The Ultimate Instant Pot Pulled Pork Burger: Your Quick Guide to BBQ Bliss

Imagine sinking your teeth into the most tender, juicy pulled pork, perfectly seasoned and piled high on a soft bun. Add a crisp, tangy coleslaw, crunchy pickles, and savory fried onions, and you have the quintessential BBQ sandwich experience. This Pulled Pork Burger recipe isn’t just a meal; it’s a celebration of classic American barbecue, made effortlessly in your Instant Pot. If you’re a barbecue enthusiast looking for an incredible, family-friendly recipe that delivers on flavor without the long hours, then you’ve found your new favorite!

About This Pulled Pork Burger: A Taste of BBQ Perfection

Pulled pork burgers are celebrated for their irresistible combination of succulent texture and rich, smoky flavor. This dish offers a deeply satisfying culinary experience, making it a favorite for backyard barbecues, casual weeknight dinners, and special gatherings alike. The magic truly lies in the cooking process, which transforms a humble cut of pork into something extraordinary.

Traditionally, pulled pork involves hours of slow cooking over low heat, allowing the pork shoulder or butt to become incredibly tender as its fat and connective tissues gradually break down. While this method yields amazing results, modern life often calls for quicker solutions.

That’s where the Instant Pot becomes an indispensable tool. It drastically cuts down the cooking time, making it possible to enjoy melt-in-your-mouth pulled pork any night of the week. The high-pressure environment tenderizes the meat efficiently, locking in moisture and ensuring every bite is juicy and flavorful, just as if it had been slow-cooked all day. This recipe leverages the Instant Pot to deliver that authentic, fall-apart texture and rich taste in a fraction of the time.

What makes this pulled pork burger truly stand out is the harmonious blend of flavors and textures. The sweet and savory barbecue sauce coats the ultra-tender meat, providing a burst of classic BBQ taste. This is beautifully complemented by the refreshing crunch of homemade coleslaw, the tartness of pickles, and the crispy texture of fried onions. Each element contributes to a perfectly balanced bite that’s simply irresistible.

Whether you’re hosting a lively backyard barbecue or simply craving a comforting, flavorful meal on a busy weeknight, these Instant Pot Pulled Pork Burgers are the answer. They offer all the deliciousness of traditional barbecue without the extensive wait, allowing you to savor the rich flavors and tender texture more often.

Pulled Pork Burger vs. Pulled Pork Sandwich: Is There a Difference?

When it comes to “pulled pork burger” and “pulled pork sandwich,” you might be surprised to learn that there isn’t really a fundamental difference. The terms are largely interchangeable and refer to the same delicious concept: tender, shredded pork, typically slathered in barbecue sauce, served between two halves of a bun or roll.

The preference for one term over the other often comes down to regional dialect or personal choice. In some areas, any meat served on a bun is colloquially referred to as a “burger,” while in others, “sandwich” is the more traditional descriptor for such a creation. Ultimately, both terms accurately describe this mouthwatering dish.

So, whether you call it a pulled pork burger or a pulled pork sandwich, you’re talking about the same incredible BBQ experience. And if you want to stir up a fun debate among friends and family, try switching between the terms mid-conversation – it’s always good for a laugh!

Essential Ingredients for Your Perfect Pulled Pork Burger

Crafting the perfect pulled pork burger requires a balance of quality ingredients. Here’s a breakdown of what you’ll need and why each component is crucial:

