Orange Cinnamon Instant Pot Pulled Pork
Removing pork from the fridge before cooking
dehydrated onion slices
ground black pepper
bbq sauce of choice
Remove pork from the refrigerator 30 min before you're about to get cooking.
Debone pork shoulder and cut into 8 even pieces. Keep the bone.
Mix brown sugar, paprika, garlic powder, onion slices, cumin, cayenne, black pepper and salt together in a small bowl. Rub pork shoulder pieces with olive oil and rub in spice blend.
Put pork into the instant pot and drizzle in orange juice along the outside edge of the instant pot as to not wash the spices off of the meat.
Place in cinnamon stick and bone from the shoulder. The bone adds flavour and gelatin to the meat as it cooks.
Pressure cook on high for 55 minutes. Naturally release pressure for 10 minutes.
Remove pork from the instant pot with a slotted spoon leaving the liquid behind. Put pork into a clean bowl.
Using a potato masher, shred the pork to your desired consistency.
Add bbq sauce ½ cup at a time and stir in. Taste to see if it's to your desired amount of BBQ sauce. If not, keep adding until you like it!
Serve as desired on buns, taco shells, salad, etc!