2poundspork shoulderor butt, trimmed and cut into 3-inchpieces
Sauce
1cupketchup
1/4cupunsulfured molasses
1/2cupWater
1/4cupapple cider vinegar
2tablespoonsdark brown sugarpacked
1tablespoonchili powder
1tablespoonDijon mustard
2teaspoonsWorcestershire sauce
1/8teaspooncayenne pepper
1tablespoonextra-virgin olive oil
1mediumyellow onionthinly sliced
2clovesgarlicfinely chopped
Sandwiches
4rollsor buns, split
Your favorite coleslaw
Votes: 8
Rating: 4.88
Rate this recipe!
Instructions
To make the spice rub:
In a small bowl, combine the brown sugar, chili powder, cumin, salt, cinnamon, and cayenne. Season the pork with the rub.
To make the sauce:
In a medium bowl, whisk together the ketchup, molasses, water, vinegar, brown sugar, chili powder, mustard, Worcestershire, and cayenne.
To Cook:
Turn the Instant pot on to Sauté. Heat the olive oil. Add the onion and cook, stirring occasionally, for 3 minutes. Stir in the garlic and cook for 1 minute. Add the sauce and mix to combine. Press Cancel.
Add the pork to the sauce and turn to coat. Lock the lid. Here you have the option to slow-cook or pressure-cook (don‘t do both!).
To slow-cook: Press Slow Cook, leave the vent open, and cook on “More” for 8 hours. To pressure-cook: Press Manual and cook on high pressure for 45 minutes.
When cooking is complete use the “Quick Release” method to vent the steam, then open the lid.
Transfer the pork to a bowl. Press Cancel, then press Sauté and simmer the sauce, stirring occasionally, until thickened, 3 to 5 minutes. Press Cancel.
Using 2 forks, shred the pork, then return it to the pot and toss to coat. Pile the pork and coleslaw on the bottom halves of the buns and sandwich with the tops.
I love this. 1st time I followed the exact recipe. The 2nd time, i did the rub and used a bottle of our favorite bbq sauce and water instead. Both times it came out amazing.
Estellatodd says:
This was awesome! Followed the recipe and it turned out perfectly.
I used pork shoulder, l left the skin on until the “pulling” part. Also threw the bone in for some extra flavour.
Leave a Reply
Want to join the discussion? Feel free to contribute!
Sara Quessenberry, formerly the food stylist and recipe developer for Real Simple magazine, is now the food/website director at doitDelicious.com. With her easy-to-follow, time-saving recipes and down-to-earth approach, Quessenberry makes cooking seem like an inviting opportunity rather than a daunting task.
Kate Merker, formerly the Senior Food Editor ad real Simple magazine, is currently the Food and Nutrition Director at Woman’s Day magazine. She graduated from Yale University with a BA in Anthropology, and continued her education at the Culinary Institute of America, where she graduated in 2004 in Culinary Arts.
One of my new favorites!
I love this. 1st time I followed the exact recipe. The 2nd time, i did the rub and used a bottle of our favorite bbq sauce and water instead. Both times it came out amazing.
This was awesome! Followed the recipe and it turned out perfectly.
I used pork shoulder, l left the skin on until the “pulling” part. Also threw the bone in for some extra flavour.