This is another pulled pork recipe for barbecue lovers who can’t go to picnic so often or who don’t have a backyard. One of the advantages of using a pressure cooker is that the cooking time is significantly reduced. This is possible because the higher the pressure, the higher the boiling point of water gets. When we boil something in a regular pot, the maximum temperature we can reach is 212F, no matter how big we set the fire to be. When boiling in pressurized environment, the water boiling point becomes higher, thus the foods in it will be cooked at higher temperatures, thus needing less time to be ready. Recipes with long cooking times benefit a lot from pressure cookers.

Ingredients:

• 1 pork butt or shoulder, about 4-6 lbs weight
• 1/2 tablespoon liquid smoke
• 3 garlic cloves, crushed (or garlic powder)
• 1 tablespoon vinegar (apple cider is the best)
• Salt and pepper to taste
• Barbecue sauce or any other sauce you like

Ingredients for the rub:

• 3 tablespoons salt
• 2 tablespoons brown sugar
• 3 tablespoons freshly ground pepper mix of black pepper, Cayenne pepper and white pepper
• 2 tablespoons paprika
• 1 tablespoon red hot chili powder (if you like the food a bit hot; otherwise don’t put this in the rub)
• 3 tablespoons dried thyme
• 3 tablespoons ground cumin
• 2 tablespoons garlic powder

Preparation time: 20 minutes

Cooking time 3-4 hours

Serves: 8-10 people

How to cook it:

Combine all ingredients for the rub, mix them well, then rub the pork shoulder with it and let it sit in the fridge for 24 hours. Then you can either roast the pork shoulder in the oven for about two hours, or you can fry it in the pressure cooker with a little oil sprinkled all over the meat. When it starts to steam, let it cool, then add the liquid smoke, the crushed garlic, the vinegar and two cups of water, then set the fire on high until the pressure cooker starts steaming. In this moment, make the fire low and let the food cook for one hour and a half. Then let the cooker cool and check the meat. If you like its tenderness, you’re done. If not, add two cups of water and cook it for one more hour. When ready, let the meat cool a little, then pull it apart with two forks. Serve it in buns, make sandwiches, make tacos or simply put it on a plate with some nice side dish and enjoy.