1cupsalt pork cooking liquidsimmer 1 ½ cup water with 2-3 strips of bacon
½cupsugar or brown sugar
28ozketchup
Instructions
Thoroughly cover pork roast with salt. Keep in fridge uncovered until ready to use (leaving overnight is recommended for the best flavor). Remove from fridge one hour before cooking.
In the meantime, you can prepare your coleslaw. In a medium-sized mixing bowl, add shredded cabbage and carrots. In a smaller bowl, whisk together vinegar, mustard, salt and black pepper. Drizzle dressing into cabbage mixture and toss to combine. Cover with plastic wrap and store in fridge.
Using a very sharp knife, cut small slits into the meat and stuff with garlic cloves.
Place a trivet into the instant pot or pressure cooker with a cup of water before putting in the pork shoulder roast. Place lid on top with pressure valve set to sealing. Set pressure cooker setting on high for 90 minutes.
While the pork is cooking, prepare your BBQ sauce. Heat butter in a large sauce pan over medium-high heat. Saute onions and garlic for 5 minutes until the onions are translucent and the garlic begins to brown lightly. Add chili powder, cayenne pepper (if you like it spicy), and saute until fragrant, about 30 seconds. Add remaining ingredients and stir to combine. Reduce to low and allow to simmer until you're ready to serve.
After your timer for the pork goes off, manually release pressure (turn valve to venting). Check to see that pork shreds easily, indicating perfect tenderness. If not done, return pork to the pot and pressure cook on high for an additional 30 minutes.
Remove pork from cooker, shred and serve immediately.
Notes
*nutrition value calculated for 8 sandwiches, no bun