Savory BBQ Pulled Pork in less than 90 minutes? Entirely possible with a pressure cooker! Wuff did this at the shop today for a quick celebration. The result was savory, very juicy, complex, and very tasty indeed! And the total "cook's involvement" time was under 15 minutes! Hard to top that!

Complexity comes from a variety of spices, onions, and a good root beer. Brightness from apple cider vinegar and lemon juice. The final flavor owes a lot to your selection of BBQ sauce, so choose one you enjoy. Vrghr used Sweet Baby Ray's for this batch, but nearly any good sauce would work just fine!

Note: This recipe uses a few spice mixes that Vrghr really enjoys. These aren't mandatory, but if you want to use them, you can find them here:

Garlic Garni - http://www.garlicfestival.com/garlic-seasonings
Omnivore Salt - http://www.omnivoresalt.com/products/omnivoresalt
Butt Rub - http://www.amazon.com/Bad-Byrons-Bu.....BZY/ref=sr_1_5

Here's how to do it!

Ingredients:
4-5 lbs pork shoulder roast
1 large Onion, chopped
2 Tbs Cooking Oil
1/2 Bottle favorite BBQ Sauce (Sweet Baby Rays, KC Masterpiece, etc.)

The Liquids:
1 C Root Beer (Not Diet) (we use Teddy's, but IPB, A&W, Etc. would all work)
1/2 C Beef Stock (or chicken or pork)
1/3 C Cider Vinegar
2 Tbs Lemon Juice
5-6 drops Liquid Smoke

The Seasonings:
1 Tbs Smoked Paprika
2 tsp Ancho Chili Powder
2 tsp Granulated Garlic (Or garlic powder – NOT garlic salt)
2 tsp "Butt Rub" seasoning
1 tsp Garlic Garni
1 tsp ground Black Pepper
1 + 1 tsp Omnivore Salt

Directions:
Cut the roast into 4-5 large chunks. Leave the bone in, if it has one.

Add the oil to the bottom of the pressure cooker. Heat over high heat (or set the cooker to Pressure, High, 1 hour. It will go to high heat, but not start counting time until you seal it and the pressure comes up). Add the pork roast and allow it to sear while working the rest of the steps.

Sprinkle the seasonings over the top of the pork while it is searing, but don't bother stirring anything up (the flavors will meld while under pressure, and after pulling the pork). Only use the first teaspoon of the Omnivore salt and reserve the last teaspoon for after the pork is pulled.

Chop the onion into relatively small chunks and add them on top of the searing pork.

After the pork has seared for about 5 minutes, pour in the rest of the Liquid ingredients. Note, if your cooker requires a minimum of 2 cups liquid, increase either the stock or root beer slightly to ensure a full 2 cups of liquid. This is probably not necessary, as the pork and onions will give off more liquid as they cook, so the total will be more than that as it cooks.

Cover and seal the pressure cooker. Allow to come to high pressure and let it cook at full pressure for 1 hour. Reduce pressure naturally (do not vent).

Remove pork to a platter and allow to rest. Careful! It is very tender and fragile at this point.

While pork it resting, skim and remove the pork fat and reserve about 2-3 cups of the pork stock (or all of it, if you want to make a pork soup/stew later). Pour the juices into a bowl or cup to hold them – we'll be returning the pork to the cooker to keep it warm.

Locate and discard the bone. Shred or pull the pork with fingers, forks, "bear claws" or similar techniques.

Sprinkle the remaining teaspoon of salt onto the pulled pork. Pour about 1/3-1/2 bottle (~1 Cup+) of the chosen BBQ sauce over the pulled pork. Mix it all together until just lightly coated.

Return the pork to the pressure cooker. Place over lowest heat or set it to "keep warm" mode.

Mix in some of the reserved juice, 1/2 Cup at a time, until the pork is nice and juicy, but not dripping wet.

Serve on a large bun with some tangy, crisp coleslaw, or serve on a plate sided with slaw and a pickle.

Offer extra BBQ, hot sauce, etc., to the guests as desired.

DEVOUR!