Ingredients
1 (3 to 4 lb.) boneless pork shoulder
1 tbsp. packed brown sugar
2 tsp. kosher salt
1 tsp. paprika
1 tsp. garlic powder
1 tsp. mustard powder
1 tsp. ground cumin
1/2 tsp. freshly ground black pepper
1 (12-oz.) bottle lager
1 c. ketchup
1/2 c. packed brown sugar
1/3 c. apple cider vinegar
1/4 c. Dijon mustard
2 tbsp. Worcestershire sauce
8 hamburger buns
Coleslaw
Pickles
Preparation
Step 1Trim pork shoulder of excess fat and cut into 4 large pieces. In a small bowl, combine brown sugar and remaining spices. Rub mixture all over pork.Step 2Place a trivet in a 6-quart Instant Pot and pour in lager, then add pork. Lock lid and set to Pressure Cook on High for 1 hour. Step 3Follow manufacturer’s guide for quick release, making sure to wait until cycle is complete before unlocking and removing lid. Step 4Remove pork and place in a large bowl, reserving pan drippings in the Instant Pot. Shred pork using two forks. Step 5Remove trivet from Instant Pot and set to Sauté function. Add sauce ingredients to pan drippings and whisk until mixture comes to a boil. Let reduce until thickened, 20 minutes. Add sauce to pork and toss to combine. Step 6Serve pulled pork on buns with coleslaw and pickles.
