INSTANT POT BARBECUE PULLED PORK WITH ZUCCHINI PICKLES

Instant Pot Barbecue Pulled Pork with Zucchini Pickles image

Provided by Kelly Senyei

Categories main-dish

Time 2h25m

Yield 8 servings

Number Of Ingredients 25

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1 tablespoon paprika
1 tablespoon packed light brown sugar
2 teaspoons dried oregano
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon mustard powder
Kosher salt
One 3-pound boneless pork shoulder, trimmed and quartered
1/2 cup apple cider vinegar
2 cups water
2 tablespoons liquid smoke
2 cups homemade or store-bought barbecue sauce
Buns or tortillas, for serving
1 pound zucchini, thinly sliced into rounds (see Cook's Note)
Kosher salt
1/2 cup thinly sliced shallots
2 cloves garlic, thinly sliced
3/4 cup apple cider vinegar
3/4 cup water
3/4 cup granulated sugar
2 teaspoons mustard seeds
1/4 teaspoon celery seeds
1/4 teaspoon ground turmeric
1 bay leaf
1/2 teaspoon crushed red pepper (optional)

Steps:

For the pork: In a small bowl, whisk together the paprika, brown sugar, oregano, garlic powder, onion powder, mustard powder, and 2 teaspoons kosher salt. Rub all over the pork.
Transfer to a 6- to 8-quart Instant Pot® multi-cooker and add the vinegar, water and liquid smoke. Cover and set it to "Pressure Cook" for 60 minutes. (This is a good time to make the zucchini pickles.)
Once the pork is done cooking, transfer it to a cutting board. Using two forks, shred the pork into pieces then transfer it to a large bowl and stir in the barbecue sauce. Serve it immediately or cover and refrigerate until ready to serve, up to 3 days. Reheat gently before serving.
For the pickles: Put the zucchini in a large heatproof bowl then sprinkle it with 1 tablespoon kosher salt. Let sit for 1 hour then rinse with water and drain. Return the zucchini to the bowl, add the shallots and garlic.
In a medium saucepan, combine the vinegar, water, granulated sugar, mustard seeds, celery seeds, turmeric, bay leaf and crushed red pepper. Bring the mixture to a boil over medium-high heat then remove from the heat and let cool for 10 minutes.
Pour the pickling liquid over the vegetables and let cool to room temperature. Transfer to jars or an airtight container and refrigerate for up to 1 month.
Pile the pulled pork onto the buns or tortillas, top with zucchini pickles, and serve right away.