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The Best Instant Pot Pulled Pork Sliders with Summer Slaw

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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.

  • Author: Family Tree Foodie

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

  1. 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.
  2. 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. 
  3. Deglaze:  Add apple cider vinegar and scrape the brown bits from the bottom of the pan with a wooden spoon. 
  4. Add to pot: Add broth, Worcestershire, liquid smoke, ½ cup BBQ sauce.  Stir to combine.
  5. 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.
  6. 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 

  1. 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.

  2. 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.

  3. 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.

Find it online: https://familytreefoodie.com/how-to-make-the-best-instant-pot-pulled-pork-sliders-with-summer-slaw/

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