Pressure Cooker Pulled Pork

• 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
• 1/2 teaspoon pepper
• 6 hamburger buns

1. In a large bowl, combine cumin, garlic powder, mustard powder, salt and thyme. Add pork; toss to coat.
2. Brown/Sear pork in pressure cooker(without lid) in small batches. Set pork aside in a large bowl.
3. 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
4. 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.
5. Reduce the onion and beer mixture for about 5 minutes just to remove excess liquid from the mixture.
6. Add the pork. Stir in ketchup, vinegar, molasses, Worcestershire, sugar and pepper.
7. 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.
8. Remove from heat; release pressure according to manufacturer's directions. Remove lid; with 2 forks pull meat apart into shreds.
9. Fill buns with pork mixture... Eat drink and be merry...

garlic, mustard powder, salt, ground thyme, pork shoulder roast, ketchup, onion, cider vinegar, molasses, worcestershire sauce, brown sugar, pepper, buns

Taken from www.epicurious.com/recipes/member/views/pressure-cooker-pulled-pork-50070413 (may not work)