Ingredients
8
8 servings
- •1 tablespoon smoked paprika
- •1.5 teaspoons firmly packed light brown sugar
- •1 teaspoon garlic powder
- •1 teaspoon salt
- •0.5 teaspoon ground black pepper
- •2 pounds boneless pork loin roast, cut into 1-inch cubes
- •1 tablespoon olive oil
- •1.5 cups barbecue sauce
- •1 cup water
- •8 Hawaiian bread rolls (such as King's®), split
Instructions
- Whisk paprika, brown sugar, garlic powder, salt, and pepper together in a large glass or ceramic bowl. Add pork and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 30 minutes.
- Turn on a multi-functional pressure cooker (such as Instant Pot), add oil, and select the Sauté function. Cook pork in batches until browned, 5 to 7 minutes.
- Return all pork to the pot; pour in barbecue sauce and water. Close and lock the lid; select the Manual function and set the timer for 60 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to the manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid; transfer pork to a separate plate.
- Select the Sauté function again; simmer sauce until thickened, about 10 minutes.
- While the sauce is simmering, shred pork with 2 two forks.
- Add pork back to the pot and mix to combine. Serve pork and sauce on rolls.
Nutritional Facts
Per 8 servings
- Calories: 280
- Carbohydrate: 18g
- Fat: 11g
- Fiber: 1g
- Protein: 24g
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