Ingredients

The following ingredients have 6 Servings
  • 3-4 pounds pork butt or pork shoulder ((Note 1))
  • 1 cup water
  • 2 tablespoons smoked paprika
  • 2 teaspoons table salt
  • 1 teaspoon ground black pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon ground cumin
  • 1 cup bbq sauce ((store-bought or make keto bbq sauce recipe))

Instruction

  • Prepare Pork: Stir all dry seasonings with spoon until well-mixed; set aside. Pat pork dry with paper towels, trim off excess fat, remove bone if present, and cut meat into roughly 8 even pieces. Toss pork pieces and seasonings in gallon-size resealable bag until well-coated.
  • Pressure Cook: Add water to pressure cooker pot (Note 2), then distribute pork pieces over the water. No trivet or rack needed. Secure and seal lid (Note 3). Cook at high pressure for 60 minutes (Note 4), followed by 10 minutes of natural release. Manually release remaining pressure by turning knob to venting position.
  • Shred & Serve: Uncover and transfer only pork to large bowl, leaving liquid in pot (Note 5). Use 2 forks to shred pork, then toss with your favorite BBQ sauce and serve (Note 6) or save for later (Note 7).