Ingredients:
- 1 5- to 6-pound bone-in pork butt/shoulder roast
- 1 1-ounce envelope dried onion soup mix*
- Salt and freshly ground black pepper
- 1 cup root beer (I used Mug)
- 1 1/2 cups barbecue sauce, divided
- 10 regular-size hamburger buns, your favorite kind
Directions:
Trim the pork roast of excess fat, getting rid of large, visible slabs. Place the roast on a work surface and cut in to four crosswise pieces.
Combine spices in a small bowl. Use clean hands to rub the spice mixture into the meat on all sides. Place roast in the pressure cooking pot.
In a medium bowl, whisk together the root beer and 1/2 cup of barbecue sauce. Pour over the roast in the pressure cooking pot.
Select High Pressure and set the timer for 50 minutes. When beep sounds, turn off pressure cooker and let the pressure release naturally for 15 minutes. Quick release any remaining pressure. When valve drops carefully remove lid. Carefully remove the meat from the pressure cooker to a large platter and shred with two forks, discard excess fat as you shredded. (You can also use your stand mixer to shredded the pork.)
Skim fat from the surface of the cooking liquid. (I used a fat separator to separate the fat.) Select Saute and simmer cooking liquid to reduce to about 1/2 cup.
Place shredded pork in the cooking pot with remaining 1 cup barbecue sauce and 1/2 cup cooking liquid. Stir to combine and bring to a simmer.
Serve on toasted rolls with additional barbecue sauce if desired.
*Substituted 1/4 cup dried minced onion, 2 tablespoons low-sodium beef bouillon granules, 1/4 teaspoon onion powder, 1/4 teaspoon parsley flakes, 1/8 teaspoon celery salt, 1/8 teaspoon paprika, 1/8 teaspoon ground black pepper, 1/4 teaspoon salt
