Pulled Pork

 Pulled Pork

2 pounds pork loin

Rub

4 tablespoons brown sugar

2 teaspoons kosher salt

3 teaspoons Smoked paprika

cayenne pepper (10 shakes[too spicy])

black pepper

Braising Liquid

1 scoop of pepperoncinis  

Splash of pepperoncini juice

Chicken broth

Barbecue juice

Dash of apple cider vinegar

Bay leaf

1. Make the rub by combining all the ingredients.
2. Coat loin all over with the rub.
3. Heat canola oil in dutch oven. Sear pork loin on both sides. 
4. Turn down the heat. Add in all the braising liquid ingredients and enough chicken broth to go up about a quarter of the way up the loin. 
5. Cook the pork loin on 325 for an hour and a half to two hours until it falls apart under pressure. Check a few times to make sure there is still liquid in the bottom of the pot adding broth as needed.
6. OR Sear pork loin on high in instant pot. Then pressure cook for 40 minutes,
7. Cut the loin into shreddable chunks. Add some broth to thin out the pan drippings. Shred the pork back into pan drippings. Add another dash of apple cider vinegar to finish.