Pulled Pork Sandwiches with Sweet Potato Buns (Instant Pot & Whole30)
Ingredients
- 3 lb pork shoulder
- 1 teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon smoked paprika
- 1 teaspoon turmeric
- 1 teaspoon ground fennel
- 1 tablespoon olive oil
- ½ cup chopped onion
- 2 tablespoons liquid smoke
- 1 cup Primal Kitchen Classic BBQ Sauce
- ¾ cup orange juice
Coleslaw:
- 9 oz coleslaw mix
- ⅓ cup mayo
- 1 tablespoon apple cider vinegar
- 1 tablespoon dijon mustard
- 4 pieces of bacon
- Sweet Potato Buns
Instructions
- Turn your instant pot on the saute function and chop your pork shoulder into 6 large chunks.
- In a small bowl combine salt, pepper, paprika, turmeric and fennel. Pour spice mix all over the pork and let sit for a few minutes.
- Pour the olive oil into the instant pot and let it warm up, then add 3 of the chunks to brown for a minute on each side. Remove them, add the other 3 and repeat.
- While those are browning combine liquid smoke, ½ cup BBQ sauce and ¾ cup orange juice.
- Once all of the pork has browned and they are all outside of the instant pot, add the onions to the drippings as well as a splash of the orange juice mix and stir, sauteing for 1-2 minutes.
- Then add the pork back to pan along with the rest of the orange juice mixture and turn the instant pot off.
- Put the lid on then turn it on to manual high pressure for 40 minutes. (Make sure the top knob is on sealing)
- Once the timer beeps, let it depressurize on it’s own for 10 minutes, then switch the top knob to venting and let the rest of the air out.
- Then remove all of the pork onto a cutting board or plate and separate it apart with 2 forks.
- Pour out all of the liquid left in the instant pot and set aside.
- Add the pork back into the instant pot then add in ⅓ cup of the liquid and ½ cup of Primal Kitchen’s BBQ Sauce. Stir to combine and season with salt as needed to taste!
Coleslaw:
- In a bowl combine mayo, apple cider vinegar and dijon.
- Add coleslaw mix to the mayo mix and toss to combine, then season with salt and pepper
- Then add chopped bacon and stir again!
- Serve on sweet potato buns!
Notes
Oven Instructions:
- In a small bowl combine salt, pepper, paprika, turmeric and fennel. Pour mixture onto pork and spread it evenly all over the meat.
- Preheat the oven to 325 degrees and place a dutch oven over medium high heat. Add olive oil to the pan and once it is heated add pork and brown on both sides (about 30 seconds per side).
- Then add onion, liquid smoke, 1/2 cup barbecue sauce and 1/4 cup orange juice.
- Cover and place in the preheated oven for 3-4 hours or until nice and tender!
- Remove pork from the dutch oven and shred, then add back into the pot with 1/4 cup orange juice and other 1/2 cup of BBQ sauce and stir to combine.
- Follow the instant pot instructions but do the sautéing in a pan over medium high heat, then add everything into the slow cooker for 5-6 hours on high.
Like this recipe? Rate and comment below!