Instant Pot® Pulled Pork

Made as written and this turned out pretty good but was too sweet for our tastes. I also felt like there were too many steps and too much hands on which took away from the ease the Instant Pot is supposed to provide. The pork was super tender though so I am giving this 4 stars. I would definitely make this again but would skip making the sauce and just use our favorite Kansas City style bottled sauce which would eliminate that extra step that I didn't care for that resulted in an overly sweet sauce.

Succulent, tender shredded pork with excellent flavor. I cut a large pork shoulder into 6 pieces and marinated them in the rub mixture inside an extra large zipper bag for about 24 hours. I browned the meat very well on saute and then deglazed the pot, discarding the black bits from the pan before pressure cooking. Changes made: 1 whole can of chicken broth (about 2 cups broth), plus water to total 3 cups liquid; for final sauce, add only 1/4 cup brown sugar and 1/4 cup ketchup, reduce on saute for 30 minutes.

I followed the recipe exactly, and it was quite good, but the final sauce was flat, one note, and would benefit from a couple tweaks to add depth and make it 5-star, in my opinion. First off, I added a few drops of liquid smoke, and that helped quite a bit. I like heat, too (the cayenne did not come through), so the next time I make this, I will add chipotle for smoke and heat. Second and perhaps more importantly, it definitely needs more tang to balance out the porky goodness. Maybe it just needs more apple cider vinegar, but next time, I'll substitute sour juice for half the water (orange or perhaps pineapple). Those two additions I hope will make it more like barbeque sauce -- smokey, spicy, tangy.