Instant Pot Barbecue Pulled Pork Sandwiches

Pork shoulder cooks under pressure in a seasoned vinegar broth, then is shredded and tossed with its reduced cooking juices. Serve it on potato buns with barbecue sauce and coleslaw.

Ingredients

• 3 tablespoons light brown sugar

• 2 teaspoons hot paprika

• 1 teaspoon mustard powder

• 1/2 teaspoon ground cumin

• Kosher salt and freshly ground pepper

• One 4-pound boneless pork shoulder, trimmed of excess fat and cut into 6 pieces

• 2 teaspoons vegetable oil

• 1/2 cup apple cider vinegar, plus more to taste

• 3 tablespoons tomato paste

• 12 hamburger potato buns

• 1 cup barbecue sauce, for serving

• 4 cups coleslaw, for serving

Directions

1. Combine the paprika, mustard powder, cumin, 1 tablespoon brown sugar, 2 teaspoons salt, and 1/2 teaspoon pepper. Rub the mixture over the pork.

2. Select the Instant Pot's high sauté setting. Heat the oil, then brown the pork in two batches, turning to color all sides, about 5 minutes. Switch to the warm setting and transfer the pork to a plate.

3. Stir 3/4 cup water into the pot, scraping up the browned bits. Whisk in the vinegar, tomato paste, remaining 2 tablespoons brown sugar, and 2 cups water. Return the pork to the pot.

4. Follow the appliance manufacturer's instructions for filling limits, locking the lid, and pressure cooking. Cook at high pressure for 1 hour. Use the manufacturer's quick-release procedure; wait until pressure has fully released before opening the lid, keeping clear of steam.

5. Transfer the pork to a clean bowl. It should be tender enough to shred and reach at least 145°F on a food thermometer; rest it for at least 3 minutes before shredding. If it needs more cooking, follow the manufacturer's instructions to cook further until tender and safely cooked.

6. Select normal sauté and simmer the cooking liquid until reduced by half, about 15 minutes. Skim off fat as it rises and season with salt.

7. Shred the pork with two forks. Stir in 3 cups of the reduced liquid and adjust the salt and vinegar to taste. Serve on the potato buns with barbecue sauce and coleslaw.

Equipment note: Instant Pot settings vary by model; follow the manufacturer's instructions.

Recipe source: Food Network Kitchen, Food Network