Go Back
Instant Pot Honey Chipotle Pulled Pork
Print Recipe

Instant Pot (or Crockpot) Honey-Chipotle Pulled Pork Sandwiches

Prep Time20 minutes
Cook Time50 minutes
Natural Release10 minutes
Total Time1 hour 20 minutes
Course: Dinner
Keyword: chipotle, pulled pork, sandwiches

Equipment

  • Immersion blender/high powered blender
  • Instant Pot

Ingredients

Pork

  • 4 lbs pork shoulder or boneless pork butt, cut into roughly 3” cubes 
  • 1 yellow onion, sliced thinly
  • 5 garlic cloves, peeled
  • 4 tablespoon finely chopped chipotles in adobo sauce*
  • 5 tablespoon honey
  • salt and fresh ground black pepper, to taste
  • 1 cup chicken stock
  • 2 tablespoon adobo sauce from canned chipotles in adobo sauce
  • 1 tablespoon cornstarch
  • ciabatta buns or brioche buns, for sandwiches
  • baby arugula, for sandwiches (optional)

Chipotle Mayo 

  • ¼ cup mayonnaise 
  • ½ teaspoon canned chipotle adobe sauce

Quick Pickled Red Onions

  • ¼ medium red onion, thin sliced
  • ¼ cup white vinegar
  • 1 teaspoon salt
  • 1 teaspoon sugar

Instructions

  • 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 tablespoon chipotles in adobo sauce, then transfer 3 tablespoon to the bowl with the pork. Reserve 1 tablespoon for later.
    5. Add 3 tablespoon honey to the bowl, and toss to coat. Reserve 2 tablespoon 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 tablespoon cornstarch with 1 cup of liquid from pot and add to the pot with remains juices.
    12. Add 2 tablespoon adobo sauce, reserved 1 tablespoon chopped chili, and reserved 2 tablespoon 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.