Pulled Pork in Instant Pot
Though the traditional process of tearing strips of tender, saucy pork has roots as early as 1970, the culinary breakthrough of smoking meat dates back to early American Colonial years. Along the East Coast of the New World, European explorers encountered groups of Native Americans placing whole bodies of meat on tall wooden racks, high above an open fire. Bewildered, the explorers documented their observations. The technique was later repeated, and hot smoking became a common practice among American settlers.
In the mid 1500s, a batch of new colonists introduced a variety of livestock to Southeastern North America, including pigs. Harsh weather conditions of the time killed off most of the cattle; only pigs, which turned out to be resilient and easy to keep, survived long enough to matter. The animals were applied to the smoking technique, and evidently it tasted good enough to share.
Prep: 10 min | Cooking: 1 hr 10 min | Total: 1 hr 20 min
Brown sugar (2 tbsp)
Chili powder (2 tsp)
Paprika (2 tsp)
Red pepper flakes (1/2 tsp)
Garlic powder (1 tsp)
Cinnamon (1/4 tsp)
Salt (2 tsp)
Ground black pepper (1/2 tsp)
Cumin (1 tsp)
Boneless pork roast, trimmed of fat (3 lb.)
Olive oil (1 tbsp)
Beef broth (1 cup)
Worcestershire sauce (2 tbsp)
Apple cider vinegar (2 tbsp)
Hot sauce (2 tsp)
Barbecue sauce (to taste)
In a large bowl, mix brown sugar, chili powder, paprika, red pepper flakes, garlic, cinnamon, salt, black pepper, and cumin. Add pork and mix/shake until spices are well rubbed in.
Heat oil in instant pot on the saute setting. Sear meat to brown all sides, about 8 minutes total. Turn off the saute option and stir in broth, Worcestershire sauce, vinegar, and hot sauce.
Secure vent to seal. Press the manual button, and cook on high pressure for 50 minutes. Once ready, allow pressure to escape naturally (about 10 minutes) before opening.
Remove meat from pot. Using two forks, separate chunks of pork until only shreds are left. Serve with your favorite barbecue sauce.