Preparation Time:
5 min
Difficulty:
Novice
Ingredients:
- 500g of pork shoulder
- 100ml of barbecue sauce
- 1 tablespoon of olive oil
- 1 teaspoon of garlic powder
- 1 teaspoon of onion powder
- 1 teaspoon of smoked paprika
- Salt to taste
- Pepper to taste
Kitchen Tools Needed:
- Instant Pot
- Cutting Board
- Knife
Instructions:
- Begin by trimming excess fat from the pork shoulder and cutting it into large chunks.
- Season the pork generously with salt, pepper, garlic powder, onion powder, and smoked paprika.
- Set the Instant Pot to ‘Sauté’ mode and add olive oil. Wait until it’s hot, then add the seasoned pork and sear on all sides (about 3-4 minutes).
- Pour in the barbecue sauce and mix well to coat the pork.
- Close the lid, set the valve to ‘Sealing’, and cook on ‘Manual’ high pressure for 60 minutes.
- Once done, let the pressure release naturally for 10 minutes, then do a quick release for any remaining pressure.
- Remove the pork from the pot and shred it using two forks. Return the shredded pork to the pot, mixing it with the sauce before serving.
Macros:
- Total Calories: 370kcal
- Carbs: 10g
- Proteins: 40g
- Fats: 20g
