Pressure Cooker Pulled Pork

Name: Pressure Cooker Pulled Pork
Ingredients: dry rub for 4-5 lb pork butt; 1 tablespoon chili powder; 1 tablespoon garlic powder; 2 teaspoons onion powder; 2 teaspoons salt; 1 teaspoon ground black pepper; 1 teaspoon cayenne pepper; pulled pork; 1 (4 -5 lb) pork shoulder, or; 1 (4 -5 lb) pork butt; 1 cup chicken broth; 1 teaspoon liquid smoke; 2 cups barbecue sauce, # 473481

13 ingredients

12 steps

Ingredients

dry rub for 4-5 lb pork butt
1 tablespoon chili powder
1 tablespoon garlic powder
2 teaspoons onion powder
2 teaspoons salt
1 teaspoon ground black pepper
1 teaspoon cayenne pepper
pulled pork
1 (4 -5 lb) pork shoulder, or
1 (4 -5 lb) pork butt
1 cup chicken broth
1 teaspoon liquid smoke
2 cups barbecue sauce, # 473481

Directions

1

Cut pork into 2-3 inch chunks.
2

Sprinkle dry rub over all, and refrigerate at least 2 hours, or overnight.
3

Add liquid smoke and chicken broth to cooker.
4

Place seasoned pork chunks on top of liquid,as separated from each other as much as possible.
5

Pour No Cook BBQ sauce over top, (#473481) secure lid.
6

For Wolfgang Puck cooker, select meat function, and set timer for 60 minutes.
7

Let pressure release naturally. Be patient, this is a must.
8

For all other cookers, follow instruction manual.
9

If additional time is needed, adjust accordingly.
10

Remove meat from cooker and shred.
11

Return meat to cooker, stir, and keep warm at least 15 minutes.
12

Note; The amount of chicken broth needed, will depend on the size of your pressure cooker. Mine is a 4 qt You'll want enough liquid to keep pork from burning, but it does not need to cover pork, because the BBQ sauce breaks down.