Pressure Cooker Pulled Pork

• 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
• pulled pork
• 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

1. Cut pork into 2-3 inch chunks.
2. Sprinkle dry rub over all, and refrigerate at least 2 hours, or overnight.
3. Add liquid smoke and chicken broth to cooker.
4. Place seasoned pork chunks on top of liquid,as separated from each other as much as possible.
5. Pour No Cook BBQ sauce over top, (#473481) secure lid.
6. For Wolfgang Puck cooker, select meat function, and set timer for 60 minutes.
7. Let pressure release naturally. Be patient, this is a must.
8. For all other cookers, follow instruction manual.
9. If additional time is needed, adjust accordingly.
10. Remove meat from cooker and shred.
11. Return meat to cooker, stir, and keep warm at least 15 minutes.
12. 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.

pork butt, chili powder, garlic, onion powder, salt, ground black pepper, cayenne pepper, pork, pork shoulder, pork butt, chicken broth, liquid smoke, barbecue sauce

Taken from www.food.com/recipe/pressure-cooker-pulled-pork-473725 (may not work)