BRING MEAT TO ROOM TEMP BEFORE COOKING
We love this with Cole Slaw on the Sandwich. Link here .Coleslaw . Or a few sides here .Potato Salad and Mac Salad at the same time IP Mac Salad sweet IP Mac n Cheese IP Baked Beans IP or Baked Beans, Simple..Oven or IP
This Recipe works for all sizes of Pork Shoulder or Butt. You are going to cut the Roast….3-7 lbs… into large pieces and rub with a Dry Rub. If the Roast has a Bone, you can quickly Broil it to add some flavor or just toss it in with the seared Meat. I make my own Dry Rub, but you can get a Recipe for one on line.
I use a couple Tbsp of the mixed Spices.
The Spices are basic…Chili powder, Cayenne, Salt, Pepper, Garlic, Italian Seasoning, Paprika, Celery powder or seed…a touch of Sugar.
Coat it all really well. You can use a Plastic Bag….then either Marinade it over Night or not.
1/2 -3/4 c Apple Juice or Water 1 tsp Reduced Sodium Better than Bullion Chicken
2 tsp Apple Cider Vinegar, ( helps with tenderization. Or You can use Wine, or Chicken Broth with 1 tsp acv..).
1 tsp Liquid Smoke
1 tsp Dark Soy Sauce
1/2 Sweet Onion Sliced thin
Use a separate Frying Pan to Sear all of the Meat pieces until well Browned on all sides, the longer you Sear it the better this turns out, so get it nice and brown.. (about 15-20 min total on Medium) See Pics at the Bottom.
This was a really big roast..so I cut the pieces smaller. (10 lb)
Add the Onion to the bottom of the Inner Pot. Add the rest of the Ingredients to the Pot, and then add Seared Pork pieces to the Pot. Bone included ( you can quickly season and Broil for even more flavor). Deglaze the Pan with the juice or water. Add the juice to the Meat.
Put the lid on, press Manual or Pressure Cook and the timer +- to 25 min. Let the pot fully NPR 30 min. OR 45 min and 15 min NPR.
*NOTE: [IF your doing a 10 lb roast, increase time to 30 min manual with full 30 min NPR].
Transfer the Meat out of the Liquid into a bowl. You will use some of it for the dipping Sauce. Save the rest to make Beans or something later.
Shred Meat with two Forks.
Don’t use a Mixer on this one, it will pulverize it!.
I like to make a hot dipping sauce with juice, sugar, garlic, vinegar and hot sauce. Going to do that now!
FOR THE HOT DIPPING SAUCE :
2 cups Pork Juice.
1/2 c Apple Cider Vinegar.
6 Tbsp Brown Sugar or Sugar in the Raw.
3 Tbsp Tobasco Sauce.
6 cloves Garlic minced.
Mix and Taste, adjust to taste.
Add About 1/2- 1 cup of this juice back into the meat before serving.
Serve about 1/3 c each In a small bowl to dip Sandwich in.
The total cook time, if you add the 10 min that the pot needs to come to pressure, and the cook time, (25-30 min) plus the NPR time, (20-30)then your at just over an hour, sooooo…In a perfect world, if you add that time to another hour plus some to bring the roast to room temp before cutting it up, seasoning and sear times to that… your total time to create the Pulled Pork is about 2 1/2 hrs.
As you can see below in the pictures from this batch, the longer you sear the Meat, the better it will turn out, so if you have time, spend the few minutes on the front end getting that nice color on the Meat.
