Instant Pot® Pulled Pork Sandwiches
When there's no time to cook it low and slow it's time to reach for your Instant Pot®. Our Instant Pot® Pulled Pork Sandwich recipe uses only 6 ingredients and is so easy to make. Pork shoulder roast cooks with French onion soup, vinegar, brown sugar and ketchup ensuring fabulous flavor and melt-in-your-mouth tender pork. Pile it high on a soft bun and top it off with a delicious slaw.
Ingredients
1 can (10 1/2 ounces) Campbell’s® Condensed French Onion Soup
1 cup ketchup
0.25 cup cider vinegar
3 tablespoons packed brown sugar
4 pounds boneless pork shoulder roast, trimmed and cut into several large pieces
12 Pepperidge Farm® Soft White Hamburger Buns
1 cup ketchup
0.25 cup cider vinegar
3 tablespoons packed brown sugar
4 pounds boneless pork shoulder roast, trimmed and cut into several large pieces
12 Pepperidge Farm® Soft White Hamburger Buns
Instructions
Stir the soup, ketchup, vinegar and brown sugar in the Instant Pot®. Season the pork as desired. Add the pork to the Instant Pot® and turn to coat.
Lock the lid and close the pressure release valve. Select the Pressure Cook or Manual setting according to which model of Instant Pot® you're using. (If using Manual setting, select High pressure.) Set the timer to 1 hour (timer will begin counting down once pressure is reached). When done, press Cancel and use the quick release method to release the pressure.
Remove the pork from the Instant Pot® to a cutting board. Spoon off fat from liquid in pot. Using 2 forks, shred the pork. Return the pork to the Instant Pot®. Divide the pork mixture among the buns. Top with coleslaw, if desired.
Lock the lid and close the pressure release valve. Select the Pressure Cook or Manual setting according to which model of Instant Pot® you're using. (If using Manual setting, select High pressure.) Set the timer to 1 hour (timer will begin counting down once pressure is reached). When done, press Cancel and use the quick release method to release the pressure.
Remove the pork from the Instant Pot® to a cutting board. Spoon off fat from liquid in pot. Using 2 forks, shred the pork. Return the pork to the Instant Pot®. Divide the pork mixture among the buns. Top with coleslaw, if desired.
Instant Pot® Pulled Pork Sandwiches
When there's no time to cook it low and slow it's time to reach for your Instant Pot®. Our Instant Pot® Pulled Pork Sandwich recipe uses only 6 ingredients and is so easy to make....
Directions
Print
Stir the soup, ketchup, vinegar and brown sugar in the Instant Pot®. Season the pork as desired. Add the pork to the Instant Pot® and turn to coat.Lock the lid and close the pressure release valve. Select the Pressure Cook or Manual setting according to which model of Instant Pot® you're using. (If using Manual setting, select High pressure.) Set the timer to 1 hour (timer will begin counting down once pressure is reached). When done, press Cancel and use the quick release method to release the pressure.Remove the pork from the Instant Pot® to a cutting board. Spoon off fat from liquid in pot. Using 2 forks, shred the pork. Return the pork to the Instant Pot®. Divide the pork mixture among the buns. Top with coleslaw, if desired.
Ingredients
1 can (10 1/2 ounces) Campbell’s® Condensed French Onion Soup1 cup ketchup0.25 cup cider vinegar3 tablespoons packed brown sugar4 pounds boneless pork shoulder roast, trimmed and cut into several large pieces12 Pepperidge Farm® Soft White Hamburger Buns
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