- 10
Ingredients
- Dry Rub
- 4-5 pound pork shoulder or butt
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 1/2 teaspoon ground allspice
- 2 teaspoons salt
- 1 teaspoon ground black pepper
- Pulled Pork
- 4-5 pound pork shoulder or butt
- 1 teaspoon chicken base mixed into 1 cup water
- 1 teaspoon liquid smoke
- 1 batch Stick to Your Ribs BBQ Sauce
- Sandwiches
- Sesame seed buns
- Sliced red onion, optional
- Cheddar cheese slices, optional
Preparation
Step 1
1. Combine all Dry Rub ingredients in a asmall bowl.
2. Cut pork into 2 inch thick pieces (to speed up cooking time) then cut 1/ inch deep, crisscrossing grooves into th pieces. Coat pieces with Dry Rub, pushing it into the grooves. Let sit for five minutes.
3. Add the chicken base in water and liquid smoke to the pressure cooker. Place the pork pieces over top as separated from each other as possible.
4. Pour BBQ Sauce over top pork pieces and securely lock on the pressure cooker's lid. Set the cooker to high and cook for 90 minutes.
5. Let the pressure release naturally for at least 10 minutes before quick releasing any remaining pressure and safel removing lid. Pork should be fork tender and shred easily. If not, re-secre the lid and cook an additional 20 minutes on high.
6. Serve pulled apart on sesame seed buns with your favorite toppings. Sandwiches pictured at left are made my favorite way, with sliced red onion and cheddar cheese.