When the rain pours down and the clouds hang low, there's nothing quite like the comforting aroma of BBQ wafting through your home. Our Instant Pot Rainy Day BBQ recipe is the ultimate solution to those dreary days, transforming simple ingredients into a mouthwatering feast in just 40 minutes! With tender, shredded pork shoulder bathed in a tangy and sweet sauce, this dish is perfect for cozy family dinners or casual gatherings. Ready to make your taste buds dance? Dive into this recipe and discover how to create a BBQ experience that will brighten even the gloomiest of days!
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 2 lbs pork shoulder
- 1 cup apple cider vinegar
- 1 cup BBQ sauce
- 1 tbsp paprika
- 1 tbsp brown sugar
- Salt and pepper to taste
Instructions
- Begin by gathering all the ingredients: 2 lbs of pork shoulder, 1 cup of apple cider vinegar, 1 cup of BBQ sauce, 1 tablespoon of paprika, 1 tablespoon of brown sugar, and salt and pepper to taste.
- Prepare the pork shoulder by trimming any excess fat. Cut the meat into large chunks to ensure even cooking.
- In a mixing bowl, combine the apple cider vinegar, BBQ sauce, paprika, brown sugar, salt, and pepper. Stir well to create a marinade.
- Place the pork shoulder chunks into the Instant Pot. Pour the marinade mixture over the pork, ensuring that all pieces are well-coated.
- Seal the Instant Pot lid and ensure the pressure valve is set to 'Sealing'.
- Set the Instant Pot to 'Manual' or 'Pressure Cook' mode and adjust the cooking time to 30 minutes on high pressure.
- While the pork is cooking, prepare any side dishes you would like to serve with the BBQ, such as coleslaw or cornbread.
- Once the cooking time is complete, allow the Instant Pot to naturally release pressure for about 10 minutes, then carefully switch the valve to 'Venting' to release any remaining pressure.
- Open the lid and check the pork for tenderness. It should easily shred with a fork. If it’s not tender enough, you can seal the lid again and cook for an additional 5-10 minutes.
- Using two forks, shred the pork in the pot, mixing it with the sauce to ensure it's well-coated.
- Serve the shredded BBQ pork on buns, over rice, or alongside your favorite sides. Enjoy your Instant Pot Rainy Day BBQ!
Tips
- Choose the Right Cut: For optimal flavor and tenderness, use a well-marbled pork shoulder. The fat will render down during cooking, keeping the meat juicy.
- Marinate for Extra Flavor: If time allows, marinate the pork shoulder in the BBQ sauce mixture for a few hours or overnight in the refrigerator. This will enhance the flavor even more.
- Don’t Rush the Pressure Release: Allowing the Instant Pot to naturally release pressure for 10 minutes before venting helps the meat retain moisture and ensures it's fork-tender.
- Perfect Shredding Technique: Use two forks to shred the pork directly in the pot. This not only saves on dishes but also allows the meat to soak up more of that delicious sauce.
- Serve with Style: Elevate your meal by serving the BBQ on toasted buns with coleslaw, or over a bed of rice for a hearty dish. Add pickles or jalapeños for an extra kick!
- Leftover Magic: If you have any leftovers, store them in an airtight container in the fridge. The flavors will deepen overnight, making for an even tastier meal the next day!
Nutrition Facts
Calories: 350kcal
Carbohydrates: 15g
Protein: 35g
Fat: 18g
Saturated Fat: 6g
Cholesterol: 120mg
