Description
Pressure cooked pork — so much quicker, just as tasty
Ingredients
Scale
- 4–6 pounds pork shoulder roast, trimmed of excess fat
- 1 tsp cumin
- 1 tsp crushed fennel
- 1 tsp coriander
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- 1 tsp black pepper
- 1/2 tsp salt
- 1/2 tsp pepper flakes, crushed
- 1 can root beer
- Barbecue sauce of choice
Instructions
- Allow the root beer to go flat and pour into the pressure cooker.
- Cut the roast into pieces, about 1 pound each.
- Combine spices and rub over all surfaces of the meat, add to pressure cooker. Seal it up and set for 60 minutes on high pressure.
- Allow steam to release naturally, which takes 10-15 minutes.
- Shred pork with 2 forks, add barbecue sauce of choice, and allow to warm before serving.
- Prep Time: 10 minutes
- Cook Time: 60 minutes
