Sweet and Spicy Pulled Pork Sandwiches with Spicy Pineapple Slaw
Sweet and Spicy Pulled Pork Sandwiches with Spicy Pineapple Slaw
Stop pulling pork with bottled BBQ sauce. These sweet and spicy pulled pork sandwiches go somewhere else entirely.
Bottled sauce is the easy way out, and our summer grilling recipes rarely take it.
Pork shoulder seared in the Pressure Cooker, then pressure cooked for 40 minutes in a teriyaki-sriracha base with fresh pineapple. The shoulder breaks down completely, absorbing tropical sweetness from the fruit, salt and depth from the teriyaki, and low steady heat from the sriracha. Pull it apart with two forks and you’ve got a layered, saucy pork that doesn’t taste like anything coming out of a slow cooker on autopilot.
The slaw is the other half of this build. Two types of cabbage, fresh pineapple, radishes, jalapeño, Fresno chile, and cilantro dressed with a hand-whisked citrus vinaigrette, lime zest, lime juice, lemon juice, honey, and olive oil. Bright and sharp where the pork is deep and sweet. The Fresno adds color and a clean, fruity heat. The jalapeño brings the bite.
The Pressure Cooker makes this a weeknight build. Sear the pork shoulder first, two to three minutes per side on Sauté mode. That step matters. It puts crust on the exterior that holds up through the pressure cook and gives you texture in every forkful of shredded pork. Once the liquid is in and the lid is locked, the cooker does the work. Natural pressure release takes 15 to 20 minutes after the cook, don’t force it. That wait is the difference between meat that shreds clean and meat that turns to paste.
Make the slaw while the pork cooks. It takes 15 minutes, and a little time sitting in the vinaigrette softens the cabbage just enough without making it limp. Add the cilantro right before serving.
Eight sandwiches. Toast the buns. That two-minute step keeps the whole stack from collapsing on contact with the slaw.
Flavor First.
Sweet And Spicy Pulled Pork Sandwiches With Spicy Pineapple Slaw
Ingredients
Equipment
Method
- Instant Pot Pork — Set Instant Pot to Sauté mode and add 2 tbsp of the olive oil.
- Instant Pot Pork — Place pork pieces into the pressure cooker and sear for 2-3 minutes on each side until browned.
- Instant Pot Pork — Turn off Instant Pot.
- Instant Pot Pork — Add teriyaki sauce, sriracha sauce, water, and 1 cup of diced fresh pineapple to the pot. Toss pork to coat evenly.
- Instant Pot Pork — Place the lid on the Instant Pot with the steam valve in the closed position.
- Instant Pot Pork — Set to Pressure Cook on High for 40 minutes.
- Instant Pot Pork — When the timer expires, allow the Instant Pot to release pressure naturally for about 15-20 minutes.
- Slaw Mixture — While the pork cooks, combine green cabbage, 2 cups fresh pineapple, red cabbage, radishes, cilantro, minced jalapeno, and sliced Fresno chile in a large bowl.
- Slaw Mixture — In a small bowl, whisk together lime zest, lime juice, lemon juice, and honey.
- Slaw Mixture — Slowly add the remaining 2 tbsp of olive oil to the lime mixture while whisking until smooth.
- Slaw Mixture — Pour the vinaigrette over the cabbage mixture and toss to coat evenly. Set aside.
- Final Steps — Carefully open the Instant Pot and remove the pork with tongs to a large bowl.
- Final Steps — Remove and discard any excess fat from the pork. Shred the pork using two forks until completely pulled apart.
- Final Steps — Toast hamburger buns if desired.
- Final Steps — Assemble sandwiches by placing pulled pork on the bottom bun.
- Final Steps — Top each sandwich with a generous portion of the spicy pineapple slaw.
- Final Steps — Cover with the top bun and serve immediately.
Nutrition
Notes
- Cut to uniform size — Break the shoulder into 4 even pieces before searing. Uniform size means even browning and even pressure throughout the cook. Irregular chunks cook unevenly.
- Don’t rush the release — After the 40-minute cook, let the pressure drop naturally for 15-20 minutes. Forcing a quick release drives moisture out of the muscle fibers and tightens the meat. Let it rest.
- Make the slaw 30 minutes early — The vinaigrette needs time to work into the cabbage. Mix it, set it aside, then add the cilantro right before serving — it wilts and darkens fast once it hits the acid.
- Toast the buns — Two minutes on a dry skillet or under the broiler. An untoasted bun cannot hold pulled pork and a loaded slaw. It turns to paste. Toast it.
- Shred while it’s hot — Two forks, steam still coming off the meat. Warm pork pulls apart clean. Cold pulled pork fights back and shreds unevenly.
- Skim and reduce the braising liquid — Pork shoulder releases fat during pressure cooking. After removing the meat, skim the surface fat. Set the Instant Pot to Sauté and reduce the liquid for 5-10 minutes to concentrate the sauce, then pour it back over the shredded pork.
- Serve with crispy thick-cut bacon strips and quick-pickled red onions. The bacon adds a smoky crunch that plays against the soft sauced pork; the onions cut through the richness with acid and a little sweetness.
- For tropical sides that work with the pineapple running through both the pork and slaw: coconut rice or grilled pineapple slices off a hot cast iron. Keep the sides simple — the sandwich is doing the work.
- If you want to pull back on the heat or build a bigger spread, put out a bowl of mango salsa alongside. The cool sweetness of mango against the spice-forward pork hits a different note and rounds out the plate.
- Store the pulled pork separately from the slaw. Airtight in the fridge, it keeps up to 4 days. Freeze the pork in the braising liquid for up to 3 months — thaw overnight in the fridge and reheat low and slow on the stovetop or in the microwave.
- The slaw goes soft fast. The citrus vinaigrette keeps breaking down the cabbage after day one. Day two is edible but noticeably softer. If you’re prepping ahead for a gathering, store the slaw components dry and dress them within an hour of serving.
- Assemble sandwiches to order. Never pre-build — the slaw moisture transfers into the bun within minutes and takes the whole stack down.
Tried this recipe?
Let us know how it was!Frequently Asked Questions
Can I make sweet and spicy pulled pork sandwiches without an Pressure Cooker?
Yes. A slow cooker on low for 8 hours works, skip the sear if you’re going that route. A Dutch oven at 300°F for 3-4 hours also works. Check for shred-ability before pulling.
What cut of pork is best for pulled pork sandwiches?
Pork shoulder, also labeled pork butt at most stores. It has the fat marbling and connective tissue that break down under pressure and create pull-apart texture. A leaner cut like pork loin will dry out before it shreds.
How spicy are these pulled pork sandwiches?
Medium. The sriracha brings heat but the teriyaki and pineapple mellow it during the pressure cook. The slaw adds another layer with jalapeño and Fresno chile, bright heat, not punishing. Cut the sriracha to 1 tsp if you want it milder.
Can I make the pineapple slaw ahead of time?
Mix the vegetables up to a few hours ahead and refrigerate dry. Add the vinaigrette 30 minutes before serving. Cilantro goes in last, it wilts the moment it hits acid.
What can I use instead of Fresno chile?
A red jalapeño is the closest substitute, similar heat level and shape. If you can’t find either, thinly sliced red bell pepper adds the color without the heat.
More like this: Pulled Pork Recipes · Kinder’s Recipes
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