Show Us Your Meat, and We'll Show You Ours

[RawrImAMonster]

This recipe is still in the process of being revised but I'm pretty happy with it as it currently sets so I'll share it with you all.

This is how I've been making Carolina-ish style pork BBQ in the instant pot.

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1. Acquire a ~7 lb pork shoulder

2. Cut pork shoulder up into smaller more manageable pieces

3. Make dry rub

• 1 1/2 tbsp salt
  
• 2 tbsp black pepper
  
• 1 tbsp paprika
  

4. Apply dry rub to pork pieces and let them set in the refrigerator over night.

5. Make the finishing sauce.  Combine all ingredients in sauce pan on low heat, then bring to boiling and boil for 5 minutes.  This makes about 8 ounces, which should be about enough for a 7 lb shoulder.

• 1 1/2 Cup    Apple Cider Vinegar
  
• 2 1/2 Tbsp   Dark Brown Sugar
  
• 1/4 Cup       Ketchup (Heinz, obviously)
  
• 1 1/2 Tbsp   Tobasco Hot Sauce
  
• 1 tspn          Kitchen Bouquet Browning sauce
  
• 1/2 tspb       Salt
  
• 1/2 tspn       Onion powder
  
• 1/2 tspn       Black Pepper
  
• 1/4 tspn       Red Pepper flakes (or more if you want some bite)
  
• 1/2 tspn       Worcestershire sauce
  

6. After cooling, pour sauce into a container and let it set overnight.

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7. Cook the meat in an instant pot by adding about 1 cup of water, 1/2 cup of apple cider vinegar and the meat to the instant pot.  

8. Select the meat option and bump up the time to around 19 minutes for a 7 lb shoulder.  The meat setting without adjusting the time will get the meat done enough to eat, but it doesn't tear well unless you cook it a little longer.  Vent naturally or artificially, it doesn't seem to make much difference for this.

9. Shred pork 

10. Put sauce on pork and enjoy.  The pork by itself is good but the adding the BBQ sauce makes it great.