Prep Time 10 mins.
Cooking Time 40 mins
- 1 Tablespoon Packed Brown Sugar
- 2 Teaspoons Paprika
- 2 Teaspoons Garlic Powder
- 1 Teaspoon Onion Powder
- 1 Teaspoon Salt
- 1 Teaspoon Pepper
- 1 Teaspoon Cumin
- 3 Pound Pork Shoulder, trimmed of excess fat and cut into 6 pieces
- 2 Tablespoons Olive Oil
- 1/3 Cup Apple Cider Vinegar
- 2 Cups Barbecue Sauce
- 1 1/4 Cup Chicken or Beef Broth
- 1/2 Teaspoon Hot Sauce, optional
In a small bowl mix together brown sugar, paprika, garlic powder, onion powder, salt, pepper, and cumin.
Season the pork pieces with the spice mixture and set aside.
In a medium bowl, whisk together the apple cider vinegar, one cup of the barbecue sauce, hot pepper sauce if using, and one cup of the broth.
Turn your instant pot to the saute setting. Add the olive oil and allow to heat.
Add half of the cubed pork to the hot oil and saute for 5 minutes, browning on all sides. Remove the browned pork to a plate and repeat with the remaining half of the cubed pork.
Turn instant pot off. Use the remaining 1/4 cup of broth and a wooden spoon to deglaze (scrape the brown bits) from the bottom of the pot.
Add all of the meat along with the barbecue sauce mixture to the instant pot.
Close the lid and set to sealing.
Cook on manual high pressure for 40 minutes. Once the cooking time is up, allow the pressure to release naturally for 10 minutes, then do a quick release.
Remove the meat from the instant pot and shred. Stir in the remaining cup of bbq sauce and serve on WedgeMade buns.