BBQ Pulled Pork Sandwich (Made in a Pressure Cooker)
- 4 slices bacon, diced
- 3 lb. Pork butt (or picnic or shoulder)
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 tsp dry mustard powder
- 1 Tbsp chipotle chile in adobo (or chili powder)
- 2 Tbsp brown sugar
- 1–28 oz can pureed tomatoes
- 1 bottle beer
- 1/4 cup Worcestershire Sauce
- 1/4 cup cider vinegar
- 2 tsp salt
- 1/2 tsp freshly ground black pepper
- Heat your pressure cooker on the ''brown'' setting and add the bacon to the pot. Let the bacon cook to render out the fat and become crispy. Remove the bacon from the pressure cooker and reserve. Drain off all but about 1 Tbsp of the bacon fat. Season the pork with salt and pepper, and sear all sides of the pork butt in the bacon fat, until brown all over. Remove the pork to a side plate and reserve.
- Add the onion and garlic to the pot and cook for 5–7 minutes. Add the remaining ingredients to the pot and bring the mixture to a boil. Return the pork and cooked bacon pieces to the pot and close the lid. Set the pressure cooker to high for 90–110 minutes.
- Release the pressure from the pressure cooker manually. Remove the pork and allow it to sit for at least 10 minutes. Meanwhile, set the pressure cooker to ''brown'' and let the sauce reduce and thicken. Shred the pork using two forks, discarding any chunks of fat that remain. Return the shredded pork to the BBQ sauce in the pressure cooker. Season the mixture again with salt and pepper to taste. Heat through and then make sandwiches topping your favorite bun with the BBQ pork.