How to Make the Best Instant Pot Pulled Pork Sliders with Summer Slaw
There’s something about summer at the lake that calls for easy, flavorful meals you can make ahead and serve to a crowd—preferably with bare feet and a cold drink in hand. These Instant Pot Pulled Pork Sliders with Summer Slaw are one of our go-to dishes at our “camp” on Flying Pond in Maine. Inspired by both my own family’s laid-back lake days in Maine and vintage cookout memories from my dad’s childhood cottage at Chapman Lake, this recipe is packed with smoky, savory flavor and topped with a bright, tangy slaw that screams summer. Whether you’re hosting a weekend gathering or just feeding a hungry crew after a swim, these sliders deliver big flavor with minimal effort.
The beauty of Instant Pot pulled pork sliders is in its simplicity. Using the Instant Pot means you can get that melt-in-your-mouth, slow-cooked flavor in a fraction of the time—no smoker, grill, or oven required. It’s ideal for lake days when you don’t want to heat up the kitchen or babysit the stove. The pork turns out tender and juicy every time, ready to be piled onto soft buns and topped with a quick, colorful slaw that adds just the right crunch and tang. It’s the kind of meal that feels special but doesn’t demand much from you—just the way summer should be.
QUICK LINKS
- About the Summer at the Lake Series
- Ingredients For Pulled Pork Sliders
- Ingredients for Summer Slaw
- How to#STEPBYSTEPPORK Make Pulled Pork in the Instant Pot
- How to Make Summer Slaw
- Assembling the Sliders
- Serving Suggestions
- Tips, Variations & Make-Ahead Ideas
- Storage & Reheating Tips
About Summer at the Lake Series
Summer at the Lake is a new series on the blog that brings together two generations of lake memories — my dad’s childhood summers at Chapman Lake in Pennsylvania in the 1950s and my own family’s laid-back days at our camp in Maine. These recipes, like these Instant Pot pulled pork sliders are inspired by the food we love to eat in those places: casual, crowd-pleasing, often make-ahead, and always full of flavor. Some are vintage, pulled from family cookbooks and memories. Others, like these pulled pork sliders, are more modern favorites that have earned a place at the table year after year. My goal with this series is to celebrate the flavors of summer and the joy of gathering — whether you’re dockside with a plate in your lap or around the table after a long swim.
Ingredients for Instant Pot Pulled Pork Sliders
Ingredients for Summer Slaw
Step-by-Step Instructions for Instant Pot Pulled Pork Sliders
SEASON THE PORK
In a small bowl, mix brown sugar (or maple syrup), smoked paprika, garlic powder, onion powder, salt, pepper, and cumin. Rub spice mix all over pork pieces.
SEAR THE PORK and DEGLAZE PAN
Set Instant Pot to the “Sauté” and add olive oil. Sear pork in batches until browned on all sides (3-4 minutes per batch.) Turn off Instant Pot and set meat aside on a separate plate. Add apple cider vinegar and scrape the brown bits from the bottom of the pan with a wooden spoon.
ADD PORK BACK INTO INSTANT POT AND PRESSURE COOK
Add broth, Worcestershire, liquid smoke, ½ cup BBQ sauce. Stir to combine. Return meat to pan and pour liquid on top of the meat. Cook on high pressure for 50 minutes. Natural release for 15–20 minutes.
SHRED AND FINISH THE INSTANT POT PULLED PORK SLIDERS
Remove pork, discard excess fat, and add to a bowl. Add ½ cup BBQ sauce. Add more seasoning to taste if needed.
Step-by-Step Instructions to Make Summer Slaw
PREP THE VEGETABLES and MAKE THE VINAIGRETTE
Using a sharp knife, grater, or mandolin (depending on how fine or crunchy you like your slaw), shred the cabbage and thinly slice the onions. If using an apple, grate it and toss lightly with a squeeze of lemon juice to prevent browning. Set everything aside in a large mixing bowl.
In a small bowl or jar, whisk together the cider vinegar, lemon juice, honey (or maple syrup), salt, pepper, and celery seed. Slowly drizzle in the olive oil while whisking until the dressing is emulsified and glossy.
TOSS VINAIGRETTE
About 30 minutes before serving, pour the vinaigrette over the slaw and toss well to coat.
Let it chill in the refrigerator to slightly soften the cabbage and meld the flavors. Toss again before serving.
Serving and Assembly Tips
Slider Style:
Pile tender pulled pork high onto toasted pretzel buns or brioche rolls. Spoon on a generous heap of summer slaw for crunch and brightness.
