Seasoned with a smoky, slightly spicy rub and finished with barbecue sauce, this easy Pulled Pork with Coleslaw is a crowd-pleasing classic that’s perfect for feeding a group, meal prep, or freezing for later.
Easy Instant Pot Barbecue Pulled Pork with Coleslaw
This recipe makes a generous amount of tender shredded pork using an Instant Pot and a simple dry rub. It holds up well as leftovers and freezes nicely, so it’s ideal for busy weeks.
The pork develops a deep barbecue flavor from brown sugar, smoked paprika, chili powder and ground mustard, then finishes in a mix of chicken broth and barbecue sauce for extra moisture and tang. I like to serve it piled high on a soft bun with a scoop of fresh, creamy coleslaw for contrast — crunchy and tangy against rich, savory pork.
Beyond sandwiches, pulled pork is versatile: serve it with macaroni salad, garlic bread, roasted vegetables, seasoned rice or green beans. A few serving ideas are included below.
What You’ll Need
This pulled pork uses familiar pantry spices and simple ingredients for the coleslaw. The list below outlines everything you need to make the pork and the slaw.
For the Pulled Pork
- Pork roast: A 3-pound pork loin or pork shoulder roast works well.
- Garlic: Two cloves fresh, minced (or 1/2 tsp garlic powder).
- Broth: 1/2 cup chicken broth (any cooking liquid like apple cider, beer, or cola can be used).
- Barbecue sauce: 1/2 cup, plus extra for serving.
- Brown sugar: 1/4 cup for balanced sweetness (honey or maple syrup may be substituted).
- Smoked paprika: Adds color and a mild smoky depth.
- Salt and pepper: 1 tsp each sea salt and black pepper.
- Chili powder: 2 tsp for classic barbecue flavor.
- Cumin: 1 tsp for warmth.
- Ground mustard: 1 tsp, or use prepared mustard if needed.
- Cayenne: 1/2 tsp to add heat, optional to omit for a milder dish.
For the Coleslaw
- Mayonnaise: 1/2 cup (or a salad dressing spread for a sweeter slaw).
- Sugar: 2 tbsp (or honey/maple syrup to taste).
- Lemon juice and apple cider vinegar: 1 tbsp each for brightness.
- Salt and pepper: 1/4 tsp salt and 1/2 tsp ground black pepper.
- Coleslaw mix: 4 cups packaged coleslaw mix or shredded cabbage.
Extras for Serving
- Extra barbecue sauce: For drizzling over the pork.
- Buns: Any style you prefer — Hawaiian rolls, hamburger buns, pretzel buns or Kaiser rolls.
How to Make Pulled Pork and Coleslaw
The process is straightforward: season the pork with the dry rub, cook it in the Instant Pot until very tender, then shred and toss with the cooking liquid. While the pork cooks, mix the coleslaw dressing and combine with the cabbage.
Make the Pulled Pork
- Make the seasoning rub. Combine the dry ingredients in a small bowl.
- Season the pork. Pat the roast dry and rub it all over with the spice mixture.
- Arrange ingredients in the Instant Pot. Whisk chicken broth and barbecue sauce together. Place the roast in the inner pot (cut to fit if necessary), pour in the liquid and sprinkle with minced garlic.
- Cook the pork. Close the lid and set the valve to sealed. Cook on Manual/High for 90 minutes, then perform a quick pressure release.
- Shred and return to the pot. Remove the roast, shred with two forks, then return the meat to the pot to absorb the juices.
Make the Coleslaw
- Mix the dressing. Whisk mayonnaise, lemon juice, sugar, vinegar, pepper and salt until smooth.
- Toss with cabbage. Pour the dressing over the coleslaw mix and stir to coat evenly.
- Serve. Spoon coleslaw onto sandwiches or serve on the side.
Tips for Success
These practical tips help ensure tender, flavorful pulled pork every time.
- Trim excess fat. Remove large, external fat pieces before cooking; discard excess fat when shredding.
- Use a thermometer. Aim for 195–205°F in the thickest part of the roast for the best shredding texture. If it hasn’t reached temperature, continue pressure cooking in 10-minute increments.
- Substitute liquids. Chicken broth works well, but you can use apple cider, beer, cola, or other liquids for different flavor profiles.
Serving Suggestions
A pulled pork sandwich with coleslaw is a complete meal, but pair it with simple sides for a fuller spread.
- Grilled potato wedges: Crispy outside, tender inside, seasoned to complement the pork.
- Cowboy caviar: A fresh mix of beans and chopped veggies for a bright, Tex-Mex side.
- Macaroni salad: A creamy pasta salad is a great alternative if you prefer something other than coleslaw.
How to Store and Reheat Leftovers
- Store pulled pork in airtight containers in the refrigerator for up to four days.
- Store coleslaw in airtight containers for up to three days; stir before serving.
- Reheat pork gently in a covered skillet over low heat until warmed through, adding a splash of broth or sauce if needed.
Can I Freeze Pulled Pork?
- Yes. Pack cooled pulled pork into freezer bags, press out excess air, and freeze for up to six months. Thaw overnight in the refrigerator before reheating.
Pulled Pork with Coleslaw
Ingredients
For the Pork:
- 3 pounds pork loin roast or pork shoulder
- 2 cloves garlic, minced
- 1/2 cup chicken broth
- 1/2 cup barbecue sauce, plus more for serving
For the Dry Rub Seasoning Mix:
- 1/4 cup brown sugar
- 2 tablespoons smoked paprika
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon ground mustard
- 1/2 teaspoon cayenne powder (optional)
For the Coleslaw:
- 1/2 cup mayonnaise
- 2 tablespoons sugar
- 1 tablespoon lemon juice
- 1 tablespoon apple cider vinegar
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon salt
- 4 cups packaged coleslaw mix or shredded cabbage
For Serving:
- BBQ sauce for serving
- Buns for serving
Instructions
To Make the Pulled Pork:
- Mix the dry rub ingredients in a small bowl.
- Generously rub the seasoning over the pork roast and set aside.
- Whisk together chicken broth and barbecue sauce; pour into the Instant Pot with the roast and top with garlic.
- Close and lock the lid, set the valve to sealed, and pressure cook on High for 90 minutes. Perform a quick release when finished.
- Remove the roast, shred with forks, then return the shredded meat to the pot to soak up the cooking liquid. Serve on buns with coleslaw.
To Make the Coleslaw:
- Whisk together mayonnaise, sugar, lemon juice, vinegar, pepper and salt.
- Toss the dressing with the coleslaw mix or shredded cabbage until evenly coated.
Notes
Pulled Pork Serving Ideas:
- On a toasted bun, Memphis-style, with creamy coleslaw.
- On a bed of fresh greens for a barbecue-style salad.
- On Texas Toast or garlic toast with a dollop of barbecue sauce.
- In tortillas or taco shells for barbecue-inspired tacos.
Nutrition
Nutritional info is an estimate and provided as a courtesy. Values may vary with ingredients and tools used.
More Instant Pot Recipes
- Instant Pot Pot Roast with Carrots and Potatoes
- Easy Instant Pot Ribs
- Quick & Easy Instant Pot Corn Chowder