I don’t know about y’all but cooking a delicious dinner for my family can be really time consuming. Time I don’t really have. Enter Instant Pot. I got one for Mother’s Day and its a godsend. Since it’s Labor Day, I’m sharing my favorite BBQ Instant Pot recipe.
We had the BBQ on slider buns with corn on the cob and coleslaw. Feel free to serve it however you like.
Here’s what you need:
4 lbs of Pork Butt
Salt and Pepper to Taste
BBQ seasoning of your choice (I’d estimate about 4 tbsp but really I just eyeball it until it looks like enough)
2 tsp of Cayenne
2 tbsp of Olive Oil
2 cups of Chicken Broth
Start by taking your pork butt and cutting into rough cubes, about an hour before you want to cook it. Put the pork in a Ziploc bag and dump in all of your seasonings. Shake it until its all coated and sit aside.
Turn your Instant Pot to saute and heat 1 tbsp of Olive Oil. Put in half of the pork cubes and saute each side, about 3 minutes each side. Do the same for the second half of the pork. Remove all the pork from the pan and half a cup of the chicken broth and deglaze the bottom; make sure to get all the little pieces unstuck from the bottle.
Change your Instant Pot setting to Manual and set the timer to 40 minutes. Add the rest of the Chicken Broth and then the pork. Put on the lid and go about your business.
Once it’s done, let the steam out. Once that’s done, take the pork out and shred it. It should come apart very easily.
Bonus Tip – add some of the juice to the shredded pork to keep it really moist (that word makes me cringe, anyone else?)
Serve as you wish, we used Sweet Hawaiian sliders with Sweet Baby Rays Honey BBQ.
Extra Bonus Tip(s) if you want to use the same side dishes – When you boil the corn add a half of cup of milk and stick of butter to the pot, it’s amazing. And add a half a lime’s worth of juice to your coleslaw, legit game changer.
Enjoy and Happy Labor Day!
All the love,