Minutes to Prepare
This is an all day project, crushed into just under two hours. Launch a meal that no one can put down with a rich, tender pork and your favorite BBQ sauce!
- Prep Time: 10 min
- Cook Time: 90 min (60 pressured, 30 realease)
- 5lb Pork Butt.
- 3 tbs Parsley
- 1 tbs Basil
- 1 tbs Fresh Ground Pepper
- 4 tbs Dried Minced Onion
- 2 tbs Granulated Garlic
- 3 tbs Salt
- 2 Knorr Chicken Bullion
- 10 Cups Water
In an 8 quart pressure cooker (I am using an InstaPot) put your roast, seasoning, and fill with water to cover.
Set to cook for 60 minutes. When your timer goes off, let the pressure release “Naturally” for 30 minutes.
Natural pressure realease just really means turn let the pressure cooker cool down on it’s own before you release the rest of the pressure.
***Note, quartering the roast will guarentee a “pullable” roast
Here, I didn’t quarter the roast and lucked out. Using two serving forks pull the pork like the second picture. Leave out excess fat, connecting tissue, and any “undesirables”.
Collect all of your pulled pork into your favorite pot. A few years backed I lucked into a set of professional grade pots for crazy cheap.
These have survived some torture only out done by my favorite cast irons.
On a medium-high heat add your choice BBQ sauce. I say 2-3 cups. It really depends on how saucy you enjoy your BBQ. Simmer until to deisred temp, or for some flavor development cook down the sauce and let it break down the meat a bit more for an added flavor!
I picked up a habbit of garnishing my BBQ with mustard and home grown/made pickels and good ol american cheese!
