Little Works · recipe

Best Damn Instant Pot Pulled Pork in Victoria, BC

Name: Best Damn Instant Pot Pulled Pork in Victoria, BC
Prep time: 10 min
Cook time: 60 min
Yield: 6-8
Ingredients: 4 lb Pork Butt Roast, boneless or bone-in; 3 tbs light brown sugar; 1 tbs Worcestershire sauce; 1 tsp liquid smoke; 2 tbs olive oil; ½ – 1 cup BBQ sauce; 2 tsp kosher salt; 1 tsp ground mustard; 1 tsp black pepper; 1 tsp onion powder; 1 tsp paprika; ½ teaspoon garlic powder; ¼ tsp cayenne pepper; 1½ cups chicken broth; 1 cup salted butter, softened; 1 cup granulated sugar; 1 cup light brown sugar, packed; 2 tsp pure vanilla extract; 2 large eggs; 3 cups all-purpose flour; 1 tsp baking soda; ½ tsp baking powder; 1 tsp sea salt; 2 cups chocolate chips (12 oz)

The most amazing, tender, juicy and delicious Instant Pot pulled pork recipe. By: Recipe Teacher. Best damn instant in Victoria, BC.

Best damn instant in Victoria, BC. Best Damn Instant Pot Pulled Pork in Victoria, BC

Ingredients

4 lb Pork Butt Roast, boneless or bone-in
3 tbs light brown sugar
1 tbs Worcestershire sauce
1 tsp liquid smoke
2 tbs olive oil
½ – 1 cup BBQ sauce
2 tsp kosher salt
1 tsp ground mustard
1 tsp black pepper
1 tsp onion powder
1 tsp paprika
½ teaspoon garlic powder
¼ tsp cayenne pepper
1½ cups chicken broth
1 cup salted butter, softened
1 cup granulated sugar
1 cup light brown sugar, packed
2 tsp pure vanilla extract
2 large eggs
3 cups all-purpose flour
1 tsp baking soda
½ tsp baking powder
1 tsp sea salt
2 cups 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.

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