I rub the pork with brown sugar, mustard powder chili, cayenne, cumin and salt. I leave it in the oven at 250 until is disintergrates. I use a cut called Boston Butt. It is plenty flavorful. I doubt the IP would impart as much flavor as slow cooking in the oven does

PS No liquid. You want the meat to roast slowly, not boil or braise.

Rave reviews every time!

https://www.thepioneerwoman.com/food-cooking/recipes/a11385/spicy-dr-pepper-shredded-pork/

I’ve had success with Tyler Florence’s recipe. I don’t use his bbq sauce but love the spicy slaw. I’ve also found I’ve preferred it with Boston Butt over shoulder.

Like Zalco I question the cooking method. Do you get anything close to resembling the bark in an IP? I’m guessing not. You do in an oven, and while it might not rival true bbq or smoker, it’s still the best part.

https://www.foodnetwork.com/recipes/tyler-florence/oven-roasted-pulled-pork-sandwiches-recipe-1941398

Yup, no water. If you need liquid, use something other than water. Beer would be good with pork. But I'd dry roast it.

Me too FOAS (I'm very sorry about your father)!

The rest of the recipe:

https://www.thepioneerwoman.com/food-cooking/recipes/a10329/pork-sandwiches-with-cilantro-jalapeno-slaw/

I use a bottle of sweet baby Ray's barbeque sauce. I tend to use a honey flavor, but whatever flavor appeals to you is what I'd use. I pour the whole bottle into my pressure cooker. Then I put about 1/4 bottle of water in the bottle and give it a good shake to get all the sauce out and pour it into the pot. That thins the sauce just enough so it's a good consistency for cooking. Then just cook it. I always set the cook time for 1 hour. It's super tender and very tasty.

Any bottled sauce will do. Mine is just a suggestion.

I keep it simple. I get raves when I bring this to gatherings. Sauce goes on top, not in the dish for me. I like mine as a sandwich on a good roll with a bit of BBQ sauce and coleslaw on top. https://www.allrecipes.com/recipe/25147/sarges-ez-pulled-pork-bbq/

There is an art to pulled and ever since I moved out of Texas I haven't found a good pulled pork sandwich since. Only pork coated with candy sauce to coverup badly cooked meat. I lived by, and did contract work for a BBQ company in Texas during the 80's which processed 40k lbs of brisket, 10k lbs of Boston butts, and 4K lbs of chicken a week and they nailed it to perfection.

Their stuff went to food distributors but the manager would sell me 5 lb tubs of the BBQ which wouldn't last a week. They made the best die for smoked pulled pork second to none, and in the pit room the operators would always cut me a big slab of pork or brisket and I'm telling you good BBQ doesn't need any sauce. I learned how they did it and I'm willing to share the entire process if interested.

The brisket and pork butts (they only used the butts) are trimmed and then injected with some MSG. Next the meat is tossed into a tumbler with water and dry seasoning consistent with a rub. (no liquid smoke) Then they pull a 70% to 50% vacuum (200k to 300K microns) and tumble for an hour or two. (can't remember exact time). When they opened up the tumblers all the water and seasoning was absorbed deep into the meat but also left a coating on the outside of the meat but nothing like the layer of rub people cake on their meats. The tumbling also tenderized the meat but what I've said above is common in the commercial industry. Here's where it gets a little different but makes the biggest difference.

The meat would go to the pits, but the dozen 1200 lb pits were all fired with live oak wood only, no gas or pellets. The pit operator started the temperature at 140 degrees turning it up every two hours by 20 degrees until 225, low and slow. The company had a full time USDA inspector on site so I guess it was safe, Bob was his name. The pits had damper on the fire box and the exhaust stack which worked together, and when the Thermostat called for heat both would open 100% and close 100% at the set point. Noting in between, you want complete combustion and also want to hold in humidity when heat isn't called for.

Most people start at 225 and run it until done at 225. Most smokers only control the heat at the firebox with no damper on the stack. Both create problems which people try to fix by limiting actual smoke time, wrapping and/or mopping and spraying. This company never did any of this using wood full time from start to finish. The meat was always great, moist and juicy with a nice deep smoke ring without a black dried out crust without any burnt taste or over smoked flavor. Ick. Trying to control the heat at the firebox by metering the damper and you end up with incomplete combustion and particles that should of burned sticking to your meat, both dampers 100% open 100% closed. You can fake it (like Texas road house) but it will always be substandard and just food.

Anyway this is how they did it. Johnny Trigger, king of BBQ said "good BBQ doesn't need any sauce" and he's right so no recipe will make your pork taste good without the know how and right smoker . I also suggest NEVER having a Perfectly cooked and smoked pulled pork sandwich or you'll hate everything else from that day on.

clearwaters, and your suggestion is top notch! Sweet baby ray's is the only thing I've used for 25 years.

I make Yucatecan style Cochinita Pibil, which uses sour oranges (can substitute regular orange plus lime) and achiote paste. I use nothing sweet at all to make this - I hate pork that has sugar or molasses added to it, but I do add a variety of chilies, which can include Ancho, Pasilla, Guajillo, chile de Arbol, Habanero, or Serrano. I only use two of the first three and only one of the last three.

Thanks, everyone. Some very good, and varied, options here.

For the Instant Pot, you have to use a cup of liquid. The pork sat on a trivet just above the water. If I try it again in the Instant Pot, I like the idea of using something other than water.

Yes, Sweet Baby Ray's is our preferred barbeque sauce, too!

The recipe called for the pork to be sauteed in the Instant Pot (after being cut into 4 pieces and seasoned) so yes, there was a pretty good bark.

"Only pork coated with candy sauce to coverup badly cooked meat." - love that comment. That's exactly how I feel.

As always, the KT comes through!

Kevin, your description makes my mouth water for pulled pork the way my Dad used to make it. Some differences but it was heaven. He used an old cast iron wash pot and he and my mother perfected a bbq sauce recipe for chicken and pork that my brothers and i still make today. The only bottled sauce i buy is Stubbs original. Not close, but tolerable. No liquid smoke used in our bbq. We all prefer ’outside meat’ mixed in with the juicy stuff inside. Most of us use a Big Green Egg but that is our preference. I have also just used my regular grill and done a slow finishing roast in the oven but it doesnt quite compare. Decent though.

I do find the brining process, however you accomplish it, does help with almost any pork.