures and an incredible depth of flavor that tantalizes the taste buds. From the moment you take that first bite, you’ll understand why these burgers are a culinary phenomenon.

For many, pulled pork holds a special place, and it just so happens to be my absolute favorite filling for a bun. Traditionally, the magic of pulled pork comes from slow-cooking a pork shoulder or butt over many hours at low heat. This prolonged cooking process allows the tough connective tissues and intramuscular fat to gradually break down, rendering the meat incredibly tender, moist, and easy to shred. This meticulous method is what gives classic pulled pork its signature melt-in-your-mouth texture and rich, savory flavor.

However, in today’s fast-paced world, not everyone has the luxury of dedicating an entire day to slow-cooking. That’s where the Instant Pot becomes a game-changer for this recipe. As an average human being with a profound craving for delicious pulled pork and limited time, I enthusiastically turn to my Instant Pot to bring this recipe to life. It’s what transforms this traditionally slow dish into an easy, weeknight-friendly meal!

The marvel of the Instant Pot allows the pork to achieve that desirable tenderness and juiciness in a fraction of the time. The high-pressure environment works efficiently to break down all the fat and connective tissues, ensuring the meat remains incredibly succulent and flavorful. You’ll still get that melt-in-your-mouth experience, but without the extensive waiting. This method truly delivers a delicious, juicy pulled pork that will surprise and delight you.

A pulled pork burger made this way is simply irresistible. The harmonious combination of intensely juicy, perfectly seasoned meat, enveloped in a tangy and savory barbecue sauce, all nestled within the soft embrace of a toasted bun—it’s a flavor experience that’s hard to beat! How can any other sandwich truly compete with such a delightful explosion of taste and texture?

What truly makes these pulled pork creations stand out is not just the speed of cooking, but the thoughtful combination of a flavorful dry rub, the strategic use of beer for depth, and the fresh, vibrant array of toppings. Whether you’re whipping up a batch for a lively backyard barbecue, a casual potluck, or simply enjoying them on a cozy weeknight with your family, these burgers deliver everything you could possibly desire from a classic barbecue dish. And the best part? You get all that incredible BBQ flavor without the traditional hours of waiting for it to cook, making them perfect for any occasion!

Pulled Pork Burger vs. Pulled Pork Sandwich: What’s the Difference?

When it comes to “pulled pork burger” versus “pulled pork sandwich,” you might be surprised to learn that there isn’t a significant culinary distinction between the two terms. Essentially, they both refer to the same mouthwatering creation: tender, shredded pork, typically slathered in barbecue sauce, served between two halves of a bun.

The difference lies predominantly in regional dialect or personal preference. Some people, particularly in certain parts of the United States, might instinctively call it a pulled pork sandwich, emphasizing the “sandwich” aspect of two bread pieces holding a filling. Others, perhaps influenced by the substantial nature of the filling or the common use of hamburger-style buns, opt for “pulled pork burger.” It’s more of a linguistic quirk than a difference in preparation or ingredients.

If you’re feeling mischievous and want to playfully challenge people’s perception, try switching between the two terms in the same conversation. You might just see a few bewildered expressions, a reaction I may or may not have witnessed firsthand when discussing this very recipe with my husband!

Essential Ingredients for Your Pulled Pork Burger

Crafting the perfect pulled pork burger starts with selecting the right ingredients. Here’s a breakdown of what you’ll need, along with some helpful tips:

