¾ cup (180 ml) ketchup

¼ cup (60 ml) apple cider vinegar

¼ cup (55 g) brown sugar

2 tbsp (30 ml) Dijon mustard

2 tbsp (30 ml) Worcestershire sauce

2 tbsp chili powder

2 tsp onion powder

1 tsp (5 ml) Tabasco sauce

½ tsp garlic powder

1 boneless pork shoulder roast, about 3 ½ lb (1.6 kg), rind removed, cut into 8 pieces

Combine all of the ingredients, except for the meat, in the pressure cooker.

Add the meat and coat well with the sauce. Season with salt and pepper. Cover and select the Meat function. Set the machine to cook for 40 minutes.

Let the pressure release naturally (about 15 minutes). Once the pressure is released, remove the lid. Remove the meat from the pressure cooker. With a fork, shred the meat, discarding any excess fat. 

Meanwhile, select the Sauté function and reduce the cooking liquid by half, about 10 to 20 minutes for a thick, syrupy sauce (see note). Return the shredded meat to the pressure cooker and mix to coat well with the sauce. Adjust the seasoning. Serve with cornbread, polenta or in a sandwich.

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