Servings 8 servings
Ingredients
- 2 teaspoons oregano
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 Tablespoon paprika
- 1 teaspoon mustard powder
- 1 Tablespoon packed light brown sugar
- 1 (3-pound) boneless pork shoulder, trimmed and quartered
- 1/2 cup apple cider vinegar
- 2 cups water
- 2 Tablespoons liquid smoke
- 2 cups homemade or store-bought barbecue sauce
Instructions
- In a small bowl, whisk together the oregano, garlic powder, onion powder, paprika, mustard powder, brown sugar and 2 teaspoons kosher salt. Rub the spice mixture all over the pork shoulder pieces.
- Place the pork shoulder, apple cider vinegar, 2 cups water and liquid smoke in the Instant Pot.
- Set it on the “Pressure Cook” setting for 60 minutes and close the lid.
- Once the pork is done cooking, transfer it onto a cutting board. Using two forks, shred the pork into pieces then transfer it to a large bowl and stir in the barbecue sauce. Serve it immediately or refrigerate it, covered, until ready to serve.
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