• Pork: For that signature melt-in-your-mouth texture, I highly recommend using boneless pork shoulder, also widely known as pork butt. This cut is ideal because its higher fat content and connective tissues break down beautifully during cooking, resulting in supremely tender and juicy shredded pork.
• Sugar: Dark brown sugar is my go-to for this recipe. Its rich molasses notes add a wonderful depth and sweetness to the rub, perfectly balancing the savory spices. If you don’t have dark brown sugar on hand, light brown sugar will also work, offering a slightly milder sweetness.
• Spices: A robust homemade rub is key to flavorful pulled pork. You’ll need a blend of salt, smoked paprika (for that authentic BBQ aroma and color), chili powder, garlic powder, onion powder, ground cumin, a pinch of cayenne pepper for a subtle kick, and black pepper. This combination creates a savory, slightly smoky, and perfectly seasoned crust on the pork.
• Beer: To infuse the pork with even more flavor and keep it incredibly moist, a lager beer is an excellent choice for the cooking liquid. Its light, crisp profile complements the pork without overpowering it. Alternatively, a pale ale can also be used for a slightly more hoppy note. (For non-alcoholic options, see the FAQ section below).
• BBQ Sauce: This is where personal preference shines! Use your favorite classic BBQ sauce. Whether you prefer sweet, tangy, or smoky, choose one that you and your family love. Don’t be afraid to experiment with different BBQ sauce flavors, like a spicy chipotle or a sweet honey bourbon.
• Mayonnaise: For the creamy coleslaw, use your preferred mayonnaise – whether it’s light or full-fat. It forms the rich base of the dressing.
• Mustard: Dijon mustard is essential for the coleslaw dressing. Its sharp, tangy flavor adds complexity and a welcome bite. Please avoid using yellow mustard, as its distinct flavor profile will significantly alter the taste of the coleslaw dressing.
• Vinegar: Apple cider vinegar is my favorite for coleslaw, lending a fruity tartness that brightens the dish. White wine vinegar or champagne vinegar can be good substitutes if you need alternatives.
• Honey: Honey provides a natural sweetness to the coleslaw dressing, balancing the tanginess of the vinegar and mustard. Agave nectar is a suitable alternative if you prefer.
• Onion: Freshly chopped green onions are incorporated into the coleslaw, adding a mild oniony flavor and a touch of color.
• Coleslaw: To keep things convenient, I typically pick up a 16-ounce bag of pre-mixed coleslaw from the store. You can opt for plain shredded cabbage or a tri-color deli-style mix, whichever you prefer for its texture and appearance.
• Buns: In my opinion, fluffy brioche buns are simply the best for pulled pork burgers. Their slightly sweet and rich flavor, coupled with a soft texture, perfectly cradles the substantial filling. However, feel free to use whatever buns, bread, or rolls you enjoy most with barbecue pork.
• Toppings: Don’t underestimate the power of toppings! I love adding crisp pickle slices and crunchy onion strings for contrasting textures and flavors. For an extra zing, consider adding pickled red onions.

Must-Have Kitchen Equipment

To ensure a smooth cooking process and the best results for this ultimate pulled pork burger recipe, here are the essential kitchen tools you’ll need:

• Mixing Bowls: A set of various-sized mixing bowls will be invaluable for preparing the coleslaw dressing, mixing the pork rub, and combining the shredded pork with BBQ sauce.
• Whisk: A good whisk is necessary for thoroughly combining the ingredients for your creamy coleslaw dressing, ensuring it’s smooth and lump-free.
• Wooden Spoon: Essential for stirring ingredients, especially when deglazing the Instant Pot to scrape up those flavorful browned bits from the bottom.
• Measuring Cups and Spoons: Accurate measurements are key for both the pork rub and the coleslaw dressing to ensure consistent and delicious results every time.
• Instant Pot: The star of this recipe! This pressure cooker is what makes the pulled pork incredibly tender in a fraction of the time. You’ll use it for searing, deglazing, and pressure cooking the pork.
• Tongs: A sturdy pair of tongs will be incredibly useful for handling the hot pork chunks during searing, carefully removing them from the Instant Pot, and adding them back in.
• Cutting Board: You’ll need a reliable cutting board for seasoning the pork and for shredding the cooked meat into perfect pulled pork consistency.

How to Make the Best Instant Pot Pulled Pork Burgers

Follow these simple steps to create incredibly tender and flavorful pulled pork burgers using your Instant Pot, ensuring a delicious meal every time.

Prepare the Creamy Coleslaw

In a large mixing bowl, combine the mayonnaise, Dijon mustard, apple cider vinegar, honey, salt, and garlic powder. Whisk these ingredients together thoroughly until you have a smooth and well-integrated dressing. Next, fold in the finely chopped green onions and the coleslaw mix, stirring gently until all the cabbage and carrots are evenly coated with the creamy dressing. Once mixed, cover the bowl and place it in the refrigerator. Allowing the coleslaw to chill for at least an hour before serving allows the flavors to meld beautifully and the cabbage to slightly soften, enhancing its crisp-tender texture. (You can even make this up to two days in advance! See notes below for tips).

