Chef Kevin's Pulled Pork

Ingredients

• 1 (41⁄2- to 5-pound) boneless or bone-in pork shoulder
• 3 tablespoons Creole seasoning
• 2 tablespoons kosher salt
• 2 tablespoons vegetable oil
• 1 onion, sliced
• 4 garlic cloves, minced
• 2 tablespoons tomato paste
• 1 tablespoon chili powder
• 2 teaspoons ground cumin
• 1 cup ham stock
• 3 tablespoons apple cider vinegar
• 1 tablespoon Worcestershire sauce
• 10 buns of your choice

Steps

1. Rub the pork with Creole seasoning and salt and set in pressure cooker.

2. Heat oil in a wide skillet over medium heat. Add the onion and garlic and cook for 5 minutes. Stir in the tomato paste, chili powder, and cumin. Cook about 3 minutes. Add the ham stock, vinegar, and Worcestershire sauce and cook for about 1 minute.

3. Remove from heat and add to pressure cooker with the pork and cook for 35 minutes following manufacturer’s directions. When roast is done, remove from the pressure cooker and place on a platter. Shred roast using 2 forks. If you prefer, you can reserve 1⁄2 cup of the drippings from the cooker and combine the shredded meat.

4. Extra sauce can be used on the top buns before placing on the pork.