Honey Balsamic BBQ Pork Sandwiches {Instant Pot or Slow Cooker}
User Reviews
4.8
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Prep Time
10 mins
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Cook Time
1 hr
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Total Time
1 hr 10 mins
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Servings
8 Servings
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Course
Main Course
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Cuisine
American
Honey Balsamic BBQ Pork Sandwiches {Instant Pot or Slow Cooker}
Description
Boneless pork sirloin roast or shoulder is seasoned evenly with salt, black pepper, and garlic powder. For Instant Pot preparation, the roast is halved, placed in the pot with liquid smoke and chicken broth, then cooked at high pressure for 60 minutes, followed by a natural release period. In a slow cooker, the pork is cooked on low for 8-9 hours with similar liquid additions. The pork becomes tender enough to shred easily.
The BBQ sauce combines balsamic vinegar, barbecue sauce, honey, Worcestershire sauce, and seasoning, simmered to thicken and meld the flavors. After cooking, shredded pork is drained of excess liquid, tossed with the warm BBQ sauce, and served on sandwich buns, optionally with shredded cabbage or coleslaw. The balance between the vinegar's acidity, the honey's sweetness, and smoky notes from liquid smoke creates a complex sauce that complements the pork’s richness.
Choosing BBQ sauce and balsamic vinegar varieties you enjoy is important for optimal flavor. The sauce can be prepared ahead and reheated. These sandwiches suit meals where tender pulled pork with a tangy-sweet finish is desired.
Ingredients
Pork:
- 3 to 4 to 4 pounds boneless pork sirloin roast or pork shoulder
- 1 teaspoon salt I use coarse, kosher salt
- ½ teaspoon black pepper I use coarsely ground
- 1 teaspoon garlic powder
- 2 tablespoons liquid smoke
- 1 to 2 to 2 cups chicken broth low-sodium
BBQ Sauce:
- ¾ cup balsamic vinegar
- ¾ cup barbecue sauce
- ⅓ cup honey
- 2 tablespoons Worcestershire sauce
- ¼ teaspoon garlic powder
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Season the pork roast evenly with salt, pepper and garlic powder (about a teaspoon of each).
- Instant Pot Directions: cut the roast in half and place in the Instant Pot. Pour in the liquid smoke and broth. Secure the lid and cook at high pressure for 60 minutes. Let the pressure naturally release for 10 minutes before quick releasing the rest of the pressure.
- Slow Cooker Directions: place the seasoned pork roast in a 5- or 6-quart slow cooker and pour in the liquid smoke and 2 cups broth. Cook on low for 8-9 hours.
- For the BBQ sauce, combine all the ingredients in a medium saucepan and heat, stirring often, until simmering. Simmer for 15-20 minutes until slightly reduced and thickened. Season to taste with salt and pepper, if needed. The sauce can be made a week in advance and refrigerated. If refrigerated, heat before tossing with the pork.
- Shred the pork (I suggest draining some of the excess cooking liquid) and toss with the BBQ sauce. Serve on buns (shredded cabbage/coleslaw optional but delish). The pork (once tossed with the sauce) can be kept warm in the slow cooker or Instant Pot for several hours before serving.
Notes
- Select a BBQ sauce and balsamic vinegar that suit your taste preferences, such as homemade or trusted brand options.
- The BBQ sauce can be prepared up to a week in advance and refrigerated; reheat before mixing with the pork.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Servings
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 Serving | |
| Calories | 312kcal | 16% |
| Carbohydrates | 28g | 9% |
| Protein | 40g | 80% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 105mg | 35% |
| Sodium | 789mg | 33% |
| Fiber | 1g | 4% |
| Sugar | 25g | 50% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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