Sear the Pork for Flavor

Begin by preparing your aromatic dry rub for the pork. In a small bowl, combine the dark brown sugar, salt, smoked paprika, chili powder, garlic powder, onion powder, ground cumin, cayenne pepper, and black pepper. Stir them well to create an even blend. Take your pork shoulder pieces and generously season them on all sides with this homemade rub. Set them aside for a few minutes to allow the flavors to penetrate.

Next, add about 1-2 tablespoons of oil (such as canola or vegetable oil) to the inner pot of your Instant Pot. Select the “Sauté” function and wait until the oil is shimmering and hot – this indicates it’s ready for searing. Carefully add the seasoned pork chunks to the hot pot, working in batches if necessary to avoid overcrowding. Overcrowding can steam the meat instead of searing it, preventing that crucial golden-brown crust. Sear each piece for about 3 to 4 minutes per side until a beautiful golden-brown crust develops. This searing step is vital as it locks in moisture and builds a rich, complex flavor base for your pulled pork. Once seared, remove the pork to a plate and set it aside.

Deglaze the Pot for Richness

After removing the seared pork, carefully pour the lager beer (or chosen liquid) into the Instant Pot insert. Immediately use a wooden spoon or a silicone spatula to scrape up all the browned bits (known as “fond”) stuck to the bottom of the pot. This step, called deglazing, is crucial for two reasons: it incorporates incredible flavor into your cooking liquid, and it helps prevent the “burn” notice during the pressure cooking cycle. Make sure the bottom is completely scraped clean. Once deglazed, return the seared pork chunks to the Instant Pot, nestling them into the liquid.

Pressure Cook to Perfection

Secure the lid on your Instant Pot, making sure the sealing ring is properly in place and the vent is set to “Sealing.” Select the “Pressure Cook” or “Manual” function and set the cooking time to 40 minutes on High pressure. The Instant Pot will take some time to come to pressure before the cooking countdown begins. Once the cooking cycle is complete, carefully perform a manual (or quick) release of the pressure by turning the steam release valve to the “Venting” position. Stand clear of the valve as steam will rapidly escape. Once the float valve drops, it’s safe to open the lid.

Shred and Sauce the Meat

Once the pressure has been released, carefully remove the incredibly tender pork from the Instant Pot and transfer it to a large cutting board. Using two forks, easily shred the meat into desirable strands. The pork should be so tender that it practically falls apart with minimal effort. Discard any large pieces of fat that remain. Transfer the shredded pork to a large bowl and pour in your favorite BBQ sauce. Stir the meat thoroughly until every strand is beautifully coated with the rich, savory sauce. This ensures every bite is packed with flavor.

Assemble Your Masterpiece

Now for the best part: assembly! Take your brioche buns (ideally toasted for extra texture and warmth, see tips below) and spread a generous amount of the saucy pulled pork on the bottom half. Top with a spoonful of the chilled, creamy coleslaw, a few crisp pickle slices, and a sprinkle of those irresistible fried onion strings. Place the other bun half on top, gently press down, and serve immediately. Prepare for a symphony of flavors and textures that will make your taste buds sing!

Pro Tips for Pulled Pork Burger Success

To elevate your pulled pork burgers from great to absolutely unforgettable, keep these expert tips in mind:

