Instant Pot BBQ Pulled Pork

This recipe is so juicy and yummy. I've done other pulled pork recipes with the pop and stuff and I always find they don't have a lot of flavour in the end but this one bursts of flavour and is so good on sandwiches or rice or in wraps. It does depend on what BBQ sauce you do use as well. For me I used Sweet Baby Ray's Honey BBQ sauce. You put some coleslaw on a bun with this and it is sooo good. 

You can find the original recipe and the homemade BBQ sauce she used on the Gimme Some Oven website. You can find it HERE.

The picture is also from their website. 

Ingredients:  

2 Tbsps smoked paprika

1 Tbsp packed light brown sugar

2 tsp garlic powder

1 tsp freshly ground black pepper

1 tsp ground mustard

1 tsp salt

3-4 pound boneless pork roast, (pork shoulder recommended), cut into 2 inch cubes

1 Tbsp olive oil

2 cups of your favorite BBQ sauce, divided

1 cup chicken stock or water

Directions

1. Whisk together the smoked paprika, brown sugar, garlic powder, black pepper, mustard, and salt in a large bowl until evenly combined. Add the pork, then gently toss with the spice blend until it is evenly coasted. Cover and refrigerate for at least 30 mins, or overnight - which I recommend. 

2. When you're ready to cook the pork, press "Saute" on the Instant Pot. Add the oil. Then once it is hot add a single layer of the pork pieces. Brown the pork on all sides, then transfer the pork to a clean plate and set aside. Repeat with the remaining pieces of pork until all done. 

3. Once all of the pork has been browned, turn the Instant Pot off. Then add the browned pork, chicken stock, and 1 cup of the BBQ sauce to he Instant Pot and give the mixture a quick toss to combine everything. Twist on the lid, turn the vent to "sealing" then set the pressure cooker to "manual" for 60 mins. Once the tie is up, let the vent naturally release (do not do a quick release). 

4. Carefully open the lid Transfer the pork to a separate clan plate with a slotted spoon, leaving the juices behind. Press the "Saute" button once more, and let the sauce simmer for 10 mins or until it has thickened and reduced by more than half. Meanwhile, shred the pork with two forks. 

5. Once the sauce has reduced a bit, skim some of the fat off of the top with a spoon or use a fat separator to separate - discard. Add shredded pork back into the sauce, and give everything a good toss so that it can soak up those tasty juices. 

6. Serve immediately, topped with an extra spoonful or two of the remaining BBQ sauce. 

*If the pork does not shred easily, just pop it back in the Instant Pot and cook for an additional 10-15 mins on high pressure.