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Instant Pot Pulled Pork with Lexington-Style BBQ Sauce


  • Author: 365 Days of Slow and Pressure Cooking
  • Prep Time: 15 minutes
  • Cook Time: 90 minutes (plus full NPR)
  • Total Time: 1 hour 45 minutes
  • Yield: 10-15 servings 1x

Description

Pork shoulder is cooked until tender and then served up on a bun with a homemade tomato and vinegar BBQ sauce popular in North Carolina. 


Scale

Ingredients

For the pork:

  • 2 tsp paprika
  • 1 tsp salt
  • 1 tsp sugar
  • 1 tsp brown sugar
  • 1 tsp cumin
  • 1 tsp chili powder
  • 1 tsp pepper
  • ½ tsp cayenne pepper
  • 35 pound pork butt, trimmed of excess fat, bone-in or boneless

For the vinegar bbq sauce:

  • 2 cups apple cider vinegar
  • 1 ½ cups water
  • ½ cup ketchup
  • ¼ cup brown sugar
  • 1 ½ tsp salt
  • 1 tsp black pepper

Instructions

For the Instant Pot:

  1. In a small bowl mix the paprika, salt, sugars, cumin, chili powder, pepper and cayenne together. Rub the mixture over the pork butt. Add the pork to the Instant Pot.
  2. In a bowl whisk together vinegar, water, ketchup, brown sugar, salt and pepper. Pour 1 ½ cups  of the mixture into the Instant Pot. Save the rest for later.
  3. Cover the Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 90 minutes. When the time is up let the pressure release naturally for up to 30 minutes and then remove the lid.
  4. Place meat on a cutting board and shred, discarding any fat. Place meat in a bowl and drizzle with remaining vinegar sauce. 
  5. Use a slotted spoon to serve meat on buns. Coleslaw on top or on the side is a bonus!

For the Slow Cooker: 

  1. In a small bowl mix the paprika, salt, sugars, cumin, chili powder, pepper and cayenne together. Rub the mixture over the pork butt. Add the pork to the slow cooker.
  2. In a bowl whisk together vinegar, water, ketchup, brown sugar, salt and pepper. Pour 1 ½ cups  of the mixture into the slow cooker. Save the rest for later.
  3. Cover and cook on low for 8-12 hours, or until tender.
  4. Place meat on a cutting board and shred, discarding any fat. Place meat in a bowl and drizzle with remaining vinegar sauce.
  5. Use a slotted spoon to serve meat on buns. Coleslaw on top or on the side is a bonus!

 


Notes

I used my 6 quart Instant Pot Duo 60 7 in 1*. Use an 8 quart pot with no changes. Halve the recipe for a 3 quart pot.

  • Category: Pork
  • Method: Instant Pot or Slow Cooker