• Toast the Buns for Better Texture: This might seem like a small detail, but toasting your brioche buns (or any buns you choose) is a game-changer. Lightly butter them and toast them on a griddle, in a pan, or even under the broiler until they are golden brown and slightly crisp. This adds a delightful textural contrast to the soft pulled pork and prevents the buns from becoming soggy under the juicy meat and coleslaw.
• Don’t Skip Deglazing: As mentioned in the instructions, scraping the bottom of the Instant Pot insert after searing the meat and adding liquid is one of the most crucial steps. Those browned bits, or “fond,” contain immense flavor that will enrich your pulled pork. More importantly, thoroughly deglazing the pot prevents the dreaded “burn notice” error that can sometimes occur in Instant Pots if food is stuck to the bottom. Take your time with this step to ensure all bits are loosened and dissolved into the liquid.
• Taste and Adjust Seasoning: After the pork is shredded and mixed with BBQ sauce, always taste it. Depending on your BBQ sauce and personal preference, you might want to add a little more salt, a dash of cayenne for heat, or a touch more brown sugar for sweetness. The same goes for the coleslaw dressing – adjust the honey, vinegar, or salt to achieve your perfect balance.
• Rest the Pork: While the Instant Pot cooks fast, allowing the pork to rest for a few minutes after shredding (before mixing with BBQ sauce) can help redistribute the juices, making it even more tender and moist.
• Prep Ahead for Convenience: The coleslaw can be made 1-2 days in advance, and the pulled pork itself can be cooked and stored (without the sauce, or with a minimal amount) for a few days. This makes assembly on a busy weeknight incredibly quick and easy.

More delish pork recipes to try out: Shredded Pork Korean BBQ Wraps | Pork Belly Breakfast Sandwich | BBQ Pulled Pork Sliders | Spicy Pork Instant Pot Ramen

FAQ: What Cut of Meat is Best for Pulled Pork Burgers?

For the most tender, juicy, and flavorful pulled pork, I consistently recommend using boneless pork shoulder. This cut is also frequently referred to as pork butt (despite the name, it comes from the shoulder of the pig, not the rear!).

Why is this cut ideal? Pork shoulder is rich in intramuscular fat and connective tissues. During the long, slow cooking process (or rapid pressure cooking in an Instant Pot), this fat renders down, and the connective tissues (like collagen) break down into gelatin. This transformation is what gives pulled pork its characteristic succulence and makes it incredibly easy to shred into tender strands. Leaner cuts of pork would result in dry, tough pulled pork that lacks the rich flavor and texture we crave in a good BBQ sandwich.

FAQ: Instant Pot Pulled Pork Cooking Time

The beauty of using an Instant Pot for pulled pork is its efficiency. For this recipe, the total cook time on High pressure is 40 minutes. It’s important to remember that this duration refers to the actual pressure cooking time. This does not include the time required for the Instant Pot to build up pressure, which can take an additional 10-15 minutes depending on the volume and temperature of the contents. Once the 40 minutes of cooking are complete, we use a quick release method to rapidly depressurize the pot, further speeding up the process compared to a natural pressure release. This quick cooking time ensures you can enjoy delicious pulled pork any night of the week without hours of waiting!

FAQ: What Liquid to Use for Pulled Pork?

For this specific recipe, I use a lager beer as the main cooking liquid in the Instant Pot. A lager adds a subtle malty depth and complexity to the pork that perfectly complements the BBQ flavors without being overwhelming. If you prefer a slightly different profile, a pale ale can also be a fantastic choice, offering a hint of hop bitterness that can cut through the richness of the pork.

If you prefer not to use alcohol in your cooking, or simply don’t have beer on hand, excellent non-alcoholic alternatives include chicken broth or beef broth. Both broths will contribute savory notes and ensure the pork remains moist and flavorful throughout the pressure cooking process. You can also use a mixture of water and a splash of apple cider vinegar for a brighter flavor.

FAQ: Is Searing the Meat Necessary?

Yes, I strongly recommend searing the meat! This is a step I do not advise skipping, even if you’re in a hurry. Searing the pork chunks before pressure cooking creates a beautiful, caramelized crust on the exterior of the meat. This process, known as the Maillard reaction, develops deep, complex flavors and aromas that significantly enhance the overall taste of your pulled pork. Beyond flavor, searing also helps to lock in the meat’s natural juices, contributing to that incredibly tender and moist texture we’re aiming for.

While you *can* skip this step if you are truly on a severe time crunch, please be aware that the resulting pulled pork won’t have the same depth of flavor or the same incredibly tender and juicy finish. The difference is noticeable, and for the sake of the ultimate pulled pork burger experience, those few extra minutes of searing are absolutely worth it.

Need more inspiration for summer dishes? Check out my summer recipes page!

