Instant Pot Pulled Pork Burger Recipe

The best thing about this BBQ pulled pork burger recipe is that it utilizes a pressure cooker, so the pork shoulder is fall-apart tender in just over an hour with very minimal prep! You get a hearty meal that everyone will love and you've got 45 minutes to get the important things done while dinner cooks!

You Will Love This

• Nothing says SUMMER like BBQ pulled pork, but unless you have a smoker and like to wake up at 4am, it’s hard to get that signature flavor and tender fall-apart pork without a ton of work…until now!
• If you loved this pulled pork burger recipe, be sure to check out my Instant Pot BBQ Chicken Tacos, this Easy Instant Pot French Dip, and these Slow Cooker Pork Carnitas.

Ingredients and Substitutions

• Pork Shoulder - Pork shoulder is a somewhat fatty cut of meat that tastes best when cooked low and slow (or in an instant pot!) If you can’t find it, a good substitute is pork butt (AKA “Boston butt”) - or a pork shoulder.
• Brown Sugar - Brown sugar is used in the rub because it caramelizes when seared and traps moisture in your pork. You can use normal, white sugar if you must, but you’ll miss some of that deep, molasses flavor.
• Spices - Paprika, cumin, chili powder, garlic powder, salt, and pepper are the makings of most traditional BBQ recipes. If you don’t have one them, you can skip it, but add a pinch more of the others.
• Beer/Broth - You can use either beer or chicken broth to introduce the moisture that the pork shoulder needs to cook well, without diluting the flavor. You can also use veggie broth if you prefer.
• BBQ Sauce - The brown sugar and spices are going to enhance whatever BBQ sauce you use, so choose your favorite for a delicious flavor foundation.
• White Wine Vinegar - Vinegar brightens and balances the pork shoulder in this recipe. It also helps to boost the flavors of the herbs and spices. You can use white wine or apple cider vinegar for a great BBQ.

Instructions

Combine brown sugar, salt, pepper, cumin, chili powder, paprika, and garlic powder in a small bowl.

Season the pork roast on all sides, gently rubbing the seasoning into the roast.

Add oil to the instant pot and turn it to sauté. Once hot, sauté seasoned pork roast on all sides until a dark golden-brown crust forms.

Combine beer, BBQ sauce, and vinegar in a large measuring cup and pour it over the roast in the IP.

Seal the lid on the instant pot and cook on high pressure for 45 minutes. Allow to naturally release for 10 minutes. Then press the quick-release button to allow the remaining steam to escape. Shred pork with two forks, discarding any fat or grizzle.

Serve on a toasted brioche bun, drizzle with BBQ sauce, and pile on the coleslaw!

Tips

• If you don’t have an Instant Pot, you can make this pulled pork burger recipe in a slow cooker too! Just sear the pork on the stove first, then move it to the slow cooker. Cover it in the BBQ sauce mixture and cook on low for 7 to 8 hours, or on high for 4 hours.
• If your pork shoulder is too big to get a good sear in the Instant Pot, cut it into chunks and sear it in batches. Searing the pork introduces a lot of those complex flavors that good BBQ is known for, so don’t skip it!  

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