½ Tbsp Vegetable Oil
4 lb Country-style Spare Ribs or Pork Shoulder Slices
1 Large Onion, peeled and sliced
½ cup Cider Vinegar
2 Tbsp Packed Brown Sugar
1 tsp Salt
½ tsp Freshly Ground Black Pepper
2 cups Barbecue Sauce, homemade or purchased
Add oil to cooking pot of pressure cooker and select Browning. When oil is hot, add pork and brown well on all sides in several batches. Add onion, vinegar, brown sugar, salt, and pepper to cooking pot along with the browned pork and any juices that may have accumulated. Cover and lock lid in place. Select High Pressure and set timer for 45 minutes. When audible beep sounds, allow pressure to release naturally. Turn off.
Remove lid, tilting away from you to allow steam to disperse. Allow pork to cool
in cooking liquid. When cool enough to handle, remove pork from bones, discard bones and pork fat. Shred pork pieces. Strain cooking liquid, reserving 1/2 cup.
Place pork in cooking pot with barbecue sauce and reserved 1/2 cup cooking liquid. Cover and lock lid in place. Select Low Pressure and set timer for 3 minutes. When audible beep sounds, use Quick Pressure Release to release pressure. Remove lid, tilting away from you to allow steam to disperse. Serve pulled pork on warmed rolls.
Makes 5 cups pulled pork.