Quick Recipe Version (TL;DR)
Quick Ingredients
- Pork: 2 lb (907 g) boneless pork shoulder; 1 tbsp neutral oil; 1 cup (240 ml) low-sodium chicken broth; 3/4 cup (180 ml) BBQ sauce + 1/4 cup (60 ml) for drizzle
- Dry rub: 2 tsp kosher salt; 1 tsp black pepper; 2 tsp smoked paprika; 1 tsp chili powder; 1 tsp garlic powder; 1 tsp onion powder; 2 tbsp packed brown sugar; 1/2 tsp ground cumin
- Crepes: 1 cup (125 g) all-purpose flour; 1 1/4 cups (300 ml) whole milk; 2 large eggs; 2 tbsp (28 g) melted unsalted butter + 1–2 tsp for pan; 1 tsp sugar; 1/4 tsp kosher salt
- Slaw: 3 cups shredded green cabbage; 1 cup shredded red cabbage; 1 cup shredded carrots; 2 scallions; 1/3 cup (80 g) mayonnaise; 2 tbsp apple cider vinegar; 1 tbsp Dijon mustard; 1 tbsp honey; 1/4 tsp celery seed; 1/2 tsp kosher salt; 1/4 tsp black pepper
- Finish: 1/2 cup dill pickle chips; optional 1 tbsp apple cider vinegar (to brighten pork)
Do This
- 1) Mix dry rub, coat pork, then brown in an Instant Pot with oil for 6 minutes total.
- 2) Add broth; pressure cook on High for 60 minutes, then natural release 15 minutes.
- 3) Shred pork and simmer with 3/4 cup BBQ sauce on Sauté for 8–10 minutes until juicy and glossy.
- 4) Whisk crepe batter, rest 10 minutes, then cook 4 large crepes (about 1–2 minutes per side).
- 5) Toss slaw vegetables with dressing; chill 10 minutes while you prep pickles and warm plates.
- 6) Fill each crepe with pulled pork and slaw, fold, then warm at 350°F (175°C) for 8 minutes.
- 7) Top with pickles and drizzle with extra BBQ sauce; serve hot.
Why You’ll Love This Recipe
- That sweet-smoky pulled pork plus tangy, crunchy slaw is a classic combo in a fun crepe format.
- The crepe wraps everything up neatly, then warms through so each bite is juicy-hot and saucy.
- Instant Pot pulled pork keeps this doable on a weeknight (or an impressive weekend dinner).
- Pickles on top add the punchy, briny finish that makes BBQ flavors pop.
Grocery List
- Produce: green cabbage, red cabbage, carrots, scallions, dill pickle chips
- Dairy: whole milk, unsalted butter, eggs, mayonnaise
- Meat: boneless pork shoulder (Boston butt)
- Pantry: BBQ sauce, all-purpose flour, neutral oil, chicken broth (low-sodium), apple cider vinegar, Dijon mustard, honey, brown sugar, smoked paprika, chili powder, garlic powder, onion powder, ground cumin, celery seed, kosher salt, black pepper
Full Ingredients
Smoky BBQ Pulled Pork
- 2 lb (907 g) boneless pork shoulder (Boston butt), cut into 2–3 large chunks
- 2 tsp kosher salt
- 1 tsp freshly ground black pepper
- 2 tsp smoked paprika
- 1 tsp chili powder
- 1 tsp garlic powder
- 1 tsp onion powder
- 2 tbsp (25 g) packed light brown sugar
- 1/2 tsp ground cumin
- 1 tbsp (15 ml) neutral oil (canola, avocado, or grapeseed)
- 1 cup (240 ml) low-sodium chicken broth
- 3/4 cup (180 ml) BBQ sauce (choose a smoky, not-too-sweet style)
- Optional: 1 tbsp (15 ml) apple cider vinegar (stir into pork at the end for brightness)
Tangy Coleslaw
- 3 cups (225 g) shredded green cabbage
- 1 cup (75 g) shredded red cabbage
- 1 cup (110 g) shredded carrots
- 2 scallions, thinly sliced
- 1/3 cup (80 g) mayonnaise
- 2 tbsp (30 ml) apple cider vinegar
- 1 tbsp (15 g) Dijon mustard
- 1 tbsp (21 g) honey
- 1/4 tsp celery seed
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
Crepes
- 1 cup (125 g) all-purpose flour
- 1 1/4 cups (300 ml) whole milk
- 2 large eggs
- 2 tbsp (28 g) unsalted butter, melted (plus 1–2 tsp for the pan as needed)
- 1 tsp (4 g) granulated sugar (optional, but helps browning)
- 1/4 tsp kosher salt
To Finish
- 1/2 cup (75 g) dill pickle chips
- 1/4 cup (60 ml) BBQ sauce (for drizzling)
Step-by-Step Instructions
Step 1: Season the pork
In a small bowl, mix the kosher salt, black pepper, smoked paprika, chili powder, garlic powder, onion powder, brown sugar, and cumin. Pat the pork shoulder dry with paper towels, then rub the spice mix all over the pork chunks so they’re evenly coated.
This rub builds the “BBQ” flavor foundation even though we’re cooking quickly under pressure.
