Ingredients
4 pounds (~1.8 kg) pork shoulder(Cut into 4 – 8 pieces)
Dry Rub
1 tablespoons (15 ml) olive oil
2 tablespoons (25 g) brown sugar
2 teaspoons (5 g) chili powder
2 teaspoons (4 g) black pepper
1 teaspoon (2.4 g) onion powder
1 teaspoon (2.8 g) garlic powder
1 teaspoon (2.3 g) cinnamon powder
1 teaspoon (3 g) salt
½ teaspoon (1 g) cumin seed, ground
½ teaspoon (1 g) fennel seed, ground
¼ teaspoon (0.5 g) cayenne pepper
BBQ Sauce
1 medium onion, minced
3 garlic cloves, minced
1 cup (250 ml) ketchup
½ cup (125 ml) water
? cup (31ml) maple syrup
? cup (31ml) honey
2 tablespoons (30 ml) apple cider vinegar
2 tablespoons (30 ml) Dijon mustard
1 tablespoon (25 g) brown sugar
Method
Mix all the dry rub ingredients and rub it all over the pork shoulder pieces. Put in the fridge for 30 minutes to overnight.
Make sure the cooker is hot, add a tablespoon of oil and brown the pork on all sides then remove.
Pour in half of the Pulled Pork BBQ Sauce and deglaze the bottom of the pot, then add in the remaining sauce mixture and the pork (If you left the skin on, make sure the skin side is facing up). Close lid and pressure cook at High Pressure for 60 minutes. Turn off the heat and fully Natural Release (roughly 15 minutes).
Take one piece of pork shoulder out and see if you can shred through the meat easily with two forks. If it is not fork-tender, cook for an additional 10 minutes at High Pressure.
Use two forks to shred the pork shoulder meat and use a fat separator to separate the fat from the BBQ sauce.
Reduce the BBQ sauce to your desired thickness. Taste it and add in additional brown sugar or salt if desired. Mix the pulled pork back with the BBQ sauce or serve separately.