• Pork: The star of the show! For the best results, use boneless pork shoulder, often referred to as pork butt. This cut is rich in fat and connective tissue, which breaks down beautifully during cooking, resulting in that desirable tender, shreddable texture.
• Sugar: Dark brown sugar is recommended for the dry rub. Its molasses content adds a deeper, more complex sweetness and helps create a beautiful caramelized crust when seared. Light brown sugar can be used as a substitute if that’s all you have on hand.
• Spices: The homemade rub is essential for building layers of flavor. It includes salt, smoked paprika (for a smoky depth), chili powder (for warmth and color), garlic powder and onion powder (for aromatic savoriness), ground cumin (for earthy notes), cayenne pepper (for a subtle kick), and black pepper. This blend creates a robust, balanced flavor profile that permeates the pork.
• Beer: A lager or pale ale works wonderfully as the cooking liquid for the pulled pork. The beer not only adds moisture but also infuses the meat with a subtle malty flavor, contributing to the overall BBQ profile. The alcohol cooks off, leaving behind a rich taste.
• BBQ Sauce: Choose your favorite! A classic BBQ sauce provides that familiar sweet, tangy, and smoky glaze that perfectly complements the pork. Don’t hesitate to experiment with different varieties, like spicy, hickory, or even a Carolina gold style, to tailor the burger to your taste.
• Mayonnaise: The base for a creamy, delicious coleslaw dressing. Use your preferred brand, whether it’s light or full-fat.
• Mustard: Dijon mustard is key for the coleslaw dressing. Its sharp, tangy flavor adds a sophisticated bite that yellow mustard cannot replicate without altering the overall taste.
• Vinegar: Apple cider vinegar is ideal for coleslaw, offering a pleasant tang and brightness. White wine vinegar or champagne vinegar can also be used for a slightly different, yet equally delicious, acidic component.
• Honey: Adds a touch of natural sweetness to the coleslaw, balancing the acidity of the vinegar and mustard. Agave nectar is a good alternative.
• Onion: Fresh green onions provide a mild onion flavor and a touch of color to the coleslaw.
• Coleslaw Mix: A 16-ounce bag of pre-shredded coleslaw mix (plain cabbage or a tri-color deli style) makes preparation incredibly easy. This saves time and ensures a consistent texture.
• Buns: Brioche buns are highly recommended for their rich, slightly sweet flavor and soft, buttery texture, which holds up well to the generous filling. However, feel free to use your favorite burger buns, rolls, or even ciabatta.
• Toppings: Essential for completing the pulled pork burger experience! Pickle slices add a crucial acidic crunch that cuts through the richness of the pork. Crispy fried onions provide an extra layer of texture and savory flavor. Consider adding pickled red onions, fresh jalapeños, or even a drizzle of cheese sauce for more variations.

Essential Equipment for This Recipe

To ensure a smooth cooking process and the best results, having the right tools on hand is key. Here are the must-haves for making these delicious Instant Pot Pulled Pork Burgers:

• Mixing Bowls: A set of various-sized mixing bowls will be essential for preparing the coleslaw dressing, mixing the pork rub, and combining the shredded pork with BBQ sauce.
• Whisk: For smoothly combining the coleslaw dressing ingredients.
• Wooden Spoon: Crucial for scraping up the delicious browned bits from the bottom of the Instant Pot during the deglazing step, ensuring no flavor is left behind and preventing the “burn” warning.
• Measuring Cups and Spoons: Accurate measurements are vital for both the rub and the coleslaw dressing to ensure balanced flavors.
• Instant Pot: The star appliance! I personally love the versatility of the Instant Pot Duo Crisp Ultimate Lid, which offers multiple cooking functions. The Instant Pot Duo is also an excellent and reliable model. Either will provide the efficient pressure cooking needed for tender pork.
• Tongs: A sturdy pair of tongs will be invaluable for searing the pork chunks, as well as for removing the cooked meat from the Instant Pot and transferring it to the cutting board for shredding.
• Cutting Board: A large, stable cutting board is necessary for seasoning the pork and for shredding it after cooking.

