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Instant Pot Pulled Pork Sandwich with Slaw and Lime Aioli

Pulled Pork Sandwiches on white plates topped with coleslaw and mayo
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5 from 4 reviews

Juicy pulled pork piled high on a roll with tangy coleslaw and creamy aioli.  Perfect for any night of the week!

Ingredients

Scale

 

For the Meat

  • 3 pound pork sirloin roast or pork shoulder, cut into 4–5 chunks
  • 2 teaspoons dried oregano
  • 1 ½ teaspoons salt
  • ½ cup chicken broth
  • 3 cloves garlic
  • 1 medium onion, roughly chopped
  • Juice of 1 large orange
  • Juice of 2 limes
  • 2 bay leaves

For the Slaw

  • 16 ounce bag of coleslaw mix
  • ½ cup chopped cilantro 
  • Lime juice
  • Olive oil
  • Kosher salt
  • Cracked black pepper

For the Lime Mayo

  • 1 cup mayonnaise
  • Zest of 1 lime
  • Juice of 1 lime
  • ½ teaspoon garlic powder

For serving: rolls or hamburger buns

Instructions

  1. Place the chunks of roast on a large piece of foil for easy cleanup.  Sprinkle oregano and salt over the meat and press the seasonings into all sides of the roast.
  2. Select saute or brown on the pressure cooker.  Add oil. 
  3. When the oil is hot, add meat and brown at least 2 sides of each chunk, about 4 minutes per side.  
  4. Turn the pressure cooker off.
  5. Remove meat from the pot and set it on a plate.
  6. Pour chicken broth into the pot and use a wooden or silicone spoon to scrape up any browned bits (this will prevent the BURN warning from occurring).
  7. Return meat to the pot and add garlic, onion, orange juice, lime juice, and bay leaves.
  8. Secure the lid and turn pressure release knob to a sealed position.  Cook at high pressure for 75 minutes.
  9. When cooking is complete, unplug the pressure cooker and allow the pressure to release naturally (this can take 20 minutes or so).
  10. Prepare the Slaw:  Place coleslaw mix and cilantro in a bowl.  Drizzle with olive oil and a squeeze of lime juice.  Add salt and pepper to taste.
  11. Prepare the Lime Mayo:  Whisk together ingredients in a bowl.
  12. Place meat on a cutting board.  Shred then immediately return it to the pot of hot meat juices.   
  13. To serve, pile meat on a roll or bun, add a spoonful of Lime Mayo on top of the meat, then top with slaw.

Notes

  • The browning step adds a lot of flavor to the meat, but can be skipped with still pretty great results.
  • You can strain the pot after the meat is cooked if you want to remove the onions.  I prefer to leave them in because they become so soft they basically just melt into the meat and add a lot of flavor.
  • If you want the juices to be less greasy, pour into a fat separator, then pour back into the pot, discarding the fat.
  • To keep the meat moist, return it to the pot of liquids right after you shred it.  This adds a lot of flavor to the meat as well.

Find it online: https://instafreshmeals.com/instant-pot-pulled-pork-sandwich/