1 (4- to 5-pound) boneless pork butt, trimmed and cut into 2-inch pieces
2 tablespoons Three Little Pigs Touch of Cherry BBQ Rub
2 teaspoons vegetable oil
1 medium yellow onion, finely chopped
Chef knife or paring knife
5-quart Instant Pot
CLICK IMAGE ABOVE TO VIEW HOW TO VIDEO
1In a medium bowl, whisk the vinegar, ketchup, sugar, preserves and sriracha.
2In a large bowl, toss the pork and BBQ Rub to coat.
3In the Instant Pot, heat the oil on Sauté-More. Add the onion and pork, and cook 10 minutes or until onion is tender, stirring occasionally. Add ⅓ cup water and stir to loosen any browned bits from bottom of pot. Add ½ the vinegar-ketchup mixture. Place the lid on the Instant Pot and close the pressure valve to seal. Pressure cook on high 1 hour. Naturally release the pressure and remove the lid. Cool slightly and drain excess liquid.
4With 2 forks, shred pork and serve with the remaining vinegar-ketchup mixture. Makes about 8 cups.