instant pot - pulled pork

• 3 to 4 lb boneless pork butt or shoulder
• 1 tbsp brown sugar
• 1 tbsp onion powder
• 1 tbsp garlic powder
• 1/2 tbsp paprika
• 1 tsp kosher salt
• 1 tsp pepper
• 1 large onion, quartered
• 2 cups Dr Pepper
• 1 cup of your favourite BBQ Sauce

Mix all the spices together to make the rub.

Cut the pork into 2 or 3 pieces, then coat with the spices.

Spread onion pieces on the bottom of the inner pot then add the Dr Pepper. Gently lay the seasoned pork pieces on top of the onions.

Lock the lid, place the vent on Sealing and set the Manual (High Pressure) for 60 minutes. Once the cooking cycle is complete, Natural Pressure Release for 10 minutes, followed by a Quick Release to remove any remaining pressure. Once pin drops, carefully remove the lid.

Remove the pork with tongs and place in a bowl along with all the onions.

Shred the pork and onion with a pair of forks.

Add BBQ sauce.

Recipe Hints

• If using a bone-in piece of pork, just leave the meat whole; once cooked, the bone will be easy to remove
• You can use Coca-Cola instead of Dr Pepper if you prefer
• After BBQ sauce has been added, you can add a few tablespoons of the cooking liquid to the meat mixture if you prefer
• You can shred the pork and onion with a hand mixer instead of the forks
• Serve on buns with a side of cole slaw (or even put the slaw on top of the pulled pork)

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