Dante’s BBQ Pulled Pork Sandwich

Toasted bun, tender meat, coated in sweet and tangy BBQ sauce. What more can you ask of from a sandwich?

Prep Time: 10 Minutes Cook Time: 55 Minutes Total Time: 1hr 5min

Servings: 6 BBQ Sauce: Makes 2 1/2 cups


  • 3 lbs Pork Shoulder (Trim the fat)
  • 1 1/2 cup ketchup
  • 2/3 cup club soda
  • 1 tsp salt & pepper, plus more for meat
  • 1/2 cup + 2 TBS brown sugar
  • 3 tsp liquid smoke
  • 4 tsp Worcestershire sauce
  • 2/3 cup red wine vinegar
  • 1/4 tsp cayenne pepper
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • Ciabatta rolls sliced in halves, toasted


  1. Cut meat into 4 Pieces. Season all sides with salt and pepper, place in InstaPot or crock-pot. (If using slow cooker, set on high for 6 hours until easily shredded with fork).
  2. Combine liquids and spices to create your BBQ sauce. Pour 1 1/2 cup BBQ sauce over pork. Set remaining sauce aside. Secure lid on InstaPot and set “pressure cooker” to 45 minutes.
  3. Once timer goes off, allow pressure to release naturally for 10 minutes. Move valve to release steam completely.
  4. Remove meat from pot, using a fork, shred the meat. Drain liquid from InstaPot or slow cooker. Place meat back in pot, top with remaining BBQ sauce, stir to combine.
  5. Serve pork on toasted ciabatta rolls and enjoy!

Notes: Use this meat for tacos too! Whatever you choose to pair it with, you won’t go wrong. If you want the sauce to be spicier, try adding in a few teaspoons of hot sauce to the BBQ sauce. To store, place in an airtight container and refrigerate for 3-4 days.

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