Ingredients:

• 5-8 lb pork butt
• ¼ cup of your choice of BBQ sauce

Dry rub:

• 1 Tbsp onion powder
• 1 Tbsp smoked paprika
• 1 Tbsp garlic powder
• 1 Tbsp chili powder
• 1½ Tbsp salt
• 1 Tbsp pepper
• 2 tsp cayenne pepper
• 2 tsp dry mustard
• 1 Tbsp cumin
• ½ cup brown sugar

Brine:

• 4 cup water
• 4 cup apple cider juice
• ½ cup salt
• ½ cup brown sugar
• 3 Tbsp dry rub
• 2 bay leaves
• 1 tsp red pepper flakes

Instructions:

1. Cut pork butt into 4 semi-equal pieces.
2. Mix together all of the dry rub ingredients and set aside 2 Tbsp and 3 Tbsp in plastic bags.
3. In 1 large pot, or two medium pots/bowls, whisk together brine ingredients, including 3 Tbsp of set aside dry rub. Place the 4 chunks of pork in the brine, fat-slab side up. Cover and refrigerate overnight.
4. Remove pork from brine and pat dry with paper towels. Apply dry rub generously to all chunks of pork and massage thoroughly. Place pieces into your Instant Pot and after placing the lid on top, double check that your knob is turned to “sealing.” Manually program your pressure cooker to 95 minutes.
5. Once finished cooking, use a long utensil to adjust the knob to release steam. Remove pork from pot, into a deep dish pan and shred with two forks. Add the remaining 2 Tbsp of dry rub and mix well.
6. In a small glass bowl, heat ¼ C of BBQ sauce and pour onto shredded pork.
7. Serve on jalapeno, cheddar, cornbread!