Ingredients:
  •  1 can tomato sauce  (15 ounces)
  •  1 can tomato paste   (6 ounces)
  •  1/3 cup apple cider vinegar
  •  1/3 cup pure maple syrup
  •  2  Tbsp molasses
  •  2 tablespoons Worcestershire sauce
  •  2 tsp smoked paprika
  •  1 tsp dry mustard
  •  1 tsp garlic powder
  •  1/2 tsp kosher salt
  •  1/2 tsp black pepper
  •  1/8-1/4 tsp cayenne peppe 
Set Instant pot to saute on low, You can use a sauce pan on the stove top if you want. Mix all of the ingredients, tomato sauce, tomato paste, apple cider vinegar, maple syrup, molasses, Worcestershire, smoked paprika, dry mustard, garlic, salt, black pepper, and cayenne pepper. Bring to a simmer over low to medium heat. Cover with a lid slightly, so that the pot is mostly covered to prevent splattering, So the steam can still escape, So the sauce can reduce. Let cook, stirring occasionally, until the sauce thickens, about 10 minutes are so. Taste and adjust seasonings as desired.

INGREDIENTS:

  • 7 lb Boston Butt Roast, boneless or bone-in
  •  1/2 cup Dry Rub ( 15 minutes per lb.)
  • 1 cup of Swett baby Keith's BBQ sauce.
  •  1.5 cups of Red wine or Chicken broth. I used a cheap Red wine.
  1. Trim fat from the roast
  2. Add dry rub ingredients in a large bowl . Add pork roast and coat well.
  3. Set Instant pot to saute add 2 Tbsp of bold hickory smoke olive oil to the Instant Pot. Once it indicates hot, add Roast. Sear all sides for about 3 minutes each. Remove pork and set aside on a plate. 
  4. Once pork is seared removed from the pot, press cancel and add about 1/4 cup of the red wine or chicken broth. Use a wooden spoon and deglaze the bottom of the pot. Make sure to scrape up all the bits. Then add remaining liquid.
  5. Place Roast on the Tant Attack or on a Trivet. Place Roast in the pot. Secure lid and make sure vent is set to sealing. Set pot to Pressure cook or manual at high pressure for 105 minutes ( 1:45 minutes) 15 minutesper lb.Then let pressure release naturally for 15 minutes or until pin drops.
  6. Remove the roast into a large bowl and shred with 2 forks. Add swett baby Keith's BBQ sauce as desired. 
  7. Now you are good to go. Place Bbq on a warm bun. 

Enjoy:

Kooking with Keith  'LLC

Keith Tant

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