Smokey BBQ Pulled Pork

Ingredients

• 1.8kg Boneless Shoulder, Skin removed and cut in 8 large cubes
• 2 tbsp olive oil

DRY RUB

• 1 tbsp brown sugar
• 1 tbsp sweet paprika
• 2 tsp garlic powder
• 2 tsp onion powder
• 1 tsp salt
• 1 tsp pepper
• 1/2 tsp ground cumin

BRAISING LIQUID

• 1/3 cup apple cider vinegar
• 1 1/4 cup chicken stock, separated into 1 cup and a 1/4 cup
• 1 1/2 cups barbecue sauce, separated into 1 cup and a 1/2 cup
• 1 tbsp hot sauce (optional)

Instructions

1. Combine all the dry rub ingredients in a bowl and mix until well combined. Season the pork pieces on all sides with the rub. If you have time, transfer to a large zip lock bag and set aside for 20 minutes but skip this step if you are short on time.
2. Prepare the braising liquid by combining the apple cider vinegar, 1 cup of chicken stock, 1 cup of barbecue sauce and hot sauce in a large jug and whisk with a fork until well combined. Set aside.
3. Set your Instant Pot to sauté and add the olive oil to the pot while it is coming up to heat. Once heated, brown the first four pieces of pork on all sides, then transfer to a plate and brown the remaining 4 pieces on all sides, then remove. Turn off the Instant Pot and add the remaining 1/4 cup chicken stock to the pot, stirring with a wooden spoon to deglaze the pan (deglaze means to pour a cold liquid into a boiling pan in order to get any browned ingredients stuck to the bottom, this is where a lot of flavour lies and we want to ensure it is incorporated as part of our braising liquid).
4. Add the braising liquid to the deglazed pan and nestle the pork into the liquid then close and seal the Instant Pot lid. Set the Instant Pot to Pressure Cook on High for40 minutes with Natural Venting then press start. The pot will preheat first, cook for40 minutes, then begin to vent. Once it has vented naturally for 10 minutes, set it to Quick Vent. Once the lid releases, carefully open the pot.
5. Remove the pork from the braising liquid onto a board and pull it apart using a fork. Transfer the pulled pork to a serving dish and add a 1/4 cup of the braising liquid back in along with the remaining 1/2 cup of barbecue sauce. Serve on buns with coleslaw or as desired.