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Combine the sugar, paprika, chili powder, cumin, 1 tsp salt and 1/2 tsp pepper, then rub mixture evenly over the pork.
Combine the vinegar, water, ketchup and liquid smoke in the pressure cooker pot.NOTE: I use an Instant Pot, and I like to select the "SEAR" mode to bring the sauce liquid to a hot temperature-- this makes the pressure cooker reach pressure much quicker, thus making the cooking time to even faster!
Nestle the spice-rubbed pork into the pot. Lock on the lid (be sure to check that the "ring" is correctly attached. Using manual button, set the pressure to HIGH and 45 minutes.
NOTE; Yes, you can adapt this to a slow-cooker. I would choose 8 hours of cooking time.
Once the cooking time is finished, use the QUICK PRESSURE RELEASE system and remove the lid.
Transfer the pork to a large bowl (or large cutting block) and using two forks, shred the pork. Cover and keep warm.
Skim off any excess fat from the remaining sauce and place into a sauce pan, onto the stove. Bring the sauce to a simmer, add extra brown sugar (I added 1/2 cup) and allow to reduce for 15-20 minutes.NOTE: I removed about one cup of sauce, carefully whisked in 1 Tbsp cornstarch and return back to the sauce pan. The sauce thickened up beautifully. If desired, add a little more cider vinegar (1 Tablespoon) and season with additional salt and pepper, to taste.
Butter and grill the hamburger buns (keeps them from becoming soggy). To serve: Add a serving of pulled pork, a little extra sauce. We like to top ours with homemade cole slaw.