How to Make Delicious Instant Pot Pulled Pork Burgers

Making these mouthwatering pulled pork burgers is simpler than you think, especially with the help of an Instant Pot. Follow these steps for BBQ perfection:

1. Prepare the Coleslaw

Start by making the creamy coleslaw, allowing it time to chill and for the flavors to meld. In a large mixing bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, honey, salt, and garlic powder until you have a smooth, well-combined dressing. Then, add the finely chopped green onions and the pre-made coleslaw mix to the bowl. Stir gently until all the cabbage and carrots are thoroughly coated with the delicious dressing. Once mixed, cover the bowl and place it in the refrigerator for at least an hour. This chilling time is crucial as it allows the flavors to deepen and the coleslaw to become perfectly crisp and tangy.

2. Sear the Pork

Next, prepare the flavorful rub for your 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. Mix these spices thoroughly. Cut your pork shoulder into large, manageable chunks and then season them generously and evenly with this homemade rub. The goal is to cover all surfaces of the pork for maximum flavor penetration.

Add a tablespoon of canola or other high-heat oil to the Instant Pot insert and set it to the Sauté function. Once the oil is shimmering and hot, carefully add the seasoned pork chunks to the pot. It’s important to sear the pork in batches to avoid overcrowding the pot, which can lead to steaming rather than searing. Sear each batch until it’s golden brown on all sides, usually taking about 3 to 4 minutes per batch. This searing step is vital as it locks in moisture and develops a rich, savory crust (the Maillard reaction) that contributes significantly to the final flavor. Remove the seared pork to a clean plate and set aside.

3. Deglaze the Pot

With the pork removed, add the beer (lager or pale ale) to the Instant Pot insert. Immediately use a wooden spoon or a sturdy spatula to scrape up all the browned bits (known as “fond”) stuck to the bottom of the pot. This deglazing step is crucial for two reasons: it incorporates all those intensely flavorful bits back into your cooking liquid, and it prevents the dreaded “burn” notice from appearing on your Instant Pot during the pressure cooking cycle. Once the bottom is clean, return the seared pork chunks to the Instant Pot.

4. Pressure Cook to Perfection

Secure the lid on your Instant Pot and ensure the sealing valve is set to the “Sealing” position. Select the “Pressure Cook” or “Manual” setting 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 (quick) release of the pressure. This means you’ll turn the sealing valve to “Venting” to release the steam quickly. Be cautious of the hot steam.

5. Shred and Sauce the Pork

Once the pressure has been fully released, carefully open the Instant Pot. Remove the incredibly tender pork chunks from the pot and transfer them to a sturdy cutting board. Using two forks, begin to shred the meat; it should be so tender that it practically falls apart with minimal effort. Discard any large pieces of fat or connective tissue. Once shredded, transfer the pork to a large bowl and add your favorite BBQ sauce. Stir well to ensure every strand of pork is evenly coated in the rich, tangy sauce, giving it that classic barbecue flavor and irresistible sheen.

6. Assemble and Serve Your Masterpiece

Now comes the best part: assembling your ultimate pulled pork burgers! For an even better experience, consider lightly toasting your brioche buns before assembly; this adds a pleasant texture and prevents them from becoming soggy. Spoon a generous amount of the sauced pulled pork onto the bottom half of each bun. Top the pork with a spoonful of the chilled, creamy coleslaw, a few crunchy pickle slices, and a sprinkle of crispy fried onions. Finally, cap it off with the other half of the bun. Serve immediately and enjoy the incredible flavors and textures of your homemade Instant Pot Pulled Pork Burger!

Tips for Success: Achieving Pulled Pork Perfection

To ensure your Instant Pot Pulled Pork Burgers are nothing short of spectacular, keep these helpful tips in mind:

