Ingredients

• 4-5 lb pork shoulder (bone-in or boneless)
• 1 cup apple cider vinegar
• 1/2 cup BBQ sauce
• 1/4 cup brown sugar
• 2 tablespoons paprika
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 teaspoon cayenne pepper
• Salt and black pepper to taste
• Burger buns for serving

Instructions

1. Add 1 cup water to instant pot
2. Place trivet in pot
3. Mix vinegar, BBQ sauce, brown sugar, and all spices
4. Rub half the spice mixture on pork shoulder
5. Place pork on trivet (fat side up)
6. Pour remaining spice mixture over top
7. Close lid and set valve to sealing
8. Cook on high pressure for 60 minutes (20 min per pound)
9. Naturally release pressure for 15 minutes
10. Quick release any remaining pressure
11. Remove pork and shred with two forks
12. Mix shredded pork with cooking liquid
13. Serve on buns with extra sauce

Tips for Success

• Don't skip the natural pressure release - it's important
• Pork should shred easily when done - if not, pressure cook 10 more minutes
• Save the cooking liquid - it adds amazing flavor
• Make sandwiches immediately or refrigerate
• Freezes well for up to 3 months
• Great for meal prep - make 2 shoulders at once