Ingredients
The following ingredients have 8 Servings
- 1 Pork shoulder (ours was about 5 lbs.)
- 1 c apple cider vinegar
- 1 c ketchup
- 2 tbsp worcestershire sauce
- 1/2 c brown sugar
- 2 tbsp paprika
- 2 tbsp chili powder (or more, your preference)
- 2 tbsp garlic powder
- 2 tbsp seasoned salt (I use Lawry's)
- 1 tsp onion powder
Instruction
- Mix together your ketchup, vinegar, and worcestershire sauce. Pour half of this into your pot.
- Mix together your spices and then rub it into your pork shoulder, top and bottom.
- Cut your pork shoulder in half and put it into your Instant Pot or pressure cooker. (it comes out more tender when cut into smaller pieces)
- Pour the remaining sauce you made over your piece of pork and set your IP to manual, pressure, high, for 90 minutes (for 4.5 pounds this made it very easy to shred).
- Close steam valve.
- When done do a natural release for 10 minutes, then release rest of steam and carefully lift lid. Shred pork with 2 forks and serve on buns with coleslaw for sandwiches.