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Instant Pot Pulled Pork with Orange Sauce

This classic Southern Instant Pot pulled pork slider recipe creates succulent pork slathered in a tangy, spiced orange sauce with coleslaw!

Prep Time
15 mins
Cook Time
15 mins
Total Time
50 mins
Servings: 8 sliders
Calories: 324 kcal
Course: Lunch
Cuisine: American

Ingredients

  • 2 lb boneless pork shoulder also named as “pork butt” or “Boston butt” 
  • 8 brioche slider buns or 4 regular sandwich buns
Cooking Sauce:
  • 1/3 cup lemon juice
  • 1/3 cup soy sauce
  • 1/3 cup marsala wine
  • 2 cloves garlic minced
  • 2 tsp ground ginger
Orange Sauce:
  • 2/3 cup sugar
  • 2 cups orange juice (fresh or frozen)
  • 1 tbsp orange zest
  • 1 tbsp cornstarch
  • 1 tsp ground cinnamon
  • 1/2 tsp kosher salt
  • 1 pinch red pepper flakes
  • 1/4 tsp ground cloves
Coleslaw
  • 1/2 head green cabbage shredded
  • 1/2 head purple cabbage shredded
  • 2 carrots peeled and grated
Coleslaw Dressing
  • 1 1/2 cups mayonnaise
  • 1/4 cup Creole mustard
  • 1 tbsp apple cider vinegar
  • 1 lemon juiced (3 tablespoons)
  • 1 tsp sugar
  • 1/2 tsp celery seed
  • salt to taste
  • Black pepper to taste

Instructions

    Cup of Yum
  1. Combine the cooking sauce ingredients in a bowl and whisk thoroughly to combine. Set aside.
  2. Place a trivet in the bottom of the Instant Pot first, top with the pork and pour cooking sauce over. Close lid and venting valve, then press Meat/Stew setting to start cooking (See Note 1). See Note 2 if using a slow cooker.
  3. When meat is done, release vent valve and open lid. Shred pork using 2 forks, discarding any large pieces of fat. Cover with lid to keep warm.
  4. In a saucepan, place sugar, orange juice, zest, cornstarch, cinnamon, salt, red pepper flakes and ground cloves. Turn heat to medium and cook, stirring often, until thickened. The sauce should be a thick amber to almost clear color at this point. 
  5. Serve sauce over pulled pork on slider buns. I prefer the brioche buns, but use what you prefer. Top with coleslaw and serve.
Coleslaw
    Cup of Yum
  1. Combine both cabbages and carrots in a large bowl.
  2. In another bowl, whisk together the mayonnaise, mustard, vinegar, lemon juice, sugar, celery seed. Season with kosher salt and black pepper to taste.
  3. Pour the dressing over the cabbage mixture and toss gently to mix. Cover and chill in the refrigerator before serving.

Notes

  • Use the Meat/Stew setting which is default to High Pressure for 35 minutes.
  • Use the Meat/Stew setting which is default to High Pressure for 35 minutes. Make sure the Instant Pot setting reads "sealing" and not "venting" to ensure it's cooked properly.
  • If you're converting meat from a slow cooker to an Instant Pot, follow this rule: if the meat dish cooks in eight hours on low or four hours on high in the slow cooker, it will cook in 35-40 minutes in the Instant Pot.

Nutrition Information

Serving 1slider Calories 324kcal (16%) Carbohydrates 44g (15%) Protein 23g (46%) Fat 5g (8%) Saturated Fat 1g (5%) Polyunsaturated Fat 1g Monounsaturated Fat 1g Trans Fat 1g Cholesterol 61mg (20%) Sodium 551mg (23%) Potassium 544mg (16%) Fiber 2g (8%) Sugar 26g (52%) Vitamin A 134IU (3%) Vitamin C 36mg (40%) Calcium 47mg (5%) Iron 2mg (11%)

Nutrition Facts

Serving: 8sliders

Amount Per Serving

Calories 324

% Daily Value*

Serving 1slider
Calories 324kcal 16%
Carbohydrates 44g 15%
Protein 23g 46%
Fat 5g 8%
Saturated Fat 1g 5%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 1g 5%
Trans Fat 1g 50%
Cholesterol 61mg 20%
Sodium 551mg 23%
Potassium 544mg 12%
Fiber 2g 8%
Sugar 26g 52%
Vitamin A 134IU 3%
Vitamin C 36mg 40%
Calcium 47mg 5%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.