Ingredients
6
6 servings
- •1 boneless pork shoulder, cut into 3 in (7.6 cm) pieces
- •1 tablespoon kosher salt
- •2 teaspoons freshly ground black pepper
- •2 tablespoons light brown sugar
- •1 teaspoon paprika
- •2 teaspoons ground cumin
- •½ teaspoon ground mustard
- •1 tablespoon grapeseed oil
- •1 cup BBQ sauce, plus more for serving
- •1 cup chicken stock
- •bun, for serving
- •coleslaw, for serving
Instructions
- On a cutting board, pat the pork shoulder dry with paper towels.
- In a small bowl, mix together the salt, pepper, brown sugar, paprika, cumin, and ground mustard. Rub the spice mixture all over the pork shoulder pieces.
- Add the grapeseed oil to the Instant Pot and set to sauté. Once the oil begins to shimmer, add the pork shoulder, working in batches to avoid overcrowding, and brown on all sides, about 3 minutes per side. Transfer the browned pork to a large bowl.
- Return all of the pork to the Instant Pot, then pour in the barbecue sauce and chicken stock. Secure the lid of the Instant Pot and set to pressure cook on high for 1 hour. Once the timer is up, adjust the pressure release valve to quick release.
- Transfer the pork to a cutting board and shred with 2 forks.
- Set the Instant Pot to sauté and reduce the liquid to 1 cup, about 15 minutes.
- Return the shredded pork to the sauce and stir to combine.
- Serve the pulled pork on buns with coleslaw and more barbecue sauce.
- Enjoy!
Nutritional Facts
Per 6 servings
- Calories: 304
- Carbohydrate: 33g
- Fat: 16g
- Fiber: 0g
- Protein: 6g
- Sugar: 20g
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