Ingredients

The following ingredients have 4 Servings
  • 1 Tablespoon Packed Brown Sugar
  • 2 Teaspoons Paprika
  • 2 Teaspoons Garlic Powder
  • 2 Teaspoons Onion Powder
  • 1 Teaspoon Salt
  • 1 Teaspoon Pepper
  • 1/2 Teaspoon Cumin
  • 1/4 Teaspoon Cayenne, (Optional)
  • 3 Pound Boneless Pork Roast, (Cut into 3-4 inch cubes)
  • 2 Tablespoons Olive Oil
  • 1/3 Cup Apple Cider Vinegar
  • 2 Cups Barbecue Sauce, (Divided)
  • 1 1/4 Cup Chicken or Beef Broth
  • 1 Teaspoon Hot Pepper Sauce, (Optional)

Instruction

  • In a small bowl mix together the brown sugar, paprika, garlic powder, onion powder, salt, pepper, cumin, and cayenne.
  • Season the cubed pork with the spice mixture and set aside.
  • In a medium bowl whisk together the apple cider vinegar, one cup of the barbecue sauce, the hot pepper sauce if using, and one cup of the broth.
  • Turn your instant pot to the saute setting. Add the olive oil and allow it to get hot.
  • Add half of the cubed pork to the hot oil and saute for 5 minutes, turning to brown on all sides. Remove the browned pork to a plate and repeat with the remaining half of the cubed pork.
  • Turn the instant pot off.  Use the remaining 1/4 cup of beef broth and a wooden spoon to deglaze (scrape the brown bits) from the bottom of the pot.
  • Add all of the meat along with the barbecue sauce mixture to the instant pot.
  • Close the lid and set to sealing.
  • Cook on manual high pressure for 40 minutes. Once the cooking time is up, allow the pressure to release naturally for 10 minutes, then do a quick release.
  • Remove the meat from the instant pot and shred.  Stir in the remaining cup of bbq sauce and serve on buns as desired.