Cooking Instructions

• Quarter the pulled pork shoulder, scoring the fatty layer. If you cut into the meat, don't worry about it! Season generously with salt and pepper.
• Heat the pressure cooker over high heat with bacon fat or oil. Brown each quarter of pork for about 2 minutes per side. Set aside when browned.
• Reduce heat to medium-high. Add sliced onion with a pinch of salt and cook until softened. Stir in garlic and cook for 2 more minutes.
• Return heat to high. Pour in stock and deglaze the pan. Add pork back in, secure the lid, and cook under pressure for 1 hour and 30 minutes.
• Release pressure according to your pressure cooker's instructions.
• Remove pork from the cooker and shred using forks. Taste the meat for seasoning.
• Defat the pan juices using a separator or by skimming off the fat once cooled.
• Reheat the pan juices in the pressure cooker, reducing them by half. Add apple cider vinegar and adjust the seasoning.
• Pour the reduced juices over the shredded pork and mix well.
• Serve hot with your preferred sides. Enjoy your meal!