Ingredients:

  • 3 lb Boneless Pork Shoulder (Pork Butt), trimmed
  • 2 Tbsp Smoked Paprika
  • 1 Tbsp Dark Brown Sugar, lightly packed
  • 1 tsp Garlic Powder
  • 1 tsp Dried Oregano
  • 1 Tbsp Sea Salt
  • 1 tsp Black Pepper, freshly ground
  • 2 Tbsp Olive Oil or Vegetable Oil
  • 1 medium Onion, roughly chopped
  • 4 Garlic Cloves, crushed or minced
  • 1 cup Apple Cider (dry or medium)
  • 1/2 cup Chicken Stock (low sodium)
  • 2 Bay Leaves
  • 4 Fresh Thyme Sprigs
  • 4 cups Butternut Squash, peeled, seeded, and cut into 1-inch cubes
  • 2 Tbsp Cornflour (Cornstarch, optional)
  • 2 Tbsp Cold Water (optional)

Instructions:

  1. Pat the pork shoulder dry thoroughly using paper towels. In a small bowl, combine all ingredients for the Dry Rub (smoked paprika through pepper). Rub the mixture generously over all surfaces of the pork shoulder. Set aside.
  2. Select the Sauté function on the Instant Pot and adjust to More (high). Add the oil. Once hot, sear the pork in batches if necessary, cooking for 4–5 minutes per side until a deep golden-brown crust has formed. Remove the pork and set it aside.
  3. Add the chopped onion to the pot and sauté for 3 minutes, scraping up any browned bits (fond) from the bottom. Add the minced garlic and cook for 1 minute until fragrant.
  4. Pour in the apple cider. Use a wooden spoon to scrape the base of the inner pot completely clean (deglaize). This removes any stuck-on residue, preventing a 'burn' warning. Cook for 2 minutes to reduce slightly.
  5. Place the seared pork back into the inner pot. Pour in the remaining chicken stock. Distribute the cubed butternut squash around the meat. Add the bay leaves and thyme sprigs on top.
  6. Secure the lid and ensure the vent is set to Sealing. Select Manual or Pressure Cook (High Pressure) and set the timer for 45 minutes.
  7. Once the cooking cycle is complete, allow a 15-minute Natural Pressure Release (NPR). After 15 minutes of NPR, manually release any remaining pressure by carefully turning the vent to Venting.
  8. Carefully remove the pork shoulder from the pot and place it on a large cutting board. Discard the bay leaves and thyme sprigs. Using two forks, shred the pork until fully separated.
  9. Optional Sauce Thickening: If the sauce remaining in the pot is too thin, select the Sauté function again. Whisk the cornflour and cold water together to form a slurry. Stir the slurry into the liquid in the pot and simmer for 2–3 minutes until the sauce has thickened slightly.
  10. Return the shredded pork and the cooked butternut squash to the pot and toss to coat fully in the sauce. Serve immediately.