Pressure Cooker BBQ Pulled Pork Sandwiches with Spicy Jalapeño Coleslaw

There's pulled pork, and then there's pulled pork that's been tossed in BBQ sauce and toasted in a hot skillet until the edges get crispy. That's the kind we're making today.

I picked up a pork shoulder on sale at my local grocery store, and instead of going with a traditional dry rub, I decided to marinate it overnight in a mixture of smoky spices, avocado oil, and beef bouillon.

After a couple of hours in the pressure cooker, the pork was fall-apart tender. But I wasn't stopping there.

I sautéed some onions, added the shredded pork in batches, and let everything toast up with my favorite BBQ sauce until those delicious crispy edges started forming.

Pile that onto a toasted bolillo roll, add a generous helping of homemade spicy jalapeño coleslaw, and you've got one seriously good sandwich.

The best part? Most of the cooking is hands-off, and the leftovers are just as good the next day.

Why You'll Love These Pulled Pork Sandwiches

• Tender, flavorful pork: An overnight marinade and pressure cooking give the pork plenty of time to develop flavor.
• Crispy, caramelized edges: Finishing the pork in a skillet adds texture you just don't get from shredding and saucing alone.
• A little smoky, a little spicy: Ancho chili powder and smoked paprika bring warmth without overwhelming heat.
• Fresh, crunchy coleslaw: My homemade jalapeño slaw balances the rich BBQ pork with a tangy, slightly spicy crunch.
• Perfect for leftovers: Make a big batch and enjoy sandwiches, tacos, or BBQ bowls throughout the week.

Ingredients

For the Pulled Pork

• Approximately 3 lbs pork shoulder, cut into large chunks (fat left on)
• 2–3 tbsp avocado oil
• ¼ cup water
• 1–1½ tsp beef bouillon powder
• 1½ tbsp garlic powder
• 1 tbsp ancho chili powder
• 1 tbsp smoked paprika
• 1 tbsp onion powder
• 1–1½ tsp black pepper

For Pressure Cooking

• Water or broth, enough to cover the pork (or follow your pressure cooker's minimum liquid requirement for a more concentrated broth)
• Chicken bouillon, approximately 1 tsp per 2 cups of added water, adjusted to taste

For Finishing the Pork

• 1 medium onion, thinly sliced
• A little avocado oil, as needed
• ½–1 cup BBQ sauce, or to taste (I use Stubb's Original)
• A few tablespoons reserved pork cooking liquid, if needed
• Bolillo rolls, split and toasted

For the Spicy Jalapeño Coleslaw

• 3 cups angel hair shredded cabbage
• 2 tbsp mayonnaise
• 1 tsp apple cider vinegar
• ½ tbsp pickled jalapeño juice
• ½ cup fresh jalapeños, thinly sliced
• 1 tsp garlic powder
• ½ tsp celery salt
• Salt and black pepper, to taste

Optional: Substitute diced pickled jalapeños for fresh, or use a combination of both.

How to Make Pressure Cooker BBQ Pulled Pork

Step 1: Marinate the Pork Overnight

Cut the pork shoulder into large chunks, leaving the fat attached. There's no need to trim everything away because that fat helps keep the pork juicy as it cooks.

Place the pork in a large bowl and add the avocado oil, water, beef bouillon, garlic powder, ancho chili powder, smoked paprika, onion powder, and black pepper.

Toss everything together until the pork is thoroughly coated.

Cover and refrigerate overnight to let those flavors develop.

Step 2: Pressure Cook Until Tender

Transfer the marinated pork and any remaining marinade into your pressure cooker.

Add water and a little chicken bouillon. I used enough liquid to cover the meat, although you can use less if your pressure cooker allows it.

Cook on high pressure for approximately 2 hours, then allow the pressure to release naturally for 15–20 minutes before carefully releasing any remaining pressure.

The pork should be incredibly tender and easy to pull apart with a fork.

Tip: Pork shoulder releases quite a bit of liquid and fat while cooking. Before removing the meat, reserve a little of that flavorful broth for finishing later.

Step 3: Shred the Pork

Carefully remove the tender pork from the pressure cooker.

Using two forks, shred the meat into bite-sized pieces, separating out any large pieces of fat that haven't rendered.

Don't worry about getting every little bit of fat out. Some of that richness is what makes pork shoulder so flavorful.

