Ingredients
1 tablespoon +1 tsp. ground cumin
1 tablespoon garlic powder
1 tablespoon mustard powder
1 teaspoon salt
1 teaspoon ground thyme
3 pounds pork shoulder roast - boneless/fat trimmed, cut 2" pieces
1 cup ketchup
1 onion, chopped
2 tablespoons cider vinegar
2 tablespoons molasses
1 tablespoon Worcestershire sauce
1 tablespoon packed dark brown sugar
½ teaspoon pepper
6 hamburger buns
Preparation
In a large bowl, combine cumin, garlic powder, mustard powder, salt and thyme. Add pork; toss to coat.
Brown/Sear pork in pressure cooker(without lid) in small batches. Set pork aside in a large bowl.
The bottom of the pressure cooker pot should have a coating of browned, if not burnt; meat drippings and spices. DO NOT CLEAN the pot before continuing
Add a bit of olive oil and sweat the onions at medium heat. This should do well to deglaze the pot. Add a splash or three of beer(porter or stout ) to further deglaze the pot if necessary.
Reduce the onion and beer mixture for about 5 minutes just to remove excess liquid from the mixture.
Add the pork. Stir in ketchup, vinegar, molasses, Worcestershire, sugar and pepper.
Cover with pressure cooker lid. Over medium-high heat bring cooker to pressure according to manufacturer’s directions. Reduce heat to medium; cook, maintaining pressure, 40 minutes.
Remove from heat; release pressure according to manufacturer’s directions. Remove lid; with 2 forks pull meat apart into shreds.
Fill buns with pork mixture… Eat drink and be merry…
