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I forgot to take a picture :/
4 pound pork butt
1 1/2 cup chicken or beef stock/broth
1 tablespoon worcestershire
1 tablespoon liquid smoke
2 tablespoons olive oil
BBQ sauce to taste
3ish tablespoons brown sugar
2 teaspoon salt
1 teaspoon black pepper
1 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon cayenne pepper
Trim fat off the pork. Mix spices up together and coat the roast chunks.
Saute on the instapot and add the olive oil, when hot sear all sides of the roast chunks.
Cancel saute, add half the stock/broth and de glaze the pot to get all the nummy bits loose. Add the Worcestershire and liquid smoke, give that a quick stir, then add the pork chunks.
pressure cook 60 minutes on high, 20 minutes natural release.
When done use a couple forks to shred the pork up and add however much BBQ sauce you prefer. I think we added about 1 1/2 cups to ours.
Serve on buns for happy faces!
4 pound pork butt
1 1/2 cup chicken or beef stock/broth
1 tablespoon worcestershire
1 tablespoon liquid smoke
2 tablespoons olive oil
BBQ sauce to taste
3ish tablespoons brown sugar
2 teaspoon salt
1 teaspoon black pepper
1 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon cayenne pepper
Trim fat off the pork. Mix spices up together and coat the roast chunks.
Saute on the instapot and add the olive oil, when hot sear all sides of the roast chunks.
Cancel saute, add half the stock/broth and de glaze the pot to get all the nummy bits loose. Add the Worcestershire and liquid smoke, give that a quick stir, then add the pork chunks.
pressure cook 60 minutes on high, 20 minutes natural release.
When done use a couple forks to shred the pork up and add however much BBQ sauce you prefer. I think we added about 1 1/2 cups to ours.
Serve on buns for happy faces!
