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1
Mix together in a bowl the sugar, smoked paprika, dry mustard, and a teaspoon of salt.
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2
Mix and rub on the outside of the pork butt.
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3
I cut my pork in half before I put the rub on, so it will fit into my pressure cooker.
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4
The pork should not touch the pressure cooker lid.
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5
Add water and beer to pressure cooker.
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6
Place a stainless steel steamer basket in the bottom of your pressure cooker.
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7
This prevents the pork from sitting in the liquids in the bottom of the pressure cooker.
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8
Place pork in basket, and seal the lid.
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9
Bring to high pressure and cook for 80 minutes.
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10
Use the cold water method to release the pressure.
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11
Remove from pressure cooker, set in bowl and use two forks to shred the pork.
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12
Pour off all but 1/2 cup of the drippings from the pressure cooker.
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13
Put pressure cooker on a medium heat (without the lid on) and add ketchup, brown sugar, prepared mustard, and apple cider vinegar.
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14
Use a silicone spatula or wooden spoon, making sure to scrape the bottom of the pot to incorporate any drippings sticking to the bottom on the pan.
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15
Turn heat down and simmer for 10 minutes.
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16
Taste for seasoning.
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17
I have found that this bbq sauce tastes strongly of vinegar at this point.
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18
Dont worry; it will mellow out once you mix it in with the pulled pork.
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19
Add bbq sauce to the pork a bit at a time.
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20
You may not want or need all of it.
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21
It depends on your taste.
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22
I use all of mine, but I really love sauce!
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23
This is best served straight away on white buns.
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24
Enjoy.
