1) Combine ingredients for braising liquid in bowl.
2) Trim excess fat from pork, leaving the strings intact to form the pork into a roast.
3) optional step. Lightly coat the pork in oil. Turn the instant pot (IP) to saute and heat 1-2 tbsp oil. Sear pork on all sides, trying not to burn anything to the bottom. If the bottom isn't charcoal after this step, then deglaze the pot with some of the braising liquid, scraping the bits from the bottom. If it's too charred, deglaze with water and discard.
4) lightly coat the roasts with mayonnaise to add richness. Cover with dry rub of your choice.
5) add the IP steamer/roasting rack, the braising liquid and the pork. Depending on your IP you might want 2 smaller roasts instead of 1 large one.
6) set IP to high pressure and set timer for 90 minutes. This time will vary depending on the size of your roasts.
7) after the timer goes, let it naturally release until depressurized. If you're in a rush let it naturally release for 10 minutes then quick release the remaining pressure.
8) remove the pork from the IP and place in a large bowl. Make sure the "keep warm" setting is on the IP.
9) remove braising liquid and retain about 1-2 cups. Ideally, use a fat separator to remove the copious amount of fat from the pork.
10) on a large cutting board use two large forks and pull apart pork, moving shredded pork to IP as you go.
11) When the pork is fully shredded, add 1-2 cups of the braising liquid to the pork, depending on your taste. I used about 1 cup.
12) Add your preferred BBQ sauce and mix thoroughly. How much depends entirely on you and the sauce. I used approximately 2 cups. People can add additional sauce on their bun if they wish. You can make this with your favourite bottled sauce if you want to save time. My preferred house sauce for this is Kansas City style. This one is great---> https://www.bigoven.com/recipe/kansas-city-style-barbecue-sauce/2512552
Serve on buns with additional BBQ sauce if desired. Excellent additional condiments include horseradish or coleslaw.
Cooking time in the IP can vary. Most recipes I looked at said 40-50 minutes. I tried that first and the pork was well undercooked and still pink in the middle because I used two large roasts. I would recommend high pressure for 90 minutes to be safe and get more of the fat rendered. It takes a while to re-pressurize and try again if you aren't fully cooked the first time!
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|Serving Size: 1 Serving (416g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 100 (62%)|
|Amt Per Serving||% DV|
|Total Fat 11.1g||15 %|
|Saturated Fat 3.6g||18 %|
|Monounsaturated Fat 4.7g|
|Polyunsanturated Fat 1.8g|
|Cholesterol 50.8mg||16 %|
|Sodium 47.1mg||2 %|
|Potassium 166.3mg||4 %|
|Total Carbohydrate 1.2g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 1.2g|
|Protein 13g||19 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 161
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