BBQ Shredded Pork Sandwiches

This has become a simple go-to recipe for potlucks that always pleases the crowd. The original recipe adds a lot more spice and vinegar, but we enjoy this sweeter take on BBQ.


1 1/2 Tbsp garlic powder

1 Tbsp onion powder

4 tsp smoked paprika

2 tsp ground black pepper

4-5 pounds boneless pork loin or pork shoulder/butt (cut into 2-3 evenly sized chunks)

1/4 cup olive oil (or avocado oil)

15 oz broth (I use vegetable broth, but any kind will do.)

1 6-oz can tomato paste

1 Tbsp apple cider vinegar

1/3 cup honey (or molasses or maple syrup)

2 Tbsp Worcestershire sauce

1 tsp dry ground mustard

Sweet rolls/buns for serving


  1. Add oil to the Instant Pot and turn to SAUTE. Once the oil is hot, add the pork pieces. Sprinkle 1 Tbsp garlic powder, 1 Tbsp onion powder, 2 tsp paprika, and 1 tsp black pepper over pork. 
  2. Gradually turn the pork pieces, allowing each side to brown for 1-2 minutes, until all sides have been browned.
  3. Remove pork pieces. Add half of the broth and use a wooden spoon to scrape off the stuck-on pieces of food and seasoning. 
  4. Add the remaining broth to the pot.
  5. Place the Instant Pot stand at the bottom of the pot and add the pork pieces to sit on it. Cover, seal, and cook on HIGH pressure for 1 hour.
  6. After cooking time has ended, allow pressure to naturally release for at least 30 minutes. Vent to release remaining pressure and carefully open Instant Pot.
  7. Move pork to another bowl and use forks to shred the pork once it's cooled to safely handle.
  8. For the BBQ sauce, take 1 1/2 cups of the broth from the Instant Pot and put into a separate saucepan. Whisk in remaining garlic powder, onion powder, paprika, black pepper, tomato paste, vinegar, honey, Worcestershire sauce, and mustard. (Add more broth if too thick. Taste and adjust seasoning as desired.)
  9. Once BBQ sauce is thoroughly mixed and hot, pour over shredded pork.
  10. Add to roll or bun of choice.


Adapted from Well-Plated at 

Back to blog