• Toast the Buns for Extra Appeal: While optional, toasting your burger buns is a simple step that makes a big difference. It adds a delightful crispy edge, prevents the buns from getting soggy from the juicy pork and coleslaw, and enhances their overall flavor. A quick toast in a dry pan, under the broiler, or in a toaster oven will do the trick.
• Don’t Skip Deglazing: This is arguably one of the most critical steps when using an Instant Pot. After searing the meat and adding liquid (like beer), use a wooden spoon to thoroughly scrape up all the browned bits (fond) from the bottom of the pot. Not only does this infuse a tremendous amount of flavor into your liquid, but it also prevents the Instant Pot from displaying a “burn” notice during pressure cooking, which can halt the process.
• Shredding Made Easy: If using two forks feels like too much work, you can also use a hand mixer or stand mixer with paddle attachment on low speed to shred the pork quickly right in the bowl with the BBQ sauce. This method is incredibly efficient for larger batches.
• Customize Your BBQ Sauce: While using your favorite store-bought BBQ sauce is convenient, feel free to customize it. Stir in a touch of apple cider vinegar for extra tang, a spoonful of brown sugar for more sweetness, a dash of hot sauce for heat, or even a smoky liquid smoke if you’re missing that outdoor grill flavor.
• Let the Coleslaw Chill: Giving the coleslaw at least an hour in the refrigerator allows the flavors to fully meld and the cabbage to soften slightly while remaining crisp. This vastly improves its taste and texture.

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

Choosing the Best Cut of Meat for Pulled Pork Burgers

For an authentic and incredibly tender pulled pork burger, the choice of meat is paramount. I highly recommend using a boneless pork shoulder, which is also widely known as pork butt (or Boston butt). This cut is ideal because it has a generous amount of marbling (interspersed fat) and connective tissue.

During the pressure cooking process, these elements slowly break down, rendering the fat and converting the collagen in the connective tissue into gelatin. This transformation is what gives pulled pork its signature fall-apart, melt-in-your-mouth texture and rich, moist flavor. While other cuts of pork can be used, pork shoulder/butt consistently yields the best results for perfectly shreddable, juicy pulled pork.

Instant Pot Pulled Pork: Cooking Time Explained

One of the greatest advantages of using an Instant Pot for pulled pork is the significantly reduced cooking time. For this recipe, the pork cooks on High pressure for 40 minutes. However, it’s important to understand that this 40-minute duration is just the active pressure cooking time.

The total time from start to finish will include additional steps: first, the time it takes for the Instant Pot to come up to pressure (which can vary depending on the amount and temperature of liquid and meat, typically 10-20 minutes). Second, the 40 minutes of actual high-pressure cooking. Finally, the time required for either a quick release (as instructed in this recipe) or a natural pressure release. So, while the active cook time is short, plan for approximately 60-75 minutes in total for the Instant Pot portion of the recipe.

Choosing the Right Liquid for Cooking Pulled Pork

For this specific recipe, I use beer as the primary liquid in the Instant Pot. A lager is my preferred choice due to its mild, slightly malty flavor that complements the pork without overpowering it. A pale ale would also work well, offering a slightly more pronounced hoppy note. The alcohol content in the beer will evaporate during cooking, leaving behind a delicious depth of flavor that enhances the barbecue profile of the pork.

If you prefer to avoid alcohol or don’t have beer on hand, don’t worry! You can easily substitute the beer with an equal amount of chicken broth or beef broth. Both broths will provide the necessary liquid for pressure cooking and contribute savory notes to the pork, ensuring it remains moist and flavorful. Choose chicken broth for a lighter flavor, or beef broth for a richer, more robust taste.

The Importance of Searing Pulled Pork: Don’t Skip This Step!

Yes, searing the meat is a highly recommended and crucial step that you should definitely not skip! While it might seem like an extra effort, the benefits it brings to your pulled pork are immense and truly transform the final dish.

Searing the pork chunks before pressure cooking creates a beautiful golden-brown crust on the exterior of the meat. This process is known as the Maillard reaction, a chemical reaction between amino acids and reducing sugars that gives browned food its distinctive flavor. This crust not only adds a rich, complex flavor to the pork that you can’t achieve otherwise, but it also helps to lock in the juices, ensuring your pulled pork remains incredibly moist and tender after pressure cooking.

