Categories: Instant Pot
Ingredients
- 1 large yellow onion, quartered
- 3 to 3 1/2 lb. boneless pork shoulder, cut into chunks
- 2 tsp kosher salt
- Black pepper, to taste
- 11 oz. can chipotle chiles in adobo sauce
- 12 oz. can Dr. Pepper
- 4 garlic cloves, smashed
- 2 tbsp. packed dark brown sugar
Directions
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Break apart the onion quarters and place in Instant Pot. Season the pork with the salt and pepper and place on top of the onions. Top with the chipotles, Dr. Pepper, garlic and brown sugar and stir to combine.
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Lock the lid and set the vent to the sealing position. Set the cooked to manual high pressure and set the timer for 35 minutes. When the time is up, allow to naturally vent for 10 minutes, then carefully release the remaining pressure and remove the lid. Remove the pork to a cutting board using a slotted spoon and shred. Skim off as much fat as possible form the cooking liquid with a ladle or spoon. Return the pork to the pot and stir.