Perfect Pairings: What to Serve with Pulled Pork Burgers

This ultimate pulled pork burger, being essentially a deluxe pulled pork sandwich, pairs beautifully with all your favorite classic BBQ side dishes. The rich, smoky flavor of the pork, combined with the creamy coleslaw and tangy pickles, calls for sides that offer complementary textures and tastes. Here are some fantastic suggestions to complete your meal, ranging from refreshing salads to hearty potato dishes:

• For a whole new and exciting take on potatoes, these loaded bacon potato skewers are the ultimate grilled side dish. They offer smoky bacon, tender potatoes, and a perfect crunch that stands up to the robust flavors of the burger.
• A light and refreshing contrast to the richness of the pork, summer lemon pasta salad is a fantastic pairing. Its bright, citrusy notes cleanse the palate and provide a lovely counterpoint.
• If you adore corn, you’ll be thrilled with these options: try this vibrant bacon cilantro lime grilled corn salad for a smoky and zesty kick, or this exotic masala corn salad for a unique spice blend that adds an unexpected twist.
• For a delightful fruity side that balances sweet and salty, I absolutely love this melon salad. The juicy sweetness of melon against savory prosciutto offers a sophisticated yet refreshing complement.
• Still looking for more ideas? There are tons of diverse pulled pork side dishes to choose from in this convenient list, ensuring you find something for every taste and occasion.
• And for all the creamy coleslaw lovers who can’t get enough, adding a side of crunchy Chick-fil-A coleslaw can provide an extra layer of cool, refreshing texture.

For even more barbecue inspiration to get you through the entire grilling season, be sure to explore this list of delicious backyard BBQ dishes. You’ll find plenty of ideas to make every cookout a hit!

How to Store and Reheat Pulled Pork

Proper storage and reheating are key to enjoying your delicious pulled pork burgers long after they’re made. Here’s how to do it:

• Storage: Allow the cooked pulled pork to cool down completely to room temperature before transferring it to an airtight storage container. When properly stored in the refrigerator, it will maintain its quality for up to 3 days. The coleslaw also keeps well; store it separately in its own airtight container in the refrigerator for up to 5 days. It’s crucial to store the pork and coleslaw separately if you’re preparing them in advance or have leftovers, as the coleslaw can become watery if mixed with the hot pork too soon.
• Reheating: For best results, the pulled pork can be reheated in a large pot or skillet over medium-low heat on the stovetop. Stir occasionally until it’s heated through. If you’re short on time, you can also reheat individual portions in the microwave. Place the pork in a microwave-safe dish, cover loosely, and heat in 30-60 second intervals, stirring in between, until hot. I highly recommend having extra BBQ sauce handy when reheating, as this will help moisten the meat and prevent it from drying out. A splash of chicken broth or water can also work wonders to loosen it up and restore its juiciness.
• Freezing: Pulled pork freezes beautifully! Once cooled, transfer the pork (preferably without too much extra BBQ sauce mixed in, as sauce can sometimes change texture when frozen) to an airtight, freezer-safe container or heavy-duty freezer bags. Remove as much air as possible to prevent freezer burn. It can be stored in the freezer for up to 3 months. When you’re ready to enjoy it again, thaw the frozen pulled pork in the refrigerator overnight. Then, reheat it using the stovetop or microwave instructions mentioned above, adding fresh BBQ sauce as needed for flavor and moisture.

Finally, if you decide to make this incredible Instant Pot Pulled Pork Burger recipe, please be sure to give it a rating or leave a comment below! I genuinely love hearing about your cooking experiences and always make time to respond to every single comment. Feel free to drop any questions you might have as well!

Oh, and be sure to tag me on Instagram if you share your culinary creations! It brings me so much joy to see these recipes come to life in your homes – scrolling through those photos is truly my favorite thing. Your feedback and shares mean the world to me!

Pulled Pork Burger

Tender, juicy, and flavorful, these Instant Pot pulled pork burgers are a must-make for any BBQ enthusiast!

