Ingredients
Equipment
Method
- In a small bowl, combine the smoked paprika, garlic powder, onion powder, brown sugar, cumin, chili powder, salt, and black pepper to make your rub. Pat the pork shoulder pieces dry with paper towels and generously coat them with the spice rub.
- Set your pressure cooker to sauté mode. Add a splash of oil (if your pork is lean, otherwise the fat will render) and sear the pork pieces in batches until browned on all sides. This adds incredible depth of flavor. Remove the pork and set aside.
- Add the chopped onion to the pressure cooker and sauté for 3-4 minutes until softened. Stir in the minced garlic and cook for another minute until fragrant.
- Deglaze the pot by pouring in the chicken broth and apple cider vinegar. Scrape the bottom of the pot with a wooden spoon to loosen any browned bits. This prevents the 'burn' error and adds more flavor.
- Return the seared pork to the pressure cooker. Close the lid and set the valve to the sealing position. Cook on high pressure for 75 minutes.
- Once the cooking cycle is complete, allow for a natural pressure release for at least 15 minutes before carefully performing a quick release of any remaining pressure.
- Carefully remove the pork from the pressure cooker and transfer it to a large bowl or cutting board. Use two forks to shred the pork until it's beautifully tender and falling apart.
- Strain the cooking liquid from the pot, discarding any solids. Return the liquid to the pressure cooker and set it back to sauté mode. Bring to a simmer and reduce by about half, or until it reaches your desired consistency. Stir in the BBQ sauce and the shredded pork.
- Mix well to coat the pork evenly with the sauce. Serve hot on buns, with rice, or alongside your favorite coleslaw!
Nutrition
Notes
For an extra kick, try adding a pinch of cayenne pepper to your rub. And remember, the longer the natural release, the more tender your pork will be!