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Prep time
15 minutes
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Cook time
10 hours
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Serves
4 to 6
Author Notes
Excerpted from Instant Pot Miracle 6 Ingredients or Less © 2018 by Ivy Manning. Photography © 2018 by Morgan Ione Yeager. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.
This recipe gives you fork-tender pulled pork barbecue with just 10 minutes of effort. It gets a slightly smoky flavor from smoked paprika. You can substitute 1/4 teaspoon liquid smoke for the smoked paprika, if you like. Serve the pork alongside collard greens, or put it on hamburger buns and top with coleslaw. —Food52
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Ingredients
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1
(4-pound) boneless pork shoulder or pork butt roast
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3 tablespoons
packed brown sugar
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1 tablespoon
seasoning salt (such as Johnny’s Fine Foods)
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1 1/2 teaspoons
smoked paprika
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2 cups
ketchup
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1 cup
cider vinegar
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Hamburger buns and coleslaw, for serving (optional)
Directions
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Trim any excess fat off the outside of the pork and cut the meat into four large pieces. In a small bowl, combine the brown sugar, seasoning salt, and paprika. Rub evenly all over the meat.
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Combine the ketchup, vinegar, and 1 cup water in a slow cooker. Add the meat and turn to coat in the sauce.
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Slow-cook on low for 10 to 11 hours.
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Transfer the pork to a cutting board and shred with two forks, discarding any large chunks of fat. Place in a serving bowl and cover with foil.
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Skim the liquid fat off the top of the sauce and discard. Ladle some of the sauce over the pork and serve with the remaining sauce on the side.
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