Prep Time: 15 minutes mins

Cook Time: 50 minutes mins

Total Time: 1 hour hr 5 minutes mins

Servings: 4

5 from 58 votes

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Equipment

• Wooden Spoon & Scraper
• French Wire Whisk
• Mixing Bowls
• Instant Pot DUO
• Instant Pot Max
• Organic Bamboo Cutting Board

Ingredients

Coleslaw

• 1 cup mayonnaise
• 1 Tbsp dijon mustard
• 2 Tbsp apple cider vinegar
• 2 Tbsp honey
• 3/4 tsp kosher salt
• 1 tsp garlic powder
• 2 Tbsp finely chopped green onions
• 1 16 ounce bag of coleslaw mix plain cabbage or tri-color deli style

Pulled Pork

• 3 to 4 lbs. pork shoulder often called pork butt, boneless
• 3 Tbsp dark brown sugar
• 1 Tbsp salt
• 1 Tbsp smoked paprika
• 2 tsp chili powder
• 1 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp ground cumin
• 1/2 tsp cayenne pepper
• 1/2 tsp black pepper
• 12 oz. can of lager beer or chicken/beef broth
• 2 cups your favorite BBQ sauce

Burgers

• 4-6 brioche buns or your favorite buns, bread, or rolls, preferably toasted
• Onion strings for topping
• Pickles slices, for topping

Instructions

• Prepare Coleslaw: In a large bowl, whisk together mayonnaise, Dijon mustard, apple cider vinegar, honey, kosher salt, and garlic powder until thoroughly combined. Add the finely chopped green onions and coleslaw mix. Stir until the coleslaw is well-coated with the dressing. Place in the refrigerator for at least 1 hour before serving to allow flavors to meld and chill.
• Season Pork: In a small bowl, combine dark brown sugar, salt, smoked paprika, chili powder, garlic powder, onion powder, ground cumin, cayenne pepper, and black pepper to create your rub. Evenly season the pork shoulder chunks with this homemade seasoning blend.
• Sear Meat: Turn on your Instant Pot to the “Sauté” function. Add 1-2 tablespoons of canola oil (or other high-heat oil) to the insert. Once the oil is shimmering and hot, add pork chunks, searing them in batches until golden brown on all sides. This usually takes about 3 to 4 minutes per batch. Do not overcrowd the pot. Remove seared pork to a plate and set aside.
• Deglaze: Add the 12 oz can of lager beer (or broth) to the Instant Pot insert. Use a wooden spoon to vigorously scrape the bottom of the insert, making sure to loosen and dissolve all the browned bits (fond) stuck on the bottom. This step is crucial for flavor and to prevent a “burn” notice. Add the seared pork chunks back to the Instant Pot.
• Pressure Cook: Secure the Instant Pot lid, set the valve to “Sealing,” and cook on “High” pressure for 40 minutes. Once the cooking cycle is complete, perform a manual (quick) release of the pressure. Be careful of escaping steam.
• Shred and Sauce: Carefully remove the cooked pork from the Instant Pot and place it on a cutting board. Using two forks, shred the meat until it’s in tender strands, discarding any large pieces of fat. Transfer the shredded pork to a large bowl and add your 2 cups of favorite BBQ sauce. Stir until the meat is thoroughly coated with the sauce.
• Assemble and Serve: Lightly toast the brioche buns if desired. Assemble your pulled pork burgers by layering a generous amount of sauced pork on the bottom bun, followed by a scoop of the chilled coleslaw, a few pickle slices, and a sprinkle of crispy onion strings. Top with the other bun half and serve immediately.

Video

Notes

*The coleslaw can be prepared up to 1 to 2 days in advance for maximum convenience. Before serving, be sure to give it a good stir and drain out any excess liquid that may have accumulated at the bottom of the bowl.

Nutrition

Calories: 1644kcal |
Carbohydrates: 128g |
Protein: 81g |
Fat: 87g |
Saturated Fat: 26g |
Polyunsaturated Fat: 28g |
Monounsaturated Fat: 21g |
Trans Fat: 0.1g |
Cholesterol: 395mg |
Sodium: 4740mg |
Potassium: 1861mg |
Fiber: 6g |
Sugar: 69g |
Vitamin A: 2515IU |
Vitamin C: 49mg |
Calcium: 227mg |
Iron: 8mg

Calories: 1644kcal

Cuisine: BBQ

Category: Instant Pot