This pulled pork dish is a blend of a couple other recipes, made in the Instant Pot®. We had this on the Fourth of July, and it was a huge hit! Serve on warmed hamburger rolls, top with the thickened sauce, bread and butter pickles, or cole slaw as desired.
Ingredients
- brown sugar: 0.25 cup
- chili powder: 1 Tbsp
- paprika: 1 Tbsp
- garlic powder: 2 tsp
- kosher salt: 2 tsp
- ground black pepper: 1 tsp
- cayenne pepper: 1 tsp
- pork shoulder roast, trimmed, or more as desired: 1 piece (4 pound)
- olive oil: 2 tsp
- chicken stock: 1 cup
- water: 2 cups
- apple cider vinegar: 0.33333 cup
- brown sugar: 2 Tbsp
- tomato paste: 1 can (6 ounce can, divided)
- sweet onion, quartered: 1 piece (to taste)
- ketchup: 0.5 cup (divided)
- brown sugar: 0.5 cup
Metric Conversion
Stages of cooking
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Combine brown sugar, chili powder, paprika, garlic powder, kosher salt, black pepper, and cayenne pepper in a small bowl. Rub the dry rub mixture all over the trimmed shoulder roast. Pierce roast with a fork to help seasoning penetrate meat. Wrap with plastic wrap and refrigerate, 8 hours to overnight.
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Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add olive oil. Cut pork into 4 to 6 pieces and add to the hot oil. Cook a few pieces at a time until browned, about 5 minutes. Transfer cooked meat to a plate.
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Add chicken broth to the pot and deglaze the browned bits from the bottom by stirring constantly with a whisk until smooth. Turn Instant Pot® off.
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Add water, apple cider vinegar, 2 tablespoons brown sugar, 2 tablespoons tomato paste, onion, and 2 tablespoons ketchup. Top with browned pork. Close and lock the lid, making sure the vent is closed. Select high pressure according to manufacturer's instructions; set timer for 60 minutes. Allow 10 to 15 minutes for pressure to build.
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Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Remove meat and onions and cover to keep warm.
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Set Instant Pot® to saute and add remaining tomato paste, remaining ketchup, and 1/2 cup brown sugar. Use a ladle to skim excess fat from the top of the liquid and discard it. Cook until sauce is reduced in volume by about 1/2, about 15 minutes.
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Meanwhile, use 2 forks to shred cooked pork into small chunks. Serve meat as desired, topped with the thickened sauce.
