BBQ Pork Shoulder

subheading: RUB:

1½ tsp Sweet Paprika

2 tsp Chili Powder

1 tsp Garlic Powder

1 tsp Onion Powder

1½ tsp Salt

1 tsp Pepper

4 lb Pork Shoulder chopped up into large chunks

3 Tbsp oil

2 Tbsp water

1 Onion chopped

1 Red Pepper chopped

2 Garlic Cloves minced

1 cup Chicken Stock

subheading: BBQ SAUCE:

1½ cups Apple Cider Vinegar

1½ cups Ketchup

¾ cup Dark Brown Sugar

1 Tbsp Red Pepper Flakes

1 Tbsp Salt

2 Tsp Pepper

Mix spice rub together and rub on met, let set for 15 minutes

Heat oil in IP on sauté (normal)

Brown meat on all sides and set aside

Deglaze pan with 3+ Tbsp of water

Add onions, pepper, and garlic; sauté till soft

Replace meat and any accumulated juices

Cook 60 to 70 minutes manual (high), natural nelease

Remove meat and shred

Strain broth and skim off fat

Return broth to IP on sauté (normal). Add BBQ sauce. Simmer till thickened

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