Jim I love smoking meat; nothing better than enjoying the fruits of a 12 hour smoking session on a warm summer’s evening. Alas, today in Southwestern Michigan it is cold with some heavy winds. So heavy in fact that maintaining the temperature on my smoker would be between really tough and impossible. As, since necessity is the mother of invention, my Instant Pot BBQ Pork shoulder was born. While it didn’t have that patented bark, the tenderness and flavor all more than make up for it!
Instant Pot BBQ Pork
BBQ pork without a smoker
Servings 16 servings
Ingredients
- 4 pounds pork shoulder
- 1 cup low sodium beef stock
- 1/3 cup BBQ sauce I used a tangy mustard based Carolina sauce
- 1/2 cup apple cider vinegar
- 1 Onion
- 1/3 cup BBQ seasoning, below
BBQ Seasoning
- 1/4 cup unrefined sugar brown sugar good too
- 3 tablespoons smoked paprika
- 3 tablespoons kosher salt
- 3 tablespoons black pepper
- 1 tablespoon onion powder
- 1 tablespoon Garlic Powder
- 1/4 Cup ground coffee**
Instructions
- Cube pork into 1" pieces and coat with BBQ seasoning (save any excess). In a cast iron pan over medium pan, brown pork in batches.
- Once pork is browned, add to Instant Pot* along with the stock, BBQ sauce, vinegar, extra rub, and onion (sliced thin). Cook on high for 4 hours or until tender. Alternatively, pressure cook for 45 minutes or until fork tender. Serve piled high on a nice roll with some coleslaw and pickles for maximum awesomeness!
Notes
*I love my Ninja Foodi, which does everything you could want and is very reasonable on Amazon. Snag one here!
**I used coffee from my friends at Batch coffee (batchcoffee.co.uk), because it is fruity and complex, perfect for this rub!
Nutrition
Serving: 6People | Calories: 178kcal
