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Pat the pork roast dry with a clean rag, then chop into large chunks for faster cooking. Sprinkle generously all over with salt and pepper.
Turn the instant pot on to the saute function and add the bacon grease. Once melted and hot, add half the pork chunks and brown on all sides. Remove from the pan and repeat with the remaining chunks.
Place all the pork back in the pot and sprinkle with the chili powder, cumin, and garlic. Pour in the chicken broth and seal the lid. Make sure the vent is on seal.
Set the Instant Pot to manual high for 45 minutes. Once cooking is complete, let the pressure release naturally for another 15 to 20 minutes.
Transfer the pork to a large bowl and shred with two forks. Add the BBQ sauce and toss to combine. Season with additional salt and pepper to taste.