Instapot Juniper Pulled Pork + 2x BBQ Sauce

Ingredients

Juniper Pork for 6 (for 12)

3 pounds Bone in Pork Shoulder (6 pounds cut into 2-3 pound chunks)

2 Tablespoons Olive Oil (2-4 Tablespoons)

1/2 Tablespoon Kosher Sea Salt (1 Tablespoon)

1/2 Tablespoon crushed Juniper Berries (1 Tablespoon)

1/2 Tablespoon Whole Peppercorns (1 Tablespoon)

3 cloves garlic, smashed, chopped or minced (6 Cloves)

1 Tablespoon Liquid Smoke (2 Tablespoons)

1 cup Water (2 cups)

Ketchup BBQ Sauce

1/2 cup Ketchup

1/4 cup Brown Sugar

2 Tablespoons Hot Sauce of your choice (Crystal, Cholula, etc.)

1 Tablespoon Ancho Chile Powder

1 Tablespoon Whole Peppercorns

1/2 Tablespoon Kosher Sea Salt

1/2 Tablespoon Gochugaru (or other red pepper flakes)

1/2 teaspoon Dry Mustard

1/2 Tablespoon Juniper Berries

1 Cup Apple Cider Vinegar

Mustard BBQ Sauce

1/4 cup Dijon Mustard

1/4 cup Grain Mustard

1/2 cup Brown Sugar

2 Tablespoons Worcestershire Sauce

1/2 teaspoon Kosher Sea Salt

1/2 teaspoon ground White Pepper

1/2 cup Apple Cider Vinegar

6-8 Hamburger buns (12-16 Hamburger buns), optionally Toasted

Dill pickle Chips

Prepare

FOR THE INSTAPOT PORK:

Salt and pepper pork.
Add olive oil to Instapot, set to sauté, let get hot then cook pork for 4-5 minutes on each side. Cooking in batches if needed, do not crowd the pot while browning.
Add remaining juniper pulled pork ingredients to the Instapot and pressure cook on high for 2 hours.

After the two hour cook time, allow Instapot to naturally release pressure for at least 15 minutes then release remaining pressure and remove meat.
Remove pork and chop or pull the pork.

Skim any excess fat from the braising liquid and strain. Add enough braising liquid to gently quench the meat (so that it does not dry out).
NOTE: If making ahead, store pork in braising liquid. Typically if I am making this ahead, I make it the day ahead and bring it back to temp by placing pork and juices in a crockpot on low for 1 hour. You can hold it on warm in the crock pot for hours. If it starts to look dry add water.

FOR THE Ketchup BBQ Sauce:

Mix all ingredients in a saucepan.
Over medium heat bring to a light boil then reduce heat and simmer for 10 minutes.
Strain sauce and allow to cool.
Once at room temperature, move to a jar and store in the refrigerator if not serving immediately.

FOR THE Mustard BBQ Sauce:

Mix all ingredients in a saucepan.
Over medium heat bring to a light boil then reduce heat and simmer for 10 minutes.
Remove from heat and allow to cool.
Once at room temperature, move to a jar and store in the refrigerator if not serving immediately.