Instant Pot Pulled Pork on Brioche

Method

1. 1

   In a bowl, whisk together dark brown sugar, smoked paprika, garlic powder, onion powder, chili powder, ground cumin, kosher salt, black pepper, and cayenne pepper with a fork to break up any brown sugar clumps.

2. 2

   Pat boneless pork shoulder, trimmed and cut into 4 chunks, dry with paper towels. Coat all sides generously with the rub, pressing it into the meat.

3. 3

   Set the Instant Pot to Sauté mode. Add avocado oil and let it get hot. Working in batches of 2 chunks, sear for 2-3 minutes per side until you get a deep brown crust. Don't rush this. The browning is where huge flavour comes from. Remove pork and set aside.

4. 4

   Add yellow onion, chopped to the pot and stir for 1-2 minutes. Pour in Dr Pepper or dark cola and use a wooden spoon to scrape up all the browned bits from the bottom. This avoids a burn warning and gets all that flavour into the liquid. If you don't have dark cola, use a can of beer and an extra tablespoon of brown sugar. Return the pork to the pot.

5. 5

   Lock the lid, set the valve to Sealing, and cook on High Pressure for 60 minutes. When done, let the pressure release naturally for 15 minutes, then quick release any remaining pressure.

6. 6

   Using tongs, transfer the pork and onion to a large bowl. Shred with two forks. It should fall apart easily. Add Sweet Baby Ray's BBQ sauce and a few spoonfuls of the cooking liquid to moisten. Taste and adjust with more salt, pepper, or extra BBQ sauce as needed. Discard remaining cooking liquid.

7. 7

   Spread the shredded pork on a sheet pan and broil on high for 5 minutes until the edges get crispy and caramelised. Keep an eye on it, this goes fast.

8. 8

   Slice brioche buns in half. Spread butter on cut sides. Toast in the air fryer or under the broiler until golden brown. Watch closely, brioche burns fast.

9. 9

   Pile the pulled pork high on the toasted bun bottoms. Top with pineapple slaw and the bun tops.