Step 4: Sauté the Onions

Heat a large skillet over medium heat with a little avocado oil.

Add the sliced onions and cook until softened and translucent.

We're not trying to deeply caramelize them here. We just want them tender and ready to mingle with all that BBQ pork.

Step 5: Toast the Pork with BBQ Sauce

This is my favorite part of the entire recipe.

Working in batches so you don't overcrowd the pan, add some shredded pork to the skillet with the onions.

Pour in your favorite BBQ sauce. I use Stubb's Original because I love its smoky, tangy flavor without too much sweetness.

Toss the pork until coated, then spread it out in the pan and let it sit long enough to develop those crispy, toasted edges.

Give it a stir, let it toast a little more, and repeat until you're happy with the texture.

If the pork starts looking dry, add a splash of the reserved cooking liquid.

Repeat with the remaining pork, onions, and BBQ sauce.

Don't skip this step! That combination of tender shredded pork and crispy BBQ-coated edges makes these sandwiches so much better.

How to Make the Spicy Jalapeño Coleslaw

While the pork cooks, prepare the coleslaw dressing.

In a small bowl, whisk together the mayonnaise, apple cider vinegar, pickled jalapeño juice, garlic powder, celery salt, and black pepper.

Add the thinly sliced jalapeños and stir to combine.

I usually leave the seeds and membranes in because we like a little heat around here, but you can remove them if you prefer something milder.

If you don't have fresh jalapeños, diced pickled jalapeños work beautifully too. They give the dressing a little extra tang, which pairs really well with BBQ.

Refrigerate the dressing until you're ready to serve.

Wait until just before serving to toss the dressing with the shredded cabbage. This keeps the coleslaw fresh and crunchy instead of soggy.

Taste before adding extra salt since the celery salt and pickled jalapeño juice already bring some saltiness.

Assemble the Pulled Pork Sandwiches

Slice your bolillo rolls and toast them until the cut sides are lightly golden.

I love using bolillo rolls for pulled pork sandwiches because they're sturdy enough to hold all that juicy meat and coleslaw without falling apart. They're also not as sweet as brioche buns, which I prefer with BBQ.

Pile a generous amount of the crispy pulled pork onto the bottom half of each roll.

Top with a big scoop of the spicy jalapeño coleslaw.

Add the top half of the roll, press down gently, and enjoy!

My Tips for the Best Pulled Pork Sandwiches

Leave the fat on while cooking. Pork shoulder has plenty of connective tissue and fat that help keep the meat moist. You can separate out the larger fatty pieces after cooking.

Don't overcrowd your skillet. If you add too much pork at once, it'll steam instead of developing those crispy edges. Working in batches makes a huge difference.

Choose a BBQ sauce you actually love. You don't need to make everything from scratch for a delicious homemade meal. I use Stubb's Original, but your favorite sauce will work just fine.

Toast your bread. This helps keep the rolls from getting soggy and adds another layer of texture.

Dress your coleslaw at the last minute. Especially with finely shredded angel hair cabbage, the dressing can soften everything pretty quickly.

What to Serve with Pulled Pork Sandwiches

Honestly, with the jalapeño coleslaw piled right onto the sandwich, I don't always feel like we need another side.

But if you're feeding a crowd or want to stretch the meal, these would also be delicious with roasted potatoes, baked beans, corn on the cob, or homemade mac and cheese.

Storing and Reheating Leftovers

Store leftover pulled pork in an airtight container in the refrigerator for 3–4 days.

For the best texture, reheat it in a skillet with a splash of broth or a little extra BBQ sauce. Let the edges crisp up again before serving.

Store the coleslaw dressing separately from the cabbage whenever possible to keep everything fresh.

You can also freeze the cooked pulled pork for up to 2–3 months for best quality.

Final Thoughts

These BBQ pulled pork sandwiches are one of those meals that take a little planning but really aren't difficult to make.

The overnight marinade does most of the flavor work, the pressure cooker takes care of tenderizing the meat, and that final skillet step brings everything together.

And the spicy jalapeño coleslaw? It's the perfect finishing touch. Tangy, crunchy, a little spicy, and exactly what rich BBQ pork needs.

A little note from my kitchen: I cook with my heart, not measuring cups. Most of my recipes start with a little of this and a generous sprinkle of that, so the measurements here are my best approximations. Don't be afraid to adjust the seasonings to make it your own!