Time 1h10m Number Of Ingredients 24 Steps:
COOK THE PORK: In a bowl, stir together the garlic powder, onion powder, smoked paprika, salt, and black pepper. Rub it all over the outside of the pork. Add the oil to the Instant Pot and turn to SAUTE. Once the oil is hot, add the largest of the pork pieces and brown on two sides. This will take about 2 minutes per side. If your Instant Pot issues a “hot” or “burn” warning, turn the heat down (if you have that option), or if not, turn it off entirely and sear the pork in the residual heat. If the pot cools too much to brown, turn it back on. Remove the pork to a plate. Repeat with the remaining 2 pieces-you can cook the last 2 pieces at the same time as long as they do not overlap. Remove to the plate. Add half of the broth to the Instant Pot. With a wooden spoon, scrape up all of the stuck-on bits of food and seasoning. Add the remaining broth and the onion. Return the pork to the Instant Pot. Cover, seal, and cook on HIGH (manual) pressure for 40 minutes (for pork loin) or 1 hour (for pork shoulder/butt). Once the pressure has built and the cook time has elapsed, allow the pressure to release naturally for 15 minutes (do not open right away or the meat may be tough). Vent to release any remaining pressure then carefully open the Instant Pot. Remove the pork to a large bowl. With a slotted spoon, scooped out most of the onions and add them to the bowl with the pork. Carefully pour all but 1 cup of the pork cooking juices into an extra-large measuring cup or bowl with a spout. Keep the extra liquid handy. PREPARE THE BBQ SAUCE: Turn the Instant Pot to SAUTE. Whisk in the tomato sauce, tomato paste, vinegar, syrup, molasses, Worcestershire, paprika, chili powder, mustard, garlic powder, black pepper, salt, and cayenne. Cover the pot loosely with the Instant Pot lid, still leaving some room for steam to escape (this sauce loves to splatter). Let simmer, whisking every few minutes, until thickened, about 5 minutes. Once cool enough to handle, shred the pork with two forks or with your fingers. Stir the shredded pork, onions, and any juices at the bottom of the bowl into the pot with the sauce. If the sauce is too tight to easily coat the pork, splash in additional cooking juices so that the pork is nicely coated with sauce. Taste and adjust seasoning as desired. Pile onto buns, top with slaw, and enjoy!
Time 2h Yield 8 servings Number Of Ingredients 12 Steps:
Combine paprika, mustard powder, cumin, 1 tablespoon brown sugar, 2 teaspoons salt and 1/2 teaspoon pepper in a small bowl. Rub the spice mixture all over the pork. Turn the Instant Pot® (see Cook’s Note) to the high saute setting. Add the oil and once hot, add the pork and cook in two batches, turning, until browned on all sides, about 5 minutes. Switch the Instant Pot® to the warm setting, remove the pork and transfer to a plate. Whisk 3/4 cup water into the drippings in the Instant Pot®. Add the vinegar, tomato paste, the remaining 2 tablespoons brown sugar and 2 cups water and whisk to combine. Add the pork back. Follow the manufacturer’s guide for locking the lid and preparing to cook. Set to pressure cook on high for 1 hour. After the pressure cook cycle is complete, follow the manufacturer’s guide for quick release and wait until the quick release cycle is complete. Careful of any remaining steam, unlock and remove the lid and transfer the pork to a large bowl. Switch the Instant Pot® to the normal saute setting and simmer the juices until reduced by half, about 15 minutes. While the juices are reducing use a ladle to remove any fat that rises to the top. Season to taste with salt. Meanwhile, use 2 forks to shred the pork in to small chunks. Add 3 cups of the reduced cooking liquid to the chunked pork and season with salt and vinegar to taste. Serve in hamburger buns with barbecue sauce and coleslaw.
Time 10h20m Yield 16 Number Of Ingredients 17 Steps:
Combine brown sugar, chili powder, paprika, garlic powder, kosher salt, black pepper, and cayenne pepper in a small bowl. Rub the dry rub mixture all over the trimmed shoulder roast. Pierce roast with a fork to help seasoning penetrate meat. Wrap with plastic wrap and refrigerate, 8 hours to overnight. Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add olive oil. Cut pork into 4 to 6 pieces and add to the hot oil. Cook a few pieces at a time until browned, about 5 minutes. Transfer cooked meat to a plate. Add chicken broth to the pot and deglaze the browned bits from the bottom by stirring constantly with a whisk until smooth. Turn Instant Pot® off. Add water, apple cider vinegar, 2 tablespoons brown sugar, 2 tablespoons tomato paste, onion, and 2 tablespoons ketchup. Top with browned pork. Close and lock the lid, making sure the vent is closed. Select high pressure according to manufacturer’s instructions; set timer for 60 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure carefully using the quick-release method according to manufacturer’s instructions, about 5 minutes. Unlock and remove the lid. Remove meat and onions and cover to keep warm. Set Instant Pot® to saute and add remaining tomato paste, remaining ketchup, and 1/2 cup brown sugar. Use a ladle to skim excess fat from the top of the liquid and discard it. Cook until sauce is reduced in volume by about 1/2, about 15 minutes. Meanwhile, use 2 forks to shred cooked pork into small chunks. Serve meat as desired, topped with the thickened sauce.
Time 1h20m Yield 4 Number Of Ingredients 5 Steps:
Combine soda and 1/2 cup barbeque sauce in a multi-functional pressure cooker (such as Instant Pot®). Add pork tenderloin. Close and lock the lid. Select high pressure according to manufacturer’s instructions; set timer for 50 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure using the natural-release method according to manufacturer’s instructions, 10 to 40 minutes. Remove pork loin and drain liquid from the pot. Shred pork using 2 forks. Return to the pot and mix in remaining 1 1/2 cups barbeque sauce. Serve on hamburger buns and top with coleslaw.
Time 1h25m Yield 6 servings Number Of Ingredients 12 Steps:
On a cutting board, pat the pork shoulder dry with paper towels. In a small bowl, mix together the salt, pepper, brown sugar, paprika, cumin, and ground mustard. Rub the spice mixture all over the pork shoulder pieces. Add the grapeseed oil to the Instant Pot and set to sauté. Once the oil begins to shimmer, add the pork shoulder, working in batches to avoid overcrowding, and brown on all sides, about 3 minutes per side. Transfer the browned pork to a large bowl. Return all of the pork to the Instant Pot, then pour in the barbecue sauce and chicken stock. Secure the lid of the Instant Pot and set to pressure cook on high for 1 hour. Once the timer is up, adjust the pressure release valve to quick release. Transfer the pork to a cutting board and shred with 2 forks. Set the Instant Pot to sauté and reduce the liquid to 1 cup, about 15 minutes. Return the shredded pork to the sauce and stir to combine. Serve the pulled pork on buns with coleslaw and more barbecue sauce. Enjoy!
Time 1h5m Number Of Ingredients 7 Steps:
Rub pork roast with garlic powder, onion powder, seasoned salt, and pepper. Place roast in Instant Pot. Pour Dr. Pepper and your favorite BBQ sauce on top of roast. Place lid on the Instant Pot and lock in place. Set the knob to sealing, not venting. Push the Manual button and set for 60 minutes. If your roast is bigger, cook it for longer. (For example if you have a 5 pound roast, you will need to cook it for 90 minutes.)
