- 6
- 15 mins
- 105 mins
Ingredients
- 2 tablespoons canola oil
- 3-4 lbs. boneless pork shoulder, cut into 3-4 pieces
- 2 cups barbecue sauce
- 1 1/2 cups beer of choice or water
- 2 tablespoons molasses
Preparation
Step 1
Instructions
From the menu of your pressure cooker select browning or sauté and add oil to the cooking pot. When the oil is hot, add two pieces of the pork and brown them on each side for 3 minutes, until golden brown. Remove to a platter, and repeat with the remaining pork.
Add 1 cup barbecue sauce , 1 cup of beer and the molasses to the cooking pot. Stir well to combine. Add the browned pork to the pot and close it.
Select High Pressure or if using and Intsant Pot, select Meat and increase the time to 90 minutes. When the pork is done cooking and you hear the beep sound, turn off the pressure cooker and use a natural pressure release to release pressure. The natural pressure release will take about 15-20 minutes to finish.
Carefully remove the lid, gently remove the pork from the pressure cooker, add it to a large, dip dish and shred it using two forks.
Strain the cooking liquid, and reserve 1 cup.
Add the shredded pork back to the cooking pot, add the remaining 1 cup of barbecue sauce and ½ cup of the cooking liquid. Stir to combine and bring to a simmer, stirring frequently. If needed add the remaining ½ cup of cooking liquid.
Serve as desired.
Instructions