Ingredients2 h 20 m servings 987 cals
- Whisk smoked paprika, brown sugar, garlic powder, salt, and black pepper together in a large glass or ceramic bowl. Add pork and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 30 minutes.
- Turn on a multi-functional pressure cooker (such as Instant Pot(R)) and select Saute function. Heat oil and cook pork in batches until browned, 5 to 7 minutes. Pour in barbeque sauce and water. Close and lock the lid; select Manual function and set timer for 60 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove lid; transfer pork to a separate plate. Reselect Saute function and simmer sauce until thickened, about 10 minutes. Shred pork with 2 two forks; mix with sauce.
- Slice bread rolls in half and fill with pulled pork; cover with tops.
Per Serving: 987 calories; 5 g fat; 144.4 g carbohydrates; 55.6 g protein; 159 mg cholesterol; 1473 mg sodium. Full nutrition
ReviewsRead all reviews 4
This was simple and tasty. I used a 3 lb pork loin but kept the ingredients the same, except for using 1/2 T smoked paprika, which I think was plenty. I really liked the spices in the rub. (I us...
Used apple cider vinegar instead of water, used standard 3 lbs pork shoulder roast and cut the fat before cooking. Tasted better than usual.
This turned out great! We served the sandwiches pickles, but it would have great with a apple cider cole slaw too!