Instant Pot Pulled Pork Sandwiches

I was asked to do an Instant Pot cooking demonstration, so converted this recipe from a conventional oven to the Instant Pot.  If you don’t have an Instant Pot, follow Steps 1-3 in a large, oven-proof stock pot with lid.  Place stock pot in a pre-heated 350 degree oven for 3 hours, then remove pork from pot, and follow steps 6-7.

Servings: 8-10

Ingredients:

• 4 T. brown sugar, divided

• 2 t. paprika

• 1 t. dry mustard

• 2 t. salt

• 1 t. pepper

• 1 4 lb. pork shoulder, bone and excels fat removed, and cut into 6 pieces.

• 1 T. oil

• ½ c. apple cider vinegar

• ¼ c. tomato paste

• Hamburger buns, barbeque sauce and coleslaw for serving

Instructions:

1.  Place 3 T. brown sugar, paprika, dry mustard, salt and pepper in a small bowl.  Mix to combine, then rub the mixture over the pork. 

2.  Turn the Instant Pot on to sauté and add the oil and when hot, add ½ the pork and cook until brown on all sides.  Remove pork from pan and add 2nd half and repeat.  This step takes about 10 – 15 minutes.  Remove 2nd half of pork from pan. 

3.  Whisk ¾ c. water into the drippings in the pot, scraping up the brown bits on the bottom of the pan.  Add the vinegar, tomato paste, remaining 1 T. brown sugar and 2 more cups water and whisk to combine.  Return pork to pot. 

4.  Follow manufacturer’s instructions for locking lid.  Set to pressure cook on high for 1 hour. 

5.  When cycle is complete, do a quick release and wait until cycle is complete.  Carefully unlock and remove lid and transfer pork to large bowl. 

6.  Switch the instant pot to sauté and simmer the juices until reduced by ½, about 15 minutes.  Ladle out any fat that rises to top and discard.  Meanwhile, use 2 forks to shred the pork into small chunks. 

7.  After sauce has reduced, add approximately 3 c. of the reduced liquid to the shredded pork.  Serve on hamburger buns with barbecue sauce and coleslaw.