Wednesday, September 12, 2018

Pulled Pork Barbecue

1/2 c brown sugar
1/2 t onion powder
1/2 t garlic powder
1/2 t cumin
pinch cayenne pepper
sprinkle smoked paprika

Barbecue Sauce
1/2 c cider vinegar
1/2 c ketchup
1 c brown sugar
1/2 c sorghum molasses
sprinkle smoked paprika
2 t chili powder
2 t onion powder
1 t garlic powder
pinch cayenne pepper
pinch cumin
1 sm can tomato paste
1 1/2c chicken broth

Pulled Pork
4 lb pork loin, fat cap removed (NOT TENDERLOIN - they are too small)
2 T olive oil
1 c chicken broth

Put all ingredients in a small bowl and mix well.

Barbecue Sauce
Put all ingredients except chicken stock in a medium saucepan over medium high heat. Whisk well until blended and simmering. Remove 1 cup for basting over the pork in the Instant Pot. Add the chicken stock to the remaining barbecue sauce and continue to whisk and bring to a simmer. Remove from heat and allow to cool. When cool, store in the refrigerator for serving.

Pulled Pork
Set Instant Pot on Saute (high heat) and wait for "Hot" to be displayed. Meanwhile, remove the fat cap from the pork loin and coat all sides with the Rub mixture. Place the loin in the Instant Pot and sear both sides for 5 minutes.
Cancel the Saute function, add chicken broth. Pour reserved 1 cup of barbecue sauce over the top of the loin. Close the lid, set the release value to closed and set the Instant Pot to Pressure Cook for 60 minutes, high pressure. Allow the Instant Pot to release it's pressure naturally (total duration is about 1 1/2 hours). Remove the loin to a plate and pull the pork. If necessary cut the loin into chunks to ease the pulling process. Return the pulled pork to the Instant Pot. You can hold the pork until service using the Keep Warm setting.

Serve with or without rolls with the Barbecue sauce and optionally topped with Cole Slaw