Ingredients
- 1-1.3kg uncooked boneless pork shoulder, fat trimmed, cut into 5cm cubes
- 3 tbsp barbecue seasoning
- 1 tbsp garlic powder
- 2 tsp sea salt
- 8.4fl. oz apple cider vinegar
- 5.95oz tomato paste
Instructions
Step 1
Place pork, spices and vinegar in the pot. Assemble pressure lid, making sure the pressure release valve is in the SEAL position.
Step 2
Select PRESSURE and set to HIGH. Set time to 35 minutes. Select START/STOP to begin.
Step 3
When pressure cooking is complete, quick release the pressure by moving the pressure release valve to the VENT position. Carefully remove lid when unit has finished releasing pressure.
Step 4
Select SEAR/SAUTE and set to MD:HI. Select START/STOP to begin.
Step 5
Add tomato paste and stir to incorporate. Allow pork to simmer for 10 minutes, or until the liquid has reduced by half. Stir occasionally, using a wooden spoon or silicone tongs to shred the pork.
Step 6
Close crisping lid. Select BAKE/ROAST, set temperature to 180°C and set time to 10 minutes.
Step 7
When cooking is complete, serve immediately. Serve with coleslaw in brioche buns.