1 tbsp salt (use more if your cajun rub doesn't include salt)
½ tsp ground black pepper
3 tbsp cajun seasoning (I use NOMU's)
1.8kg (4 lbs) pork shoulder butt (cut into 400g slabs)
5 cloves of garlic, smashed with skins on
1 cup of good ale or dark beer
½ cup ketchup
⅓ cup brown sugar
3 tbsp Worchestershire sauce
2 tbsp Dijon mustard (I didn't use it though)
Instructions
To make pulled pork
Combine salt, pepper and cajun seasoning
Rub it all over the pork pieces.
Wrap it up in cling wrap and allow it to sit in the fridge for 4 hours or overnight.
Set the Instant Pot (IP) to saute mode.
Brown each pork piece and set aside.
Click cancel, and select the manual mode on the IP and set the timer to 45 min.
Place the pork pieces back into the pot, and scatter the garlic around it.
Pour in the ale/beer.
When the timer is up, allow the pot to release pressure naturally for about 15 min.
Remove the pieces of pork carefully and set aside.
Set pot on saute mode. Add ketchup, brown sugar and Worchestershire sauce. Stir and allow it to reduce slightly.
Meanwhile, pull the pork with two forks. Add some of the reduced sauce to the pork and mix.
Thicken the remaining sauce in the pot by mixing two tbsp of cornstarch with some water, and adding the cornstarch mixture to the sauce. Let it boil and slowly thicken. When you reach your required consistency, turn off the pot and pour out the BBQ-beer sauce.
To-assemble
Toast some burger buns, pile on the pulled pork, drizzle the thickened sauce over and top the pork with some slaw. Tuck in!