Little Works · recipe

Best Damn Instant Pot Pulled Pork — Best in Victoria, BC

Name: Best Damn Instant Pot Pulled Pork — Best in Victoria, BC
Prep time: 10 min
Cook time: 60 min
Yield: 6-8
Ingredients: Pork Butt Roast, boneless or bone-in; light brown sugar; Worcestershire sauce; liquid smoke; olive oil; BBQ sauce; kosher salt; ground mustard; black pepper; onion powder; paprika; garlic powder; cayenne pepper; chicken broth; salted butter, softened; granulated sugar; light brown sugar, packed; pure vanilla extract; eggs; all-purpose flour; baking soda; baking powder; sea salt; chocolate chips (12 oz)

The most amazing, tender, juicy and delicious Instant Pot pulled pork recipe. By: Recipe Teacher.

Ingredients

Pork Butt Roast, boneless or bone-in
light brown sugar
Worcestershire sauce
liquid smoke
olive oil
BBQ sauce
kosher salt
ground mustard
black pepper
onion powder
paprika
garlic powder
cayenne pepper
chicken broth
salted butter, softened
granulated sugar
light brown sugar, packed
pure vanilla extract
eggs
all-purpose flour
baking soda
baking powder
sea salt
chocolate chips (12 oz)

Method

Trim excess fat from {Pork Butt Roast, boneless or bone-in} and cut into 4 same-size chunks.
Add {light brown sugar}, {kosher salt}, {ground mustard}, {black pepper}, {onion powder}, {paprika}, {garlic powder}, and {cayenne pepper} to a large bowl and whisk together. Add {Pork Butt Roast, boneless or bone-in} chunks to rub mix and coat well.
Add {olive oil} to Instant Pot and set to sauté mode. Once it indicates hot, add 2 pieces of the pork. Sear on each side for about 2 minutes each. Remove pork and set aside on a plate. Repeat with remaining pork pieces.
Once pork is seared and removed from pot, press cancel and add ½ cup {chicken broth}. Use a wooden spoon and deglaze the bottom of the pot. Make sure to scrape up all the bits. Then add remaining {chicken broth}, {Worcestershire sauce} and {liquid smoke}.
Place pork chunks directly into the liquid in the pot, spacing out as best possible. Secure lid and make sure vent is set to sealing position. Pressure cook on high pressure for 60 minutes. Then let pressure release naturally for 20 minutes or until pin drops.
Remove pork to a large bowl and shred with 2 forks. Add {BBQ sauce} as desired. Or use the juice from the Instant Pot – it’s loaded with awesome flavor!
Preheat oven to 375°F (190°C). Line three baking sheets with parchment paper.
Whisk flour, baking soda, baking powder, and salt in a medium bowl.
Cream butter and both sugars until fluffy.
Beat in eggs and vanilla until light, about 1 minute.
Mix dry ingredients into wet until just combined.
Fold in chocolate chips.
Roll 2–3 tbsp dough into balls; space on baking sheets.
Bake 8–10 minutes until edges barely golden.
Cool on sheet 5 minutes, then transfer to a rack.

Open on Little Works

Little-Works

Collaboration platform for projects, booking schedules, and team workflows.

Loading…