Instant Pot BBQ Pulled Pork Sliders with Sweet Potato Fries

Preheat your oven to 425°F. Wash and peel 3 medium sweet potatoes, then slice them into thin, uniform 1/4-inch fries to ensure quick, even baking.

Toss the sliced sweet potatoes with 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper on a large sheet pan. Spread them out in a single layer and bake for 25 minutes, turning halfway through, until tender and lightly browned.

Cut the 4 lb of boneless pork shoulder into thin, uniform 1-inch thick medallions. This dramatically increases the surface area to cook the meat much faster in the pressure cooker.

In a small bowl, mix 1 tbsp smoked paprika, 1 tsp garlic powder, 2 tbsp brown sugar, 1 tsp salt, and 1/2 tsp black pepper. Rub this dry seasoning mixture evenly over all the pork slices.

Pour 1/2 cup water and 1/4 cup apple cider vinegar into the Instant Pot insert. Carefully place the seasoned pork medallions into the pot.

Secure the Instant Pot lid, set the valve to sealing, and pressure cook on High for 25 minutes.

While the pork cooks, bring a large pot of water to a boil on the stovetop. Husk 4 ears of sweet corn, add them to the boiling water, and cook for 5 to 7 minutes until tender. Drain and set aside.

When the Instant Pot timer goes off, allow a 10-minute natural pressure release, then manually vent any remaining steam. Remove the pork medallions to a large bowl and shred using two forks.

Measure out exactly half of the shredded pork (2 lb), place it in an airtight container, and store in the refrigerator for the Day 3 Lo Mein.

Toss the remaining 2 lb of shredded pork with 1/2 cup of the mild BBQ sauce. Keep the remaining 1 cup of BBQ sauce on the side so kids can add as much or as little as they like.

Assemble by dividing the sauced pulled pork among 12 slider buns. Serve immediately with the sweet potato fries, corn on the cob, and extra BBQ sauce on the side.