6 to 8 Servings
- 2 Tablespoons (packed) dark brown sugar
- 4 teaspoons Hungarian sweet paprika
- 1 Tablespoon kosher salt
- 1 teaspoon English mustard powder
- 1 teaspoon freshly ground black pepper
- 1 teaspoon onion powder
- 3 pounds boneless pork shoulder cut into 1-inch-thick slices
- 2 Tablespoons olive oil
- 2 cups low-salt chicken broth
- 1 cup beer
- rolls or buns of choice for serving
- 1 1/2 cups apple cider vinegar
- 3/4 cup ketchup
- 1 Tablespoon Worcestershire sauce
- 4 teaspoons (packed) dark brown sugar
- 2 teaspoons kosher salt
- 1/2 teaspoon crushed red pepper flakes
- 1/2 teaspoon Dijon mustard
Mix the first 6 ingredients in a medium bowl.
Cut pork into 1-inch strips.
Add pork to the bowl and toss to coat.
Cover and refrigerate over night.
The next day, take out your pressure cooker and press warm; set the timer for 30 minutes and press start to heat the pressure cooker.
Heat the oil in batches, add in pork and cook until browned.
Transfer to plate.
Add broth, beer and browned pork to the pot.
Lock lid in place, making sure the vent is sealed. Press warm; set the timer for 42 minutes and press start to cook.
After the cooking phase is complete, release the pressure manually by opening vent.
Remove lid and transfer pork to a platter and let cool. Discard cooking liquid.
Make the vinegar sauce:
Combine all of the sauce ingredients in the cleaned pot.
Press warm, set timer for 15 minutes and press Start.
Bring to a simmer; cook for 15 minutes.
Meanwhile, shred pork with your fingers.
Serve on rolls with vinegar sauce.
Recipe from Bon Appetit, prepared by Brendan at Page Hardware & Appliance Co.