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.