Serves 8 Dinner, Pork, Instant-pot, Low-fodmap, Gluten-free, Dairy-free No ratings
Ingredients
- 1.8kg pork butt roast, boneless or bone-in
- 3 tbsp light brown sugar
- 2 tsp kosher salt
- 1 tsp ground mustard
- 1 tsp black pepper
- 1 tsp asafoetida (hing) - replaces onion powder
- 1 tsp paprika
- ½ tsp garlic-infused olive oil (replaces garlic powder)
- ¼ tsp cayenne pepper
- 360ml chicken broth (low FODMAP)
- 1 tbsp Worcestershire sauce
- 1 tsp liquid smoke
- 2 tbsp olive oil
- ½ - 1 cup BBQ sauce (check for onion/garlic-free)
Method
Trim excess fat from pork roast and cut into 4 same-size chunks.
Add all dry ingredients (brown sugar, salt, mustard, pepper, asafoetida, paprika, cayenne) to a large bowl and whisk together. Add pork chunks and coat well.
Add 2 tbsp olive oil to Instant Pot and set to saute mode. Once hot, add 2 pieces of pork. Sear on each side for about 2 minutes. Remove and set aside. Repeat with remaining pork.
Press cancel and add half the chicken broth. Deglaze the bottom with a wooden spoon, scraping up all the bits. Add remaining broth, Worcestershire sauce, liquid smoke and garlic-infused oil.
Place pork chunks directly into the liquid, spacing out as best possible. Secure lid and set vent to sealing. Pressure cook on high for 60 minutes. Let pressure release naturally for 20 minutes or until pin drops.
Remove pork to a large bowl and shred with 2 forks. Add BBQ sauce as desired, or use the pot juices.
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