While you *can* technically skip this step if you are truly in a severe time crunch, please be aware that the final product will not be nearly as tender, juicy, or flavorful. The depth of taste and the succulent texture will be significantly diminished. For the ultimate pulled pork burger experience, take the extra few minutes to sear the meat – your taste buds will thank you!

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

Perfect Pairings: What to Serve with Your Pulled Pork Burger

The ultimate pulled pork burger, much like its traditional sandwich counterpart, pairs beautifully with a wide array of classic BBQ side dishes. The rich, savory flavors of the pork are wonderfully balanced by fresh, tangy, or starchy accompaniments. Here are some fantastic ideas to complete your meal:

• Potato-Based Sides: Crispy fries, sweet potato fries, or a creamy potato salad are always a hit. For a creative twist, try these loaded bacon potato skewers – they’re grilled to perfection and bursting with flavor.
• Refreshing Salads: A light and refreshing summer lemon pasta salad offers a wonderful contrast to the hearty burger. A crisp green salad with a vinaigrette dressing, or even a vibrant fruit salad, can also cut through the richness. My sweet and salty melon prosciutto salad is also an unexpected but delightful pairing.
• Corn Delights: Corn is a barbecue staple! Consider a bacon cilantro lime grilled corn salad for smoky, zesty flavors, or a unique masala corn salad for a touch of spice. Simple grilled corn on the cob is always a classic choice.
• Comfort Food Classics: Creamy macaroni and cheese, baked beans (especially with a smoky, sweet profile), or a fluffy cornbread muffin are quintessential BBQ sides that provide comforting warmth and texture.
• Extra Coleslaw: If you’re a true coleslaw aficionado, consider serving an extra side of crunchy, creamy Chick-fil-A copycat coleslaw to enjoy alongside your burger.
• Grilled Vegetables: For a lighter option, grilled asparagus, bell peppers, or zucchini make excellent complements.

For even more inspiration, explore a comprehensive list of delicious pulled pork side dishes or browse our collection of backyard BBQ dishes to find your perfect match for barbecue season.

Storage and Reheating Instructions for Pulled Pork

Having leftover pulled pork is a gift! Proper storage and reheating ensure you can enjoy this delicious meal for days to come. Here’s how to handle your pulled pork and coleslaw:

Storage:

• Pulled Pork: Allow the cooked pulled pork to cool down completely to room temperature before transferring it to an airtight storage container. Stored this way, it will keep beautifully in the refrigerator for up to 3 days.
• Coleslaw: The coleslaw, when stored in an airtight container, will last up to 5 days in the refrigerator.
• Separate Storage: If you’re preparing the pork and coleslaw ahead of time, or if you have leftovers, always store them separately. This prevents the coleslaw from making the pork soggy and maintains its crisp texture. Assemble your pulled pork burgers just before serving for the best experience.

Reheating:

• Stovetop: The best way to reheat pulled pork is in a large pot or skillet over medium-low heat on the stovetop. Add a splash of water, chicken broth, or extra BBQ sauce to prevent it from drying out, stirring occasionally until heated through.
• Microwave: For a quicker option, you can reheat individual portions in the microwave. Place the pork in a microwave-safe dish, add a tablespoon or two of extra BBQ sauce or broth, cover, and heat in 30-60 second intervals, stirring in between, until hot.
• Extra BBQ Sauce: Always have extra BBQ sauce handy when reheating. The meat can sometimes dry out slightly, and a fresh drizzle of sauce will help loosen it up and restore its juiciness and flavor.

Freezing:

• Pulled Pork: Pulled pork freezes exceptionally well. Place cooled pulled pork (without the buns or coleslaw) in an airtight freezer-safe container or heavy-duty freezer bag. It can be stored in the freezer for up to 3 months.
• Thawing: When you’re ready to enjoy it, thaw the frozen pulled pork in the refrigerator overnight. Once thawed, reheat it using the stovetop or microwave instructions mentioned above.

