Pulled Pork = Express Crock Pot or Instant Pot
Ingredients
• 1.5kg pork shoulder cut into 4 large chunks
• 1 can/bottle of Beer (we used Guinness, but you can use cola)
• 2 1/2 cups bbq sauce (Keep ½ cup aside)
• 1/3 cup brown sugar
• 4 tablespoons apple cider vinegar
• 2 cloves garlic – finely chopped
• 1 teaspoon onion powder
• Bread Buns for serving
Instructions
1. Add pork to a lightly greased pressure cooker/instant pot. Pour beer/cola over the pork.
2. Stir together 2 cups bbq sauce, brown sugar, apple cider vinegar, garlic powder, and onion powder. Pour over pork.
3. Place lid on the pressure cooker, sliding into the locked position. Set to pressure cook for 60 minutes. Do a natural release for 10 minutes, then turn valve to the vent position. Once float valve has dropped, remove lid.
4. Use a slotted spoon to transfer pork to a bowl. Use two forks to shred pork into small chunks. (add some liquid from pressure cooker) and stir remaining 1/2 cup bbq sauce with shredded pork, until you reach a consistency you want.
5. Serve pulled pork on bread buns.
Notes
I used Jerk sauce and BBQ sauce mixed. Anything will a little spice would be good too.
Leave the bone in one piece when you cut the Pork into 4, as this adds flavour
The recipe cools and thickens up, so add more of the liquid from the pressure cooker if you like a more liquid consistency.
