| Level: | Easy |
| Total: | 1 hr 25 min |
| Active: | 30 min |
| Yield: | 4 to 6 servings |
| Level: | Easy |
| Total: | 1 hr 25 min |
| Active: | 30 min |
| Yield: | 4 to 6 servings |
Ingredients
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon ground ginger
- 1 teaspoon ground mustard
- 1 teaspoon onion powder
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon chili powder
- 1 teaspoon kosher salt
- One 3-pound boneless pork shoulder (Boston butt cut), cut into three 1-pound pieces
- 2 tablespoons olive oil
- 3/4 cup low-sodium chicken stock
- 3 tablespoons apple cider vinegar
- One 13-ounce jar peach jam
- 2 tablespoons Dijon mustard
- 2 cloves garlic
- One 8-ounce can tomato sauce
- 1 tablespoon molasses
- 1 tablespoon soy sauce
- 1 teaspoon Worcestershire sauce
- 1/4 cup fresh parsley, roughly chopped
Instructions
- Turn a 6-quart multi-cooker to the saute/sear function.
- Combine the cumin, garlic powder, ginger, mustard, onion powder, pepper, chili powder and 1 tablespoon of the salt in a small mixing bowl. Sprinkle the pork all over with half of the spice rub; set the other half aside.
- Add the oil to the multi-cooker and sear the pork on all sides. You may need to sear in batches. Pour in the stock, vinegar and half of the jam. Add the mustard and garlic. Close and lock the multi-cooker and set the valve to the sealing position. Turn on, select the high-pressure function and set the timer for 45 minutes.
- Once the cook time ends, move the valve to the venting position (using a towel to protect your hand) to quickly release the steam. Turn off the cooker and transfer the pork to a cutting board. Strain the pot liquor into a fat separator.
- While the pork is cooling, assemble the BBQ sauce in the bowl of the multi-cooker: Pour in 1/4 cup of the strained pot liquor and the remaining jam, spice rub and 1 teaspoon salt. Whisk in the tomato sauce, molasses, soy sauce and Worcestershire until evenly combined. Turn on the sear/saute function and cook until the sauce begins to simmer, 2 to 3 minutes. Once the sauce has thickened slightly, turn off the multi-cooker.
- Pull the tender pork into large chunks using two forks. Add the pulled pork to the hot sauce and toss to combine. Top with parsley. Serve immediately.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 386 |
| Total Fat | 16 g |
| Saturated Fat | 4 g |
| Carbohydrates | 50 g |
| Dietary Fiber | 2 g |
| Sugar | 34 g |
| Protein | 12 g |
| Cholesterol | 40 mg |
| Sodium | 546 mg |
| Serving Size | 1 of 6 servings |
| Calories | 386 |
| Total Fat | 16 g |
| Saturated Fat | 4 g |
| Carbohydrates | 50 g |
| Dietary Fiber | 2 g |
| Sugar | 34 g |
| Protein | 12 g |
| Cholesterol | 40 mg |
| Sodium | 546 mg |
Reviews
Absolutely fabulous. This was even better than spending all day smoking the pork
New favorite bbq sauce!
Did this with exact ingredients only in slow cooker. Eh.
My family loved this pulled pork!!! It was so easy and very flavorful!
So tasty! Probably the best pulled pork I’ve ever had. The peach adds great flavor and searing it first made the meat really flavorful.
Super easy. And really tasty. Great sauce! 1st time using the multi pot and it was easy to follow and delicious. Thanks for sharing Tricia!!
Loved the sauce and the pork was so tender. My first recipe made in an instant pot. Definitely a keeper!!
We loved this BBQ. It was easy and a great change from the normal BBQ sauce flavors. A keeper.
I didn’t follow it exactly but it was close enough. Delish. Love love love it
Ok. So first, I bought a bone in roast and fought with it to debone because I wasn’t sure how long for a bone in. Then, I failed to read the instructions, and literally put everything, even the molasses (except the tomatoe sauce- cause that’s when I clued myself back in) into the pressure cooker. I was at a no turning back moment, so…I went for it. I put it on for the 45…did the QR which was different for me because usually meats are NR. The meat didn’t shred easily, so I set it another 20, QR and it was perfect! Very forgiving recipe!!