Instant Pot Honey-Chipotle Pulled Pork Sandwiches
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Sweet and spicy Instant Pot Honey-Chipotle Pulled Pork Sandwiches with crispy, shredded, melt-in-your-mouth pork in honey chipotle sauce. Serve these up on crispy ciabatta rolls with plenty of quick pickled red onion and chipotle mayo for an unforgettable sandwich sure to have your guests going back for more.JUMP TO RECIPE
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I want all the pork, and I want it now
When you want delicious, mouth watering pulled pork, and you want it now- reach for this Instant Pot Honey-Chipotle Pulled Pork recipe.
It’s got the perfect balance of sweet, spicy and savory- and the juicy and crispy pork is perfectly complimented by the bite of the pickled red onion, and the creamy chipotle mayonnaise spread.
Perfect pulled pork
With just a little bit of prep, this pork essentially cooks itself in the Instant Pot, in UNDER AN HOUR. Simply cube up the pork, toss it with some honey and canned chilis in adobo sauce, then layer it over garlic, sliced onion and chicken stock in your Instant Pot.
After 40 minutes, the pork is done! Let it natural release (aka don’t open the pressure valve yet) then pop that valve after 10 minutes.
Once the pork is all shreddable and delectable, it’s time to make a quick sauce out of the juices (right in the pot if you’ve got an immersion blender).
Saucy and crispy
To make the sauce, you’ll simply make a slurry out of some of the juices and cornstarch (whisk them together until lump free), then add that to the pot with the remaining juices. Throw in a bit more honey, chipotles and adobo sauce, and blend it up with an immersion blender until nice and smooth.
Don’t have an immersion blender? No problem! Just transfer the sauce mixture to a regular blender and pulse until smooth.
Once the pork is pulled and the sauce is blended, you’ll pop the saucy pork under the broiler to get a nice, crispy char on the meat. The sauce will also thicken and slightly coat the meat during this step, making for an irresistibly juicy and crispy bite! And look at that beautiful orange color!
The makings of a killer sandwich – it’s all in the details
No great sandwich is complete without the proper condiments and bread. Here’s how I like to serve up this glorious pork, piled high on ciabatta rolls.
This is literally the easiest thing to make, and you’ve already got the can of chilis in adobo sauce open! Just whisk a bit of adobo sauce from the can with the mayonnaise until smooth. And that’s all she wrote.
Quick Pickled Red Onion
These pickled onions are a great way to make onions on the fly, or last minute. Just microwave some vinegar, sugar and salt, stir to make sure everything’s dissolved, and pour over thinly sliced onions. Pop the container in the fridge for at least 30 minutes. These get better the longer they sit, and are good up to 2 weeks.
Toast those buns
Don’t skip this step! Throwing the buns under a broiler for a few minutes gives them a soft on the outside/crisp on the outside texture. Not only is the texture appealing, it also holds up to the saucy mayo and meat, keep your sandwich intact and your tastebuds happy at the same time.
If you make my Instant Pot Honey-Chipotle Pulled Pork Sandwiches, please be sure to leave me a comment! I would love to hear from you, and value your feedback! Lastly, if you make the recipe and love it, please tag me on Instagram! I love to see your photos!
Instant Pot (or Crockpot) Honey-Chipotle Pulled Pork Sandwiches
- Immersion blender/high powered blender
- Instant Pot
- 4 lbs pork shoulder or boneless pork butt, cut into roughly 3” cubes
- 1 yellow onion, sliced thinly
- 5 garlic cloves, peeled
- 4 tbsp finely chopped chipotles in adobo sauce*
- 5 tbsp honey
- salt and fresh ground black pepper, to taste
- 1 cup chicken stock
- 2 tbsp adobo sauce from canned chipotles in adobo sauce
- 1 tbsp cornstarch
- ciabatta buns or brioche buns, for sandwiches
- baby arugula, for sandwiches (optional)
- 1/4 cup mayonnaise
- 1/2 tsp canned chipotle adobe sauce
Quick Pickled Red Onions
- 1/4 medium red onion, thin sliced
- 1/4 cup white vinegar
- 1 tsp salt
- 1 tsp sugar
- Making the quick pickled red onions for the sandwiches. Add vinegar, sugar and salt to a small, microwave safe container. Heat for 45 seconds. Remove from microwave and stir. Add onions to the container, making sure the are all fully submerged. Cover and transfer to the refrigerator until ready to use. Can be used in as little as 30 minutes, but ideally, these should sit in the refrigerator for an hour or longer. Onions keep in refrigerator up to 2 weeks. 2. Make the mayo. Whisk together the adobo sauce and mayo until smooth. Store in refrigerator util ready to use. 3. Cut the pork shoulder into roughly 3” cubes, and place in a large mixing bowl. Season with salt and pepper. 4. Finely chop 4 tbsp chipotles in adobo sauce, then transfer 3 tbsp to the bowl with the pork. Reserve 1 tbsp for later. 5. Add 3 tbsp honey to the bowl, and toss to coat. Reserve 2 tbsp for later. 6. Layer sliced onions and whole garlic cloves in the bottom of your instant pot. Cover with chicken stock. 7. Layer the coated pork on top of onions, garlic, and stock. 8. Cover, close vent, and set Instant Pot to high pressure for 40 minutes. 9. After 40 minutes, turn Instant Pot off, and allow to natural release for 10 minutes, then release manually. 10. Remove the meat from the Instant Pot, and shred with two forks. Discard any large chunks of fat. 11. Whisk 1 tbsp cornstarch with 1 cup of liquid from pot and add to the pot with remains juices. 12. Add 2 tbsp adobo sauce, reserved 1 tbsp chopped chili, and reserved 2 tbsp honey to the pot with the juices. Blend until smooth with an immersion blender. (Alternatively, you could transfer the contents of the pot to a blender and pulse until smooth- then return to the Instant Pot). 13. Return the meat to the pot with the juices and toss to combine. 14. With a slotted spoon, remove meat to baking tray lined with foil. Pour 2 cups sauce evenly over the pork on the tray. 15. Set your oven’s broiler to high, and broil the pork for 8-10 minutes – until crisp and golden on top. 16. Remove from oven and set aside while you prep the sandwiches. 17. Split the buns and toast cut side up under your broiler on high for 3-6 mins, until crunch and lightly browned. Check frequently to prevent burning. 18. Spread chipotle mayo on bottom half of buns, and layer pork and onions on top. Serve with additional sauce on side for dipping, if desired. Serves 8-12 depending on the size of your sandwiches. Crockpot:To make in the crockpot, follow steps 1-7, but add to slow cooker instead. Cook on low for 6-8 hours, then continue with steps 10-18.
If you like things less spicy, skip the chilis and just use an equal measurement of the adobo sauce from the canned chilis in adobo. Love the heat? Add more chilis!
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Hi, I’m Sharon!
Welcome to Jawns I Cooked!
Here you’ll find delicious dinners, brunch, easy cocktails, great tailgate treats, and more! All of my recipes are made with accessible ingredients you can find at your local grocery store!