SERVES 6
TOTAL TIME: 45 minutes (plus time to pressurize and depressurize pot)
Boneless pork butt roast is often labeled Boston butt in the supermarket. The test kitchen’s favorite brand of barbecue sauce is Bull’s-Eye.
|
2 |
tablespoons paprika |
|
1 |
tablespoon ground cumin |
|
1 |
teaspoon cayenne pepper |
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Salt and pepper |
|
|
1 |
(3-pound) boneless pork butt roast, trimmed and cut crosswise into 4 pieces |
|
½ |
cup water |
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1½ |
cups barbecue sauce |
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6 |
hamburger buns |
1. Mix paprika, cumin, cayenne, and ½ teaspoon salt together in bowl, then rub mixture evenly over pork. Pour water into pressure-cooker pot, then add meat, and pour barbecue sauce over meat.
2. Lock pressure-cooker lid in place. Bring to high pressure over medium-high heat, then cook for 30 minutes, adjusting heat as needed to maintain high pressure.
3. Remove pot from heat and allow pressure to release naturally for 15 minutes. Quick-release any remaining pressure, then carefully remove lid, allowing steam to escape away from you.
4. Transfer pork to bowl, discarding any large pieces of fat, and shred into bite-size pieces using two forks. Remove fat from surface of sauce using large spoon, and season with salt and pepper to taste. Stir ½ cup sauce into shredded pork, adding additional sauce to taste. Serve shredded pork on buns with remaining sauce.