Instant Pot Pulled Pork Banh Mi Sliders
Ingredients
- 2 tablespoons olive oil
- 1 (3-pound) pork shoulder, cut into 3 chunks
- ¼ cup soy sauce
- ½ cup chicken broth
- 2 tablespoons brown sugar
- 2 tablespoons fish sauce
- 2 tablespoons apple cider vinegar
- 1 tablespoon fresh ginger, minced
- 3 cloves garlic, minced
- Cilantro, chopped
- Sliced jalapeños
- Slider buns
For the pickled veggies:
- 2 carrots, shredded
- 1 small cucumber, thinly sliced
- ½ cup white vinegar
- ½ cup water
- ½ cup sugar
For the spicy mayo:
- ½ cup mayonnaise
- 2 tablespoons Korean chile paste (Gochujang), or Sriracha
Instructions
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Turn Instant Pot on to sauté function.
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Add the olive oil. Once hot, add the pork shoulder to the instant pot and cook until brown, about 2-3 minutes on each side.
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In a small bowl, whisk together soy sauce, chicken broth, brown sugar, fish sauce, apple cider vinegar, ginger and garlic.
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Once pork is browned, turn off sauté function.
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Pour sauce over pork and cover with lid. Cook in the pressure cooker on high for 90 minutes.
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While the pork is cooking, make the pickled veggies and the spicy mayonnaise.
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For the veggies, place the carrots and cucumber in a mason jar. Add the vinegar, sugar and water to a small pot over medium-high heat. Bring to a boil. Once the sugar is dissolved, pour mixture over the veggies. Let it sit at room temperature until ready to use.
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For the spicy mayonnaise, mix together the mayonnaise and chile paste. Refrigerate until ready to use.
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Once the pork is done, let the pressure naturally release.
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Remove the lid and shred the pork with two forks.
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Assemble the sliders with the pork, pickled veggies and spicy mayonnaise. Top with cilantro and jalapeños. Serve and enjoy!
Recipe Notes
I order my Korean chile paste online, but it can also be found at Asian markets. You can substitute Sriracha instead, with similar results. Refrigerate any leftover pickled veggies.