📝 Instructions
= Recipe
1. Mix 1 tablespoon garlic powder and 1 tablespoon onion powder, 2 teaspoons smoked paprika (hot or sweet), 2 teaspoons kosher salt, and 1 teaspoon black pepper in a large bowl. Add the 3-4 pounds boneless pork shoulder, trimmed of skin and excess fat and cut into 4 large chunks, and turn to coat in the spice mix. Put 2 tablespoons vegetable oil in a electric pressure cooker and turn on the sauté setting to warm the oil. (Use the "normal" heat setting if your pressure cooker has that option.) Working in batches, add the pork and brown on two sides, about 2 minutes per side. If the bottom of the pan gets too dark or you get a "hot" or "burn" warning, turn the heat down to "less," if your pot has that option, or turn it off entirely and allow the pork to continue searing. Turn it back on if the pot cools too much.
2. Add 1 yellow onion, chopped, to the pot. Add the 12 ounce dark soda (like Dr Pepper, root beer, cola or birch beer) and stir to thoroughly scrape up the browned bits at the bottom of the pot. Close the lid and cook on high pressure for 1 hour. Turn off the pressure cooker and allow the pressure to release naturally for 15 minutes. Open the lid. Using tongs or a slotted spoon, remove the pork and onion bits to a large serving bowl. Using two forks, coarsely shred the meat. Add 0.5 cup barbecue sauce and a few spoonfuls of the cooking liquid to moisten. (Discard remaining cooking liquid.) Taste and add salt, pepper, hot sauce (optional), and more barbecue sauce as you like. Serve with soft rolls and extra sauce on the side.
