Instant Pot Mississippi Pork Sandwiches–With just a handful of ingredients and 80 minutes in the instant pot you can make fall apart pork that is perfect on sandwiches. This particular recipe has no packets of ranch or au jus. The meat is slightly spicy and infused with flavor.
Get the SLOW COOKER version of the recipe here
Instant Pot Mississippi Pork Sandwiches
My family loved Mississippi Roast and Mississippi Roast Gyros so much that I decided to make a pork roast using the same seasonings and broth and see how it came out. Well, the results were awesome! Same great flavor only this time it was pork instead of beef. I shredded up the pork and let it sit in the juices until we were ready to eat. I served the shredded pork on toasted hoagie buns with melted provolone cheese on top. Everyone loved this meat!
Three reasons you should make this recipe:
- Pork is cheap. A lot cheaper than beef. I bought my pork at Smith’s (Kroger) for around $1.70 per pound.
- This shredded meat is versatile. You can serve it on toasted buns as a sandwich, as a roast with mashed potatoes (or another starch like rice) or even on a salad (that’s how my salad-loving husband ate it).
- It serves a crowd. You can make this recipe without a lot of fuss and serve a large group of people. You can make the slow cooker version of the recipe if you prefer too.
A couple of notes about the ingredients:
Pork Roast–there are several types of pork roasts out there. However, for these Instant Pot Mississippi Pork Sandwiches I used a budget friendly pork loin roast (not pork tenderloin). I find that cooking pork loin in the Instant Pot for a little longer than an hour works very nicely.
Better than Bouillon–I have really come to love and appreciate Better than Bouillon products* lately. I used the chicken base in this recipe. I buy mine in a large container at Costco and it stays good in my fridge for a very long time.
Pepperoncinis–you can find these small pickled yellow/green peppers next to the pickles. They do add a bit of spice to the dish but it is not overwhelming. My 9-year-old ate the roast with no problems.
More Instant Pot Recipes You’ll Love…
Instant Pot Sweet and Sour Country Ribs
Instant Pot Crispy Pork Carnitas
Instant Pot Pork Quinoa Cabbage Bowls
Instant Pot Pulled Pork from Pressure Cooking Today
Instant Pot Salsa Pork Chops from Jelly Toast
What Pressure Cooker Did You Use?
To make Instant Pot Mississippi Pork Sandwiches I used my 6 quart Instant Pot Duo 60 7 in 1*. I love this Instant Pot because it has the yogurt making function which I use almost weekly. It has two pressure settings (high and low), and there are also little slots in the handles so that you can rest the lid there instead of putting it down on your counter-top.
With just a handful of ingredients and 80 minutes in the instant pot you can make fall apart pork that is perfect on sandwiches. This particular recipe has no packets of ranch or au jus. The meat is slightly spicy and infused with flavor.
- 2 pounds pork loin roast
- 1/4 cup butter, divided
- 1/2 cup water
- 1 Tbsp Better than Bouillon Chicken Base*
- 1/2 cup pepperoncini juice
- 5 pepperoncinis
- 1 tsp kosher salt
- 1 tsp onion powder
- 1 tsp garlic powder
- 1/4 tsp dried thyme
- 1/4 tsp black pepper
- Provolone cheese
- Turn your instant pot to the saute function (more setting). Let the pot heat up until it says HOT.
- While the pot is heating up, cut your pork roast in half (lengthwise). When the pot is hot add in 2 Tbsp of butter, let it melt. Then add in the roast pieces and let each piece brown for 5 minutes on each side. Do not move the roast while it is browning. After it has browned remove the roast and place it on a plate.
- Deglaze the pot with the water. Then add in the Better than Bouillon and dissolve it in the water. Add in the pepperoncini juice.
- Add the roast back into the pot. Nestle the pepperoncinis around the roast. Add in the additional 2 Tbsp of butter. Sprinkle the roast with the salt, onion powder, garlic powder, thyme and black pepper.
- Cover the Instant Pot and secure the lid in place. Make sure valve is set to “sealing.” Set the manual button (or pressure cook button) to 80 minutes on high pressure.
- After the 80 minutes is up let the pot sit there for another 15-20 minutes so the pressure can release naturally. If there is still pressure in the pot after 20 minutes move the valve to “venting” to remove remaining pressure.
- Remove the roast and place on a cutting board. Shred the roast and return to the pot. Stir it in with the juices.
- Serve shredded meat on toasted buns with melted provolone cheese on top.
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*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.