Ingredients
The following ingredients have 10 Servings
- 4 lb. boneless skinless pork shoulder (cut into 4-5" pieces)
- pork rub spice mixture (recipe below, or 4-5 tablespoons of your favorite pre-mixed pork rub)
- 2 tablespoons extra-virgin olive oil (or other oil)
- 1 onion (halved and sliced)
- 1/2 cup water
- 1/2 cup apple cider vinegar
- 1/2 cup orange juice
- slider buns and coleslaw for serving (optional)
- 1 tablespoon brown sugar (omit for paleo/whole30)
- 1 tablespoon paprika
- 1 tablespoon ground cumin
- 1 tablespoon kosher salt
- 1 teaspoon garlic powder
- 1 teaspoon black pepper
- 1/2 teaspoon cayenne pepper
Instruction
- Spread the pork rub spice mixture all over each surface of the pieces of pork shoulder, pressing it into the meat so it sticks.
- Turn on the sauté function on your instant pot. Once it's hot, add the vegetable oil and brown the pork shoulder pieces in batches, about 3-4 minutes on each side, until a golden brown crust forms on the outside. If the bottom of the pot starts to burn, add a bit more oil, or add a little water to deglaze, scraping up the bits with a wooden spoon.
- Add the onions to the instant pot and sauté until softened and starting to brown (about 3 minutes). Add the water and use a wooden spoon to scrape up any browned bits from the bottom of the pot.
- Add the apple cider vinegar, orange juice, and the pork to the instant pot. Turn off sauté function, cover, and set pressure to manual on high for 60 minutes.
- Quick release the pressure when the 60 minutes is up. Open carefully once the float valve has depressed. Remove the pork to a rimmed baking sheet (or something else with a rim, to catch the liquids).
- Turn the instant pot to sauté once again. Allow the mixture to simmer until it has reduced in volume by about half.
- Meanwhile, use two forks to pull apart the pork shoulder to desired texture.
- Add the pork back into the reduced liquid and turn instant pot off.
- Serve on slider or hamburger buns with your favorite coleslaw, if desired.
