• 3-5 lbs pork shoulder (1.4-2.2kg) • 1 Tablespoon light brown sugar • 1 Tablespoon smoked paprika • 1 ½ teaspoons garlic powder • 1 teaspoon onion powder • 1 teaspoon table salt • 1 teaspoon ground black pepper • ⅛-¼ teaspoon cayenne pepper optional • 2 Tablespoons olive oil • 1 ½ cups chicken or beef broth (354ml) • 2 Tablespoons apple cider vinegar • 1 cup BBQ sauce 

In a small dish, prepare your rub mixture by whisking together sugar, paprika, garlic powder, onion powder, table salt, black pepper, and cayenne pepper.

Sprinkle rub mixture over all sides of the pork pieces and then use your fingers to rub into the surface of the pork all over.

Set pork aside and pour oil into the metal insert of your pressure cooker. Set pressure cooker to “saute”. Once pot is hot and oil is shimmering, add the pork in batches

Turn pork pieces so that they sear on all sides.

Remove first batch of pork from pressure cooker, once each piece is seared on all sides, then add and sear the rest of the pork pieces.

Drizzle chicken broth into the pot to deglaze the pan and use a wooden spoon or spatula to scrape loose any browned bits on the bottom.

Return all pork back into the pot and pour apple cider vinegar overtop then top with BBQ sauce.

Add the lid, set to “sealing” and pressure cook for 40 minutes. Allow pressure to release naturally for 15 minutes before releasing steam.

Then, remove pork and shred, removing and discarding any fatty pieces.

Place pork in a serving dish and drizzle with a bit of the sauce remaining in the pot for flavor. Toss with additional bbq sauce. 

Serve pork on a homemade bun, topped with coleslaw or with additional sauce if desired. Enjoy!