Ingredients

The following ingredients have 4 Servings
  • 2 Tablespoons finely ground coffee
  • 1 Tablespoon brown sugar
  • 1 ½ teaspoons kosher salt
  • 1 teaspoon ground black pepper
  • ½ teaspoon ground chipotle pepper
  • ½ teaspoon mustard powder
  • ½ teaspoon paprika
  • ½ teaspoon ground coriander
  • ½ teaspoon onion powder
  • ⅛ teaspoon ground cayenne ((optional))
  • 2 ½ - 3 lbs boneless Boston butt pork roast (cut into 2 ½-inch cubes)
  • 2 Tablespoons olive oil (divided)
  • 1 small onion (diced)
  • 4 cloves garlic (minced/pressed)
  • 1 cup water or reduced-sodium chicken broth
  • ½ cup apple cider vinegar
  • ¼ cup tomato paste
  • 3 Tablespoons brown sugar
  • 1 Tablespoon Worcestershire sauce

Instruction

  • Stir together all coffee spice rub ingredients in a small bowl.
  • Cube the Boston butt and trim and discard excess fat, such as any thick fat cap, if you desire. Add the meat to a mixing bowl, then scatter the spice mix over top, rubbing it into all sides of the meat until it's all covered.
  • Press the "Saute" button on the Instant Pot with the lid off and allow it to heat. Add 1 Tablespoon of the olive oil. Once oil is heated, add meat to the Instant Pot and brown for 2-3 minutes per side. Remove browned meat to a plate and set aside.
  • Add remaining 1 Tablespoon of olive oil to the Instant Pot, and then the diced onion. Saute for 3-4 minutes, stirring up occasionally, and then add the minced or pressed garlic. Saute for another 1-2 minutes.
  • Pour a small amount of the water or broth into the Instant Pot to deglaze it, scraping up any stuck on bits before proceeding. You don't have to be precise with the amount - about one-quarter to one-third of a cup is fine. Deglazing is important to prevent a "burn" message from displaying during pressure cooking.
  • Once deglazed, press the "Keep Warm/Cancel" button to shut off the Saute function. Add the remaining amount of water or broth, apple cider vinegar, tomato paste, brown sugar, and Worcestershire sauce and whisk well to combine until fairly smooth.
  • Add the Boston butt chunks to the Instant Pot.
  • Close and lock lid, making sure that the pressure release valve is set to "sealing".
  • Press the "Manual" button (or "Pressure Cook" in newer IP models). Using the up or down button, adjust the cooking time to 35 minutes.
  • The Instant Pot will take a bit of time (anywhere from 10 to 15 minutes, in my experience) to come up to pressure, during which you may hear a slight hissing noise. During this time the display will read "On". Once pressure is reached, "35" will display and count down as the minutes go by as it's cooking.
  • Once the cook time is over, let the pressure release naturally. This takes around 20-25 minutes, and allows the meat time to rest. Once the float valve goes down, carefully remove the lid.
  • Remove the Boston butt from the Instant Pot and place on a cutting board or plate. It should shred easily with two forks.
  • Skim away some of the fat from the surface of the cooking liquid. To thicken the cooking liquid into a BBQ sauce once the meat is removed, press the "Saute" button. Stir/whisk in about 1 Tablespoon of flour if you like to help thicken the sauce quicker, whisking well to ensure no clumps remain. Continue cooking until sauce is to your liking, then toss with the pulled pork for serving.