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Putting a pork shoulder into the Instant Pot and pressing start is my absolute favorite way to make a lot of meat to feed a lot of people. It is fast and it is EASY! If you can’t be at a genuine pig pickin’, this is the next best thing. Here in Eastern North Carolina, our sauce is vinegar based with a pinch of red pepper flakes. We eat it on white hamburger buns topped with creamy cole slaw to balance the heat.
If you prefer Western style, I think you just stir some ketchup in? I’m not really sure. It’s not my thing. I’m an Eastern girl.
This recipe is perfect for a Saturday afternoon tailgate or a Sunday afternoon potluck luncheon.
EASTERN NC INSTANT POT BBQ
Ingredients
- 1 2-5 lb pork shoulder boneless or bone-in, either works well
- 3/4 cup cider vinegar or bottled Eastern NC BBQ Sauce*
- 3/4 cup chicken broth
- 1 tsp salt*
- 2 tsp black pepper*
- 1 pinch crushed red pepper flakes* optional, to taste
- buns for serving
- cole slaw for serving
Instructions
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Cut the pork shoulder into a few chunks (working around the bone, if bone-in). Select the sauté function on the Instant Pot and brown the pork chunks on each side for 1-2 minutes to allow them to start browning.
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Add all of the browned pork chunks to the Instant Pot with cider vinegar, chicken broth, salt, black pepper and crushed red pepper flakes if using. Close and seal the lid. Select Manual function on the Instant Pot and cook for 90 minutes.
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Once the 90 minutes is up, allow the Instant Pot to depressurize naturally.
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Shred the pork and toss with the cooking liquids. Serve with buns, cole slaw, extra sauce and enjoy!
Recipe Notes
*If you’re using a bottled sauce, it will likely be packed with seasoning and possibly red pepper flakes. Be aware of the salt and seasoning in your bottled sauce before adding any additional salt, black pepper or red pepper flakes!
