When you think barbecue, there are so many options to choose from. The most popular barbecue here in North Carolina is pork. At one point there were more pigs in the state than people.
We put together this simple recipe using two of our spice blends to achieve this delicious juiciness. The meat is very tender and fall apart so easily. Make this dish and freeze half of it, so you can enjoy this smoky taste when you’re really craving it at a later date. Or you can just eat all of at one sitting with your family. This recipe uses an Instant Pot, but can certainly be made using a grill, oven, or slow cooker.
Preparation Time 1 day
Cooking Time. 1 hour 15 minute.
Servings 5 plus leftovers
4 pound pork Boston butt roast
4tbs Spice Squad Smoked Bourbon
¼ cup avocado oil
1 cup beef broth
(Double this recipe)
1 cup ketchup
2 tbsp Worcestershire Sauce
¼ cup apple cider vinegar
2 ½ tbsp. Spice Squad Spicy Pork and Beef
2 tsp Dijon mustard
Take roast and dry completely with paper towels. Cut away any extra fat. Cover roast completely with Spice Squad Smoked Bourbon Blend. Refrigerate in a covered pan for 24 hours. Take roast out of refrigerator til it reaches room temperature.
Cut roast into 4-6 chunks. Heat Instant pot on Sauté mode on Hi. Pour in avocado oil. Brown chunk pieces of the roast. Pour in 1 cup of beef broth to help deglaze pot. Set Instant Pot to pressure on hi for 60 minutes.
While pork is cooking, make the barbecue sauce. Take all ingredients and whisk together in a bowl. Don’t forget to double the recipe for a 4 lb roast.
After roast is finished cooking, do a natural 10 minute release. Manually release rest of pressure.
Take meat out of Instant Pot and place in a tray. Use meat claws or two forks to pull pork apart. Toss with prepared barbecue sauce. Enjoy as a sandwich or alone. Serve with any desired sides.