Step 1

Sprinkle the spice rub over the pork and rub into the meat with your hands.

Step 2

Add a cup of chicken stock, 1 tablespoon of balsamic vinegar and 1 tablespoon of Worcestershire sauce to the inner pot.

Step 3

Add 1 sliced onion, 4-5 garlic cloves, 2 bay leaves and add the spiced pork meat. Mix through with the broth using your hands, making sure the garlic and onion get in between meat pieces evenly.

Step 4

Pop the lid on, lock and make sure the top valve is set to Sealing. Press Manual/Pressure Cook, HIGH pressure and adjust the time to 40 minutes. It will take about 10 minutes to come to pressure and the timer will begin.

Step 5

Once cooked, allow 5-10 minutes for natural release and then use quick release (move the top valve to Venting) to let off the remaining pressure and steam. You can also do quick release right away if you can’t wait.

Step 6

Remove the pork onto a cutting board or into an oven-proof dish. Pour the remaining liquid to a bowl for now. Shred the meat with a fork. You can finish the pork in the oven or the Instant Pot.

Step 7

Instant Pot. Add shredded meat to the pot and pour in the firecracker sauce. Set to Saute and cook, stirring frequently for 1-2 minutes, to heat up and caramelise the sauce slightly. You can add a splash or two of the cooking broth as well. Transfer to a platter and use right away or cool and store for later.

Step 8

Finish in the oven: Preheat the oven to 425 F / 220 C (you can do this while shredding the meat or waiting for natural release). Transfer the shredded meat to an oven-proof dish or a tray. Spread the sauce over the top and mix through. Pop in the hot oven for 10 minutes until the top has browned.

Step 9

Brush a little more BBQ sauce over the top for extra shine and even more flavor.