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

Pickled Red Onion + Celery



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.




To Serve:

  • Top one half of a hamburger bun with pork.

  • Spoon sauce of choice over pork.

  • Garnish with pickles, onions or any other toppings you would like.

  • Sandwich with top bun and enjoy.



Note: I like the Mustard BBQ Sauce with dill pickle chips and the Ketchup BBQ Sauce with Pickled Red Onion + Celery.