Ingredients
2tbsppaprikasmoked
1tbsplight brown sugar
2tspgarlic powder
1tspfreshly-ground black pepper
1tspground mustard
1tspkosher salt
4lbboneless pork roastcut into 2-inch cubes
1tbspolive oil
2cupsBBQ saucehomemade or store-bought, divided
1cupchicken stockor water
Preparation
Whisk together the smoked paprika, brown sugar, garlic powder, black pepper, mustard, and salt in a large bowl until evenly combined.
Add the pork, then gently toss with the spice blend until it is evenly coated. Cover and refrigerate for at least 30 minutes, or overnight.
Press “Sauté” on the Instant Pot. Add the oil then once it is hot, add a single layer of the pork pieces. Brown the pork on all sides, then transfer the pork to a clean plate and set aside. Repeat with the remaining pieces of pork.
Once all of the pork has been browned, turn the Instant Pot off. Then add the browned pork, chicken stock, and 1 cup of the BBQ sauce to the Instant Pot, and give the mixture a quick toss to combine everything.
Twist on the lid, turn the vent to “Sealing”, then set the pressure cooker to “Manual” for 60 minutes. Once the time is up, let the vent naturally release.
Carefully open the lid. Transfer the pork to a separate clean plate with a slotted spoon, leaving the juices behind.
Press the “Sauté” button once more, and let the sauce simmer for 10 minutes or until it has thickened and reduced by more than half. Meanwhile, shred the pork with two forks.
Once the sauce has reduced a bit, skim some of the fat off of the top with a spoon or use a fat separator to separate and discard it.
Add the shredded pork back into the sauce and give everything a good toss so that it can soak up those tasty juices.
Serve immediately and top with an extra spoonful or two of the remaining BBQ sauce.
