Pressure Cooker Smoky Pulled Pork

• 4-5 pound boneless pork shoulder
• 3 tablespoons onion powder
• 2 tablespoons garlic powder
• 1 tablespoon smoked paprika
• 2 teaspoons coarse salt
• 1 teaspoon freshly ground black pepper
• 2 tablespoons dark brown sugar, packed
• ½ teaspoon allspice
• ½ large sweet onion, peeled, sliced ¼-inch crosswise
• 1 large Cosmic Crisp apple, cored and cut into thick slices
• 1 cup 2Towns Ciderhouse hard cider
• 5 large cloves garlic, peeled and halved

Combine all the onion powder, garlic powder, smoked paprika, salt, pepper, brown sugar, and allspice in a small bowl until it is well mixed. Rub the mixture over the entire pork shoulder and place it in a pressure cooker.

Place the onion, apple slices, and garlic halves on top of the pork shoulder Pour in 1 cup of cider, place the lid on the Fissler pressure cooker, and close the lid.

Place the pressure cooker on Cooking Setting #3 and bring it to a boil over high heat. Steam will excape from under the lid until the pressure builds. Once the pressure has built and the green ring shows, reduce the heat to medium and cook for 1 hour. Reduce the heat to low and cook an additional 30 minutes for a 4-pound pork shoulder. If the red ring shows on the pressure regulator anytime during cooking, the heat is too high in the pressure cooker, so reduce the heat until the indicator returns to “green”. Once cooking is complete, gradually release the steam by pressing the pressure regulator button on the handle in short bursts until no more steam escapes. It is then safe to open the lid.

Remove the pork shoulder and shred the meat using two forks. Discard the onion, apple and garlic and most of the juices in the pot. Return the pulled pork to the pot and stir in some of the Smoky BBQ Sauce.

Yield: 10 to 12 servings