Instant Pot® Pulled Pork

In a small bowl, combine 1/4 cup brown sugar, chili powder, paprika, garlic powder, kosher salt, black pepper, and cayenne pepper. (2 minutes)

Rub the dry rub mixture all over the trimmed pork shoulder roast. Pierce the roast with a fork to help the seasoning penetrate. Wrap tightly in plastic wrap and refrigerate for at least 8 hours, or preferably overnight. (5 minutes + 8 hours refrigeration)

Turn on your Instant Pot® and select the 'Sauté' function. Add olive oil. (2 minutes)

Cut the pork shoulder into 4-6 large pieces. Add the pork to the hot oil in batches, being careful not to overcrowd the pot. Brown on all sides. (About 5 minutes per batch). Transfer the browned pork to a plate.

Pour the chicken stock into the pot and deglaze the bottom by scraping up any browned bits with a whisk. Turn off the Instant Pot®. (3 minutes)

Add water, apple cider vinegar, 2 tablespoons brown sugar, 2 tablespoons tomato paste, onion, and 2 tablespoons ketchup to the Instant Pot®. Top with the browned pork. (5 minutes)

Close and lock the lid of the Instant Pot®, ensuring the vent is sealed. Select 'High Pressure' and set the timer for 60 minutes. Allow 10-15 minutes for the pressure to build. (1 hour + 15 minutes pressure building)

Carefully release the pressure using the quick-release method (refer to your Instant Pot® manual). (5 minutes)

Unlock and remove the lid. Remove the pork and onions from the pot and cover them to keep warm. (3 minutes)

Set the Instant Pot® back to 'Sauté'. Add the remaining tomato paste, remaining ketchup, and 1/2 cup brown sugar to the pot. Use a ladle to skim off excess fat from the surface of the liquid. (5 minutes)

Cook the sauce until it reduces by about half, stirring occasionally. (About 15 minutes)

While the sauce reduces, shred the cooked pork into small chunks using two forks. (5 minutes)

Serve the shredded pork as desired, topped with the thickened sauce. Enjoy! (2 minutes)