Build It Right:
Start with a swipe of BBQ sauce on the bun base, then layer pork, slaw, and a few quick-pickled red onions (optional but amazing). Top with the bun and secure with a cocktail skewer if serving to guests.
Make It a Platter:
Set up a DIY slider bar with buns, pork, slaw, sauces, and toppings in separate bowls—great for summer gatherings or casual family dinners.
Make-Ahead Tips for Instant Pot Pulled Pork Sliders
Pulled Pork:
Can be made up to 3 days ahead. After shredding, store it in an airtight container separate from the cooking liquid. Reheat gently with a splash of the reserved liquid or extra BBQ sauce to keep it juicy.
Summer Slaw:
Prep the cabbage, onions, and apple ahead of time and store them dry in the fridge.
Mix the vinaigrette separately. Toss the slaw 30 minutes before serving so it stays crisp but gets a chance to soak in the flavor.
The Best Instant Pot Pulled Pork Sliders with Summer Slaw
This is our go-to summer sandwich for lazy lake days, backyard parties, and easy weeknight dinners. The pork is pressure-cooked until fork-tender and coated in a flavorful, lightly sweetened sauce that pairs perfectly with soft buns and a crisp, colorful slaw. It’s the kind of recipe that feels festive but couldn’t be easier to make — and it’s even better the next day. Whether you’re hosting a crowd or just want to stock your fridge with something delicious, these Instant Pot Pulled Pork Sliders with Summer Slaw are a hit every time.
Ingredients
PULLED PORK
- 3– 4 LBS Boneless Pork Shoulder or Pork Butt, Cut into 4– 6 pieces.
- 2 teaspoons salt
- 1 teaspoon pepper
- 2 teaspoons of smoked paprika
- 1 1/2 teaspoon onion powder
- 1 1/2 teaspoon garlic powder
- 1 teaspoon cumin
- 1/2 cup apple cider vinegar
- 3/4 cup chicken or beef broth
- 1 TBSP Worcestershire Sauce
- 1 teaspoon liquid smoke
- 1.5 cup BBQ sauce, divided (1/2 cup for cooking, 3/4 cup for finishing)
- 2 tablespoons brown sugar or maple syrup
SUMMER SLAW
- 3 cups of shredded red cabbage (about half a small head)
- 1 cup shredded carrot (about 1 large carrot)
- 1/4 cup thinly sliced red onion
- 2 tablespoons chopped fresh cilantro
SUMMER SLAW DRESSING
- 3 tablespoons apple cider vinegar
- 1 tablespoon fresh lemon juice
- 1 tablespoon honey or maple syrup
- 1/3 cup olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon celery seed
Instructions
- Season the Pork: In a small bowl, mix brown sugar (or maple syrup), smoked paprika, garlic powder, onion powder, salt, pepper, and cumin. Rub spice mix all over pork pieces.
- Sear: Set Instant Pot to the “Sauté” and add olive oil. Sear pork in batches until browned on all sides (3-4 minutes per batch.) Turn off Instant Pot and set meat aside on a separate plate.
- Deglaze: Add apple cider vinegar and scrape the brown bits from the bottom of the pan with a wooden spoon.
- Add to pot: Add broth, Worcestershire, liquid smoke, ½ cup BBQ sauce. Stir to combine.
- Pressure Cook: Return meat to pan and pour liquid on top of the meat. Cook on high pressure for 50 minutes. Natural release for 15–20 minutes.
- Shred and Finish: Remove pork, discard excess fat, and add to a bowl. Add ½ cup BBQ sauce. Add more seasoning to taste if needed.
SUMMER SLAW
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Prep the Vegetables: Using a sharp knife, grater, or mandolin (depending on how fine or crunchy you like your slaw), shred the cabbage and thinly slice the onions. If using an apple, grate it and toss lightly with a squeeze of lemon juice to prevent browning. Set everything aside in a large mixing bowl.
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Make the Vinaigrette: In a small bowl or jar, whisk together the cider vinegar, lemon juice, honey (or maple syrup), salt, pepper, and celery seed. Slowly drizzle in the olive oil while whisking until the dressing is emulsified and glossy.
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Toss and Rest: About 30 minutes before serving, pour the vinaigrette over the slaw and toss well to coat.Let it chill in the refrigerator to slightly soften the cabbage and meld the flavors. Toss again before serving.
Notes
SUMMER SLAW PREP AHEAD: You can prep the vegetables and vinaigrette up to a day in advance, but don’t combine them until you’re 30–60 minutes out from serving to preserve the best texture.