We hope you love this Instant Pot Pulled Pork Burger recipe as much as we do! If you prepare this delicious meal, please take a moment to give the recipe a rating or leave a comment below. Your feedback means the world to us, and we genuinely enjoy hearing about your cooking adventures and are always happy to answer any questions you might have.

And don’t forget to tag us on Instagram if you share your creations! Seeing these recipes come to life in your kitchens is our favorite part of sharing them.

Instant Pot Pulled Pork Burger Recipe

Tender, juicy, and bursting with flavor, these Instant Pot pulled pork burgers (or sandwiches!) are a must-make for any BBQ lover. Quick, easy, and utterly delicious!

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

For the Coleslaw:

• 1 cup mayonnaise
• 1 Tbsp dijon mustard
• 2 Tbsp apple cider vinegar
• 2 Tbsp honey
• ¾ tsp kosher salt
• 1 tsp garlic powder
• 2 Tbsp finely chopped green onions
• 1 16 ounce bag of coleslaw mix (plain cabbage or tricolor deli style)

For the Pulled Pork:

• 3 to 4 lbs. boneless pork shoulder (often called pork butt, cut into large chunks)
• 3 Tbsp dark brown sugar
• 1 Tbsp salt
• 1 Tbsp smoked paprika
• 2 tsp chili powder
• 1 tsp garlic powder
• ½ tsp onion powder
• ½ tsp ground cumin
• ½ tsp cayenne pepper
• ½ tsp black pepper
• 12 oz. can of lager beer (or chicken/beef broth)
• 2 cups your favorite BBQ sauce

For Assembly:

• 4-6 brioche buns (or your favorite burger buns/rolls)
• Crispy fried onion strings
• Dill pickle slices

Instructions

• In a large bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, honey, kosher salt, and garlic powder until smooth. Add the finely chopped green onions and coleslaw mix, then stir to ensure it’s well-coated with the dressing. Cover and refrigerate for at least 1 hour before serving to allow flavors to meld.*
• In a small separate bowl, combine the dark brown sugar, salt, smoked paprika, chili powder, garlic powder, onion powder, ground cumin, cayenne pepper, and black pepper for the pork rub. Season the pork chunks evenly with this seasoning mixture and set aside.
• Turn on your Instant Pot and select the Sauté function. Add canola oil to the insert. Once the oil is hot and shimmering, sear the pork chunks in batches until they are golden brown on all sides (approximately 3-4 minutes per batch). This step creates a flavorful crust and locks in moisture. Remove the seared pork to a plate and set aside.
• Add the lager beer to the Instant Pot insert. Use a wooden spoon to thoroughly scrape the bottom of the insert, dissolving all the browned bits (fond) that are stuck. This deglazing step adds flavor and prevents the “burn” notice. Return the seared pork chunks to the Instant Pot.
• Secure the lid on the Instant Pot and set the valve to “Sealing.” Select the “Pressure Cook” (or “Manual”) function and cook on High pressure for 40 minutes. Once the cooking cycle is complete, perform a manual (quick) release of the pressure by carefully turning the valve to “Venting.”
• Carefully remove the tender pork from the Instant Pot and place it on a large cutting board. Using two forks, shred the meat until it’s completely pulled apart. Transfer the shredded pork to a clean bowl, add your favorite BBQ sauce, and stir until the meat is thoroughly coated.
• Assemble your pulled pork burgers: Lightly toast brioche buns (optional). Layer the bottom bun with sauced pulled pork, a generous amount of chilled coleslaw, dill pickle slices, and crispy fried onion strings. Top with the other bun half and serve immediately.

Video Tutorial

Recipe Notes & Tips

*The coleslaw can be made up to 1 to 2 days in advance for convenience. Before serving, make sure to drain any excess liquid that may have accumulated at the bottom of the bowl for optimal freshness and texture.

Nutrition Information

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