Ingredients
– 3–4 lbs pork shoulder or butt, cut into chunks – 1 cup chicken broth – 1 cup BBQ sauce (divided) – 1 tbsp brown sugar – 1 tbsp paprika – 1 tsp salt – 1 tsp black pepper – 1 chopped onion – 2 cloves garlic, minced – Optional: red pepper flakes, liquid smoke
Instructions
Cut pork into large chunks for even cooking. Season with 1 tbsp paprika, 1 tsp salt, 1 tsp pepper, and 2 tbsp brown sugar. Set aside.
Set Instant Pot to sauté mode. Add 1 tbsp oil, 1 chopped onion, and 2 cloves minced garlic. Cook until soft, about 3–4 minutes.
Add pork to pot with 1 cup broth and 1/2 cup BBQ sauce. Seal lid. Cook on high pressure for 50 minutes. Let pressure release naturally.
Remove pork and shred with two forks. Return to pot with additional BBQ sauce. Stir to coat. Use “sauté” to simmer if needed.
Serve pulled pork on buns, in tacos, or over rice. Store leftovers in fridge for up to 4 days or freeze for easy future meals.