Ingredients:

  • 4.5 lbs Pork Shoulder (Boston Butt), cut into 4-inch chunks
  • 2 tbsp Avocado oil
  • 1 cup Bone broth
  • 3 tbsp Brown sugar
  • 1 tbsp Smoked paprika
  • 1 tbsp Garlic powder
  • 1 tbsp Onion powder
  • 1 tsp Cumin
  • 1 tsp Chili powder
  • 2 tsp Kosher salt
  • 1 tsp Cracked black pepper
  • 2 tbsp Apple cider vinegar

Instructions:

  1. Cut the pork shoulder into uniform 4-inch chunks to increase surface area and ensure even cooking.
  2. In a small bowl, combine the brown sugar, smoked paprika, garlic powder, onion powder, cumin, chili powder, salt, and pepper. Generously coat every side of the pork chunks with the spice rub.
  3. Turn the Instant Pot to 'Sauté' mode and add the neutral oil. Once shimmering, sear the pork chunks in batches until a mahogany crust develops on all sides. Remove pork and set aside.
  4. Pour the bone broth into the pot. Use a silicone spatula to scrape all the browned bits (fond) from the bottom of the pot to prevent the 'Burn' notice and incorporate flavor.
  5. Return the pork chunks to the pot. Lock the lid and set the Instant Pot to High Pressure for 75 minutes.
  6. Once the timer ends, allow for a 15-minute Natural Pressure Release (NPR) to prevent muscle fibers from seizing. Release any remaining steam manually.
  7. Remove the meat to a tray and shred with two forks. Stir in the apple cider vinegar and a splash of the cooking liquid before serving.