Serves 6
Prep Time 10 mins.
Cooking Time 40 mins
Ingredients
- 1 Tablespoon Packed Brown Sugar
- 2 Teaspoons Paprika
- 2 Teaspoons Garlic Powder
- 1 Teaspoon Onion Powder
- 1 Teaspoon Salt
- 1 Teaspoon Pepper
- 1 Teaspoon Cumin
- 3 Pound Pork Shoulder, trimmed of excess fat and cut into 6 pieces
- 2 Tablespoons Olive Oil
- 1/3 Cup Apple Cider Vinegar
- 2 Cups Barbecue Sauce
- 1 1/4 Cup Chicken or Beef Broth
- 1/2 Teaspoon Hot Sauce, optional
Preparation
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In a small bowl mix together brown sugar, paprika, garlic powder, onion powder, salt, pepper, and cumin.
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Season the pork pieces with the spice mixture and set aside.
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In a medium bowl, whisk together the apple cider vinegar, one cup of the barbecue sauce, hot pepper sauce if using, and one cup of the broth.
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Turn your instant pot to the saute setting. Add the olive oil and allow to heat.
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Add half of the cubed pork to the hot oil and saute for 5 minutes, browning on all sides. Remove the browned pork to a plate and repeat with the remaining half of the cubed pork.
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Turn instant pot off. Use the remaining 1/4 cup of broth and a wooden spoon to deglaze (scrape the brown bits) from the bottom of the pot.
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Add all of the meat along with the barbecue sauce mixture to the instant pot.
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Close the lid and set to sealing.
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Cook on manual high pressure for 40 minutes. Once the cooking time is up, allow the pressure to release naturally for 10 minutes, then do a quick release.
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Remove the meat from the instant pot and shred. Stir in the remaining cup of bbq sauce and serve on WedgeMade buns.
