Balsamic Boston Butt
Ready in about 1 hour 5 minutes | Servings 8.
⏱️ Prep: 10 min🍳 Cook: 55 min
Nutrition
per per serving333
Calories
10.8g
Protein
55.5g
Carbs
8.6g
Fat
Ingredients
| 3 pounds | 1.4 kg | Boston butt |
| 1 teaspoon | 5 ml | celery seeds |
| 1 teaspoon | 5 ml | fennel seeds |
| 0.5 teaspoon | 2.5 ml | whole black peppercorns |
| 1 | bay leaf | |
| 1 teaspoon | 5 ml | salt |
| 0.25 cup | 60 ml | balsamic vinegar |
| 4 tablespoons | 60 ml | brown sugar |
| 1 teaspoon | 5 ml | shallot powder |
| 1 teaspoon | 5 ml | chipotle powder |
| 1 tablespoon | 15 ml | Worcestershire sauce |
| 1 cup | 240 ml | water |
| 1.5 cups | 360 ml | ketchup |
Instructions
- Balsamic Boston Butt (Ready in about 1 hour 5 minutes | Servings 8)
Per serving: 333 Calories; 8.6g Fat; 55.5g Carbs; 10.8g Protein; 27.1g Sugars
For the Sauce: balsamic vinegar, brown sugar, shallot powder, chipotle powder, Worcestershire sauce, water and ketchup.
- Season the Boston butt with salt and add it to the Instant Pot that is previously greased with a nonstick cooking spray.
- Add enough water to cover the meat. Stir in the black peppercorns, bay leaf, celery seeds, and fennel seeds.
- Secure the lid and select the "Manual" mode. Cook for 55 minutes at High pressure.
- In the meantime, in a saucepan, place the remaining ingredients for the sauce. Bring this mixture to a boil, and then, immediately, reduce the heat to medium-low. Cook until it is thickened and heated through, stirring continuously.
- Once cooking is complete, use a quick pressure release; remove the lid; reserve about 1 cup of cooking liquid. Shred the pork with two forks, add cooking liquid and stir to combine well.
- Serve with the prepared sauce.