Josef Lorenz

Tailgate Pulled Pork (Instant Pot)
Serves 10-12
One of my favorite things about this recipe is its ability to mimic pork that's spent all day in a smoker.
This gets the job done in a fraction of the time and can also be made days ahead of your tailgate or cookout.
Recipe loosely adapted from the cookbook Tailgreat: How to Crush It at Tailgating by John Currence.

Ingredients
1 (5 to 6 pound) boneless pork butt / shoulder
2 T smoked Kosher salt (or sub regular Kosher salt)
1/4 c black pepper
Smoked paprika (or sub regular paprika)
1/2 teaspoon Prague Powder #1 (optional)
3 T olive oil
2 T liquid smoke

Steps
1. Cut pork into 4 to 6 large pieces, place in a large bowl, and sprinkle liberally with salt, pepper, paprika, and Prague Powder #1 coating it completely and evenly. Cover with plastic wrap and refrigerate for at least 3 hours up to overnight.

2. Season pork again with salt and pepper if needed. In a large pressure cooker over medium-high heat, set to saute, heat oil and brown pork in batches on all sides.

3. Return all pork to pot, cover with water and add liquid smoke.

4. Cover Instant Pot with lid and set pressure cook on high for 1 hour.

5. Remove from heat and allow to release naturally (about 10 minutes). Remove the pork from the pot and allow to rest for 5 minutes. Pull the pork apart until shredded to desired consitancy.

6. Once completely cooled, transfer into a ziplock bag and into the refrigerator or freezer. Cooked pork can be refrigerated for up to 5 days or frozen for up to 2 months. If freezing, allow pork to thaw in fridge for a day or two before reheating. To reheat, use method 1 or 2 below:

Reheating Method 1: When ready to cook, move pork to disposable tin covered in foil. Toss onto a hot grill (with lid covered) and reheat until hot, about 20-25 minutes.
Reheating Method 2: When ready to cook, preheat grill to high heat (1 zone). Spread the meat out on a large baking steel or cast iron skillet. Taste for seasoning and add salt and pepper if necessary. Char for 7 to 9 minutes until the ends and bits get a little crispy.