Épaule de porc à l’Instant Pot (porc effiloché)

Ingrédients

• 4 - 4.25 lb. Boston butt ((also known as pork butt))
• 2 cups barbecue sauce (divided)
• 3 cloves garlic
• 1 medium onion
• 3 tablespoons avocado oil
• 1/4 cup water

Préparation

1. 1

   Slice the onion, mince the garlic, and cut the pork butt into four 2-3 inch wide pieces, weighing approximately 1 lb. each.

2. 2

   Set the Instant Pot to Saute mode. Heat half of the oil in the inner pot. In batches, brown the pork pieces on all sides. This takes about 4-5 minutes per side. Set the pork aside.

3. 3

   Add the rest of the oil and saute the onions and garlic until softened, about 3-4 minutes.

4. 4

   Return the pork to the inner pot. Add the water and half of the bbq sauce. Carefully close and secure the lid.

5. 5

   Set the Instant Pot to High Pressure for 70 minutes. Allow for a Natural Pressure Release and allow the pressure to naturally dissipate. Once the steam release valve falls, carefully open the lid.

6. 6

   Transfer the cooked pork to a large bowl or cutting board. Use two forks to shred it into bite sized pieces. Set aside any large pieces of fat.

7. 7

   Remove and discard about 1/2 of the liquid remaining in the Instant Pot. Add the shredded pork to the remaining cooking liquid, and stir in the rest of the bbq sauce. Set the Instant Pot to Saute mode and bring the pork to a simmer for about 5 minutes, stirring occasionally. Serve immediately.