Mustard BBQ Pulled Pork

  • 4-6 lb pork butt roast
  • 2 tsp. salt
  • 1 tsp. black pepper
  • 1 tsp. onion powder
  • 1 tsp. paprika
  • ½ tsp. garlic powder
  • ¼ tsp. cayenne pepper
  • 2 T. olive oil
  • 1 ½ c. chicken broth
  • 2 T. maple syrup
  • 2 T. grainy mustard
  • 1 T. Worcestershire sauce
  • 1 tsp. liquid smoke

Cut the pork roast into 4 similar sized chunks.

Add all of the dry ingredients to a large bowl and whisk together. Add the pork roast chunks to the rub mix and coat well.

Add the olive oil to the Instant Pot and set to sauté. Once it indicates hot, add 2 pieces of the pork to the pot and sear on each side for about 2 minutes each. Remove the pork and set aside on a plate. Repeat with the remaining pork pieces.

Once all of the pork is seared and removed from the pot, press cancel and add ½ cup of the chicken broth and use a wooden spoon to deglaze the bottom of the pot. Then add the remaining chicken broth. maple syrup, mustard, Worcestershire sauce, and liquid smoke.

Place the pork chunks directly into the liquid in the pot, spacing them out as best possible. Secure the lid and make sure the vent is set to sealing. Pressure cook/manual on high pressure for 60 minutes. Allow the pressure to release naturally for 20 minutes or until pin drops after the timer beeps.

Leave the pork in the pot and shred with 2 forks. Serve on buns, in tacos, or over rice with all of your favorite condiments and side dishes.

  • Yields: 8-12 servings
  • Preparation Time: About 2 hours
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