I'm still looking for the ultimate pulled pork recipe -- this one is good but a little bland. I want that tangy vinegar taste you get down in NC and KY.
2 T cooking oil
1 (3 to 5lb) Boston butt or pork shoulder
3 T brown sugar
2 T dry mustard
1 t salt
1 large onion, chopped
5 whole garlic cloves, peeled
1-1/2 cups water
1/4 t ground red pepper
1 cup vinegar
1/4 t black pepper
1/2 cup tomato paste
1/2 cup Worcestershire sauce
Heat oil in pressure cooker until hot. Cut pork into 4-6 pieces and brown in oil. In a bowl, combine remaining ingredients, stir well. Pour mixture over pork. Cook in pressure cooker about 45 minutes according to instructions. Remove from heat, let cool.
You can seve immediately, but the sauce will be a little greasy. If you have time, remove roast from sauce, place sauce in fridge until fat congeals. Skim fat and discard. Remove meat and shred. Return meat to sauce in pan and stir well. Cover and bake at 325 for 15 minutes or until thoroughly heated. Great if made day ahead and reheated second day.
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