Pulled Pork

Ingredients:

3 Tbsp light brown sugar
2 Tbsp fresh rosemary, finely chopped
2 Tbsp salt, coarsely ground
1 Tbsp hot smoked paprika
1 tsp onion powder
1 tsp garlic powder
1 tsp black pepper, freshly ground
4 lb boneless pork shoulder butt, cut into 6 pieces
2 Tbsp vegetable oil
1/2 cup apple cider vinegar
1/4 cup chicken broth

Combine brown sugar, rosemary, salt, paprika, onion powder, garlic powder and pepper.   Rub over all sides of the pork.

To prepare in a pressure cooker:  Heat the oil in a pressure cooker on high.  Using the saute setting, brown the pork on all sides in 2 batches, about 5 minutes per batch.  Return all pork to the pot, pour in the vinegar and broth, lock the lid and close the pressure valve.  Pressure-cook on high for 1 hour.  Let the pot naturally release for 10 minutes, then quick release.  Remove the pork; place in bowl.  Skim off some fat from the liquid remaining in the pot.  Shred the pork into small pieces; top with the remaining liquid from the pot.

Keep the pan drippings and drizzle them over the pork to help retain moisture.  Refrigerate for up to three days or freeze for up to six months.

To reheat, place the meat in a covered dish and reheat in a low oven (225 F) until hot.

Makes 8-10 servings.