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Pulled Pork Sandwiches with Sweet Potato Buns (Instant Pot & Whole30)


  • Author: Kelsey
Scale

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.

Slow Cooker Instructions:

  • 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.