Laura Q Johnson

Pulled Pork BBQ

Makes 4 Servings

1.25 lbs pork shoulder
2 Tbs smoked paprika
1 tsp garlic powder
1 tsp onion powder
3/4 tsp black pepper
1 tsp salt
1/2 cup cider vinegar
1/4 cup Worcestershire sauce
1/4 cup water
1 cup Duke Kensington's ketchup
2 Tbs spicy brown mustard
1 tsp crushed red pepper

Step 1: Create Spice Mixture, Coat Meat
In a separate small bowl, mix the paprika, garlic powder, onion powder, pepper and 1 tsp salt. Sprinkle evenly on all sides of meat and rub in.

Step 2: Combine Liquid Ingredients, Start Pressure Cook
In the Instant Pot, combine cider vinegar, Worcestershire sauce and water. Add pork and pressure cook for 1 hour. Allow to naturally release pressure instead of quick release.

Step 3: Shred Meat, Skim Fat
Remove pork from Instant Pot and let rest while pouring the cooking liquid into a separate bowl and skimming off the fat that appears on top. Return 1 cup of the cooking liquid to the Instant Pot. Shred the meat, removing visible pieces of fat.

Step 4: Thicken Liquid, Combine Meat
Add the ketchup, mustard and crushed red pepper to the cooking liquid and select Saute. Bring to a boil, stirring frequently, and allow to thicken to about 2 cups of liquid (about 4 minutes or more if you like a thicker sauce.) Just before your desired consistency is met, hit the cancel button and let stand for a few minutes to cool, then stir in the meat to coat. Serve with small slider rolls.