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Dinner for 4

Lexington Pulled Pork

Pressure-cooked pork shoulder is shredded and mixed with a tangy ketchup, vinegar, and brown sugar sauce.

$0.62per serving $
65 minstart to table
4servings

SouthernDairy-freeHigh-proteinBudgetFamilyDinnersInstant PotGame day

Ingredients

  • 1 boneless pork shoulder butt roast
  • 1/4 cup packed brown sugar
  • 2 tbsp sweet paprika
  • 2 tsp salt
  • 2 tsp smoked paprika
  • 1 tsp pepper
  • 1 tsp garlic powder
  • 1/4 tsp cayenne pepper
  • 5/8 cups ketchup
  • 1/4 cup cider vinegar
  • 1/4 cup packed brown sugar
  • 2 tbsp worcestershire sauce
  • 1/8 tsp cayenne pepper
  • salt and pepper to taste (optional)

Steps

  1. Mix the rub ingredients, then coat the pork shoulder on all sides.
  2. Place the pork in a pressure cooker with one cup of water and cook at high pressure for 30 minutes.
  3. Release the pressure naturally for 10 minutes, then release any remaining pressure.
  4. Whisk the ketchup, vinegar, Worcestershire sauce, brown sugar, and cayenne in a small saucepan.
  5. Simmer the sauce over medium heat for 5 minutes.
  6. Shred the pork when it reaches at least 145 F, and stir it into the sauce.

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