Instant Pot Pulled Pork with Low-Sugar Barbecue Sauce

Directions

Trim the pork sirloin roast or pork shoulder roast if there is a lot of visible fat on the outside. The cut the pork roast into thick slices around 2 inches thick. Rub the pork on both sides with the Penzey’s Pork Chop Seasoning. Turn the Instant Pot to SAUTE, HIGH HEAT, add one tablespoon of the olive oil, and brown the slices of pork on both sides, about 3-4 minutes per side. Whisk together low-sugar ketchup, tomato paste, sweetener of your choice, brown sugar , apple cider vinegar, yellow mustard, Green Tabasco Sauce , Worcestershire Sauce if needed) and Liquid Smoke to make the sauce. Put all the browned pork slices into the Instant Pot and pour over 3/4 of the sauce mixture and 3/4 cup chicken stock. Lock lid and set the Instant Pot to MANUAL, HIGH PRESSURE, 60 minutes. When the pressure cooking time is up, let it NATURAL RELEASE for about 25 minutes, then release the pressure if there is still pressure. Remove the meat to a cutting board and let it cool, until it’s just cool enough to handle. Strain the sauce if you think it needs it. Add the other 1/4 of the sauce you reserved to the liquid/sauce in the Instant Pot. Set Instant Pot to SAUTE, HIGH HEAT, and let the sauce reduce until it’s as thick as you prefer. This will probably only take a few minutes, but watch to make sure the sauce doesn’t burn. While sauce reduces, shred the meat apart with two forks. When the sauce has thickened, add meat back to the Instant Pot and stir until it’s coated with sauce. Serve hot. This will keep well in the refrigerator for quite a few days and can also be frozen.