East North Carolina Style Instant Pot version
- 3-4 lb boneless pork butt (cut into 2” thick chunks)
- 1 cup apple cider vinegar
- 1/2 cup white vinegar
- 1/3 cup brown sugar
- 1 teaspoon cayenne pepper
- 1 teaspoon mild chile powder
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon hot sauce
- Cut pork into a few pieces so it fits nicely in the Instant Pot. You don't want any piece to be more than 2-3" thick.
- In a separate bowl, mix together remaining ingredients.
- Set aside 1/2 cup sauce to mix into pork after cooking.
- Add remaining sauce to pork.
- Cook for 75 minutes high manual pressure.
- Let pressure release for 15 minutes on natural, then do quick release.
- Remove meat to a edged cookie sheet or baking pan lined with foil
- Turn pot to saute mode to reduce the liquid
- Shred the meet with two forks or smash with slotted spoon
- Mix in the reserved sauce
- Broil until tinged brown on top, ladling a little extra sauce from pot if necessary to keep moist
- Serve on a bun with cole slaw and a bottle of Bulls Eye Regular barbeque sauce to add sweetness and smoke!