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Ingredients
Dry Rub:
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¼ cup brown sugar
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1 tablespoon chili powder
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1 tablespoon paprika
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2 teaspoons garlic powder
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2 teaspoons kosher salt
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1 teaspoon ground black pepper
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1 teaspoon cayenne pepper
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1 (4 pound) pork shoulder roast, trimmed, or more as desired
Sauce:
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2 teaspoons olive oil
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1 cup chicken stock
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2 cups water
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⅓ cup apple cider vinegar
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2 tablespoons brown sugar
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1 (6 ounce) can tomato paste, divided
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1 large sweet onion, quartered, or more to taste
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½ cup ketchup, divided
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½ cup brown sugar
Directions
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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.
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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.
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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.
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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.
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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.
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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.
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Meanwhile, use 2 forks to shred cooked pork into small chunks. Serve meat as desired, topped with the thickened sauce.
Nutrition Facts (per serving)
316 | Calories |
21g | Fat |
18g | Carbs |
16g | Protein |
Nutrition Facts | |
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Servings Per Recipe 16 | |
Calories 316 | |
% Daily Value * | |
Total Fat 21g | 27% |
Saturated Fat 7g | 36% |
Cholesterol 65mg | 22% |
Sodium 1777mg | 77% |
Total Carbohydrate 18g | 6% |
Dietary Fiber 1g | 4% |
Total Sugars 16g | |
Protein 16g | 31% |
Vitamin C 5mg | 6% |
Calcium 38mg | 3% |
Iron 2mg | 13% |
Potassium 444mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.