Prep
Ingredients:
1 tsp onion powder
2 tsp garlic powder
¼ tsp cayenne powder
2 tsp chili powder
1 tsp dry mustard
Salt and freshly ground black pepper
1 tbsp swerve brown sugar
1 tbsp smoked paprika
1 ½ tsp cumin powder
2 tbsp olive oil
4 lbs. pork shoulder, cut into 2-inch pieces
1 cup unsweetened BBQ sauce
1 cup ketchup
2 tbsp Worcestershire sauce
½ cup chicken broth
½ cup grated cheddar cheese
Instructions
In a medium bowl, mix all the spices up to the olive oil.
Set the IP in Sauté mode and adjust to Medium heat.
Heat the olive oil in the inner pot, season the pork on all sides with the dry spices, and sear in the oil until golden brown, 10 minutes.
Pour in remaining ingredients except for the cheddar cheese.
Lock the lid in place; select Manual mode on High Pressure and set the timer to 20 minutes.
After cooking, do a natural pressure release for 10 minutes, then a quick pressure release to let out the steam, and open the lid.
Using two long forks, shred the pork into strands.
Set the IP in Sauté mode, mix in cheddar cheese, and allow melting.
Stir the food well and serve warm.
Nutrition Facts per Serving:
Calories
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