Step 2: Brown the pork in the Instant Pot
Set an electric pressure cooker (Instant Pot) to Sauté on High. Add the neutral oil. When the oil is shimmering, add the pork and brown for 3 minutes per side (about 6 minutes total). Work in batches if needed so you don’t crowd the pot.
Press Cancel when browned.
Step 3: Pressure cook until shreddable
Add the chicken broth and scrape up any browned bits from the bottom (this prevents a burn warning and adds flavor). Lock the lid and cook on High Pressure for 60 minutes.
When the timer ends, let the pressure release naturally for 15 minutes, then carefully do a quick release for any remaining pressure.
Step 4: Shred and sauce the pork until glossy
Transfer the pork to a large bowl. Shred with two forks (discarding any large pieces of fat). Switch the Instant Pot back to Sauté. Add the shredded pork back to the pot, then stir in 3/4 cup (180 ml) BBQ sauce.
Simmer, stirring often, for 8–10 minutes, until the pork looks juicy-hot and the sauce clings to the shreds. If you like a brighter BBQ flavor, stir in the optional 1 tbsp (15 ml) apple cider vinegar. Press Cancel and cover to keep warm.
Step 5: Make the slaw (crunchy, tangy, not soggy)
In a large bowl, whisk together mayonnaise, apple cider vinegar, Dijon, honey, celery seed, kosher salt, and black pepper.
Add green cabbage, red cabbage, carrots, and scallions. Toss very well. Refrigerate for 10 minutes while you cook crepes. (This quick chill helps the cabbage soften slightly but stay crisp.)
Step 6: Mix and cook the crepes
In a blender (or a bowl using a whisk), combine flour, milk, eggs, melted butter, sugar, and salt. Blend/whisk until smooth. Let the batter rest for 10 minutes at room temperature to relax the flour and improve texture.
Heat a 10-inch (25 cm) nonstick skillet over medium heat for 2 minutes. Lightly butter the pan. Pour in about 1/3 cup (80 ml) batter, immediately swirling to coat the pan in a thin layer.
Cook the first side for 60–75 seconds (edges should look set and lightly browned), flip, and cook the second side for 30–45 seconds. Transfer to a plate. Repeat to make 4 large crepes, buttering the pan lightly as needed.
Step 7: Fill, fold, and warm so it’s juicy-hot
Preheat the oven to 350°F (175°C). Line a baking sheet with foil.
Lay a crepe flat. Add about 1/2 cup pulled pork slightly off-center, then top with about 1/3 cup slaw. Fold crepe burrito-style (fold in the sides, then roll) or fold into a tight half-moon, depending on your crepe size and preference.
Place filled crepes seam-side down on the baking sheet. Warm in the oven for 8 minutes, until the filling is hot and the crepe is supple. (This gentle reheat keeps the slaw crisp while making the pork piping hot.)
Step 8: Finish with pickles and BBQ drizzle
Plate the warm crepes. Top each with a small handful of dill pickle chips and drizzle with about 1 tbsp extra BBQ sauce per crepe (use more if you like it saucier). Serve immediately while the pork is juicy-hot and the slaw is cool-crisp.
Pro Tips
- Prevent a soggy crepe: Drain any excess liquid from the pulled pork before filling, and don’t over-sauce inside the crepe. Save the sauciest part for the drizzle on top.
- Keep the slaw crunchy: Dress it no more than 30 minutes before serving. If making earlier, keep the dressing separate and toss right before filling.
- Crepe success: If your first crepe tears, don’t worry; the pan is still coming to the right temperature. The second one is usually perfect.
- Want it smokier? Choose a mesquite-style BBQ sauce, or add up to 1/2 tsp smoked paprika to the sauce while simmering.
- Make it party-friendly: Cook mini crepes and serve as handheld “BBQ crepe wraps” with pickles on the side.
Variations
- Spicy BBQ: Add 1–2 tsp hot sauce to the slaw dressing and use a spicy BBQ sauce. Finish with pickled jalapeños instead of (or alongside) dill pickles.
- Carolina-style twist: Swap the mayo slaw for a vinegar slaw: replace mayo with an extra 3 tbsp (45 ml) apple cider vinegar and add 1 tbsp extra honey.
- Chicken option: Use 2 lb (907 g) boneless skinless chicken thighs; pressure cook on High for 12 minutes with 10 minutes natural release, then shred and sauce the same way.
Storage & Make-Ahead
Pulled pork: Cool, then refrigerate in an airtight container for up to 4 days. Reheat in a saucepan over medium-low heat with a splash of broth or water (about 1–2 tbsp) until steaming hot, about 6–8 minutes. Pork also freezes well for up to 2 months; thaw overnight in the fridge.
Slaw: Best eaten the same day. If you must store it dressed, refrigerate up to 24 hours (it will soften). For best texture, prep shredded vegetables up to 2 days ahead and keep dressing separate.
Crepes: Stack cooled crepes with parchment between, wrap well, and refrigerate up to 2 days. Rewarm briefly in a dry skillet over medium heat for 15–20 seconds per side before filling.
Assembled crepes: For the best crunch-and-heat contrast, assemble right before warming and serving.
Nutrition (per serving)
Approximate, per 1 filled crepe with pickles and extra BBQ drizzle: 780 calories, 42 g protein, 70 g carbohydrates, 35 g fat, 4 g fiber, 18 g sugar, 1400 mg sodium.
