Easy BBQ Pulled Pork

This recipe will make about 6-7 cups of pulled pork

Directions:

1. In a small bowl, mix the brown sugar, paprika, garlic powder, onion powder, salt, pepper, cumin, and cayenne.
2. Season the cubed pork with the spice mixture and set aside.
3. In a medium bowl, whisk together the apple cider vinegar, 1 cup of barbecue sauce, hot pepper sauce (if using), and 1 cup of broth.
4. Set the Instant Pot to sauté. Add the olive oil and let it heat up.
5. Add half of the pork and sauté for 5 minutes, turning to brown all sides. Remove to a plate and repeat with the remaining pork.
6. Turn off the Instant Pot. Add the remaining 1/4 cup of broth and scrape up the browned bits from the bottom with a wooden spoon.
7. Return all the pork to the pot and pour in the barbecue sauce mixture.
8. Close the lid, set the valve to sealing, and cook on manual high pressure for 40 minutes.
9. Let the pressure release naturally for 10 minutes, then do a quick release.
10. Remove the pork, shred it, and stir in the remaining 1 cup of barbecue sauce.
11. Add parchment paper to your trays.  Spread the meat out evenly across the trays, using dividers to portion if desired. 
12. Freeze until frozen solid
13. Freeze dry (my cycle time was 36 hours).  

Rehydration:

Place the desired amount of pulled pork in a bowl and cover with hot water or broth just until fully submerged. Let it sit for 10–15 minutes, stirring occasionally, until the meat is tender and heated through.

Notes:

You can also use boneless pork tenderloin for this recipe. I always omit the Apple Cider Vinegar.

Nutritional Value Per 1 - ¾ cup serving

Calories: 250   Protein: 22 g   Fat: 12 g   Carbohydrates: 12 g   Sugar: 8 g   Fiber: 0 g

Cycle times & rehydration for reference only. Your results may vary.