Pulled Pork Shoulder With Alabama-Style Bbd Sauce

Pulled pork barbecue is one of life’s simple pleasures-fork-tender meat bathed in barbecue sauce and served on a soft roll with a side of slaw. The idea of making pulled pork instead of buying it at your local BBQ joint may not have occurred to you. But pulled pork is so simple to make in your pressure cooker and it takes only fortyfive minutes. The beauty of making it at home is that you can serve several different barbecue sauces to complement the meat. We love it Alabama style.

SERVES 6 TO 8

INGREDIENTS:

• 2 large onions, coarsely chopped
• 1½ cups chicken or beef stock or store-bought chicken or beef broth
• 2 tablespoons canola oil
• 1 tablespoon garlic salt
• ½ cup firmly packed light brown sugar
• 2 tablespoons sweet paprika
• 1 teaspoon cayenne pepper
• 1 tablespoon celery seeds
• 1 teaspoon salt
• 1 (4-pound) boneless pork shoulder roast
• Alabama-style BBQ sauce for serving
• Soft rolls for serving

ALABAMA-STYLE BBQ SAUCE:

• 2 tablespoons canola oil
• 1 large sweet onion, such as Vidalia, finely chopped
• 2 garlic cloves, minced
• ½ teaspoon celery salt
• 1-½ teaspoons cayenne pepper
• 1 teaspoon sweet paprika
• 1 teaspoon dry mustard
• 2 cups ketchup
• 2 tablespoons apple cider vinegar
• ½ cup firmly packed light brown sugar
• ⅛ cup maple syrup
• 2 tablespoons molasses
• 3 tablespoons Worcestershire sauce
• 1 (8-ounce) can tomato sauce
• 1 teaspoon liquid smoke
• ¼ cup pork cooking liquid, fat skimmed, or beef broth

INSTRUCTIONS:

1. Scatter the onions in the bottom of the pressure cooker and pour in the stock. In a small bowl, combine the oil, garlic salt, brown sugar, paprika, cayenne pepper, celery seeds, and salt. With the tip of a sharp knife, make 1-inch slits in the pork roast, about 2 inches apart. Rub the spice mixture into the meat, pushing it into the slits. Set the pork over the onions. Lock the lid in place and cook at high pressure for 45 minutes.
2. Release the pressure naturally and remove the lid, tilting the pot away from you to avoid the escaping steam. Transfer the meat to a cutting board, cover with aluminum foil to keep warm, and allow it to rest for 15 minutes. Skim off any fat from the cooking liquid and strain it. Measure out ¼ cup of the cooking liquid for the barbecue sauce. Discard the rest or save for another use.
3. Make the Alabama-style BBQ sauce. Remove any large pieces of fat from the pork and pull it apart with two forks. Pile the pulled pork onto a serving platter and serve with rolls and barbecue sauce on the side.

ALABAMA-STYLE BBQ SAUCE:

• In a medium saucepan, heat the oil over medium-high heat. Add the onion, garlic, celery salt, cayenne, paprika, and dry mustard and saute for 2 to 3 minutes to soften the onion. Add the remaining ingredients and simmer for 30 minutes, or until thickened. The sauce will keep in the refrigerator, covered, for up to 1 week.