Melt in your mouth Homemade BBQ (Instant Pot)

dairy free, soy free, perfectly satisfying

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I adapted this recipe from House Of Yumm’s recipe which can be found here.

Dry Rub Ingredients:

• 1/2 cup light brown sugar
• 2T paprika (smoked or non)
• 2t chili powder
• 2t salt
• 2t garlic powder
• 2t onion powder
• 1t black pepper

Meat:

• 4-5lb pork shoulder, cut into 2-4 pieces

Liquid:

• 1/2C coconut aminos (can use worhestershire sauce if not avoiding soy)
• 2T liquid smoke
• 1/4C apple cider vinegar
• 1/4C water (if using the 8qt instant pot)

Intructions:

1. Mix dry rub ingredients together in a small bowl.
2. Stir the liquid ingredients together in a separate bowl.
3. Remove the meat from its package and cut into 2-4 pieces.
4. Use your hands to cover all the pieces of meat with the dry rub. Save any left over rub to put into the pot with the meat.
5. Pour the liquid into your instant pot. Then add the meat and pour the remaining rub on top.
6. Pressure cook on HIGH for 45 minutes, being sure to close the valve on top of the lid.
7. Upon completion, allow the meat to continue to cook until all of the pressure is naturally released and to lid opens easily.
8. Remove the port from the slow cooker and shred.
9. (optional) spread the meat and juice out on a baking sheet and broil for 5 minutes, until some pieces are crispy.
10. Serve on buns or over baked potatoes (or favorite) with or without barbecue sauce.

Making this recipe? Please tag me so I can (virtually) enjoy it with you!