Prep 15 mins
Cook 1 hr
This recipe is for the Wolfgang Puck electric pressure cooker, but can be modified for your own cooker, per your instruction manuel. This recipe also calls for my No Cook BBQ sauce #473481, which is very thick, and will break down as it cooks with the meat, hence the need for only 1 cup of broth. Can use pork shoulder or butt. Please read 'Note' at bottom of directions. Prep time does not include refridgerator dry rub standing time.
dry rub for 4-5 lb pork butt
- 1 tablespoon chili powder
- 1 tablespoon garlic powder
- 2 teaspoons onion powder
- 2 teaspoons salt
- 1 teaspoon ground black pepper
- 1 teaspoon cayenne pepper
- 1 (4 -5 lb) pork shoulder, or
- 1 (4 -5 lb) pork butt
- 1 cup chicken broth
- 1 teaspoon liquid smoke
- 2 cups barbecue sauce, # 473481
- Cut pork into 2-3 inch chunks.
- Sprinkle dry rub over all, and refrigerate at least 2 hours, or overnight.
- Add liquid smoke and chicken broth to cooker.
- Place seasoned pork chunks on top of liquid,as separated from each other as much as possible.
- Pour No Cook BBQ sauce over top, (#473481) secure lid.
- For Wolfgang Puck cooker, select meat function, and set timer for 60 minutes.
- Let pressure release naturally. Be patient, this is a must.
- For all other cookers, follow instruction manual.
- If additional time is needed, adjust accordingly.
- Remove meat from cooker and shred.
- Return meat to cooker, stir, and keep warm at least 15 minutes.
- Note; The amount of chicken broth needed, will depend on the size of your pressure cooker. Mine is a 4 qt You'll want enough liquid to keep pork from burning, but it does not need to cover pork, because the BBQ sauce breaks down.