- 3 pounds boston butt
- ½ teaspoon ground cumin
- ½ teaspoon ground fennel seed
- ½ teaspoon ground coriander
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon paprika
- 2 cups chicken broth
- 1 cup BBQ sauce plus an extra 1/4 cup
Mix the spices together and rub the pork butt with the mix.
Season with salt and place in a pressure cooker with the broth and 1 cup of BBQ sauce.
Close and lock the lid of the multi-cooker and set the regulator knob to PRESSURE. Set the multi-cooker for an hour and 40 minutes on pressure cooker HIGH (or Meat function).
Release pressure using natural release method. Uncover. Shred the meat by putting it in a separate bowl and removing all the excess fat from the pork.
Using oven mitts lift the removable cooking pot out from the multi-cooker and pour the reserved liquid into a tempered measuring cup. Remove and discard the excess fat from the liquid as it rises to the top of the measuring cup.
Place the removable cooking pot back into the multi-cooker and then pour the liquid and meat back into the removable cooking pot. Stir in a ¼ cup of BBQ sauce into the pulled pork and serve.
Calories: 491kcal | Carbohydrates: 30g | Protein: 52g | Fat: 16g | Saturated Fat: 5g | Cholesterol: 163mg | Sodium: 1256mg | Potassium: 1163mg | Sugar: 23g | Vitamin A: 260IU | Vitamin C: 7mg | Calcium: 70mg | Iron: 4.1mg