Pulled Pork

I make this for sandwiches where I pile pulled pork and my Down South Coleslaw on top of a toasted bun and serve w/ my Cajun Baked Onion Rings. So much yum!!!

Pulled Pork Recipe

Ingredients

• 3 lb Pork Shoulder Roast (boneless), trimmed of majority of fat and cut into 2-3″ cubes
• 2 cups Barbecue Sauce, divided
• 1 1/4 cup Low-sodium Chicken Broth
• 1/3 cup Apple Cider Vinegar
• 2 Tbsp Extra Virgin Olive Oil (EVOO)
• 1 Tbsp Brown Sugar, packed
• 2 tsp Garlic Powder
• 2 tsp Onion Powder
• 2 tsp Paprika
• 1 tsp freshly ground Black Pepper
• 1 tsp freshly ground Sea Salt
• 1/2 tsp Cumin
• 1/4 tsp Cayenne

Directions

1. In a small bowl, mix together 1 Tbsp brown sugar, 2 tsp garlic powder, 2 tsp onion powder, 2 tsp paprika, 1 tsp black pepper, 1 tsp salt, 1/2 tsp cumin, and 1/4 tsp cayenne.
2. Dip pork cubes into the sugar & seasoning blend on at least 2 sides for each cube, then place in a gallon-size Ziploc bag and toss with remaining sugar & seasoniing blend.
3. In a medium bowl, add 1/3 cup Apple Cider vinegar, 1 cup barbecue sauce, and 1 cup broth.
4. Set Instant Pot (IP) to Sauté – Normal.
5. Once IP display reads HOT, add 2 Tbsp EVOO to the IP’s inner pot and heat for about 30 secs.
6. Add 1/2 of the seasoned pork cubes to the inner pot and sauté for 5 mins, turning to a new side of the cubes each 1 min so that you’ve mostly browned 4 sides of the cubes by the time 5 mins is up. Notice in the math here that it accounts for the time it takes to flip the cubes…
7. Transfer the browned pork cubes to a plate and repeat Step 6 with the remaining 1/2 of the pork cubes.
8. Hit CANCEL.
9. Add remaining 1/4 cup broth to the inner pot and deglaze the pot using a wooden slanted spatula (or similar).
10. Return pork to inner pot.
11. Pour barbecue sauce mixture over the pork.
12. Close lid and set vent to SEAL.
13. Cook on PRESSURE COOK (or MANUAL) for 40 mins.
14. Once the cooking cycle ends, allow a natural release for 10 mins, then do a quick release of any remaining pressure.
15. Open lid (away from you), then transfer just the pork to a large bowl and shred w/ 2 forks.
16. Stir into shredded pork the remaining 1 cup of barbecue sauce.

NOTE: The Nutrition Facts on this recipe can really change based on the BBQ sauce you choose/make so please use the below as a guesstimate.

Nutrition Facts
Servings: 8
Amount per serving
Calories	732
% Daily Value*
Total Fat 37.5g	48%
Saturated Fat 13.3g	67%
Cholesterol 255mg	85%
Sodium 1099mg	48%
Total Carbohydrate 25.5g	9%
Dietary Fiber 0.8g	3%
Total Sugars 17.8g
Protein 68.4g
Vitamin D 0mcg	0%
Calcium 78mg	6%
Iron 5mg	29%
Potassium 971mg	21%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.