The Best Instant Pot Mississippi Pulled Pork Dips Ever
Instant Pot Mississippi Pulled Pork Dips are juicy, buttery, tangy shredded pork piled high on toasty rolls and dunked into rich au jus.
Makes 6 regular dips or 4 stacked, meat-monster sandwiches if you load them like a proper savage.
This is what happens when Mississippi pork and a French dip have a delicious little love child. It’s rich. It’s melty. It drips down your wrist. And yes… you will need napkins.
Instant Pot Mississippi Pulled Pork Dip Sandwiches
🛒 Ingredients and Substitutions
- ✅ 2–3 lb pork shoulder roast (Boston butt)
- ✅ 1 package dry ranch seasoning
- ✅ 1 package dry au jus mix
- ✅ 1 stick butter
- ✅ 1 cup pepperoncini juice
- ✅ Pepperoncini peppers (as many as your heart desires)
- ✅ Smoky horseradish, creamy horseradish, or mayo
- ✅ Slices of provolone cheese
- ✅ French rolls, baguettes, sub buns, or hoagie rolls
Pepperoncini Substitutions
If you don’t have pepperoncini:
- Banana pepper rings + a splash of pickle juice
- Mild giardiniera (chopped) + a spoonful of its brine
- Dill pickle juice (less traditional but still tangy and works)
- Apple cider vinegar (start with 2–3 tbsp and adjust)
You want acid + mild heat + salt. That’s the goal.
Important Things to Know Before You Cook This
- Pork shoulder NEEDS time. Don’t rush it.
- The butter isn’t optional. It emulsifies into the jus and makes it silky instead of salty.
- The juice left behind is liquid gold. Do not throw it out……… Ever.
Instant Pot Directions
- Turn on Sauté and sear the pork on all sides. Brown = flavor.
- Sprinkle ranch and au jus over the pork.
- Add butter, pepperoncini, and pour in the juice.
- Seal and cook on High Pressure
- Natural release at least 15 minutes.
- Remove pork, shred with two forks.
- Strain or skim excess fat from the liquid if desired (totally optional).
(That liquid = your dip sauce.)
Slow Cooker Directions (Low & Slow Version)
- Place pork in slow cooker.
- Sprinkle ranch and au jus on top.
- Add butter and pepperoncini.
- Pour in juice.
- Cook on LOW until shreddable.
- Shred and return to juices.
If your slow cooker runs hot, check at 7 hours on low.
Please refer to the printable recipe card below for exact amounts, detailed instructions, and helpful tips to make this recipe perfect every time.
Onto The Assembly….
- Lightly toast your rolls (this keeps them from disintegrating).
- Spread horseradish or mayo on the inside.
- Pile on pork.
- Add provolone.
- Broil.
- Serve with warm au jus for dipping.
Serving Sizes
- Makes 6 standard sandwiches with moderate meat.
- Makes 4 thick, stacked sandwiches if you go heavy-handed.
No judgment here.
If you liked this recipe, you might like to give my Instant Pot Shredded Corned Beef and Cabbage recipe a try!
Storage
Fridge: Store pork and juices separately for up to 4 days.
Freezer: Freeze shredded pork in its juices for up to 3 months. Freeze flat for easy reheating.
Reheat Tip: Warm in a skillet with a few spoonfuls of jus. Microwaving alone can dry it out.
Sides That Love This Sandwich
- Crispy fries or tots (dip them too)
- Simple coleslaw
- Dill pickle spears
- Kettle chips
- A light cucumber salad
Have a wonderful day everyone, and thank you for stopping by to check out this Instant Pot Recipe from The Salty Pot!
~ Joanne
Instant Pot Mississippi Pulled Pork Dips
This Instant Pot Mississippi Pulled Pork Dip is a twist on the classic Mississippi Pot Roast, traditionally done with beef, is made super quick in the Instant Pot with a pork roast instead!! Shredded pulled pork made delicious into a bun, with cheese, and dipping au jus or juice. It's the perfect sandwich!!
Ingredients
- 2 - 3 lb pork shoulder roast, or boston butt
- 1 package dry ranch seasoning
- 1 package of dry au jus mix
- 1 stick butter
- 1 cup pepperoncini juice
- as many pepperoncini's as you desire
- smoky horseradish, or regular creamy horseradish, or mayonnaise will do
- slices of provolone cheese
- french rolls, baguettes, sub buns or hoagie rolls
Instructions
- In the instant pot, set the unit to saute
- sear the roast on all sides. You may have to cut the roast into large chunks so it all fits.
- Add the au jus, ranch seasoning, butter, pepperoncini's and pepperoncini juice
- Cover and place the unit to "sealing"
- Press "manual" and set the unit for 60 minutes. At the end of cooking time, let it do natural release until the pin drops and it's safe to open.
- Remove the pork and shred with two forks.
- Divide the au jus from the pot into dipping bowls.
- Place the pork onto toasted buns spread with horseradish and cover with slices of cheese.
- Broil until it melts.
- Place to top bun onto the sandwich and dip into the au jus
- Enjoy!
Notes
Slow Cooker Instructions: (If you want to sear the pork before putting it into the slow cooker, go ahead and follow the directions above until it comes to the Instant Pot directions, then continue here.)
- Place pork in slow cooker.
- Sprinkle ranch and au jus on top.
- Add butter and pepperoncini.
- Pour in juice.
- Cook on LOW until shreddable. (About 6 -7 hours).
- Shred and return to juices, and continue with the directions above for the assembly.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 176Total Fat: 13gSaturated Fat: 5gUnsaturated Fat: 7gCholesterol: 46mgSodium: 980mgCarbohydrates: 5gFiber: 1gSugar: 2gProtein: 12g
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
This was really good. A tad salty, but I’ll cut down on the amount I use from packets.
Will definitely make again!
Thanks!
Lynda
Does anyone else find that the stick of butter makes it too greasy. I have to refrigerate it till the next day then skim the fat off. I’ve even cut back to a half stick but still have to skim. I don’t use pork with a lot of fat in it either. Is it just me?
Hi Norma! Thanks for commenting 🙂 So, I normally don’t find it too greasy with the half a stick. However, certainly feel free to cut down to just a few tablespoons if you want. The most important part (for the instant pot) is using the right amount of liquid. I prefer to use a pork shoulder roast because they “pull” better due to the higher fat content that renders out while cooking. Chilling the pork afterwards is definitely a way to remove the fat if you don’t like it. Personally, I dont like to use a leaner cut of meat because the less fat, the harder it will be to “pull” and I feel it will be a lot drier as well. BUT.. those are my preferences. Thanks so much for commenting Norma! Have a wonderful day!