Recipe Reference At: Heart Smart Instant Pot Recipes
American Servings: 8
You Will Need:
3 tbsp. light brown sugar (sugar substitutes healthier)
2 tsp. paprika
1 tsp. mustard powder
1/2 tsp. ground cumin
Freshly ground pepper
4-pound boneless pork shoulder, trim the excess fat and slice into 4 pieces
2 tsp. olive oil
1/2 cup apple cider vinegar
3 tbsp. tomato paste
12 whole wheat hamburger buns
1 cup barbecue sauce (less is better)
4 cups coleslaw, for serving
Combine paprika, mustard powder, cumin, 1 tablespoon brown sugar, 2 teaspoons salt and 1/2 teaspoon pepper in a small bowl. Rub the spice mixture all over the pork.
Turn the Instant Pot® to the high saute setting. Add the oil and once heated, add the pork and cook in batches, rotating until browned, about 4 minutes. Switch the pot to the warm setting, remove the meat and place on a plate. Stir 3/4 cup water into the drippings in the pot. Add the vinegar, tomato paste, 2 tablespoons brown sugar, 2 cups water and stir till mixed. Add the pork back. Set to cook on high for 1 hour.
After the pressure cook cycle is complete, wait until the quick release cycle is done. Be cautious of any remaining steam, unlock and remove the lid and place the pork in a large bowl.
Turn the pot to the normal saute setting and simmer the juices until reduced by half, about 12 minutes. Use a ladle to remove any fat that rises. Healthily season to taste with salt substitute. Use 2 forks to shred the pork into small strands. Add 3 cups of the cooking liquid to the pork and season with vinegar. Serve in whole wheat hamburger buns with barbecue sauce and coleslaw.