COURSE:
American, Lunch, Main Course, Side Dish, Snack
BIG FLAVOUR, LOW AND SLOW
This slow-cooked pulled pork is rich, juicy, and packed with smoky citrus flavour. Tender shredded pork is piled high onto toasted buns with crunchy slaw and sharp pickled onions for the ultimate comfort food moment.
SET IT, FORGET IT, DEVOUR IT
With minimal prep and hands-off cooking, the Instant Pot does all the heavy lifting here. Eight hours later, you’ve got melt-in-your-mouth pork that’s ready for sandwiches, meal prep, or crowd-feeding dinners.
THE STAR: ORANGE BBQ PORK
Fresh orange juice, garlic, onion, and taco seasoning slowly cook down into a deeply savoury braising liquid that gets reduced into a sticky, flavour-packed sauce. Finished with barbecue sauce, every bite is juicy, smoky, and sweet.
CRUNCHY, ZINGY SLAW FINISH
Cool cabbage slaw tossed with coriander, mayo, and quick-pickled lime onions cuts through the richness perfectly. It’s creamy, fresh, sharp, and exactly what the pork needs.
MADE FOR SHARING
Perfect for family dinners, game nights, or laid-back weekends, these pulled pork buns feel impressive without needing loads of effort. Just pile everything onto toasted buns and dig in.
LEFTOVERS THAT GET BETTER
The pork keeps beautifully in the fridge and tastes even better the next day. Use leftovers in tacos, rice bowls, loaded fries, or wraps throughout the week.
Citrus BBQ Pulled Pork Buns
Prep Time:
20
Cook Time:
8 hours
Servings:
8
Total Time:
8 hours and 20 minutes
Ingredients
- 2 kg pork shoulder
- 1 tbsp taco seasoning
- 2 oranges
- 250 ml chicken stock
- 1 red onion
- 3 garlic cloves
- 1/4 cup barbecue sauce
- 1 red onion
- 1 lime
- 1/2 head cabbage (or 2 baby white cabbages)
- 1 tbsp mayonnaise
- 10 g coriander
- 8 buns
- Salt
- Black pepper
Instructions
- Rub the 2 kg pork shoulder all over with 1 tbsp taco seasoning, then place it fat cap side up into the Instant Pot. Scatter around the 1 red onion and 3 garlic cloves.
- Using a peeler, remove the peel from the 2 oranges in large strips and add these to the pot. Juice the oranges to yield roughly 250 ml juice, then pour this in along with the 250 ml chicken stock.
- Close the lid and set to slow cook on low for 8 hours, until the pork is very tender and easily pulls apart.
- Carefully remove the pork from the cooking liquid and transfer to a board. Discard the fat cap, then shred the meat using two forks.
- Strain the cooking liquid, discarding the solids, then return the liquid to a pan or the Instant Pot and reduce it over high heat until it thickens to about 60–120 ml (1/4 to 1/2 cup), depending on how saucy you like it.
- Add the reduced liquid back to the shredded pork along with the 1/4 cup barbecue sauce, mixing well so the meat is juicy and coated.
- Finely slice the second 1 red onion and place it in a bowl. Squeeze over the juice of 1 lime, season with salt and black pepper, and toss. Set aside to lightly pickle while you prepare the rest.
- Very finely slice the 1/2 head cabbage (or 2 baby white cabbages) and place in a large bowl. Finely chop the 10 g coriander, then add it along with the pickled onion mixture and 1 tbsp mayonnaise. Toss everything together until lightly coated.
- Pile the pulled pork onto toasted 8 buns, top with the slaw, and serve.
Notes
This recipe is perfect for multi-cookers like the Instant Pot Pro Multi-Cooker 5.7L in Coconut White.
Citrus BBQ Pulled Pork Buns
COURSE:
American, Lunch, Main Course, Side Dish, Snack
Prep Time:
20
Cook Time:
8 hours
Servings:
8
Total Time:
8 hours and 20 minutes
Ingredients
- 2 kg pork shoulder
- 1 tbsp taco seasoning
- 2 oranges
- 250 ml chicken stock
- 1 red onion
- 3 garlic cloves
- 1/4 cup barbecue sauce
- 1 red onion
- 1 lime
- 1/2 head cabbage (or 2 baby white cabbages)
- 1 tbsp mayonnaise
- 10 g coriander
- 8 buns
- Salt
- Black pepper
Instructions
- Rub the 2 kg pork shoulder all over with 1 tbsp taco seasoning, then place it fat cap side up into the Instant Pot. Scatter around the 1 red onion and 3 garlic cloves.
- Using a peeler, remove the peel from the 2 oranges in large strips and add these to the pot. Juice the oranges to yield roughly 250 ml juice, then pour this in along with the 250 ml chicken stock.
- Close the lid and set to slow cook on low for 8 hours, until the pork is very tender and easily pulls apart.
- Carefully remove the pork from the cooking liquid and transfer to a board. Discard the fat cap, then shred the meat using two forks.
- Strain the cooking liquid, discarding the solids, then return the liquid to a pan or the Instant Pot and reduce it over high heat until it thickens to about 60–120 ml (1/4 to 1/2 cup), depending on how saucy you like it.
- Add the reduced liquid back to the shredded pork along with the 1/4 cup barbecue sauce, mixing well so the meat is juicy and coated.
- Finely slice the second 1 red onion and place it in a bowl. Squeeze over the juice of 1 lime, season with salt and black pepper, and toss. Set aside to lightly pickle while you prepare the rest.
- Very finely slice the 1/2 head cabbage (or 2 baby white cabbages) and place in a large bowl. Finely chop the 10 g coriander, then add it along with the pickled onion mixture and 1 tbsp mayonnaise. Toss everything together until lightly coated.
- Pile the pulled pork onto toasted 8 buns, top with the slaw, and serve.
Notes
This recipe is perfect for multi-cookers like the Instant Pot Pro Multi-Cooker 5.7L in Coconut White.
BIG FLAVOUR, LOW AND SLOW
This slow-cooked pulled pork is rich, juicy, and packed with smoky citrus flavour. Tender shredded pork is piled high onto toasted buns with crunchy slaw and sharp pickled onions for the ultimate comfort food moment.
SET IT, FORGET IT, DEVOUR IT
With minimal prep and hands-off cooking, the Instant Pot does all the heavy lifting here. Eight hours later, you’ve got melt-in-your-mouth pork that’s ready for sandwiches, meal prep, or crowd-feeding dinners.
THE STAR: ORANGE BBQ PORK
Fresh orange juice, garlic, onion, and taco seasoning slowly cook down into a deeply savoury braising liquid that gets reduced into a sticky, flavour-packed sauce. Finished with barbecue sauce, every bite is juicy, smoky, and sweet.
CRUNCHY, ZINGY SLAW FINISH
Cool cabbage slaw tossed with coriander, mayo, and quick-pickled lime onions cuts through the richness perfectly. It’s creamy, fresh, sharp, and exactly what the pork needs.
MADE FOR SHARING
Perfect for family dinners, game nights, or laid-back weekends, these pulled pork buns feel impressive without needing loads of effort. Just pile everything onto toasted buns and dig in.
LEFTOVERS THAT GET BETTER
The pork keeps beautifully in the fridge and tastes even better the next day. Use leftovers in tacos, rice bowls, loaded fries, or wraps throughout the week.
