First, remove all the skin & fat from your pork shoulder, then cut the pork into medium pieces. Turn your pressure cooker pot onto the high sauté setting.
Now it’s time for the dry rub prep – get a medium sized bowl. Add chilli, smoked paprika, garlic, mustard powder, cayenne pepper, ground cumin and salt, then give it a good whisk.
To make the sauce, get another medium bowl and add BBQ sauce, ketchup, honey, apple cider vinegar, garlic, brown sugar, Worcester sauce and chicken stock. Then mix it all up.
Season your pork pieces with the dry rub. Sear the pork until it’s golden brown – you might need to do this in 2 goes as you need enough space to ensure every chunk of pork is seared perfectly.
Then, when every piece of pork is in the pan, add the prepared sauce. Give it a good sir making sure you’ve got full coverage and set the cooker to the Meat/Stew setting. Cook for 90 minutes.
Remove your meat pieces with a slotted spoon & set aside. Turn the cooker to sauté again. Next, leave the lid off this time & just let the sauce simmer for 15 mins. Taste & season with salt if needed.
Next, shred the pork pieces altogether in a bowl. Add a little more of that gorgeous sauce. Serve on fluffy wholemeal bread rolls and pass around for those satisfying first bites!
You can add homemade coleslaw & shredded red cabbage for an extra YUM factor.
If you have any left-overs, whack the pork into burritos or tacos, omelettes or mashed potato the next day? Simple and delicious meals in minutes.