Insta Crock of Pork
- 3 tablespoons light brown sugar
- 2 teaspoons hot paprika
- 1 teaspoon mustard powder
- 1/2 teaspoon ground cumin
- Kosher salt and freshly ground pepper
- One 4-pound boneless pork shoulder, trimmed of excess fat and cut into 6 pieces
- 2 teaspoons vegetable oil
- 1/2 cup apple cider vinegar, plus more to taste
- 3 tablespoons tomato paste
- 12 hamburger buns
- 1 cup barbecue sauce, for serving
- 4 cups coleslaw, for serving
- 1 tablespoon canola oil
- 2 cloves garlic, minced
- 1/2 onion, diced
- 1 cup ketchup
- 1/3 cup molasses
- 1/3 cup brown sugar
- 4 tablespoons minced chipotle peppers in adobo sauce
- 4 tablespoons distilled vinegar
- 1 tablespoon Worcestershire sauce
- Dash salt
- Half a cabbage
- 2 large carrots
- 1 cup Duke's mayonnaise
- 2 tablespoon rice-wine vinegar
- 1 tablespoon dijon mustard
- 1 teaspoon sugar
- 1 tablespoon celery seed
- Salt and pepper
HOW TO MAKE THIS RECIPE
- Combine paprika, mustard powder, cumin, 1 tablespoon brown sugar, salt and pepper in a small bowl. Rub the spice mixture all over the pork.
- Turn the Instant Pot to the high saute setting. Add the oil and once hot, add the pork and cook in two batches, turning, until browned on all sides, about 5 minutes. Switch the Instant Pot to the warm setting, remove the pork and transfer to a plate.
- Whisk 3/4 cup water into the drippings in the Instant Pot. Add the vinegar, tomato paste, the remaining 2 tablespoons brown sugar and 2 cups water and whisk to combine. Add the pork back. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 1 hour.
- After the pressure cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick release cycle is complete. Careful of any remaining steam, unlock and remove the lid and transfer the pork to a large bowl.
- Switch the Instant Pot to the normal saute setting and simmer the juices until reduced by half, about 15 minutes. While the juices are reducing use a ladle to remove any fat that rises to the top. Season to taste with salt.
- Meanwhile, use 2 forks to shred the pork in to small chunks.
- Add 3 cups of the reduced cooking liquid to the chunked pork and season with salt and vinegar to taste. Serve in hamburger buns with barbecue sauce and coleslaw.
**For the crock pot version, follow the above instruction for ingresients and preperation but instead place everything into the crock pot and set it on low for 6 hours
- Heat the oil in a saucepan over medium-low heat.
- Add the garlic and onions and cook for 5 minutes, stirring, being careful not to burn them.
- Reduce the heat to low.
- Add the ketchup, molasses, brown sugar, chipotle peppers, vinegar (or less to taste), Worcestershire sauce and salt and stir.
- Allow to simmer for 20 minutes.
- Taste after simmering and add whatever ingredient it needs
- With a mandoline, shred half a head of white cabbage and a few large carrots.
- Into a mixing bowl combine mayonnaise, rice-wine vinegar, Dijon mustard, sugar, celery seed, and salt and pepper to taste.
- Add cabbage mixture to dressing, toss till evenly coated, and refrigerate for an hour or more until ready to eat.
- Serve with—or on top of—everything that comes off your grill.