Ingredients

• 4 pounds boneless pork shoulder or butt roast
• 2 tablespoons of brown sugar
• 2 tablespoons of paprika
• 2 teaspoons chili powder
• 2 teaspoons ground cumin
• Salt and pepper
• 3/4 cup of cider vinegar
• 1/2 cup of water
• 1/4 cup of ketchup (optional)
• 1/2 teaspoon of liquid smoke

Prep Instructions

1. Combine sugar, paprika, chili powder, cumin, 1 tsp salt, 1/2 tsp pepper and rub the mixture evenly over the pork. Then combine vinegar, water, ketchup and liquid smoke in pressure-cooker pot.

2. Place spice-rubbed pork into pot.

3. Lock the cooker lid and bring to high pressure over medium-high heat. When the pot reaches high pressure, reduce heat to medium-low and cook for 50 minutes, adjusting heat as needed to maintain high pressure.

4. Remove pot from heat and let pressure to release naturally for 15 minutes. Follow with a quick release any remaining pressure and when completed carefully remove lid.

5. Transfer pork to a larger size bowl, let it cool slightly and proceed with shredding it into bite-size pieces. Discard any fat on the fork way.

6. From surface of sauce skim excess fat with a large spoon and bring sauce to simmer over medium-high heat. Cook until thickened (around 15 minutes). Season wwith salt and pepper and vinegar to taste.

7. Add 1 cup sauce into shredded pork.

Nutrition Facts & Tips

Pulled Beef
Substitute pork with 4 pounds boneless beef chuck.

Pulled Chicken
Substitute pork with 2 pounds boneless, skinless chicken thighs, trimmed and 2 pounds of chicken breasts. Reduce cooking time to 25-30 minutes and quick release pressure.

Variations
When you have the extra portions made my tip is to divide them into portion size containers and freeze them. You can combine it with complex carbs and veggies or make great corn tortillas. Other lighter version could be simply a big batch of salad with the pulled pork on the side. Since Mine came out pretty lean having additionally some kind of salsa helps to achieve better moisture and texture of the meal.