Pressure Cooker Pulled Pork

Ingredients

• 8 lb Boston butt (pork shoulder)
• 1 head garlic, smashed
• 3 onions, roughly cut
• 1-2 cups beef/chicken broth, water, or light beer (no hops/porters)
• 1-2 tbsp apple cider vinegar
• Bacon fat or oil (for browning)
• 1 tbsp whole cumin
• 1 tbsp whole fennel
• 1 tbsp whole coriander
• 1 tbsp chili powder
• 1 tbsp onion powder
• 1 tbsp paprika
• 1-2 tbsp kosher salt
• 2 bay leaves
• Black pepper to taste

Instructions

1. Cut pork into large pieces.
2. Mix the dry spices (cumin, fennel, coriander, chili powder, onion powder, paprika, salt, pepper) and season the meat thoroughly.
3. Heat bacon fat or oil in the pressure cooker. Brown the meat on all sides in batches; do not crowd the pot. Set browned meat aside.
4. Add the onions and a pinch of salt to the pot. Deglaze the bottom, scraping up browned bits. Add the smashed garlic.
5. Pour in the liquid and deglaze again. Return the pork to the pot and add the bay leaves.
6. Cook on high pressure for 1.5 hours.
7. Remove the pork. Skim as much fat as possible from the remaining liquid.
8. Simmer the liquid to reduce by half. Stir in the apple cider vinegar to taste.
9. Pour the reduced sauce over the pork and allow it to absorb. Serve.