Pulled Pork with Sweet & Tangy Coleslaw

There are as many versions of this Southern-style favorite as there are cooks. This is a solid, classic take on traditional recipes that is ideal for feeding a crowd inexpensively.

PREP TIME: 30 minutes

FUNCTION: Slow Cook (More)

CLOSED POT TIME: 5 hours 30 minutes

TOTAL TIME: 6 hours + 5 minutes stand

SERVES: 6 to 8

• 3 pounds boneless pork shoulder, visible fat trimmed
• ¼ cup Barbecue Seasoning
• ¼ cup water
• Barbecue Seasoning
• ¼ cup brown sugar
• 2 tablespoons chili powder
• 1 tablespoon dehydrated minced onion
• 1 tablespoon garlic powder
• 1 teaspoon ground mustard
• 1 teaspoon salt
• ½ teaspoon black pepper

PREP

Cut pork into three to four portions. Make Barbecue Seasoning by combining all the ingredients in a small bowl. Sprinkle ¼ cup seasoning on the pork. Add the water and pork to the Instant Pot®. Secure the lid on the pot. Open the pressure-release valve.

COOK

Select slow cook and adjust to more. Cook for 5 hours and 30 minutes.

SERVE

Remove pork to cutting board; tent with foil for 5 minutes. Shred pork using two forks and return to pot, if desired. Serve with Sweet & Tangy Coleslaw.

sweet & tangy coleslaw: Combine one 16-ounce bag coleslaw mix, 1 cup thinly sliced mini sweet peppers, ¼ cup minced red onion, and ⅓ cup chopped Italian parsley in a large bowl. In a small bowl stir together ⅓ cup mayonnaise, 2 tablespoons unseasoned rice wine vinegar, ½ teaspoon celery seed, ¼ teaspoon ground mustard, ½ teaspoon salt, and ¼ teaspoon black pepper. Add to slaw; mix well and refrigerate until ready to serve.