1.8kg piece rindless boneless pork shoulder, trimmed, cut into 10cm pieces (see note)
1 tbsp olive oil
250ml (1 cup) chicken stock
55g (1/4 cup, firmly packed) brown sugar
250ml (1 cup) barbecue sauce
2 tbsp apple cider vinegar
1 tbsp sriracha sauce
Method
Step 1 Combine the garlic powder, onion powder, smoked paprika, cumin and chilli spice blend in a large bowl. Season. Add the pork and toss until well coated. Cover and place in the fridge for 1 hour to marinate.
Step 2 Using a 6.5L Instant Pot pressure cooker, set the sauté button to high (Level 5/155C) and the time to 5 minutes. Once heated, add the oil. Add the coated pork and cook for 2-3 minutes each side or until browned. Transfer to a plate. Stop the saute function.
Step 3 Add the stock to the cooker and cook, stirring and scraping the base of the pan, for 1-2 minutes. Add the sugar, barbecue sauce, vinegar and sriracha, then stir until well combined. Return the pork to the cooker and turn to coat in the sauce.
Step 4 Secure the lid on the cooker. Press the pressure cooker button. Set the steam release button to natural release. Set the timer for 40 minutes. Press start. (The cooking time will start as soon as the cooker reaches high pressure, which will take 5-10 minutes). When cooking is finished, the Instant Pot will release the pressure (this could take up to 45 minutes).
Step 5 Carefully open the lid (the steam will be very hot). Use tongs to transfer the pork to a chopping board. Set the saute button on the Instant Pot to high (Level 5/155C). Without the lid, simmer the liquid in the cooker for 20 minutes or until reduced and thickened slightly. Return the pork to the sauce and toss until well coated. Serve.
