Prep: 30 mins
Cook: 70 minutes
- 5-6 pound Boston Butt
- 3 Cups Chicken Broth
- 2 Tsp Worcestershire Sauce
- 2 Preparations of Universal Dry Rub (see HERE for more)
- 3 Tbs Light Brown Sugar
- 2 Tsp Salt
- 1 Tsp Onion Powder
- 1 Tsp Paprika
- ½ Tsp Garlic Powder
Cut Butt into aprox 1 pound chunks. If you have a bone-in Butt, trim as well to the bone as possible. (Save the bone for future recipes or bone broth.)
Apply Universal Dry Rub to all sides of meat. Let sit for 15 minutes.
Light Outdoor Grill and turn to High. When grill is aprox 400-600F degrees, sear meat 2 minutes on each side.
Pour Broth and Worcestershire Sauce in Instant Pot. Insert Rack. Place the seared cuts in the cooking pot.
Seal lid and turn on the Pressure Cook for 1:00 hour.
Allow the Instant Pot to seal and cool, then cool for 20 minutes before releasing the remaining pressure.
Remove carefully…the meat should be falling apart to the touch. Place in large bowl or on cutting board. Using 2 forks, pull meat apart into strips.
If not in a bowl already, transfer pulled pork to a large bowl. Pour half of the liquid from the Instant Pot over the meat and mix well. (Reserve the remaining half for remoistening the mixture for leftovers.)
Serve hot with your favorite BBQ sauce on the side.