Prep Time::30 mins
Cook Time:: 1 hr 45 mins
Additional Time:: 8 hrs 5 mins
Total Time:: 10 hrs 20 mins
Servings::16
Yield::16 servings
Ingredients
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Dry Rub:
¼ cup brown sugar
1 tablespoon chili powder
1 tablespoon paprika
2 teaspoons garlic powder
2 teaspoons kosher salt
1 teaspoon ground black pepper
1 teaspoon cayenne pepper
1 (4 pound) pork shoulder roast, trimmed, or more as desired
Sauce:
2 teaspoons olive oil
1 cup chicken stock
2 cups water
⅓ cup apple cider vinegar
2 tablespoons brown sugar
1 (6 ounce) can tomato paste, divided
1 large sweet onion, quartered, or more to taste
½ cup ketchup, divided
½ cup brown sugar
Directions
Combine brown sugar, chili powder, paprika, garlic powder, kosher salt, black pepper, and cayenne pepper in a small bowl. Rub the dry rub mixture all over the trimmed shoulder roast. Pierce roast with a fork to help seasoning penetrate meat. Wrap with plastic wrap and refrigerate, 8 hours to overnight.
Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add olive oil. Cut pork into 4 to 6 pieces and add to the hot oil. Cook a few pieces at a time until browned, about 5 minutes. Transfer cooked meat to a plate.
Add chicken broth to the pot and deglaze the browned bits from the bottom by stirring constantly with a whisk until smooth. Turn Instant Pot® off.
Add water, apple cider vinegar, 2 tablespoons brown sugar, 2 tablespoons tomato paste, onion, and 2 tablespoons ketchup. Top with browned pork. Close and lock the lid, making sure the vent is closed. Select high pressure according to manufacturer's instructions; set timer for 60 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Remove meat and onions and cover to keep warm.
Set Instant Pot® to saute and add remaining tomato paste, remaining ketchup, and 1/2 cup brown sugar. Use a ladle to skim excess fat from the top of the liquid and discard it. Cook until sauce is reduced in volume by about 1/2, about 15 minutes.
Meanwhile, use 2 forks to shred cooked pork into small chunks. Serve meat as desired, topped with the thickened sauce.